I’ve made quite a few boozy ice creams in the past, but with the exception of bourbon, the inclusion of liquor has been less than satisfactory. It creates an unbalance in the formula. I have to adjust for the lower freezing point by cutting back on the glycerine, which affects the texture and scoopability. The flavor is never as good as expected. Instead, I like to use flavor essences made by Liquor Quik. Their hazelnut liqueur essence is fantastic. I’m going to add dry roasted hazelnuts and top with a new product I found: Nekstella Sugar Free Chocolate Hazelnut Syrup.
Tuesday, January 1, 2019
A low carb lifestyle doesn’t imply enduring life as a teetotaler. There are many spirits and beverages that have essentially zero carbs. It is also wise to avoid congeners in order to minimize the risks of a hangover. The optimal liquor found at the intersection of these two variables is vodka. It’s probably the clearest and purest form of alcohol to drink, but also quite boring to imbibe neat. Most vodka distillers offer flavored varieties but these products invariably have added sugars that we would obviously like to avoid. Fear not, for I have found a solution. Ah, I know what you’re thinking: we’ll just add our own flavorings with a bit of non-caloric sweeteners and call it a night. Oh, no. I’ve got something way better. Chocolate. Not chocolate flavoring or extract. Real chocolate. Now, I must warn you... This invention of mine is dangerous. I fear that this recipe may make vodka so delicious, I will regret the havoc it will cause.
Friday, December 14, 2018
LorAnn Oils doesn’t sell all of their flavors in the small 1.7 fl. oz. bottles. For example, their White Chocolate Macadamia, Flavor Fountain only comes in quart sizes. A quart is an awfully large size even for me, and I make ice cream almost every day. For the average person, that’s practically a lifetime supply. Another source of ice cream flavoring is from a company called Alpha Freezz. They repackage ice cream flavorings in 8 fl. oz. and 32 fl. oz. containers.
Tuesday, November 6, 2018
Everybody knows Compact Discs (CDs) store audio digitally. Digital recordings may not be perfect representations of the original analog signal1, but at least the bits read off the disc are guaranteed to be exactly the same every time it’s played. Well...no, not exactly. Errors due to dust, scratches, imperfections, etc. result in errors. It’s true that audio CDs perform some level of error correction, but they don’t guarantee that the output will be error-free. Nevertheless, we would like to extract the digital data without error when ripping the audio from a CD. I’m going to provide my list of tools and process that helps ensure the best results.
Tuesday, October 2, 2018
One of the simplest halvah recipes I’ve found is sesame paste (a.k.a tahini), honey, vanilla, and pistachios. Converting this into an ice cream is straightforward. I start with my Philadelphia ice cream base, add tahini, honey flavoring, vanilla extract, and pistachio nutmeats from Trader Joe’s. One word of advice: do not add any stabilizers to the mix unless you want a gooey paste of an ice cream. The tahini adds plenty of body on its own.
Wednesday, September 5, 2018
I’ve been wanting to do this kind of flavor ever since I saw a recipe for “hot fudge sauce” in the Ben and Jerry’s cookbook. I knew it would be relatively easy to do a low carb version, but I’ve been procrastinating. Making my own chocolate swirl was never a top priority. I could have used Hershey’s sugar-free chocolate syrup, but I don’t like the taste of it. Fortunately, there’s another off-the-shelf product that is miles better: ChocZero Honest Syrups. I have tried the chocolate and caramel flavors and they are really good.
Tuesday, June 5, 2018
I’m sure ice cream made by David Lebovitz from ripe sweet potatoes is delicious. But the pound of sweet potatoes required adds 90 grams of carbohydrate alone. Fear not, because I have a low-carb workaround. David’s maple-glazed pecans mix-in will be accomplished by substituting maple flavored sugar-free syrup by Lakanto. It’s my first recipe using monk fruit as a sweetener.