Finding uses for leftover egg whites is something home ice cream makers strive to find. David Lebovitz has a few recipes on his website for just this reason. He has one for Italian Almond Cookies that easily converts to sugar-free low carb.
Tuesday, February 7, 2017
Nacho sauce is made from flour, butter, and cheddar cheese. We don’t need the first two items to make a rich and delicious cheese flavored ice cream. I’ve used cheddar before when I made my Low Carb Apple Pie with Cheddar Cheese Ice Cream. I’ll boost the flavor by adding a whole bag of nacho Just The Cheese Chips as a mix-in.
Tuesday, January 10, 2017
I wrote a Perl program a few years back that scraped data from email messages in order to create a set of RSS feeds. I needed to modify it so that it would get the data directly from a MS-SQL database instead. Windows users running Perl would typically be using ActivePerl, but the environment I’m working on already had Cygwin up and running and is using Perl for other daily processes. Unfortunately, the DBD::ODBC module needed to communicate with the database is broken for 64-bit Cygwin environments. Thus began my journey to get an incompatible Linux-like environment that runs on top of a Windows OS to communicate with a Microsoft database.
Tuesday, December 6, 2016
Parmesan and dark chocolate make a good food paring or so they say. I’ve got enough experience making ice creams with cheese that I was confident I could pull this one off.
Tuesday, November 15, 2016
This is another flavor inspired by Snoqualmie Ice Cream. I obviously was unable to try the original, but the ingredients listed on the website make it pretty clear that it’s vanilla ice cream with almond extract and poppy seeds.
Tuesday, October 25, 2016
I consider my first attempt at pumpkin ice cream an abject failure. It wasn’t bursting with flavor as I had hoped. I had better results using pumpkin ice cream flavoring, but it still bothered me that I couldn’t make a “proper” pumpkin ice cream. A reader left a comment on that original blog entry that inspired me to give this another try and I’m super happy that I did. This version is outstanding! Please disregard the previous one.
Tuesday, October 11, 2016
I stumbled on this flavor combination thanks to Snoqualmie Ice Cream. The “spicy” in the name isn’t referring to peppers. It’s cinnamon. I decided to use real cinnamon in my low carb conversion due to the uneven results with cinnamon ice cream flavorings that I’ve obtained recently. Therefore, you must use a cooked ice cream base. The instructions below specifically use my Philadelphia-style base because that’s the only way I attempted it. I’ll leave it as an exercise to the reader to attempt a French-style custard base version of this flavor. The main difference will probably the amount of flavorings.