Tuesday, August 23, 2016

Low Carb Bangkok Peanut Ice Cream

I found this ice cream recipe from Jeni’s Splendid Ice Creams. It was included in her book and checked off all the boxes for a low carb conversion.

Jeni explains her inspiration for this ice cream:
For years, there was a rivalry in the North Market about who had the best pad Thai. One shop’s sign said “Best Pad Thai in the Market,” which was answered with another shop’s “Best Pad Thai in Columbus.” One of the battling merchants was a young Thai woman named Nida. Hers was everything pad Thai should be: fresh and light, exquisitely spiced, and slightly sweet with layers and layers of flavor.

As the debate heated up, I decided to throw my hat in the ring. Using locally produced all-natural peanut butter, ground toasted coconut, and cayenne pepper, I created Bangkok Peanut Ice Cream and, with tongue firmly in cheek, touted it as the “Best Pad Thai in the World!”

For more authentic flavor and a lighter finish, add a bruised lemongrass stalk and 4 “coins” of ginger during the boiling stage, then remove before whisking in the cornstarch slurry.*
* Jeni’s sweet cream base uses cornstarch since it binds water molecules. Making ice cream is much easier when you don’t have to worry about excess carbohydrates.

Tuesday, August 2, 2016

Bluetooth music for older car stereos

I have a ten year old car with a stock stereo system. It includes hands free calling using Bluetooth, but it does not support music being piped into the system that way. Instead, it has a set of RCA audio and video jacks and a 12V cigarette lighter port hidden in the center front armrest. It seems like a poor design, but the intent of this auxiliary input was for a portable DVD player. I guess they thought there would be a big demand to play movies on the navigation screen when the vehicle is parked. (The video is disabled when driving, but the audio continues to work.)

Tuesday, July 19, 2016

Low Carb Lemon Almond Crème Fraîche Ice Cream

This recipe was inspired by Lindsay Clendaniel from a recipe on her blog. She uses a mixture of heavy cream and sour cream with lemon zest and almond extract. I decided this was a perfect opportunity to try making an ice cream using crème fraîche instead. Crème fraîche has a higher fat content, is thicker, has a richer flavor, and is less tangy than sour cream. I also added sliced almonds at the end of the churn, because...well, why the heck not?

Tuesday, June 21, 2016

Low Carb Nutella

Nutella is extremely popular in Europe, but has many fans in the USA, too. There are a few low carb Nutella clones available for purchase. All the ones that I’ve tried were terrible. I know I can do better.

Tuesday, May 24, 2016

Ice Cream Junk and Stuff #4

It’s been a while since I did a brain-dump of stuff going on behind the scenes related to this blog. So without further ado...

Tuesday, May 3, 2016

Low Carb Cinnamon Crumb Cake Ice Cream

I got a bunch of samples of ice cream flavorings from a distributor a while back and one flavor I never got around to using was one for cinnamon roll. You may not be able to get a hold of this specific product, but you can easily purchase cinnamon roll flavoring for hard candy that will work just as well.

I was originally going to do a “raw” cinnamon roll dough as a mix-in, but I found low carb cinnamon crumb muffins from WiO that will work just fine. Hooray for making life easy!

Tuesday, April 5, 2016

Low Carb Pizza Ice Cream

I read about this flavor online and was excited to make a low carb version. It’s described by Coolhaus as, “mascarpone base infused with sundried tomato, olive oil, basil and a pinch of salt.” I’ve got enough experience making ice cream to have a really good idea in my head how to do it...adding my own twist, of course.