Comments on: Low Carb Homemade Ice Cream Recipe

By: Scott Mc

Scott Mc — Fri, 11 Sep 2009 16:55:48 +0000

Just made this earlier today apart from vanilla i used peppermint and must say i love it.

Only one problem though gave my daughter a bit and shes been sneaking in to eat it so going to need to spend on a lock for the freezer.

Thanks for the great recipe im gonna play about with extracts, got orange for next week.

By: Karen

Karen — Wed, 08 Apr 2009 03:08:07 +0000

Have you heard of or tried “Just Like Sugar”? It’s pretty pricey, but I suspect it is better for you than Splenda, and it has no after taste and 0 carbs. I ordered a sample a while back and it was awesome. No affiliate program though… darn it! lol
https://justlikesugar.ca (Canada)
https://www.justlikesugarinc.com/ (USA)

By: AJ

AJ — Mon, 02 Feb 2009 02:46:02 +0000

I tried making this but could not “fold” the yolk mixture into the cream because of the large quantity of the yolk/water mixture. The yolk/water mixture swamped the cream. To get the two to combine, the cream had to be bashed. Is the 1/2 pint (280ml) of water the right amount? Or did I do something wrong?

By: Scott

Scott — Sat, 29 Nov 2008 02:47:14 +0000

The story with sugar alcohols is different. One of the most commonly used sugar alcohols, maltitol and its syrups, does have a considerable effect on blood glucose. Two sugar alcohols, erythritol and mannitol, have no effect, and four others have some effect.

You need to check which sugar alcohols are used in any low-carb products you buy. Just like different carbohydrates affect blood glucose to different degrees, so too do some sugar alcohols

https://mendosa.com/netcarbs.htm

By: dorian

dorian — Tue, 25 Nov 2008 14:33:43 +0000

I can’t believe what I just read 😉

By: Paul

Paul — Tue, 25 Nov 2008 06:00:43 +0000

Can’t wait to try this, thanks Mark!