Bought ice cream machine-RECIPES?

[dctjo]

I saw a cooking show where he made sort of a frozen yogurt type item in an ice cream machine. Thought it looked good, basically healthy and SB friendly and you control the ingredients. Wondering if anyone makes their own ice cream, sherberts, frozen yogurts etc at home and if so would you share the recipe. The maker came with some recipes many using heavy cream etc. Guess I could try and swap out ingred. but things already tried would be great.
TIA
Dawn

[walkinggirl]

Wow, we're thinking along the same lines. I just ordered a Cuisinart ICE-20 over on Amazon. http://www.amazon.com/exec/obidos/tg/detail/-/B00000JGRT/ref=pd_luc_mri/002-8370032-1557663?v=glance&s=kitchen&me=ATVPDKIKX0DER&st=* I bought that particular one because you can buy extra freezing tubs for it. I can't wait for it to get here. From some of the research I've done, almost any sorbet or frozen yogurt you make would be good for SBD as long as you use a sugar substitute like Splenda and low fat yogurt.

[recipelover]

I have a Cuisinart one and used it all the time last summer. However, since being on South Beach, I don't use it anymore at all. I have had trouble finding good recipes for ice cream that we can eat. Also, we have to try to stay under 75 calories a day of sweet treats. That would be hard to do with any kind of ice cream, sugar-free or not.

[walkinggirl]

Here are a few frozen dessert recipes I found. I'm not sure of the calories, but I'm sure they'll be fine, if you use restraint and common sense when plating them up.



FROZEN PUDDING POP TREATS

2 c. milk
1 (4 oz.) pkg. instant pudding mix
Combine ingredients and mix in an ice cream maker. Have the mixer turn before adding mixture. Run ice cream maker until pudding is firm. Spoon into small paper cups and place popsicle stick in center. Freeze several hours. Peel away paper cup and enjoy!



Lemon Sorbet

1 cup water
1 cup splenda
1 cup fresh lemon juice
1 tablespoon lemon zest

Bring the water and splenda to make a "syrup". Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.



CANTALOUPE HONEY FROZEN YOGURT

1 c. cantaloupe chunks, approximately 1 med. cantaloupe
1/2 c. honey (you'll need to do a sub for the honey)
1/2 tsp. nutmeg
1 tsp. cornstarch
1 1/2 c. plain non-fat yogurt
1/2 c. low-fat evaporated milk
Few slices strawberries may be added after the mixture is almost ready for freezer
Combine cantaloupe chunks, honey, nutmeg, and cornstarch in blender or food processor and puree until smooth. In large bowl, stir yogurt and milk until smooth. Add cantaloupe mixture and stir until blended.

Freeze in ice cream maker according to directions. Makes about 1 quart (8 1/2 servings).

NOTE: Other melons may be substituted for cantaloupe - depending on sweetness of fruit used, you may want to increase amount of honey.

USE ROCK SALT WITH ICE. BE SURE THE SALT IS DESIGNATED FOR USE IN ICE CREAM MAKER.

[walkinggirl]

Plum Sorbet

1 cup splenda
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice

Combine the splenda and water to make a "syrup". Half and pit the plums. Transfer to food processor and purée. Strain purée through sieve into bowl. Stir in the sugar syrup and add the lemon juice. Pour into ice cream machine and freeze according to manufacturer's directions.



Peach Sorbet

4 cups peaches, peeled pitted and sliced
2 1/4 cups splenda
2/3 cup orange juice
1/3 cup lemon juice

In a blender or a food processor, purée the peaches. In large saucepan, combine the splenda, orange juice and lemon juice. Over medium heat, cook and stir until the sugar dissolves; remove from heat. Stir in pured peaches. Refrigerate until cold. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

[AWax]

Here's something I made last night...not bad...I actually replaced the almond extract with a teeny bit of honey--tasty! I figure this is better for me than any of the NSA ice creams out there! And I'd love to get feedback if anyone tries this!

Strawberry Ice Cream

1 1/2 C FF Half-n-Half
1 1/2 C Strawberries, chopped
~2 tsp Liquid Sugar Substitute
1 1/2 tsp Vanilla Extract
1 tsp Almond Extract
1 1/2 C Evaporated Skim Milk
~9 packets Splenda
2 eggs, lightly beaten

Combine half-n-half, strawberries, sugar subs, and extracts in large bowl. Refrigerate. Heat evap milk over med-low heat in small saucepan. Add Splenda and stir. Cover and cook for ~10 mins until slightly thickened. Add eggs and stir continuously for ~1min until thick. Remove from heat and cool. Add to strawberry mix and refrigerate until cold. Freeze according to Ice Cream Maker's directions.

[recipelover]

Check out these links:

http://www.southbeach-diet-plan.com/for ... hp?t=12817
http://www.southbeach-diet-plan.com/for ... hp?t=15721

[ami]

I just bought a pops tray and I made this recipe I came up with last night.
The pops are very tasty and easy to remove from the tray.

Easy Chocolate Fudge Pops – P2
Makes 8 pops

1 cup fat-free half and half
1 cup fat-free/sugar-free whip topping
1 cup Splenda or to taste
¼ cup cocoa
1 pinch salt
1 tsp instant coffee powder
¼ cup egg substitute or 2 egg yolks
1 tsp cornstarch
1 Tbs. Vanilla extract

Spray pops tray with cooking oil. Set aside.
Mix all ingredients together except whip topping.
Place mix in medium saucepan and bring to a gentle boil stirring constantly.
Cook until mixture is slightly thickened, about 10 minutes.
Remove from heat and let cool for a few minutes.
Gradually add whip topping to mix ¼ a cup at a time and mix until well blended.
Place in pops tray up to the top line. It should be about 2 cups of mixture.
In place of pops tray you could use small plastic cups and freeze. When set, place a wooden craft sticks into them.
To remove pops from frozen pops tray run warm tap water in the outside and gentle twist the pop until it comes out.
Serve when frozen. Ready in about 3 hours.

Ami’s Notes:
Next time I might add 1 tsp butter spread to make them creamier.
I have not calculated calories per pop yet, but I would count them as a treat.
You might try it with instant sugar-free pudding rather than making the pudding from scratch, except you might need more sweetener and more milk so the pudding is not too heavy.

Enjoy it,

[recipelover]

Just copying in the recipe from the Daily Dish. I think I may try this during the summer with my ice cream maker.

Strawberry Buttermilk Ice, P2 [from the Daily Dish]

Craving something sweet? Try this fruity creation, made with the season's fresh and nutritious strawberries. Is there anyone who doesn't like something smooth and cold on a warm evening?

Serves 2

1/2 cup sugar substitute
1/2 cup water
1 1/4 cups quartered strawberries (about 1 1/2 cups whole berries)
1/2 cup buttermilk

In a large bowl, combine the sugar substitute and water. In a blender or food processor, blend the strawberries until smooth. Add the strawberries and buttermilk to the sugar substitute mixture and stir until well-combined. Pour into a freezer-safe container. Freeze overnight. Remove from the freezer 30 minutes before serving.

Recipe from The South Beach Diet Cookbook.

Nutritional Information:
120 calories
0.5 total fat (0 g sat)
5 mg cholesterol
27 g carbohydrate
2 g protein
1 g fiber
45 mg sodium

[surfer376]

I have the Cuisinart ICE-20 and love it!

Yummy frozen yogurt-

2 cups vanilla light and fit from Dannon
1 cup 1 % lowfat milk
fresh strawberries
handful bittersweet chocolate chips
1/4 cup splenda

whirl it up in food processor
pour into ice cream maker and it will start to freeze in 15-20 minutes.

Don't know the calorie count, but it has to be an ok treat, portion control is the key.

Chari