Sugar – Free Sweetened Condensed Milk and Ice Cream

We are now well into our 8th week of Mama L’s acid elimination eating and still moving right along.  It’s second nature now and I don’t really think about it all that much.  Would I still like some real candy?  Sure.  But I want to sleep thru the night more. 🙂

I said I was going to share my alternative sugar blend in August but I’m going to go ahead and do it today since it’s a part of todays recipe.

Before I get started on that I want to say that…even though I have a sugar sub blend I Iike now…sweets are still going to be a once a week / once every other week or so kind of thing.  I know it makes the blog boring but I’d rather have a boring blog than to reawaken my sugar demons. 🙂

I’ve tried 3 different sugar subs and the two I’ve settled on are…

Diabetisweet.  It’s an isomalt sweetener.

Ignore the ideal sugar sub…it didn’t work for me.  It spiked my blood sugar and had me in the kitchen wanting to eat every sweet thing in there.  I didn’t eat anything else but I had a very strong and immediate reaction to the ideal.

And…

…this new to the market sugar sub…Sin-Free Sugar.  It’s a Xylose / Erythritol / Brown Algae blend and it is amazing.

Xyl / Eryth are both super low Glycemic Index sweeteners.  Isomalt is low too.

I use equal amounts of Diabetisweet and Sin Free.

I used them both and made some really delicious homemade ice cream last week.

Now…this is supposed to be an easy dump / stir / freeze type recipe and it is if you can use all these products straight off the grocery shelf.  But as y’all know…nothing is easy when you have to make everything from scratch.

The ice cream base called for a can of condensed milk so I just made my own. 🙂

1 can Evaporated Milk

1/2 cup Diabetisweet

1/2 cup Sin-Free

1 dash Salt

Cook on medium heat…whisking a lot…til nice and thick.  I took a little while…maybe about 8 minutes.  But it got to the actual consistency of the canned stuff so just keep stirring til you have that level of thickness.

It’s hard to see it in the pics but it really does thicken up.  This last pic I was trying to show thickly it’s coating the pan.

Condensed milk on the left and homemade chocolate syrup on the right.

Plus the rest of the ice cream ingredients.  Recipe at the end of post.  

Chocolate syrup added to condensed milk.

Rest of ingredients added.

After freezing.  Soft serve consistency.

After setting up in the freezer for a couple hours.

This was definitely my favorite thing I’ve made in the last 8 weeks. 🙂  The original recipe is a sugar – full recipe so if you don’t need to make subs…it’s written to work with stuff straight from the shelves.     

Have a great weekend. 🙂

 

 

‘Easy’ Chocolate Ice Cream

1 can (or recipe) Sweetened Condensed Milk

1 (5 oz) can Evaporated Milk

2 cups Milk / Cream (I did half milk / half cream but you can do all of one or the other)

2/3 cup Chocolate Syrup (*Hershey’s style)

Vanilla (to taste)

2 tbsp Glycerin (not a requirement for success but it helps the ice cream stay scoop-able from the freezer)

 

Directions

Combine all ingredients.  Mix well.

Cover and place in the ice box overnight or at least 4 hours.

Pour into ice cream maker and freeze according to directions.  (Mine froze for 1 hour.)

Eat it right away if you like soft serve or transfer to freezer safe bowl.  Cover and let freeze for a couple hours.

 

*Hershey’s makes a sugar – free syrup that is sweetened with Erythritol and Splenda but it’s hard to find so I made my own…

 

Homemade Chocolate Syrup

2 tbsp Cocoa Powder

1/2 cup Sugar Sub

1 tsp Corn Starch

1 dash Salt

3/4 cup Milk or Cream

Vanilla to taste

 

Directions

Combine all.

Bring to a boil (whisking constantly) and boil / stir for 2 – 5 minutes until it’s almost the consistency of bottled syrup.  You want to pull it off the burner just shy of syrup consistency because it thickens a little as it cools.  

Let it come to room temp before using.

Happy Christmas in July

🙂

We did our Christmas in July celebration last weekend.  It was a nice little get-together.  It was very simple because I just don’t have the energy right now to do anything more than simple but next year I’m going to do it up right.  A summer tree / beach theme / decorations / etc.

We do Mexican food for our Christmas so I stayed with the same theme for July Christmas.  I didn’t take a lot of pics but here’s part of my plate…

Enchilada casserole.  Pintos.  Cheesy jalapeño rice.  We also had 5 layer dip and queso.

I used this new flavor pack for the guacamole.  It’s really good.

The directions say to use the whole pack with just 2 avocados.  I only use one big heaping tbsp per avocado plus one tbsp sour cream per avocado.  My version is getting rave reviews here from everyone who tries it.

I also used my new toy to make some sugar free Watermelon Sherbet for a take on the lime / ginger-ale punch.  I made the ginger-ale with my Sodastream (sugar free).

It didn’t get the same rave reviews as the new guac mix…but I really enjoyed it.  Lime is better but I wanted to try something more ‘summery’.

For desert I made a sugar free Dr. Pepper cake.  I used my tried and true recipe just subbing various sugar free sweeteners.

I couldn’t believe I was able to create something that moist using gluten free flour and sugar free subs.

Boiling alternative sugar to make…

…a sugar free syrup to use in…

…homemade sugar free marshmallow fluff.  (This was ridiculously good.  I used it in place of the real marshmallows called for in the recipe).

I made the sugar free ‘Dr Pepper’ with the Sodastream and I couldn’t have been happier with the way the cake came together.

I think I’ve finally found my alternative sugar blend and I’ll share it here next month when I start experimenting with it a little bit more.  Up to now I’ve only experimented with ice cream and this cake.

I had an anemia blood work profile done yesterday to get a better look at what’s going on with that and I’m getting a massage this weekend.

Hope y’all’ve had a great week and have a safe / cool weekend. 🙂

Catching Up

Hey, y’all. 🙂

I took a little break from thinking about the blog for the last week.

I’ve had a couple dr appointments over the last 2 weeks.

First the good news…we’re still sailing along with our no sugar / no acid eating plan.  We both had our annual…refill all the meds…appointments a couple weeks ago.  Since we started eating like this we’ve lost a combined 25 pounds…which wasn’t our goal but it’s a nice side  benefit.  Mama L is off all of her ‘asthma’ meds now since this has clearly proven she never had asthma to begin with.

The bad news?…I’m now officially anemic. 😦

She put me on iron (and even mentioned the dreaded ‘I’ word…infusions). 😦  I also got a new cast iron skillet and am cooking all of my meat in it.  I’m not cut out for the cast iron life.  Cleaning that thing is really a pain but it’s supposed to help so I’ll keep doing it.  But man I miss my fav T-fal non stick skillet.

About a month ago I went to an eye specialist in the Woodlands (it’s about an hour and fifty minutes from here).  Side thought…if anyone is reading this in the Woodlands…what is the deal with y’all’s store signs?  Many of them are ground level instead higher up where you can see them.  Super annoying when you’re not familiar with an area.

Anyway I went to the dr to look into getting Ortho – K contact lenses.  They’re lenses that you sleep in and they give you the same type of results as Lasik (which I can’t get because of the lupus).  Turns out I wasn’t a candidate for Ortho – K either but this dr does other special custom made regular contacts called scleral lenses.   They’re a lot bigger than soft contacts and you fill them with saline before inserting the.   I got fitted for a pair and it took 3 weeks for them to come in.  Went and picked them up last week.  When I can actually get them in they are amazing.  Because of the size and filling them with liquid that has to stay in them…can’t let it spill out…I’m still struggling with getting them in though and with the feel of the the right eye.

Something fun I made…

Savory ‘pop tarts’. 🙂  These were so good.  I took my grandma’s basic biscuit recipe and added half a block of softened cream cheese.  Chilled it overnight then the next day rolled part of it out flat…divided it into equal pieces and filled with hamburger / cheese / spices.  Sealed and baked for about 20 minutes on 350*.

With the rest of the dough I made…

Biscuits that baked up just like regular biscuits.  Flaky and fluffy.  And…

Chicken and dumplings.  One of my favorite winter foods Mama L makes is chicken and dumplings.  She makes them with canned biscuits and the first time she made them this past winter I seriously cried because I couldn’t have them.  I tried making up a different biscuit recipe and using that but it was a huge disaster so I gave up and resigned myself to never having them again.  Those dumplings just completely dissolved in the broth.  These worked perfectly.  They held their shape and had the most amazing mouth feel.  I”m a summer girl so I’m not looking forward to cold air anytime soon…but when it comes these are first up on the menu. 🙂

Fellow blogers…I haven’t abandoned you.  🙂  It’s just that it’s so tempting looking at all the good stuff y’all are creating.  We really want to make it 2 full months before I start reintroducing weekly baking / treats on a regular basis.  A couple more weeks to go.  🙂

That’s about all from here.  Hope y’all are all well and cool. 🙂

 

 

My New Toy

Papa L is celebrating a milestone this month and as he always does he celebrated by sharing it with us.  He bought me this ice cream maker I’ve coveted for years.  Thank you, Papa L.  You’re the very very best. 🙂

It’s this Cuisinart self contained unit.  No bags of ice.  No space eating freezer bowls.  It’s got it’s own ‘freezer’ unit built in.  No mess.  Just fill the bowl.  Lock the lid.  Press a couple buttons and 40 – 60 minutes later you have ice cream or gelato.

Just a simple ice cream base for the first try.  Cream / Milk / ‘sugar’ / Vanilla.

It was really really good but I’m going to play around with my sugar subs before I post a recipe.  I’m sure it will be the same as with gluten – free cooking…it’ll take a few trials before I find my sweet spot.  Pun intended. 🙂

In honor of apples and Fourth of July I served it over an apple upside down skillet cake which was also good…but again I need to work on my sugar subs and ratios before sharing a recipe.

I also forgot to get a finished pic after it came out of the oven.  Sorry.

This was the first sweets I’d had in over 5 weeks and I’m happy to say it was uneventful.  I was scared just one taste and I’d be face down in a vat of real ice cream surrounded by the empty wrappers from all the chocolate in Wal Mart.  That didn’t happen at all though and now I’m really excited to experiment more starting in August. 🙂

I’m sure I’ll use the ice cream maker at least once before then though. 😉 It’s not even that I want to eat ice cream that much…I just wanna play with my new toy.

A couple other eats from the weekend…

Chopped BBQ / Corn and Strawberry Crush.  I’ve written before that because of my childhood summers on the bay Strawberry Crush just screams ‘summer’ to me.

Well now Crush has these sugar free water enhancers in Orange, Grape and Strawberry.  I got the orange and strawberry and have used them with my Soda Stream.  With the carbonated water they’re almost just like drinking the real thing.  Now remember I haven’t had any real sugar in weeks though so my ‘almost just like the real thing’ might not be the same as if I still had the taste for the actual real thing.

The next day I took some left over chopped bbq / sauce and pickles and rolled them up in a tortilla for a BBQ ‘sandwich’.

This was actually one of my most favorite meals in weeks.  Will definitely have this one again.

Hope y’all had a great weekend. 🙂

 

Happy 4th of July

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Hope y’all have a great day that’s as carefree as your childhood. 🙂     Ya gotta love the 70’s.  Cig hanging out of mouth.  4 year old running around with a fire stick.   Every time I see this picture I don’t have a clue how I was able to hold the sparkler.  To this day I’m scared to death of matches and lighters.  The only way I’m able to light a fire is with one of those long stick like lighter things. 

I still have plans for an alternative sugar treat today.  Fingers crossed it turns out well enough to share next week. 🙂

Have a fun and safe weekend. 🙂