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.
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)
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
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.