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A friend of mine doesn't give her kid sugar. She uses agave, honey and those kinds of things. The recipe I have for homemade vanilla ice cream calls for 3/4cup of white sugar. Can I use any substitutes for the sugar?
 

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In my basic ice cream, I use 3 C Cream, 1 Cup Milk, 4-5 egg yolks and a 1/2 cup honey or agave plus whatever tasty fruit I might feel like adding--this week was cherries.
 

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<div>Originally Posted by <strong>wannabe</strong> <a href="/community/forum/post/11622528"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Honey is sugar.</div>
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Hmmm ... I'm pretty sure that the PP was asking for recipes that didn't contain white sugar, but included natural sweeteners like honey and agave.
 

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I made ice cream for years using honey or fruit juice concentrate instead of sugar. It was great, in fact Haagen Dazs used to have a Honey Vanilla flavor which was sweetened exclusively with honey.
 

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Discussion Starter · #6 ·
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<div>Originally Posted by <strong>snowbunny</strong> <a href="/community/forum/post/11622727"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Hmmm ... I'm pretty sure that the PP was asking for recipes that didn't contain white sugar, but included natural sweeteners like honey and agave.</div>
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Yes, I consider sugar sugar but honey and other natural sweeteners not. I know it's wrong, but I'm not anti-sugar so sometimes my brain just forgets.<br><br>
So anyone with recipes.<br><br>
Wouldn't raw eggs be a salmonella risk?
 

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I have subbed Agave Nectar, turbinado, honey, and Evaporated Cane Juice all in place of sugar. If you are using whole raw milk (especially one that is high in butterfat) you can decrease or leave out the cream all together and it is still delicious!<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
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<div>Originally Posted by <strong>jackalope2006</strong> <a href="/community/forum/post/11625816"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">If you are using whole raw milk (especially one that is high in butterfat) you can decrease or leave out the cream all together and it is still delicious!<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:</div>
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Really? I can never get mine to set right if I use less cream. It turns really hard in the freezer and I'm using grass-fed raw milk with a high butterfat content. What's your secret?<br><br>
As for the salmonella/raw egg thing. It doesn't bother me and no one's gotten sick in my household from raw egg (or milk or meat for that matter). But we're really good about where we purchase all of those foods. We do eat a good amount of raw egg yolk especially in ice cream and salad dressings.
 

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We sometimes make plastic bag ice cream.<br><br>
1 c half and half<br>
2 T sugar (but you could use agave or stevia)<br>
1 t vanilla<br><br>
in a sandwich bag.<br><br>
Put the sandwich bag in a gallon bag full of ice and 1/2 c salt.<br><br>
Shake 7-10 minutes. Set in a freezer if you want it to get hard.
 

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I always cook egg-based ice cream bases into a custard, then freeze that <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:
 

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I've had an ice cream addiction lately<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:<br><br>
I do 3 cups raw milk<br>
1 cup raw cream<br>
squeeze in a lot of agave until it is sweet enough<br>
a pinch of sea salt<br>
and about 1 tbsp either vanilla, mint extract etc.<br><br>
Then I put it in the vitamix, try it to make sure it tastes yummy and pour it into the ice cream maker.<br><br>
This makes 2 quarts.
 

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Just thought some might find this site interesting.<br><br><a href="http://sci-toys.com/scitoys/scitoys/thermo/ice_cream/ice_cream.html" target="_blank">http://sci-toys.com/scitoys/scitoys/...ice_cream.html</a>
 

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We did a "homemade ice cream" activity with a group of other homeschoolers. We used cream and maple syrup, nothing else, and it came out delicious. In fact, this combination turned into ice cream better than the batch where we used evaporated cane juice, as it didn't dissolve as well.<br><br>
As for converting sugar to honey in a recipe, <a href="http://allrecipes.com/HowTo/Baking-with-Sugar-and-Sugar-Substitutes/Detail.aspx" target="_blank">here's</a> what I found online:<br><br>
Use ¾ cup plus 1 tablespoon honey in place of 1 cup sugar, and reduce the other liquid ingredients by 2 tablespoons.<br><br>
Although maple syrup is only 60% as sweet as sugar, use ¾ cup for every cup of white sugar and decrease the amount of liquid by 3 tablespoons to compensate for its liquid state.<br><br><br>
Honestly, in something like an ice cream recipe, I wouldn't be overly concerned about the texture if you changed the volume of liquid by a few tablespoons. It would matter in a cake or cookie recipe, but not in ice cream or pudding.<br>
I'd use about half a cup of maple syrup or honey in place of the 3/4 cup of sugar called for and not make any other changes. However, if using maple syrup I'd omit the vanilla- it wouldn't be neccessary.
 
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