Text 16822, 90 rader
Skriven 2014-09-09 16:14:48 av Stephen Haffly (1:396/45.27)
  Kommentar till text 16783 av RUTH HANSCHKA (1:123/140)
Ärende: messages  was: I'm so
=============================
Hi Ruth,

On (08 Sep 14) RUTH HANSCHKA wrote to STEPHEN HAFFLY...

 RH> >      Title: RAW CHOCOLATE WALNUT ICE CREAM

 RH> Not something I'd go for personally.  I'm not overly fond
 RH> of walnuts and it probably has more fat than Haagen Dazs,
 RH> if that's possible.  Agave might taste better than the
 RH> maple syrup; chocolate and maple can fight each other,
 RH> while the agave would stay out of the way.

Haagen Dazs does not have anything comparable. The Chocolate Peanut
Butter is likely the closest. The ingredients of the Chocolate Walnut
"ice cream" total to a little over 5 cups, but by the time the walnuts
are processed down, let us assume it yields 4 cups, or 8 1/2 cup
servings. Haagen Dazs portion is a 1/2 cup serving size.
Since the walnut version has the yield of 1 batch, I have to assume a
bit and do some math. Figures are rounded to the nearest whole number.

        Chocolate Walnut          HD Chocolate Peanut Butter
Fat:           18 g                         23 g
Total Carbs    40 g                         26 g
Sugars:        36 g                         22 g
Fiber:          2 g                          2 g
Protein:        5 g                          8 g

So, fat is a little lower but sugar is higher. If one substitutes Stevia
for part of the syrup, one can cut the carbs in the walnut version.

The attraction of this is not that it is low carb, but that it is dairy
free. It tastes pretty good too.

This one, while not dairy free, has only 10.3 g carbs per serving. The
recipe did not specify the size of the serving though, just 1/14th of
the whole.

MMMMM----- Meal-Master (tm) export from Gourmet Recipe Manager

     Title: Stevia Chocolate Ice Cream
Categories:
     Yield: 14 servings

          Stevia 5 tinctures of liquid
           -or 5 packets of powder
          Cornstarch, 29 grams is
           -equal to 2 tablespoons
          Salt, 1/2 tsp
          Milk, 3.25%, 6 cup
          Egg, fresh, 4 large
          Chocolate, Hershey's
           -Unsweetened Cocoa Powder, 10
           -tbsp or 6 squares of
           -Hershey's semi sweet melted
          Half and Half, Organic
           -Valley, 11 oz equal to 1 1/3
           -Cups
          Heavy Whipping Cream, 2 cup
          Vanilla Extract, 2 tsp

  Combine stevia, cornstarch and salt in saucepan. Gradually stir in
  milk. Cook over medium heat until mixture comes to a simmer, stirring
  constantly. Gradually stir 1 cup of hot milk mixture into beaten eggs.
  Add to remaining hot mixture, stirring constantly. Cook and stir over
  low heat until slightly thickened (about 2 minutes). Stir in melted
  chocolate or cocoa powder. Beat with a whisk until mixture is smooth.
  Stir in half and half, whipping cream and vanilla. Cover and
  refrigerate 2 hours. Freeze as directed.

  Source: Recipe submitted by SparkPeople user MRSDOLL1.

  Nutrition Info

    Calories: 198.2
    Fat: 14.3g
    Carbohydrates: 10.3g
    Protein: 6.2g

MMMMM


Regards,

Stephen
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