Posting this base recipe separately from its most recent flavor variant. I have a bunch of versions of this recipe floating around.
This recipe started last summer when I was on a cottage cheese all the things kick. My ice cream maker had been shelved for over a year and attempts at sugar-free, fat-free cheesecake and frozen yogurts, as well as tinkering with instant pudding mixes, somehow morphed into this over time. (I had yet to hear of Halo Top and the like, or this recipe would have gone a different direction.) I’ve been making things up as I go along, so the current iteration of this katamari of a frozen dessert probably has elements that are unnecessary or suboptimal. Very open to ideas and feedback! If you’re curious about variants, feel free to ask. Also, this needs a catchy name.
Nevertheless, this base and its minor variants keep me quite happy on a day-to-day basis at about 150 calories and 15g protein per 1-pint serving. I futz around with it every time I make it Heck, sometimes I load it up with the most diet-unfriendly ingredients (like waaay too much pistachio butter).
Servings: Approx 2 pints - volume after churning
(I usually double this and churn as two sequential batches in the same bowl freeze)
* 16 fl oz unsweetened cashew milk
* 227 g fat free or 1% fat cottage cheese
* 50-60g erythritol
* other non sugar alcohol sweetener, to taste (e.g., approx. ⅓ cup granulated sucralose)
* ½ T gelatin powder (optional)
* ½ T vegetable glycerin * ½ T rum or vodka (80 proof)
* 1 t guar gum (see note below)
* ¼ t xanthan gum
* Pinch salt
* Extracts (to taste: about ½ T vanilla + ½ t of another flavor?)
If using gelatin, bloom in ¼ c of the cashew milk and set aside while you prep the rest. Mix the gums with the erythritol for ease of sprinkling into liquids. You can prep the guar gum for easy dispersion by making a paste with the vodka and alcohol-based extracts or mixing it with a small amount of sweetener.
Blend the cottage cheese, vegetable glycerin, vodka, and guar gum and let sit.
In a small saucepan, heat the remainder of the cashew milk and salt. While whisking continuously, slowly pour in the erythritol + gums (you can always blend some chunks out later, but still). Heat until it reaches a gentle simmer, but without boiling (this could curdle the cashew milk, and really isn’t needed). The gums will thicken the milk while this happens, and continue to work their magic beyond this point.
Once the milk is hot, remove from the burner and mix in the bloomed gelatin mixture until fully dissolved. Once the mixture is no longer steaming hot, blend with the cottage cheese mixture. Add additional sweetener and extracts to taste. Refrigerate overnight.
Freezer note: The space where my ice cream lives averages about 10F (if I set it any colder, things would freeze in my refrigerator). My understanding is that this is fairly warm for a freezer, but it keeps all my homemade low sugar/fat ice creams and Halo Top etc. very scoopable / spoonable straight out of the freezer. FWIW, I keep meat, dairy, and my ice cream maker bowls in another freezer (-12F).
Ice cream maker / churning note: This base and its many iterations are thicker than typical ice cream bases (pudding-like) and do best with some amount of human intervention to keep the mix moving toward the end of churning. This is awkward with a stand mixer model, easy with the ICE-21 or the like (get in there with a spatula and help the poor bastard out). You should still expect it to set up faster than a full-fat, full-sugar ice cream (10-15 minutes does it for me).
About the guar gum and heating: This article suggests I should look into the temperatures achieved by pouring warm cashew milk into the colder cottage cheese. If not using gelatin, I might not need much heat at all.
Submitted August 12, 2017 at 08:53AM by mtdmaven http://ift.tt/2vY1Vxr icecreamery
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