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This week's weight drop is as hard to explain as my latest weight gains. Well, maybe not the weight gains, but I have been gaining weight for the last 2 months and it is a nice change to lose some. It seems that my body likes being somewhere between 150 and 155 lbs for the time being. I will see how it goes for the rest of the summer.
Finally, I made some low-carb ice cream that was an actual success! Usually, I always put some xanthan gum (but not too much, or it will become too blobby) and some vodka so that the ice cream doesn't become too hard. Unfortunately, it doesn't work due to the erythritol that crystallizes.
This time, I used some allulose that I was able to find in an online store (very hard to find in Canada). The allulose is not 0 calorie, but the glycemic index is apparently lower than xylitol. And it tastes closer to sugar and less like medication compared to other sweeteners. And it doesn't have the annoying cooling effect of erythritol.
Aside from the sweetener, I used the xanthan gum and the vodka as usual, but I also whipped the mix gently while it was cooling in the fridge so that the xanthan gum would dissolve completely and that the mix would become cooler. And then I put the mix into my ice cream maker, then into the freezer.
The result: at last, my ice cream did not become hard as a rock! And it looks more like regular ice cream. I ate some much of it, it's a miracle that there is still some of it left! I am not sure if the successful ice cream is due to the allulose, or to the fact that I whipped it occasionally while the mix was cooling down.
It's supposed to be a nice day today, but it doesn't look like it when I take a look outside. Oh well, have a nice weekend!
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69.1 kg
これまでの減量分: 9.8 kg.
残り: 0 kg.
ダイエット続き: まあまあ.
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週に1.3 kg減量中
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 コメント
So what more is in this ice cream? Do you have an ice cream maker. Congrats on the loss. Maybe your body needed ice cream? LOL
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Sounds great! I need to try allulose; I have been mixing erythritol, with Stevia - Maltodextrin blend.
Do you use Carrie Brown's Keto Ice Cream recipes? I love them, except she used Xylitol which I can't tolerate.
What brand did you get? How much vodka do you use? I gave tried various quantities but still get stiff ice cream.
I use a Cuisinart ice cream maker on the Gelato setting.
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Hi moufette, I'm with you on Stevia, though I don't notice the bitterness in cold foods. I found Allulose from Hoosier Hill Farms on Amazon - yes it's expensive. I mis-typed, it's Maltitol blended with Stevia; I mixed in Erythritol to avoid the Stevia aftertaste but then had the hard freeze problem. I used as much as 3 Tablespoons Vodka and it was still too hard.
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You may find eBay will ship stuff that Amazon won't. Also - in Canada you can still get Cyclamate, have you tried that? I have some I use in coffee and tea and it is much better than Stevia for hot drinks. It's banned in the US, for no good reason; I bought it on eBay.
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Hi moufette, thanks for the vodka quantity to use. With Erythritol, I used up to 3 Tablespoons but still had hard ice cream.
Have you tried Cyclamate, which is still available in Canada? I ordered some on eBay, and like it better than Stevia in hot drinks, no bitterness. I mis-typed, my Stevia blend has Maltitol; I mixed that with Erythritol to get the best taste.
I ordered Hoosier Hill Farms Allulose on Amazon - it is expensive but will be worth it if my ice cream comes out better! I do hazelnut flavor - ground hazelnuts heated in almond milk, rest overnight, then run through the blender to smooth out; and I also use xanthan gum to thicken. I can't wait to make a batch with Allulose!
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Hi moufette, thanks so much for the Allulose tip! My Hazelnut Ice Cream came out with perfect texture! I substituted 130 g of Allulose for the recipe's Xylitol quantity of 100 g; and used 2 tablespoons of vodka. My BS is up a little this morning, I'll test again to confirm how it affects me. It sure tastes good!
2019年 07月 11日 投稿者: gz9gjg
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