Peaches and cream
We keep a jar in the fridge with a mixture of whipping cream, vanilla, and Splenda to taste -- this approximates melted vanilla ice cream.
Chop or crush some fresh, thoroughly chilled strawberries or peaches, mix in some of the ice cold cream mixture, and it's reminiscent of strawberry or peach ice cream that's gotten soft.
If you add a little cinnamon and nutmeg (and Splenda if needed) to room-temperature peaches, then splash the cream mixture over it, you'd think your ice cream melted over your warm peach pie. Mmm.
The cream mixture is surprisingly thick. I use only a heavy cream for this, not half & half; and it takes surprisingly little for the flavor and effect.
It is also good in root beer or other pop one might use for a "float."
I froze these in Popsicle molds and they came out darned near perfecto. I did orange flavor and the tasted like a 50/50 bar. Peaches, I took your recipe, added SF orange syrup, grated orange zest, then chopped 1/4 of an orange up and added it. The alcohol worked to soften the texture - I used 1.5 teaspoons of rum to soften them during the freezing, I guess u could use anything.
"Ziploc" Vanilla Ice Cream
1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag
1. In the sandwich sized ziploc, combine the sugar substitute, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients.
2. In the gallon sized ziploc bag, add 3 cups of ice (or fill half the bag with ice)and add 6 tablespoons of table salt.
3. Place the sealed sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream).
4. Once desired hardness has been achieved, remove smaller baggie and rinse throughly with cold water (if you miss this step, you may wind up with salty ice cream!)
Recipe makes about a 1/2 cup of ice cream.
I have doubled the recipe and it still works well. I am also sure that you can add additional ingredients (cocoa powder, etc) to create different flavors of ice cream. DaVinci syrups would work as well.
HINT: Be sure to rinse out the lip of the bag too without actually opening up the seal, otherwise, you will get salty ice cream.
417 Calories (kcal); 44g Total Fat;
(92% calories from fat); 2g Protein;
I felt like baking today and looked through Fran M. cookbook and found this:
1oz unsweetened chocolate
1/3 cup chuncky PB
1/3 cup whole milk ricotta
12 packets Equal(old book prior to splenda I just substituted)
1t vanilla extract
Melt the first 3 ingredients in a bowl in the microwave.Stir well to combine. Add the remaining ingredients, stir again and drop by the tablespoon on waxed paper you should have 12 drops. Chill till firm and keep in fridge.
Fran states these don't keep much longer than a day.I made them and used Splenda 12 packets instead of Equal. They had such an aftertaste that I threw them out. Do you think the splenda is sweeter that Equal and maybe cut back a few packets? Don't go by my tastes I am very fussy. Very easy to make and for 2Carbs just enough to get rid of the sweet tooth. Reminded me of fudge.