Protein Ice Cream

Has anyone on this board tried the new protein ice creams you make at home.....the recipes are on "the world according to eggface" website. They are so good.
I've just found out tho' that I can't use soy milk because I have low thyroid and am on medicine for it.....the soy
interfers with the thyroid meds.....I've been taking thyroid for 50 some years, and I just found that out....why the heck doesn't the Dr. tell us stuff like that!

Anyway, I found by using canned fat free evaporated milk instead of the soy milk the ice creams turn out just as good, if not better.

Enjoy your weekend Michiganders!

Pat R.

Hey Pat,
I was just talking about my adventures in ice cream!  I love Shelly's blog.  I finally bought the ice cream maker and all the stuff for the different protein ice creams.  Not one of them has turned out!  I'm going to give it one last try tonight and if it doesn't work then I'm returning the ice cream maker.  Do you freeze everything before you pour it in to the ice cream maker?

Hey Brenda -

What exactly are you doing with your batches?  Maybe we can help you figure out the problem.  Here's what I do:

1.  freeze the ice cream cylindar for at least 6 hours --- until the liquid inside doesn't slosh around anymore.

2. mix all your ingredients together.  I throw everything into the blender and let it whirl until it's fluffy and frothy.  (I also add UpCalD for my calcium and some Fiber-Sure.)

3. assemble the ice cream freezer and turn it on

4. pour the protein mixture into the freezer slowly

5.  let the freezer go for about 30-40 minutes or until the mixture is like soft soft-serve

6. scoop the ice cream into small bowls (or one big bowl) and let it freeze for at least an hour in the freezer.

Hopefully we can help you figure it out ... cuz this stuff is great!
Pam

Ok, I am using a new Cuisinart ice cream maker.  My bowl took initially about 11 hours to freeze!  Now, when I use it, I wa**** and put it right back in the freezer and don't try again for about 24 hours, so it is good and frozen when I use it.

I mix all ingredients (using Shelly's recipies) with my stick blender and then add while machine is whirling.  The directions for the machine say 25-30 minutes, so after about 30 minutes I check it and it's still liquid.  The last one I tried was a recipe from the instruction book for lemon sorbet.  Follwed them exactly and 30 minutes later just had total liquid lemon juice. 

So I know the bowl is frozen, but the only thing I can think of is maybe it has to churn for longer than 30 minutes?  I guess that's what I'll try tonight.

What kind of protein powder are you guys using?  I was putting AnyWhey unflavored in there but it didn't taste good at all.  Unflavored wasn't quite true.  It just had an essence of "yuckiness". 

I'll try again tonight and let you guys know how it goes.

What kind of milk are you using?  Remember that traditional ice cream is usually made with heavy cream ... so you've got to use a milk with some fat content.  2% is the minimum to use for milk.  Soy milk seesm to work great for me -- I've been using Vanilla flavored Silk.

Definitely try letting it churn for longer than 25-30 minutes.  Sometimes mine goes for 45 minutes.  My ice cream machine has an auto-shut off (It's a Rival) so when the motor gets hot or the ice cream is stiff enough, it automatically shuts off.

As for powder.  I use the normal powders that I use for my protein shake.  I figure if I don't like the protein powder for a shake it's going to be horrible in ice cream.  I use Body Fortress (vanilla or chocolate or strawberry) and also use Nectar Vanilla Bean or Cappuncino or Chocolate Truffle.  Depends on which recipe I'm using ... I just match up the flavor with whatever sounds right for the other ingredients.  If it doesn't taste good before you throw it in the freezer, it's not going to taste good as ice cream.

HTH
Pam

Brenda, I can't imagine why your mixture is not freezing
unless there is a problem with your machine. Usually I do two cups of milk (double the recipe) and it's done in under 30 minutes. I am using GNC (too high priced for me)
protein powder thats 100 calories and 20 gm. protein per scoop....it's vanilla flavored. ....I won't buy it again, as the
clerk talked me into it and it was $50 for a big container.
Wal Mart's works just as good.

Let us know how it goes tonite and be sure and use at
least 2% milk.

Pat

Maybe it's because I'm using 1% milk?  Tina said that's what she uses and it works out fine.  I'm terrified to make it with higher fat milk.  I gain weight so easily that every calorie counts, so upping the fat makes me worry.  I guess I'll try it with 2% today and see if that helps. 

Actually as I said earlier, I use fat free evaporated milk.
There is only 1 1/2 cups in a can, so I just add 1/2 cup skim milk.....The only thing about using lower fat regular milk is the consistency will be more icy in texture.

Gosh, if it's your Cuisinart machine, I would take it back and tell them it doesn't work, or at least contact Cuisinart
and ask them why it won't freeze stuff. They are a very reputable company and would probably appreciate hearing from you.

Ok, I haven't made the protein ice cream, yet, but I have made some s/f ice cream and regular ice cream.  In the regular ice cream, I used at least 2% milk (might have used whole, don't remember) and it was very good (although I only had a bite or two.....did that one for the family).  The second time I made s/f ice cream, I used skim milk, fat free evap milk, cream, and s/f hershey's syrup.  It was very good, but it was more "icy". 

BTW, I don't prefreeze the container on the ice cream maker.  And my ice cream maker....I bought on a whim at CVS...it's a Hamilton-Beach.  Cost me $25.  Works FABULOUSLY.  I put the ice and salt around the container, turn it on and it spins until it's done.  Usually about 30 minutes.  Tina
EDIT:
PS - I don't freeze anything prior to making the ice cream.  I mix the ingredients in a bowl with a whisk or spoon.  I pour it in the container and put the container in the machine.  Put the ice and salt around the container, in layers.  Turn it on and let it spin....

Brenda, are you putting the ice cream maker "bowl" in the freezer for at least 12 hours.....it won't work if the bowl isn't frozen.....I just keep mine in the freezer all the time, after I have washed and dried it thoroughly and cover it with plastic wrap.

I just mix up the ingredients with a whisk and SLOWLY
pour them into the freezer while it is running.

Good luck