Recipe: Cinnamon Peach Ice Cream
Made this last night and OMG - we all loved it. Served it over my broiled peaches and it really captures the taste of summer! This is not an overly sweet ice cream - it's got a nice complexity to it with the tangy peaches, the cinnamon and the schnapps.
Best of all, I think I've finally figures out how to get it to freeze to the right consistency by using a pinch of xanthan gum (which also makes it smoother and creamier)... and the schnapps helped with that too.
recipes.sparkpeople.com/recipe-detail.asp
Oh - and here's the broiled peaches recipe for anyone who missed that the first time I posted it:
recipes.sparkpeople.com/recipe-detail.asp
Enjoy!
Karen
Best of all, I think I've finally figures out how to get it to freeze to the right consistency by using a pinch of xanthan gum (which also makes it smoother and creamier)... and the schnapps helped with that too.
recipes.sparkpeople.com/recipe-detail.asp
Oh - and here's the broiled peaches recipe for anyone who missed that the first time I posted it:
recipes.sparkpeople.com/recipe-detail.asp
Enjoy!
Karen
Yep - the xanthan gum is Bobs Red Mill and over in the organic section. Given that you literally use a TINY pinch, the size of the smallest bag is amusing. We could share it among everyone we know and still each have a lifetime supply. I'd be happy to bring some to cooking class or you'd be welcome to stop and pick some up (or I could drop some over to Chris tomorrow) if you can't wait that long ;-).
K.
K.
Karen,
YUM, thanks for posting this recipe. Question about the xanthan gum. Where do you get it, and what else do you use it in? I've never used the Dibetisweet sugar substitute either regular or brown. How often do you actually use this? I just checked for the ingredients you mentioned, and found them on netrition.com. I assume that is where you ordered your products from?
LOL - sorry for all the questions, but before I place an order, I'd like to be sure these are things I'll use in other recipes -- just not sure which ones yet.
Thanks again!
Debbie
YUM, thanks for posting this recipe. Question about the xanthan gum. Where do you get it, and what else do you use it in? I've never used the Dibetisweet sugar substitute either regular or brown. How often do you actually use this? I just checked for the ingredients you mentioned, and found them on netrition.com. I assume that is where you ordered your products from?
LOL - sorry for all the questions, but before I place an order, I'd like to be sure these are things I'll use in other recipes -- just not sure which ones yet.
Thanks again!
Debbie
Hi Debbie,
See my post to Liz (above) re xanthan gum.... and if you're going to be at her cooking class i'll happily bring you some.
My research has informed me (doesn't THAT sound hoity-toity) that xanthan gum is used as a "fat substitute" in recipes to make them creamier and smoother, so it can be used in soups, sauces, gravies, salad dressings, ice cream, etc. It's an emulsifier. It's completely vegan if that's a concern.
Per one forum: "To use xanthan gum in your recipes, use about 1/8 t. per cup of liquid and combine these in a blender, not by hand, as it will "gum" almost instantly and form clumps if not constantly in motion while it is incorporated into the liquid. For sauces, blending the xanthan gum first with a bit of oil before adding the soymilk or rice milk produces the best taste and texture, as this gives the sauce richness and depth that would normally be achieved by cream, butter or eggs."
As to the sweetener, I did NOT use Diabetisweet for this recipe (although I've used it in the past for other things). I DID use maltitol crystals, which are sold under the brand name Nature Sweet as well as Sensato. It's my "go to" sweetener for most cooking, and especially for baking and candy making, as it acts exactly like sugar - you can caramelize it (made awesome cashew brittle last fall with it). For baking you don't have to add extra oil like you do with Splenda (which dries things out a bit). And I find it has zero aftertaste - tastes exactly like sugar. So I use it as a one-for-one substitute for sugar. The only thing I haven't liked it for was one time when I used it as the basis for a cake icing, and it didn't fully "de-crystalize" for some reason, so had an odd texture. But that was only the one time and I undoubtedly did something wrong ;-). I use the brown and white crystals and the white powdered. I think the powdered is only available by Sensato, and the crystals are available under Nature Sweet, if I recall correctly.
Hope this helps!
karen
See my post to Liz (above) re xanthan gum.... and if you're going to be at her cooking class i'll happily bring you some.
My research has informed me (doesn't THAT sound hoity-toity) that xanthan gum is used as a "fat substitute" in recipes to make them creamier and smoother, so it can be used in soups, sauces, gravies, salad dressings, ice cream, etc. It's an emulsifier. It's completely vegan if that's a concern.
Per one forum: "To use xanthan gum in your recipes, use about 1/8 t. per cup of liquid and combine these in a blender, not by hand, as it will "gum" almost instantly and form clumps if not constantly in motion while it is incorporated into the liquid. For sauces, blending the xanthan gum first with a bit of oil before adding the soymilk or rice milk produces the best taste and texture, as this gives the sauce richness and depth that would normally be achieved by cream, butter or eggs."
As to the sweetener, I did NOT use Diabetisweet for this recipe (although I've used it in the past for other things). I DID use maltitol crystals, which are sold under the brand name Nature Sweet as well as Sensato. It's my "go to" sweetener for most cooking, and especially for baking and candy making, as it acts exactly like sugar - you can caramelize it (made awesome cashew brittle last fall with it). For baking you don't have to add extra oil like you do with Splenda (which dries things out a bit). And I find it has zero aftertaste - tastes exactly like sugar. So I use it as a one-for-one substitute for sugar. The only thing I haven't liked it for was one time when I used it as the basis for a cake icing, and it didn't fully "de-crystalize" for some reason, so had an odd texture. But that was only the one time and I undoubtedly did something wrong ;-). I use the brown and white crystals and the white powdered. I think the powdered is only available by Sensato, and the crystals are available under Nature Sweet, if I recall correctly.
Hope this helps!
karen
Karen,
Thanks so much for taking the time to answer in such detail. What a lot of information here. I'm actually going to print it out for my WLS recipe folder - lol - very helpful.
I'm hoping to make the cooking class one of these months. I'm going to the Cincinnati OH Conference, so I will be away the weekend it's planned for this month.
Hope to see you at Barix in September.
Debbie
Thanks so much for taking the time to answer in such detail. What a lot of information here. I'm actually going to print it out for my WLS recipe folder - lol - very helpful.
I'm hoping to make the cooking class one of these months. I'm going to the Cincinnati OH Conference, so I will be away the weekend it's planned for this month.
Hope to see you at Barix in September.
Debbie
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