Trying to make protein icecream...help??

I'm so glad you posted this question. I just tried my ice cream maker the other night - with skim milk - and it wouldn't set.
I was going to return the maker, but I'm going to try 2% first.

I don't use skim milk because it's just too thin.  I use fat free half and half with nonfat EVAPORATED milk... (or you can use 2% evap milk - just make sure you don't get sweetened!)... The evaporated milk and the half and half both have enough body to freeze well. 

The other key is to drop the freezing temp of the water so that it doesn't get icy and crystallized.  To do that you can add a little (a pinch or two per quart - added while the mixture is moving) xanthan gum and/or some alcohol... either something "flavorless" or somethign whose flavor enhances the flavor of ice cream you're making.

If you're using a hand cranked unit, you MAY need to have ice and salt around the outside of the bowl (depends on the unit)... the salt is key as it keeps the temp BELOW freezing...  I haven't used a hand-cranked one in ages.  Manufacturer's directions should say how to handle the freezing.

good luck!
karen

as in alcohol do you mean vodka, rum, etc?  I just bought a cusinart electric IC maker...we will see how I do with that.  I bought 2% milk and light cream that is sugar free. 

Yep... the higher the proof, the lower the temp, basically...  I've used vodka when necessary, but have found that peach schnapps, goldschlager, and chambord have been delicious additions to ice cream/gelato.

Try the evaporated milk, too - it will add "thickness" and creaminess to the mixture without adding fat. 

OH... and try freezing half of a nicely ripe banana... puree it and add it to the mixture - again, will add creaminess, body, and nutrition. 

Enjoy!

karen