Micellar Milk

Hello Everyone, I bought some Micellar Milk yesterday but I failed to ask how to make it into "mice cream." Will someone tell me how to make that happen....I can't wait to try it. I also got some chocolate matrix 5.0. If you have suggestions on how to make that delicious please let me know. I am really struggling with the protein thing..... Thanks in advance, Jancy In Waiting

I got these  posts off Susan Maria's board, hope they help!: Here are some recipes I've either used or saw on the board recently. I just made this one. Vanilla MM, add 2 shots of Cinnamon Bliss, to save on carbs some banana flavoring instead of bananas. I also add a big blop of fage yogurt for creaminess to all of my micecreams. Some people add eggs or a bit of Cool Whip SF. Vanilla MM and a couple scoops of a protein powder like Cookies and Cream. These are both very good. To any micecream recipe, add Spenda to taste. I alway taste the mixture before I put it in the icecream maker. 2 1/4 cups sugar 2 1/4 cups Nature Sweet or Splenda or XW8) 1/4 cup plus 2 tbsp. flour I have made it well without, but you can add in the flour, for this amount it shouldn't add a lot of carbs, relatively speaking LOL) 1/2 tsp. salt 5 cups milk 5 cups mice milk 4 eggs, beaten 4 cups whipping cream 4 cups Half and Half 2 Tbsp. vanilla extract It says to combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over med. heat approx. 15 minutes or until thickened, stirring constantly. Gradually stir about 1 cup of hot mixture into beaten eggs. Add egg mixture to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat and refrigerate for 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed. This machine comes with a HOME FREEZER METHOD which tells me to pac**** cream down into the ICE CREAM CAN and replace COVER. Put rubber cork into hole on cover. Then it says to place in home freezer for several hours. I made some changes to the recipe that they provide. If there is nothing in blue, just use what they list. Bear in mind, this is not going to be low carb, nor will it be low calorie. When I was playing with mine, I put a carton of vanilla mice milk, 2 cups of Splenda, and a pinch of salt. I cooked it till it was just beginning to bubble on the edges, kept the heat low. I beat 3 whole eggs til lemon-colored, then keeping the mixer going, very slowly poured in a thin stream of the hot mixture into the beating eggs (about a third of the hot mixture). You want to pour it very slowly, as otherwise it will cook the eggs. Then pour that egg mixture into the hot milk mixture, stir constantly, and cook for about a minute. Refrigerate until completely cold. Then combine COLD Half and half (1/2 cup) and vanilla (or other flavoring) in a mixing bowl, add your chilled mixture, whisk well, then follow the directions for your freezer. It tasted great, was not rock hard like some will be. And I did that without any flour Do not use sugar! Splenda works just fine, we weight loss surgery people should never have sugar. It leads to dumping, and if you don't dump, it leads to craving more junk and before you know it, you've gained weight. So, yep, Splenda. I would say if you are only going to have this as a treat now and then, and fat doesn't bother you too much, (it does me) then the cream or whole milk would be fine. I prefer to have micecream every few days, so I use just the mice milk, and don't add other milk or cream, and I also like to add some egg beaters for that old fashioned custard taste, and a little vanilla, then I just freeze it up. A small splash of DaVinci sugar free syrup will give you some different flavors if you like. Enjoy "...So easy! One carton mice milk, 1/2 cup egg beaters! I added the Egg Beaters because I wanted it to taste really rich, like true old fashioned custard, and it does! I dont think it can get any better, but if you like it really sweet, I am sure you could add some splenda, and maybe some vanilla if you'd like, but I didnt, and it tastes WONDERFUL The best "Mice Cream" I had was when I made a cooked custard and then chilled that overnight. The Mice Milk works great for the custard...use a cooked recipe that comes with your ice cream freezer. I used Half and Half in place of the heavy cream, and Splenda for the sugar. Mice Milk took the place of the canned milk or whatever other milk is in the recipe. You can use Egg Beaters instead of regular eggs. The real secret to the success of Mice Cream, to me, is taking it slow...make sure the bowl is frozen completely. If you shake it and you hear anything, it is not ready. The "custard" needs to be totally chilled. That's why it is good to make it now, and let it refrigerate overnight.

Thanks Shelia, Are you ok? I saw your earlier post.....I hope you are feeling better.... I will try the ice cream recipe...sounds really good...I am so glad I asked...I was going to pour it in a bowl and freeze it..... I am still struggling getting in the protein today....but I am determined to get in 60 grams today or bust trying. When you feel like it and have a chance....add me as a friend please.... thanks, talk to you soon....