Friday, June 1, 2012

Ice Cream


A Tale of No Sugar...

I've been eating no sugar for over 2 years now. I was fine to just go without, really. I'd have a bite of something-if it was really worth it (had to be homemade from scratch, or decadent to the max). Anything more than a bite throws me into a head spin and I get achy. The really amazing thing is I started this for myself not realizing that it would be something that would help my family in the future.

I don't know any other 8-9 year old as strong as my little guy. He hasn't been able to have sugar or artificial sweeteners since September. It's been 9 months. He made it through all the holidays without any candy and treats. I look back and can't believe how well he has done. It has been easy for him. I can count 2 times when he actually got upset about being the only one without a treat. We remedied that and always made sure we had something sugar free for him at school parties, birthday parties, family get-togethers, scout meetings, church (thanks to his teachers) and every where else. He is happy having chex mix while everyone has popsicles at the neighbor's pool (thanks to my friend). I found this blog about a month ago and we cheered knowing we'd have ice cream this summer. Milk has become a staple now (surprisingly rare in our fridge) and I've graduated from the pint of cream to the quart (my stomach shows it too!) Thanks to this gal, simplysugarfreeandglutenfree.com, she has done all the work in figuring out the no sugar recipes!  Now we don't have to go without.

I have fresh mint in the yard and never know what to do with it. This turned out great and the kids knew right away where it came from...it smells like fresh mint, but tastes sweeter-good thing!  I tweaked the recipe slightly:

Fresh Mint Ice Cream


2 cups milk
2 cups cream
1 tsp arrowroot pwdr or cornstarch
1 tsp unflavored gelatin
2 cups fresh mint, chopped
2 eggs
1/2 cup agave
2 drops peppermint extract (I added this)
5 drops stevia (I added this)


Combine milk and cream in sauce pan. Put gelatin and arrowroot powder in two separate bowls and mix in 3 T. milk mixture in each bowl. Let them soften. 


Heat milk mixture over medium heat. Add mint and stir. After about 3 minutes, add gelatin and stir until scalded (almost to a boil). Turn heat down immediately.


Beat eggs in a bowl until light and fluffy. Add sweeteners and beat until doubled. Add 1/3 of the milk mixture while beating. Add mixture back into pan along with arrowroot or cornstarch. Stir well and cook 2 minutes until ice cream mixture coats the back of a metal spoon and will hold a line when you draw your finger through it. Should be done at 165 degrees. Don't boil. Remove from heat. 


Let mint leaves steep in mixture for 10 minutes. Strain into a bowl, using the back of a rubber spatula to press all the mint flavor out of the leaves. Cover with plastic wrap and refrigerate for for 3 hours to overnight. Freeze in ice cream maker. I love my Cuisinart Ice Cream Maker...get one!

2 comments:

  1. I find your self-control inspiring!!

    The kids found chocolate mint at the store last week and we planted it in the garden. It actually smells a little like chocolate. When it gets big enough I'll bring you some and we can make ice cream!

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  2. Hey yah...my friend had all sorts of mints growing in her yard, I remember that one. Let me know how it goes! And be prepared to have it take over the garden, it grows like wild fire!

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