Sunday, December 2, 2007

Pumpkin Pie Ice Cream and Mint Chocolate Shakes

Sometimes you want a taste that's not commercially available unsweetened. Chocolate plus mint comes to mind, and Three Musketeers now comes mint-flavored. Sometimes it's really hard to leave it alone, and it's not the sugar doing it.

But: I win. What I did:

Standard Shake recipe
plus 3 T cocoa powder
plus 1 T peppermint oil.

Voila! Chocolate Mint craving satisfied, no sugar added.

I promised I'd report on the results of the pumpkin ice cream experiment. I finally got around to making it - and broke my dasher.

What I'd done was freeze the contents of a small can of pumpkin, thin and flat, so little chunks could go in the ice cream mix and have a good head start on frozen-ness. Well, oops, I didn't make the chunks small enough. I added the cream and pumpkin pie spices and turned it on and the whole thing instantly froze together and the dasher - plastic, of course - broke.
So I took a heavy mixing spoon, broke everything up small, and ran the ice cream maker using the mixing spoon as a dasher. That worked ok and before long I had pumpkin pie ice cream.
It was good.

Now here's the thing about not adding sugar. Sugar shuts off the "I'm satisfied" switch and turns on the "I want more" switch. A normal serving of ice cream without sugar turns on my "I'm satisfied" switch about half-way through. Not that it's not yummy, it is. But I don't eat as much because I get satisfied when I'm supposed to.

So I had been looking forward to pumpkin pie ice cream for a while and finally made it and dished myself a good sized bowl of it. Hah. Half that much would have been plenty.

The only thing about these ice creams I'm making that I'm not happy with is the texture - I guess I'm not putting in carrageenan or something? or maybe it's the kind of ice cream churn I'm using. I'm working on it. Next time I do pumpkin, I'll mix it in the blender first, and add bits of pecan and apple at the end. That should be outstanding.

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