Text 13931, 86 rader
Skriven 2011-07-26 21:23:45 av Dave Drum (1:18/200.0)
  Kommentar till text 13875 av BURTON FORD (1:123/140)
Ärende: No Sugar Added I Scream
===============================
-=> BURTON FORD wrote to DAVE DRUM <=-

 BF> Ice cream has so much sugar that I sort of avoid it...

 JW> I should too... but I can't! I do try to have fewer and smaller
 JW> portions but I won't ruin the experience with sugar free ice cream,
 JW> low fat ice milk or frozen yogurt.

 dd-> Try a good brand "No Sugar Added" I Scream. MY RD says it's OK for
 -> diabetics - esp. Blue Bunny and Edy's. I really cannot tell the
 -> difference in my taster -- but my blood glucose meter can.

 BF> I second.  The "No Sugar Added" are good enough that I could just
 BF> accept them as a different frozen treat.  They taste plenty close
 BF> enough that I can accept them as Ice Cream.

Avoid the No Sugar Added - Reduced Fat versions though. Might as well get some
El Cheapo Diet Ice Milk.  FEH!!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rich Cream - Kaymaki
 Categories: Five, Dairy
      Yield: 1 Servings
 
      1 qt Heavy cream
 
  Thick rich eastern Mediterranean "kaymaki" (literally,
  "frothy cream") is unique, but two more readily available
  products have a similar flavor and texture. Imported English
  clotted (Devon) cream and Italian mascarpone cheese both
  make good substitutes, or you can make your own. Make this
  when you plan to be in the kitchen for a couple of hours -
  for an even smooth texture and a thick crust you need to
  stir the hot cream at regular intervals. Be sure to use
  meticulously clean utensils and keep the cooking heat very
  low (or use a heat diffuser mat). Kaymaki should be made at
  least 18 hours before you need it; it can be stored for up
  to a week.
  
  Slowly bring the cream almost to a boil in a heavy saucepan,
  stirring occasionally with a wooden spoon. Reduce the heat
  to as low as possible, or place the saucepan on a heat
  diffuser mat. Lift a ladleful of cream about 12 inches above
  the saucepan, and pour it back in a thin steady stream;
  repeat 2 or 3 times. Repeat this procedure every 10 minutes
  or so over the next 1-1/2 hours, and stir the cream
  occasionally to make sure it does not stick.
  
  Leave the cream undisturbed over the lowest heat for 30
  minutes longer; it will have reduced by at least two thirds.
  Remove the saucepan from the heat and let cool.
  
  Loosely cover with a clean kitchen towel and set aside for 2
  hours.
  
  Remove the kitchen towel, tightly cover, and refrigerate for
  at least 12 hours, or overnight.
  
  Cut the crust on top of the cream into 1-inch-wide strips.
  Gently fold one end of a strip over the handle of a wooden
  spoon and roll it up (cut in half if the roll becomes too
  thick or unwieldy), and slide off onto a plate. Repeat with
  the remaining strips. The remaining kaymaki will have the
  texture of thick airless cream. It can be refrigerated in a
  tightly covered container of up to 1 week; refrigerate the
  rolls for up to 3 days.
  
  Note: Serve kaymaki rolls on their own or with desserts such
  as Kataifi Nut Rolls or Almond Cake. Kaymaki cream can be
  added to ice cream or rice pudding for an especially good
  flavor. Or whisk it together with a little sweet wine or
  lemon juice for a perfect accompaniment to fresh or poached
  fruit or sweet pastries.
  
  Source: Flavors of Greece - by Rosemary Barron
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A leopard never changes his stripes." -- Al Gore
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