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High Protein Homemade Ice Cream |
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Written by Mayhem Editor
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Thursday, 05 May 2005 |
This is an experiement for the ultimate application of protein. So everyone join in and experiment here. This is a trial recipe that we are all going to try and pur-fect. Ok! The recipe I provide now may not be the most perfect but it will be a start. We are then going to go from there. But first, making your own homemade ice cream isn't just something you can do with your freezer, some spoons and some tupperware. We are going to get the equipment down first. So far this is what you will need:
WET measuring cups (you all should have this)
DRY measuring cups (ditto)
Saucepan (large pot)
Thermometer with some length (preferably candy thermometer, you can get them cheap at your grocery store)
Wooden spoon (you have this, I know)
Fine mesh strainer (you can also find this at your grocery store)
Freezer proof bowl with lid
Ice cream maker
Knife
Ok about the ice cream maker. This will be the most expensive investment, but its really not an expensive one at all. I just said that letting you know in advanced that this would be the one item from above that you will pay the most for. I use a Krupps La Glaciere. It goes for $75-40 bucks. Just shop around and see who has a sale at the time.
Ok on with the recipe.
This recipe is for 1.5 quarts.
2 cups of half and half
1 cup of heavy whipping cream
1/2 cup of sugar
1 vanilla bean, split and scraped.
pinch of kosher salt
Ok this is the basis for vanilla ice cream.
Here is what I would like to change.
I would like to see the fat content lowered, but that doesn't concern me as much as the high sugar content. I mean this could be a perfect Protein/fat/low carb meal. So I think in replace of sugar we need to use Splenda or Sweet n' Low.
Now here is the other thing. How much protein powder do we need to use. Ok, I am not sure of the exact calorie breakdown of the current ingredients we have now, but if someone wants to look it up that would be great. Once I get the totals on the above ingredients we can go further. I don't need the breakdown per serving, but the total breakdown of the measurements combined above. Then we will figure out how much protein powder to add and break down the servings. We may need to add more or less of the above ingredients.
Once we get that figured out then we are going to go into the aspects of flavoring it, and storing it. Just imagine, peach, blueberry, banana, strawberry, etc etc. It would be nice to whip up a big batch on Sunday and then dig out a scoop or to throughout the rest of the week to get in your required protein from the freezer.
So we have a lot of tweaking to do. Lets all help one another and figure this equation out. ===================================================== To add to this discussion, join us in the Muscle Mayhem Forums.
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