adventures in fructose-free treats: icecream

It's been great hanging out with some others on this fructose-free journey and picking up their tips and tricks. The main message for me is that it seems to be more difficult the second time, so best to stick with the program. The other thing is that croissants make excellent sugar free treats (as long as you don't buy those ones from the supermarket that you stick in the oven - it has to be the super buttery flaky ones... I think I can hack it).

In the spirit of the boxing day sales we picked up an ice cream maker. I wasn't sure which one to get since Choice hasn't done a review (and seeing as it makes their top 20 of least used, most re-gifted gifts, I'm not sure they're going to do a review any time soon). So, we just waltzed into DJs picked their most popular model which also was on sale and we're giving it a go.

Tah-Dah...

We chose The Sweet Poison Quit Plan chocolate ice cream recipe. Super easy. No eggs even. And I'm loving using all my mum's retro baking accessories.

I also inherited my sister-in-law's dextrose stash as they move overseas next week. It looks a little like caster sugar but is less sweet, weighs less and is squidgy like brown sugar. It takes a bit of getting used to. But here goes.

Now here we get to amateur hour. I hadn't realised that you need to freeze the ice cream maker's mixing bowl for 12+ hour before you can make any ice cream. Oops. So the ice cream mixture went into the fridge to be cooled which isn't a disaster and we ended up putting on the churner at 8am this morning.

Giggi waiting patiently for the churning to occur:

Churning under way:

Final product after a couple of hours in the freezer, with some blueberries and grated 99% Lindt:

The verdict pretty good first effort. Probably could have done with another churn as I didn't leave the freezer bucket in long enough to begin with. But yummy! Here's to our first ice cream this month!