Posted by: jeanne | July 18, 2011

chocolate ice cream for diabetic growups

this is for thin-variant type-2 diabetics who need to put some weight on, don’t have high cholesterol, and don’t have heart problems.  it’s very low sugar, and very high fat.  the recipe makes a generous half gallon.  it’s based on a recipe i can’t find now.  the chili and vast amounts of spices were their ideas, but i’ve altered it a lot nutritionally.

start with:

1 qt half and half

4 tb or more mixed ground cinnamon, cloves, nutmeg, cardamom, ginger

1 tsp chili powder

1 oz pulverized ground coffee

9 heaping tbs hershey’s special dark cocoa (if you’re lucky enough to have it)

pinch salt

2 tb molasses

4 tb butter

2 oz coconut oil

6 eggs

***

heat everything but eggs in a double boiler until steaming, add eggs and make custard (look it up), get as cool as possible in the fridge.  maybe even the next day, remove custard from fridge and add:

1 can coconut cream

1 qt heavy whipping cream

1 tb vanilla

an optional pint of crushed strawberries, chopped nuts, shredded coconut, etc.

***

put the mixture in your ice cream freezer, salt it properly, and plug in the machine.  when the freezer stops running, decant your chocolate slush into a plastic half-gallon container (you’ll have maybe a pint extra for a reward and you could put it either into a few of bowls or a smaller plastic container – for later), and stick in the freezer overnight.  take the lid off and stir several times during the first few hours of freezing to break down the ice crystals.  it’ll be rock hard when you take it out of the freezer every night for your dessert, so you’ll want to bring it out for up to ten minutes before you’re wanting to go in with a real sturdy large metal spoon.

i like to drizzle a tsp of molasses over my bowl of ice cream, and if there is any fruit in the house, i like to crush it and add it on the bottom so you have to dig it out as the ice cream melts.

it behaves differently than store bought ice cream, so if you’re not used to making your own, you’re not going to like it.  hell, you’re not going to like it because it has very little sweetener (tho the cream is sweet enough, really).  usual recipes call for two and three cups.  i use two tbs.  my little brother made a face.  he hid it, but i saw him flinch.  like that time when i tasted the dark chocolate truffles at a fannie may store, and the piece was so bitter i couldn’t eat it.

i’d love to know if you try this, and what you think.

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