Ice Cream

[Woodster]

We’ve had an Ice Cream maker for many years now and we’ve decided not to buy any more shop bought stuff after seeing the ingredients.

The last batch we made was absolutely delicious and contained only cream, eggs, vanilla pod and honey.
Compared to these two supermarket brands.

 

[Trevanion]

But there's nothing particularly bad in those ingredients? :eusa-think:

 

[Lurker]

I suppose that they might sound suspicious if you can’t decipher their true meaning.
I used to torment my non scientific colleagues with words like dihydrogen oxide

 

[AndyP]

When my daughter was on an ultra low carb diet we made our “ice cream” using Skyr and adding flavourings of our choice. The result was very palatable.

 

[RogerS]

But there's nothing particularly bad in those ingredients? :eusa-think:

It's ultra-processed. Woodster's has just four pure ingredients. Look at all the junk in the shop-bought one.
That says it all.

Also guar gum can be particularly bad for some coeliacs.

 

[Robert]

We have an ice cream maker too but hardly ever use it.

i bought it with the idea of making low fat and low sugar ice cream - something that is not easy! I was given an ice cream recipe book at the same time, Never made any of them. The amounts of sugar, fatty cream and egg yolks involved was so off putting.

That said I did have another go making a custard with no eggs and using sweetener as well as sugar and flavourings a week ago and it has nearly all gone now. maybe I'll get it right one day. Until then it will be shop bought ice cream - not that we eat a lot of that either.

 

[Trevanion]

It's ultra-processed. Woodster's has just four pure ingredients.

Yes, but if you broke the four "pure" ingredients down into their own ingredients you would end up with something not dissimilar to the makeup of the shop-bought ones.

Realistically, unless you're completely self-sufficient and produce everything yourself, everything you consumed is "ultra-processed" to a degree.

 

[Woodster]

But there's nothing particularly bad in those ingredients? :eusa-think:

It's ultra-processed. Woodster's has just four pure ingredients. Look at all the junk in the shop-bought one.
That says it all.

Also guar gum can be particularly bad for some coeliacs.

Yes, quite right. There was an article in the Times last week about the problem with Ultra Processed food by William Hague. Sadly this one is behind a paywall but do a Google for other articles?

Edit: This may interest some of you.

[youtubessl]uAVuU2xS_YA[/youtubessl]

 

[RogerS]

It's ultra-processed. Woodster's has just four pure ingredients.

Yes, but if you broke the four "pure" ingredients down into their own ingredients you would end up with something not dissimilar to the makeup of the shop-bought ones.

Realistically, unless you're completely self-sufficient and produce everything yourself, everything you consumed is "ultra-processed" to a degree.

Realistically, how so ? We eat and cook with fresh ingredients. It's not that hard to do.

Please....do yourself a favour and watch this programme.

https://www.google.com/url?sa=t&rct=j&q ... i=89978449

Another recent programme, also using identical twins, showed the same damage to body and brain.

 

[Lons]

We have an ice cream maker too but hardly ever use it.

i bought it with the idea of making low fat and low sugar ice cream - something that is not easy! I was given an ice cream recipe book at the same time, Never made any of them. The amounts of sugar, fatty cream and egg yolks involved was so off putting.

That said I did have another go making a custard with no eggs and using sweetener as well as sugar and flavourings a week ago and it has nearly all gone now. maybe I'll get it right one day. Until then it will be shop bought ice cream - not that we eat a lot of that either.

We did exactly the same, haven't used it for many months.

 

[AJB Temple]

Try a Ninja Creami if you like really smooth restaurant quality ice cream. High end restaurants use a Pacojet to make super smooth ice creams, sorbets etc but they are £3k +. The Ninja Creami gets similar results for a small fraction of that price and beats most domestic churner ice cream makers hands down. Relaxed about ice cream personally but Mrs AJBT is semi addicted (she has a stick thin metabolism lucky for her).

 

[Woodbloke]

But there's nothing particularly bad in those ingredients? :eusa-think:

It's ultra-processed. Woodster's has just four pure ingredients. Look at all the junk in the shop-bought one.
That says it all.

Yep, surprisingly it is along with loads of other stuff that we consume without giving it much thought. I do like a packet or two of Hula Hoops with a glass or three of vino collapso and a few slices of peperami on my pizza. I personally don't see a problem with processed and ultra processed foods in moderation. The problems start when UP foods form a large part, if not all, of the diet - Rob

 

[Woodster]

Our Cuisinart makes really nice Ice Cream. I had some Swiss made Pistachio Ice Cream in Monaco a couple of weeks ago and it was very nice but definitely no better than the stuff we made yesterday.

If you’re making stuff commercially and have to store it for an indefinite period I’m sure they have to add stuff many folks would rather not consume if they knew it was in there.

 

[RogerS]

But there's nothing particularly bad in those ingredients? :eusa-think:

It's ultra-processed. Woodster's has just four pure ingredients. Look at all the junk in the shop-bought one.
That says it all.

Yep, surprisingly it is along with loads of other stuff that we consume without giving it much thought. I do like a packet or two of Hula Hoops with a glass or three of vino collapso and a few slices of peperami on my pizza. I personally don't see a problem with processed and ultra processed foods in moderation. The problems start when UP foods form a large part, if not all, of the diet - Rob

True...when I went off on my holiday, I paused the No-Ultraprocessed junk food button as soon as I got on the plane and had a small tin of Pringles. My God...I see why they are the champions of UP food.

Back to Blighty and the pure regime kicked back in.

 

[AJB Temple]

Frankly I am constantly battling against processed food. My friend has two almost teenagers, is not a great cook, is coeliac and basically relies on factory made food for her and the children. If I cook things for her (quite a lot) she really likes it, but is almost untrainable to cook herself.

My wife is similar. She regards cooking as warming up stuff that I have already made. We used to have one day a week where she would cook, but I had to abandon that as she just bought ready meals. She grew some mange tout (lots) and "blanched" them for salad and the freezer. When I discovered them they were in iced water and had been "blanched" for 8 minutes. Similar to what her mother does. I try to be encouraging but I either use them raw or blanch for 20 seconds. No more. If I don't cook she will happily live off crisps, biscuits and ice cream. :lol: The difference is I'm a really keen cook. Mrs AJB T is a really keen gardener. We are currently also getting fresh flowers in the house every day and produce is on the way. We've already had about four pounds of shelled broad beans.

I make nearly everything: breads, mayo, salad cream, cakes, all stocks, all sauces, all curries and casseroles, chutneys, honey, jam and conserves (from our orchards), cider, herb butters, ghee, pickles, ferments, cured hams, some bacon and pancetta (bought meat from slaughterman) etc. Not done sausages yet but I will, and still plan to try to produce eggs and chicken for the oven. :shock:

 

[AJB Temple]

Sorry! went off on one there ^^^^

I just despise that we have gone from a superb farming industry and healthy society, to obese consumers in this country of factory produced junk food. Been guilty of it myself. Government policy and supermarkets have been tax and profit machines and the health of the nation has suffered.

You don't realise how much sugar and fat is in ice cream until you make it.

 

[Woodster]

Historically we have made most of our food from scratch. But obviously we have less control (apart from careful choices when available) when eating out and on holiday etc. I’ve more recently started scrutinising ingredients labels more closely and I’ve been shocked at the percentage of “food” in supermarkets that have unnecessary stuff in them. As a result we are now trying even harder to eliminate these things from our food. It takes more effort and will no doubt cost us more but we think it’s worth doing.

 

[RogerS]

Sorry! went off on one there ^^^^

I just despise that we have gone from a superb farming industry and healthy society, to obese consumers in this country of factory produced junk food. Been guilty of it myself. Government policy and supermarkets have been tax and profit machines and the health of the nation has suffered.

You don't realise how much sugar and fat is in ice cream until you make it.

It's not just this country, Adrian.

 

[RogerS]

Historically we have made most of our food from scratch. But obviously we have less control (apart from careful choices when available) when eating out and on holiday etc. I’ve more recently started scrutinising ingredients labels more closely and I’ve been shocked at the percentage of “food” in supermarkets that have unnecessary stuff in them. As a result we are now trying even harder to eliminate these things from our food. It takes more effort and will no doubt cost us more but we think it’s worth doing.

Bit confused here (and not having a 'pop' ...just genuinely interested).

You say that historically you cooked your own food ......but then comment on scrutinising labels. Is that because you're no longer cooking your own food from scratch ?

SWMBO had a very simple rule...many years ago, if the ingredients covered more than two lines then she'd put it back on the shelf. But now, there's nothing she buys that is ultra-processed.

 

[Woodster]

We’ve had the odd convenience meal from time to time in the past it’s just that we weren’t aware of all the crap in it until recently. Now I’m looking at labels more closely and we’ve realised that we need to avoid ready meals almost completely and prepare even more of our own food. We did see a ready meal the other day that didn’t contain too many additives in it but I can’t remember what it was, we didn’t buy it. Luckily we can both cook and share meal preparation. It’s just that sometimes it would be nice to just pop something in the oven. That won’t be happening much if at all any more.

 

[AndyP]

Adrian, what is your fruit to sugar ratio when jam making?

We also make all of ours, cherry, rhubarb, redcurrant, black currant, blackberry and strawberry. By adding lemon juice, apple juice and an occasional sprinkle of sugar free jelly powder I am down to less than 40% sugar.

 

[AJB Temple]

Andy - I usually make dark fruit conserves: whatever she gets a glut of from garden or work. For blackcurrant (trays of it last year) I used 600g berries, 400 grams sugar and juice of a whole medium lemon. For plums I tend to need a bit more sugar ratio to get it to set well.

 

[Woodbloke]

We’ve had the odd convenience meal from time to time in the past it’s just that we weren’t aware of all the crap in it until recently. Now I’m looking at labels more closely and we’ve realised that we need to avoid ready meals almost completely and prepare even more of our own food.

One thing we've never, ever had is ready meals in any way, shape or form. SWIMBO is also pretty anti processed food as well so all our meals are prepped and cooked fresh by moi, who also happens to be ic washing up - Rob

 

[Phil Pascoe]

I've just eaten (a microscopic amount of) Seville orange and lemon marmalade from two years ago - quite wonderful. I don't make much jam, not being able to eat much, but I do make blackberry and apple, damson and Kea plum. Loganberry and port makes a wonderful sorbet.

 

[Woodster]

I like marmalade but try not to eat too much of it due to the very high sugar content. I have seen a couple of sugar free marmalade’s but one has lots of artificial sweeteners in it - no thanks. The other is Italian but a bit expensive when you add the postage. No idea if it’s any good as I’ve not bought any yet.

https://www.mediterraneandirect.co.uk/p ... GsEALw_wcB


.

 

[Woodster]

One thing we've never, ever had is ready meals in any way, shape or form. SWIMBO is also pretty anti processed food as well so all our meals are prepped and cooked fresh by moi, who also happens to be ic washing up - Rob

I’ve included things like pies and sausage rolls etc. I can’t image many people have never eaten these items. Even a tin of baked beans on toast could be called a ready meal as none of it is prepared at home, just heated and served.

 

[RogerS]

I like marmalade but try not to eat too much of it due to the very high sugar content.....

Is that because you're diabetic ? Always curious to know why people avoid 'all' sugar ..or as much as possible. I try and avoid saturated fats but always do a trade-off. I think if I had a hankering for marmalade then I'd either cut back on the Rowntrees pastilles or just have a couple of teaspoonfuls of marmalade.

 

[Just4fun]

SWMBO had a very simple rule...many years ago, if the ingredients covered more than two lines then she'd put it back on the shelf.

I know someone who has a similar rule. If a product lists more than 4 ingredients he will not buy it.

 

[AndyP]

I like marmalade but try not to eat too much of it due to the very high sugar content.....

Is that because you're diabetic ? Always curious to know why people avoid 'all' sugar ..or as much as possible. I try and avoid saturated fats but always do a trade-off. I think if I had a hankering for marmalade then I'd either cut back on the Rowntrees pastilles or just have a couple of teaspoonfuls of marmalade.

We make our own marmalade using MaMade prepared oranges. By adding pectin (apple juice) and lemon juice it is quite easier to get below 40% sugar.

 

[Cabinetman]

Crikey Andy, that brought back some memories, I was at school with Simon Spring who's family had the MaMade factory in Brigg Lincolnshire. Probably long since sold and made elsewhere now.
Everything seems to be more than half a Century ago now!
Ian

 

[Woodster]

Is that because you're diabetic ? Always curious to know why people avoid 'all' sugar ..or as much as possible. I try and avoid saturated fats but always do a trade-off. I think if I had a hankering for marmalade then I'd either cut back on the Rowntrees pastilles or just have a couple of teaspoonfuls of marmalade.

No, I’m not diabetic.

 

[Phil Pascoe]

You don't realise how much sugar and fat is in ice cream until you make it.

There used to be breed of pig known as the ice cream pig, it carried huge amounts of fat which was used in ice cream. That's why firms like Walls supplied ice cream, bacon and sausages