For those who embrace the (flawed, in my opinion) Gregorian calendar, a slightly belated Happy New Year.
Much I have to recount, and hopefully will get around to making posts on:
- Update on the MotoRAZR V3i
- Hosting changes/I love my Linodes
- Review: running Gentoo Linux on the IBM/Lenovo Thinkpad Z61m
- How does my garden grow: the 600 gramme courgette, and other stories.
- Drupal revisited
- Count-down to Blogging Against Disablism Day
(One may notice that this is not the first post dated 2007; it is, however, the first published, as my icecream disaster was in draft until after this post was first published.)
I like ice cream but, having insulin resistance, really should not eat it.
Documented here is my first attempt at a sugar-free ice cream, with whole egg rather than just egg yolk.
- 450ml milk
- 300g cream
- 4 whole eggs
- Half teaspoon guar gum
- 4 drops Stevia extract
- 2.5ml vanilla essence
All items except cream heated slowly to 75° Celsius, whisking about half the time, then chilled.
- Free-range eggs used have quite a strong sulphur characteristic (a bit like duck egg); whilst this is good for omelettes and scrambled eggs, the flavour may be a little strong for ice cream.
- Mixture looks vaguely granular – need to evaluate other methods of introducing the guar gum.
Put To The Test
An icy lump of crud – gave it to the dogs.
Icecream does not work without antifreeze! Rather than starting to put propylene gycol in it, I will be returning to sugar.