Lab Notebook #2
Recipe: Pumpkin Peanut Butter Ice Cream (working on the name)
Prep time: 20
Slurry
2 cups soymilk, high heat to boil
2 Tbsp cornstarch
2 Tbsp coconut milk
Base
1 cup coconut milk
1 cup Splenda
1/4 cup Splenda brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 salt
1 1/2 tsp vanilla extract
15 oz can of pumpkin
The last ice cream came out to be rock hard and took a long time to melt to a point in which we could taste it. To help with the texture and create a creamier consistency, we made a slurry. This slurry was made of 2 cups of soymilk, 2 Tbsp of coconut milk, and 2 Tbsp of cornstarch. The soymilk was boiled at a high heat. The coconut milk and cornstarch were mixed separately and added to the boiling soymilk. We quickly whisked the contents overheat for about 7 minutes then removed into a cold ice bath, all while continuing to whisk the slurry.
While the slurry was being made, we mixed the pumpkin base together. This consisted of the 15 oz can of pumpkin, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg.
After the slurry was finished being made and the base was ready, we combined the two in the ice cream maker attached to the mixer. It smelled delicious! We let it mix while we worked on the peanut butter drizzle/swirl.
To create a better peanut butter swirl we tried heating 1/3 cup peanut butter then adding soymilk to thin it out. Unfortunately it did not work, actually, it thickened instead of thinned. We tried using coconut milk and came up with the same results. On the third try, we did not heat the peanut butter and added an equal ratio of soymilk (1/3 cup to 1/3 cup). The consistency was what we were looking for.
All steps were then completed. We poured half the pumpkin ice cream into a bread pan then swirled our peanut butter mixture. This will add more of a peanut butter flavor throughout the ice cream. Then we poured the rest of the pumpkin ice cream on top and garnished it with the rest of the peanut butter drizzle.
Due to the sugar alternatives and few ingredients, our product is very low in carbs and sugar. This ice cream is a one carb option for diabetic patients. Our carb count is actually so low that the patient can eat double the serving size and still be consuming a healthy amount of carbohydrates. Not only are diabetics able to eat a dessert but feel they are eating something healthy and in their carbohydrate range.
This recipe is benefiting Betsy tremendously because we are creating a recipe she can advertise on her website. She can advertise she provides a recipe specifically tailored to the diabetic community.
Recipe: Pumpkin Peanut Butter Ice Cream (working on the name)
Prep time: 20
Slurry
2 cups soymilk, high heat to boil
2 Tbsp cornstarch
2 Tbsp coconut milk
Base
1 cup coconut milk
1 cup Splenda
1/4 cup Splenda brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 salt
1 1/2 tsp vanilla extract
15 oz can of pumpkin
The last ice cream came out to be rock hard and took a long time to melt to a point in which we could taste it. To help with the texture and create a creamier consistency, we made a slurry. This slurry was made of 2 cups of soymilk, 2 Tbsp of coconut milk, and 2 Tbsp of cornstarch. The soymilk was boiled at a high heat. The coconut milk and cornstarch were mixed separately and added to the boiling soymilk. We quickly whisked the contents overheat for about 7 minutes then removed into a cold ice bath, all while continuing to whisk the slurry.
While the slurry was being made, we mixed the pumpkin base together. This consisted of the 15 oz can of pumpkin, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg.
After the slurry was finished being made and the base was ready, we combined the two in the ice cream maker attached to the mixer. It smelled delicious! We let it mix while we worked on the peanut butter drizzle/swirl.
To create a better peanut butter swirl we tried heating 1/3 cup peanut butter then adding soymilk to thin it out. Unfortunately it did not work, actually, it thickened instead of thinned. We tried using coconut milk and came up with the same results. On the third try, we did not heat the peanut butter and added an equal ratio of soymilk (1/3 cup to 1/3 cup). The consistency was what we were looking for.
All steps were then completed. We poured half the pumpkin ice cream into a bread pan then swirled our peanut butter mixture. This will add more of a peanut butter flavor throughout the ice cream. Then we poured the rest of the pumpkin ice cream on top and garnished it with the rest of the peanut butter drizzle.
Due to the sugar alternatives and few ingredients, our product is very low in carbs and sugar. This ice cream is a one carb option for diabetic patients. Our carb count is actually so low that the patient can eat double the serving size and still be consuming a healthy amount of carbohydrates. Not only are diabetics able to eat a dessert but feel they are eating something healthy and in their carbohydrate range.
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