CORRECTION: I was incorrect by saying Erythritol is bad for you because it is a sugar alcohol. it turns out that Erythritol, unlike Xylitol, has no impact on blood sugar because it's 90% processed in the small intestine. Good news. TRUVIA IS OKAY. YEAHHHHHH!!!!!!!
I like Erythritol much better than Stevia. Every pure Stevia brand I have tired has had a bitter taste to it. Erythritol is much sweeter for my taste buds anyway. Right now I have a combination Erythritol and Stevia which is not as good as the all Erythritol I have used in the past but it's ok. I noticed at least one company that produces Stevia now has a product that is made of Erythritol/Stevia/sugar. So read your ingredient list before purchasing. Usually they do not list all of the ingredients on the front label. You have to read the small print to find out what is actually in there.
Hahaha, I just wrote a long reply correcting your Erythritol info, and THEN noticed you'd already corrected yourself. I used to buy the big bags of Stevia at Walmart, until I found out that they are blended with Maltodextrine, the main ingredient in it, which DOES impact blood sugar, so have since switched to using Truvia. Much more expensive, but works for a keto diet.
yep, have have sugar alcohols in our body all the time and lactose is nothing more a glucose and a galactose. but many people will say,"glucose? thats sugar and you will increase your sugar levels". depends. in order for lactose to be broken down into glucose and galactose, you need this enzyme called lactase. we all have the enzyme up until around the age of 4 (for breastmilk), and then most become intolerant to an extent. Even almost all of adults that think they aren't lactose intolerant actually have a some intolerance. most people just don't notice the side effects of their intolerance.
Ryan, I still have my big bag from Walmart and don't using it for the same reason. It's no wonder they can sell that big "Stevia" bag for a cheap price. Shame on that company!
Here's an idea, milk has sugar that's not been added to it and comes in a form of a relatively complex oligosaccharide. It's not really the sugar you're to avoid when you're avoiding added sugar. It's kinda like not eating fruit because they are high on sugar. It's literally 3-4 grams per 100 ml, it's very little.
Unless someone will sit and eat that whole Quart of ice cream, milk sugar content is very small. If I want creamy Dairy Queen style Ice cream, I am using milk and heavy cream. I rarely buy store icre cream and make ice cream a few times a year.
Been a follower of your's for a few years now and I want to say a great big thank you for this recipe.! In comments I have asked many youtube bakers to do a diabetic goodie, no replies. Just 2 things I want to say, 1) eggs do not contain any sugar natural or otherwise & 2} any sugar natural or not is a problem for us. If a food item has carbs then it has to be limited in our diet and count towards our daily intake. I have lived with diabetes for 15 years now it's not always easy and I think we all fall off the wagon now and again. But every time someone speaks out or brings an enjoyable recipe to the table it helps to educate and make america more aware of what diabetics are dealing with, so again Jack thank-you!
Eggs actually do, albeit a minuscule amount, contain some form of carbs. See the link below. www.livestrong.com/article/460143-carbohydrates-in-an-egg-white/ It's quite obvious that natural sugars occurring in for example milk, are not the problem in something like ice cream. It's the large amount of added sugar that make it a bad idea to consume, especially as a diabetic.
An apple has sugar, so does a banana. Those are natural sugars. Non-added sugars. Ice cream has added sugar. That's the difference. Carbs themselves are sugar
I'm trying this tonight. I hope the texture isn't too hard but creamy like ice cream. I will keep you updated. UPDATE*** Okay...so I'm freaking impressed! It's not exactly like the texture of ice cream but it's close enough. It's creamy enough. I didn't have almond milk nor the brand of Stevia you have. I put in 473ml of heavy cream, 25 sachets of Stevia (I would put a little more next time), 2 tsp of vanilla extract, and 2 eggs. I'm blown away. Thank you.
Hey jack. Unless erythritol gives you digestive issues you shouldn't worry about it from a health perspective. It has an extremely low glycemic index and should not cause any insulin issues in the way sugar would.
Erythritol is a sugar alcohol but not sugar. It will not spike blood sugar in most people including type 2 diabetics. Erythritol is added to most sweeteners such as monk fruit as a bulking agent that does not have calories or cause blood sugar to rise. Pyure also uses organic eyrthritol to bulk their product. Erythritol is used by itself as a substitute sweetener but it does have a cooling effect but when mixed with substitute sweeteners such as stevia and monk fruit, the cooling effect is mitigated.
Pure Leaf is the best stevia out there to me! My dad has type two and he begrudgingly used truvia until I ordered some pure leaf stevia which uses the sweetest part of the plant! That kind is way better than the other and also has different forms you can buy it in!
Sugar alcohols aren't the same as sugar. There is nothing wrong with Erythritol. It's has almost no calories, no net carbs, and a glycemic index of 0. It's not as sweet as sugar and stevia is way sweeter than sugar, so truvia uses a ratio of both that is more similar.
Jack, Heavy whipping does have Lactose in it. Because of labeling laws, they can and usually LIE on the label. HWC portions are Tablespoons. 1 Tablespoon has 0.4 Grams of carbohydrates (lactose) PER TABLESPOON, or about 8 grams per cup, or 32 grams of sugar in a quart of ice cream. Thats the equivalent of 8 packets of sugar in a quart. Since it is less than one gram per SERVING, they just round down to Zero.
They meant no concentrated processed sugar added. Almost nobody thinks of milk as having "sugar" in it. But you're right that there is sugar in milk, and in many vegetables too. I want to try making unsweetened ice cream & see if it's edible.
The reason milk shows a sugar content on the nutrition label is due to lactose, which is a disaccharide made of galactose and glucose. Therefore, it has natural sugars but no added sugar.
Awesome video. I have recently been diagnosed pre-diabetic and I have cut out sugar completely. I am learning about Stevia and the other day I went into the grocery store and could not find a single sugar free ice cream. There is Popsicles but no ice cream. So thank you for sharing this video.
When we mean sugar-free, that what we mean, is no-cane/refined sugar. when it comes to milk, lactose, that which is the sugar from milk, is perfectly safe to consume!
little late but monk fruit and yes it has Erythritol which is good :) has the 1:1 for sugar ok deal at costco Volupta Erythritol & Monk Fruit Extract Sweetener
I now use Meijer Stevia Baking Blend for ice cream and that removes 75% of the sugar calories. I had a group of students who loved it and then I told them about the sweetener change. It tastes like what I normally make.
I've been missing snow Cones or ice cream, any desserts cause of diabetes. Thank you so much. I don't have a fancy mixer. Can I use a ice cream machine. Do you still recommend Pyure drops? It's not in your recipe.
Using 1/2 of the sweetener as Batcha Sweet sweetener will keep the HWC version soft enough to eat from the refrigerator, otherwise it will get like most homemade SF ice creams and be hard as a rock and require sitting out for 5-7 mins to scoop.
I guess if following this recipe and you’re afraid of eating whole raw eggs, just use pasteurized liquid eggs that are sold at the supermarkets. It’s less risk. Better yet, use liquid yolks, much better texture in ice creams.
I am wondering, would slowly heating the eggs in a mixture (like making a custard) kill harmful bacteria without changing the texture of the ice cream?
@@williamking3301 my Cuisinart ice cream maker has recipes that cook the ice cream with egg yolks then transfer the cooled mixture to the ice cream maker. It turns slowly for about 2 hrs reducing ice crystal formations.
pure vanilla extract doesn't have any sugar, just vanilla and alcohol, there are some that do have corn syrup though so you have to watch out for that.
I believe it’s the composition of sugar that helps crystallizing the ice-cream into creamy texture. If you are using stevia then you will never get that creamy texture. Doesn’t matter how much heavy whipped cream you use. It may taste creamy but texture will be icier than store brought ice-cream. It’s the matter of particles. Same goes for erythritol as well. Cheers!
I think the concerns people have with sugar is sucrose and fructose, not the lactose in milk nor the galactose (and glucose) that lactose is broken down into. Lactaid isn't "just milk" you don't have to physically remove anything from milk for there to be no more lactose. If the lactose is broken down by enzymes then the entire problem with lactose intolerance disappears. If even that makes you sick you have some problem other than lactose intolerance.
The best way to do the recipe with the eggs is add 1/2 the sugar of the recipe and cream.out the eggs..or (mix the eggs with half the sugar first?) And you can always do this without the eggs altogether! It's delicious too. Try it..(Heavy cream, evaporated Milk, vanilla extract & whatever flavor, fruit etc. you want)
I herd that allulose worked good in ice cream- though i heard that munk fruit Cristalize in freezer. I use munk fruit in my coffee,i like it much better than steevia. Though maybe steevia dont cristalize in freezer.?? THANKS for sharing you recipe, I think heavy cream still has 6,5 grams glucose per cup or 7.
If you enjoyed this video, you may also want to know that The way that sugar affects the gut depends upon quantity and your individual health. If you’re struggling with candida, for example, sugar can make your symptoms worse!
Jack, maybe try evaporated milk. That's what my family recipe uses. Don't know off hand if it has natural sugars or not, but there's no "added" sugar. And to all those freaking out about raw eggs, get over it. My family has been making homemade ice cream with raw eggs for over 50 years and no one's ever gotten sick from it, and I have a very large extended family.
In my healthy cooking class the chef was talking about sugar and sweenter. He said there were studies that show your body reacts the same way because it sees it as sugar still. I thought it was interesting.
mixwell1983 that is the case only with sweet n low, equal, and Splenda. (Aspartame and it’s blends as in nutrasweet and sucralose) The non gmo substitute sugars include stevia, erythritol, xylitol, and monkfruit.... to name a few. These substitutes are non gmo and do not spike glycemic index. They are perfectly okay to use. Except xylitol is deadly to dogs so if you have a fur baby choose something other than xylitol. please be safe 😊
Valkh ... Do you have a link to any study supporting the claim that Splenda causes an insulin spike? I've done my own research and couldn't find one. I'd be interested in reading it.
Lactose is a natural sugar found in milk and cream. It's what gives milk it's subtle sweetness. Really the sugar content is totally negligible. I would just use regular milk.
i will have to check with a glucose meter. the impact for people with high insulin resistance will be affected the most. also need to check ketone strips. you dont wanna be kicked out of keto if you are on a low carb diet. heavy cream, milk...those carbs stack up.
If you liked this video, you may also want to know that For overall health and preventative care, it's beneficial for everyone to keep added sugar intake under the World Health Organization's (WHO) recommendation of 25 grams per day added sugar. This is the same as 6 teaspoons per day!
If you loved this video, you may also want to know that while marketing makes you think brown sugar is more natural than white sugar, the only difference is that brown sugar is turned to white sugar by adding phosphate! And when it comes to gut health, brown and white sugar have similar effects!
Getting kind of hard to find in my area but hood sells a product called calorie countdown. It's made from cream and skim milk. Very low carb and in my opinion it tastes better than whole milk. It might work well mixed with the cream.
Hey Jack I really love your video and showing how to use the stevia and which one you don't want to use. I am a diabetic so I'm always looking for the best sugar free. I found now foods makes this stevia made with glycerite. I believe that's the correct word. It's on Amazon and while it's like $17 you get Alot of pure stevia liquid for your dollar. Also me and my old lady made ice cream and we did the whole heating the heavy cream and the eggs on the low heat without cooking the eggs. It might just be to dissolve the "sugar" in that step. But we put the ice cream in our ice cream maker and it turned out great.
the proper way would be with two bowls. One big holding ice and salt and a second smaller on top where you whisk it. You'll have to put it in the freezer for a while and take it out to whisk multiple times so it thickens as an ice cream
@@liviamon Of course there is. Most recipes call for the eggs to be tempered with the hot liquid then cooled before putting in the machine. I see no reason not to do that here
I guess when the recipe says it's sugar free, it means that there is no sugar (such as white sugar) added. Most milks will have sugar naturally occurring in them - lactose is a sugar.
Kitty Gianelli I use pasteurized eggs but for some people that hard to find. You only have to drive back to pasteurized eggs as if you need to whip the whites they take longer to whip up
Can you tell me how much mink fruit you use. I’m just learning how to use this stuff and haven’t figured it out. I don’t want extremely sweet. But I want it sweet like ice cream is supposed to be. Thanks in advance! Love your videos!
Beware of some of the powdered sweeteners like Splenda. They use maltodextrin as a filler... Which is essentially sugar. They use the rounding error on their serving size to state it has no carbs. If you want to use sucralose, use the liquid drops. They are typically pure sucralose mixed with water. I know that technically sugar alcohols are okay on keto and I don't see any major effect to my blood sugar when I consume them, however, I don't lose weight as quickly when I have sugar alcohols or, for that matter, the modified wheat starch that they use for low carb tortillas. YMMV Personally, I don't enjoy the aftertaste with any of the natural sweeteners like stevia and monk fruit.
Try the recipe last night but for some reason it turned out way too dense and the texture was off I don't understand why any help would be appreciated. It ended up tasting almost just like store bought whipped cream but a lot denser
It sounds like more air needed to be incorporated into the mixture as it freezes. An ice cream maker will do that for you but you could also just take it out every hour & stir it.
@@johnnierea643Oh ok. I'm sorry I couldn't be of more help then. There might be tips in the manual on adjusting your machine; otherwise, if you'd like to try easy homemade ice cream, RUclips search "adam ragusea ice cream." His recipes are easy & don't require a machine.
Some Brands used to add corn syrup, but that's been removed from most brilliance I'm pretty sure McCormick is corn syrup free now what is best to read the ingredients anyways.
I followed the recipe here's what happened... Nearly 1.5 hrs churning and the liquid got colder but not frozen. I poured the cold liquid into a plastic ice cream container, 10hrs later still not frozen @_@ It's about as thick as a Wendy's frosty. What do you suppose happened?
Wow, so many people picking on poor Jack because his info isn't perfect!! Maybe all the "experts" who have driven society to an obesity, diabetes and illness epidemic aren't perfect either. At least Jack is on the right track!
If you liked this video, you may also want to know that the World Health Organization (WHO) recommends consuming no more than 25 grams per day (or 6 teaspoons) of added sugar. This is the amount of added sugar found in 1 cup of most orange juices, 1 container of yogurt, a 3 inch donut 2 tablespoons of honey barbecue sauce, or ½ a small brownie!
Hi sorry I do apologise if you have answered this question before but doesn't the cream have sugar in it. Am new to your channel and this is new to me.
If you liked this video, you may also want to know that sugar has a lot of different names on ingredient labels. The first item on the list is what there’s the most of in a product! Companies don’t want to have sugar on their ingredient list, so they’ll use other names for it. Cumulatively, these different names add up to a good amount of sugar in the product!
IM NOT GOING TO WORRY ABOUT MILK SUGAR, I JUST DONT WANT TO ADD PACKET SUGAR YOU BUY IN THE SHOP TO MY ICE CREAM. I LL USE HONEY INSTEAD. IM NOT A DIABETIC BUT I DONT WANT TO HAVE SUGAR. I HAVE A SKIN DISORDER AND SUGAR MAKES ME ITCH.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
CORRECTION: I was incorrect by saying Erythritol is bad for you because it is a sugar alcohol. it turns out that Erythritol, unlike Xylitol, has no impact on blood sugar because it's 90% processed in the small intestine. Good news. TRUVIA IS OKAY. YEAHHHHHH!!!!!!!
Cooking With Jack Show erythritol and Stevia are fine, correct.
I like Erythritol much better than Stevia. Every pure Stevia brand I have tired has had a bitter taste to it. Erythritol is much sweeter for my taste buds anyway. Right now I have a combination Erythritol and Stevia which is not as good as the all Erythritol I have used in the past but it's ok. I noticed at least one company that produces Stevia now has a product that is made of Erythritol/Stevia/sugar. So read your ingredient list before purchasing. Usually they do not list all of the ingredients on the front label. You have to read the small print to find out what is actually in there.
Hahaha, I just wrote a long reply correcting your Erythritol info, and THEN noticed you'd already corrected yourself. I used to buy the big bags of Stevia at Walmart, until I found out that they are blended with Maltodextrine, the main ingredient in it, which DOES impact blood sugar, so have since switched to using Truvia. Much more expensive, but works for a keto diet.
yep, have have sugar alcohols in our body all the time and lactose is nothing more a glucose and a galactose. but many people will say,"glucose? thats sugar and you will increase your sugar levels". depends. in order for lactose to be broken down into glucose and galactose, you need this enzyme called lactase. we all have the enzyme up until around the age of 4 (for breastmilk), and then most become intolerant to an extent. Even almost all of adults that think they aren't lactose intolerant actually have a some intolerance. most people just don't notice the side effects of their intolerance.
Ryan, I still have my big bag from Walmart and don't using it for the same reason. It's no wonder they can sell that big "Stevia" bag for a cheap price. Shame on that company!
Here's an idea, milk has sugar that's not been added to it and comes in a form of a relatively complex oligosaccharide. It's not really the sugar you're to avoid when you're avoiding added sugar. It's kinda like not eating fruit because they are high on sugar. It's literally 3-4 grams per 100 ml, it's very little.
Unless someone will sit and eat that whole Quart of ice cream, milk sugar content is very small. If I want creamy Dairy Queen style Ice cream, I am using milk and heavy cream. I rarely buy store icre cream and make ice cream a few times a year.
Been a follower of your's for a few years now and I want to say a great big thank you for this recipe.! In comments I have asked many youtube bakers to do a diabetic goodie, no replies. Just 2 things I want to say, 1) eggs do not contain any sugar natural or otherwise & 2} any sugar natural or not is a problem for us. If a food item has carbs then it has to be limited in our diet and count towards our daily intake. I have lived with diabetes for 15 years now it's not always easy and I think we all fall off the wagon now and again. But every time someone speaks out or brings an enjoyable recipe to the table it helps to educate and make america more aware of what diabetics are dealing with, so again Jack thank-you!
my pleasure. The vanilla extract has 2 carbs so there are a total of 3 carbs in the whole recipe from the vanilla extract
Eggs actually do, albeit a minuscule amount, contain some form of carbs. See the link below.
www.livestrong.com/article/460143-carbohydrates-in-an-egg-white/
It's quite obvious that natural sugars occurring in for example milk, are not the problem in something like ice cream. It's the large amount of added sugar that make it a bad idea to consume, especially as a diabetic.
Thank you for the link, this is what I meant by thanking Jack, it gets people talking and you never know what you might learn. It's all good!
Thank you, Iam always looking for new recipes.
An apple has sugar, so does a banana. Those are natural sugars. Non-added sugars. Ice cream has added sugar. That's the difference. Carbs themselves are sugar
We use either coconut milk or heavy cream to make ice cream. It's amazing.
N it tastes like reg ice cream u buy in store?
I'm trying this tonight. I hope the texture isn't too hard but creamy like ice cream. I will keep you updated.
UPDATE*** Okay...so I'm freaking impressed! It's not exactly like the texture of ice cream but it's close enough. It's creamy enough. I didn't have almond milk nor the brand of Stevia you have. I put in 473ml of heavy cream, 25 sachets of Stevia (I would put a little more next time), 2 tsp of vanilla extract, and 2 eggs. I'm blown away. Thank you.
Hey jack. Unless erythritol gives you digestive issues you shouldn't worry about it from a health perspective. It has an extremely low glycemic index and should not cause any insulin issues in the way sugar would.
Erythritol is a sugar alcohol but not sugar. It will not spike blood sugar in most people including type 2 diabetics. Erythritol is added to most sweeteners such as monk fruit as a bulking agent that does not have calories or cause blood sugar to rise. Pyure also uses organic eyrthritol to bulk their product. Erythritol is used by itself as a substitute sweetener but it does have a cooling effect but when mixed with substitute sweeteners such as stevia and monk fruit, the cooling effect is mitigated.
Thank you!!!! I am a new Diabetic and I am looking for sugar free meals and snacks.
Wayne G. How’s that going for you?
Pure Leaf is the best stevia out there to me! My dad has type two and he begrudgingly used truvia until I ordered some pure leaf stevia which uses the sweetest part of the plant! That kind is way better than the other and also has different forms you can buy it in!
Sugar alcohols aren't the same as sugar. There is nothing wrong with Erythritol. It's has almost no calories, no net carbs, and a glycemic index of 0. It's not as sweet as sugar and stevia is way sweeter than sugar, so truvia uses a ratio of both that is more similar.
This is absolutely correct. There is a major difference between Sugar Alcohols and Sugar. Keto people are perfectly OK with Erythritol.
Here's an idea: If at any time you crave for a root beer float, use this ice cream and the Zevia ginger root beer! 😉
Yas lord 👏🏻
Jack, Heavy whipping does have Lactose in it. Because of labeling laws, they can and usually LIE on the label. HWC portions are Tablespoons. 1 Tablespoon has 0.4 Grams of carbohydrates (lactose) PER TABLESPOON, or about 8 grams per cup, or 32 grams of sugar in a quart of ice cream. Thats the equivalent of 8 packets of sugar in a quart.
Since it is less than one gram per SERVING, they just round down to Zero.
They meant no concentrated processed sugar added. Almost nobody thinks of milk as having "sugar" in it. But you're right that there is sugar in milk, and in many vegetables too. I want to try making unsweetened ice cream & see if it's edible.
Is it good for diabetics, please?
This was super good ice cream. I made it with Splenda drops and it was superb. Thanks for a great recipe and for doing the research, Jack!
My pleasure 😊
Use coconut milk with heavy cream. Add Mexican vanilla which is fabulous.
The reason milk shows a sugar content on the nutrition label is due to lactose, which is a disaccharide made of galactose and glucose. Therefore, it has natural sugars but no added sugar.
right and that would make the ice cream NOT sugar free. So I used almond milk which has zero sugar. Natural sugar is still sugar.
Cooking With Jack Show I will concede to your point, however natural sugars aren't necessarily the sugars we worry about in the human diet!
Ben Petri we do in the human diet if we’re doing keto and watching blood sugars.
Love the sugar free recipes keep up the good work
Erithrytol is keto friendly (low carb). Sugar alcohol does not raise blood sugar.
Erithrotol gives me and everyone I know diarrhea.
@@socknuts19 yea it draws water into the intestine thats why diarrhea
Awesome video. I have recently been diagnosed pre-diabetic and I have cut out sugar completely. I am learning about Stevia and the other day I went into the grocery store and could not find a single sugar free ice cream. There is Popsicles but no ice cream. So thank you for sharing this video.
When we mean sugar-free, that what we mean, is no-cane/refined sugar. when it comes to milk, lactose, that which is the sugar from milk, is perfectly safe to consume!
no sugar added != sugar free
little late but monk fruit and yes it has Erythritol which is good :) has the 1:1 for sugar ok deal at costco Volupta Erythritol & Monk Fruit Extract Sweetener
I now use Meijer Stevia Baking Blend for ice cream and that removes 75% of the sugar calories. I had a group of students who loved it and then I told them about the sweetener change. It tastes like what I normally make.
I've been missing snow Cones or ice cream, any desserts cause of diabetes. Thank you so much. I don't have a fancy mixer. Can I use a ice cream machine. Do you still recommend Pyure drops? It's not in your recipe.
Using 1/2 of the sweetener as Batcha Sweet sweetener will keep the HWC version soft enough to eat from the refrigerator, otherwise it will get like most homemade SF ice creams and be hard as a rock and require sitting out for 5-7 mins to scoop.
I guess if following this recipe and you’re afraid of eating whole raw eggs, just use pasteurized liquid eggs that are sold at the supermarkets. It’s less risk. Better yet, use liquid yolks, much better texture in ice creams.
I am wondering, would slowly heating the eggs in a mixture (like making a custard) kill harmful bacteria without changing the texture of the ice cream?
@@williamking3301 my Cuisinart ice cream maker has recipes that cook the ice cream with egg yolks then transfer the cooled mixture to the ice cream maker. It turns slowly for about 2 hrs reducing ice crystal formations.
If milk has sugar, doesn't heavy whipping cream also have sugar? Also, vanilla extract has over 1.5 grams of sugar per tbsp.
pure vanilla extract doesn't have any sugar, just vanilla and alcohol, there are some that do have corn syrup though so you have to watch out for that.
To get the creaminess, you must stir it every 30 minutes for 2-4 hours!! Otherwise, ice crystals form giving an ICE MILK consistency.
jack I was stunned tonight too to discover so much sugar in whole milk, and carbs holy smokes over the hill!!!
I believe it’s the composition of sugar that helps crystallizing the ice-cream into creamy texture. If you are using stevia then you will never get that creamy texture. Doesn’t matter how much heavy whipped cream you use. It may taste creamy but texture will be icier than store brought ice-cream. It’s the matter of particles. Same goes for erythritol as well. Cheers!
add xantham gum
Don’t forget to. Try Bocha Sweet! It’s very good, no weird aftertaste and, measures 1:1
I think the concerns people have with sugar is sucrose and fructose, not the lactose in milk nor the galactose (and glucose) that lactose is broken down into.
Lactaid isn't "just milk" you don't have to physically remove anything from milk for there to be no more lactose. If the lactose is broken down by enzymes then the entire problem with lactose intolerance disappears.
If even that makes you sick you have some problem other than lactose intolerance.
The best way to do the recipe with the eggs is add 1/2 the sugar of the recipe and cream.out the eggs..or (mix the eggs with half the sugar first?) And you can always do this without the eggs altogether! It's delicious too.
Try it..(Heavy cream, evaporated Milk, vanilla extract & whatever flavor, fruit etc. you want)
I can put those ingredients minus the eggs in a mason jar shake until it's thick & freeze & 4hrs later ice cream.
Brilliant
How is uncooked eggs ok to eat? Just a curious question
It will make a person spontaneously combust into flames
Hey Jack I thought you mentioned you are a type 2 diabetic, I thought you would know about these different important ingredients.
Hey Jack! Next time, try yolks only (no whites).
try it with Cashew milk that is my favorite
I herd that allulose worked good in ice cream- though i heard that munk fruit Cristalize in freezer. I use munk fruit in my coffee,i like it much better than steevia. Though maybe steevia dont cristalize in freezer.?? THANKS for sharing you recipe, I think heavy cream still has 6,5 grams glucose per cup or 7.
Your video is EXACTLY what I was looking for! Honest experimentation and results. Your recipe is churning as I type this. Thanks for the great video!
If you enjoyed this video, you may also want to know that The way that sugar affects the gut depends upon quantity and your individual health. If you’re struggling with candida, for example, sugar can make your symptoms worse!
Jack, maybe try evaporated milk. That's what my family recipe uses. Don't know off hand if it has natural sugars or not, but there's no "added" sugar. And to all those freaking out about raw eggs, get over it. My family has been making homemade ice cream with raw eggs for over 50 years and no one's ever gotten sick from it, and I have a very large extended family.
haroldmusa evaporated milk is not concidered Keto
Maybe coconut milk...not evaporated as it still has sugar.
Why did you switch to monk fruit for your sweetener and how many drops do you use?
I tried with Stevia and the result was not creamy. The consistency was somewhat grainy.I am going to try with Swerve Confectioners Sugar/ heavy cream
Thanks for sharing ..Looks really good but i never eat raw eggs.
In my healthy cooking class the chef was talking about sugar and sweenter. He said there were studies that show your body reacts the same way because it sees it as sugar still. I thought it was interesting.
mixwell1983 that is the case only with sweet n low, equal, and Splenda. (Aspartame and it’s blends as in nutrasweet and sucralose)
The non gmo substitute sugars include stevia, erythritol, xylitol, and monkfruit.... to name a few. These substitutes are non gmo and do not spike glycemic index. They are perfectly okay to use. Except xylitol is deadly to dogs so if you have a fur baby choose something other than xylitol. please be safe 😊
Valkh ... Do you have a link to any study supporting the claim that Splenda causes an insulin spike? I've done my own research and couldn't find one. I'd be interested in reading it.
Lactose is a natural sugar found in milk and cream. It's what gives milk it's subtle sweetness. Really the sugar content is totally negligible. I would just use regular milk.
i will have to check with a glucose meter. the impact for people with high insulin resistance will be affected the most. also need to check ketone strips. you dont wanna be kicked out of keto if you are on a low carb diet. heavy cream, milk...those carbs stack up.
Thanks for the info!
can I use sugar free cream instead of heavy cream?
Looks yummy! Going to try this tomorrow... Thank you!
If you liked this video, you may also want to know that For overall health and preventative care, it's beneficial for everyone to keep added sugar intake under the World Health Organization's (WHO) recommendation of 25 grams per day added sugar. This is the same as 6 teaspoons per day!
Great video! I appreciated the effort you put into really researching all of the ingredients.
If you loved this video, you may also want to know that while marketing makes you think brown sugar is more natural than white sugar, the only difference is that brown sugar is turned to white sugar by adding phosphate! And when it comes to gut health, brown and white sugar have similar effects!
And if I don't want sweet icecream I just don't put the artifical sweetner in right?
All of the ice cream recipes I’ve seen are egg yolks only. The whites incorporate in do well also?
Getting kind of hard to find in my area but hood sells a product called calorie countdown. It's made from cream and skim milk. Very low carb and in my opinion it tastes better than whole milk. It might work well mixed with the cream.
Wonderful recipe....gonna have to get the icecream machine for my big mixer....hope I can!
Raw eggs? Is that safe??
Hi if I can't use coconut milk what kind of milk can I use to replace it to make ice cream?
Hey Jack I really love your video and showing how to use the stevia and which one you don't want to use. I am a diabetic so I'm always looking for the best sugar free. I found now foods makes this stevia made with glycerite. I believe that's the correct word. It's on Amazon and while it's like $17 you get Alot of pure stevia liquid for your dollar. Also me and my old lady made ice cream and we did the whole heating the heavy cream and the eggs on the low heat without cooking the eggs. It might just be to dissolve the "sugar" in that step. But we put the ice cream in our ice cream maker and it turned out great.
I saw lately a web store that sold a huge variety of foods like choclate ice cream candy and cookies with zero sugar
Do you have to use that ice cream maker thing? Can I just whip it up and stick it in the freezer
the proper way would be with two bowls. One big holding ice and salt and a second smaller on top where you whisk it. You'll have to put it in the freezer for a while and take it out to whisk multiple times so it thickens as an ice cream
I would like to point out that milk does not have sugar added it is naturally occuring
Hell, everybody has a $500 KitchenAid mixer with a $80 ice cream maker attachment.
I have tahr kitchenmaid but did not know it had an icecream attachment. I have a small electric icecream maker i will use for now.
Adding Rum or Vodka will make it creamier.
I'm getting this attachment to make my own sugar free ice cream. Do people get fat from sugar free ice cream? Or it's safe to eat?
Helpful hint: Always crack your eggs in a separate bowl in case there’s something wrong with them and so you don’t get any shell in the mix:).
Please help me with this, Uncooked eggs? Souldnt they have been tempered? Risk using raw eggs?
@@liviamon Of course there is. Most recipes call for the eggs to be tempered with the hot liquid then cooled before putting in the machine. I see no reason not to do that here
Try monk fruit for sweetener
How do I do this without the machine that you use ???
I guess when the recipe says it's sugar free, it means that there is no sugar (such as white sugar) added. Most milks will have sugar naturally occurring in them - lactose is a sugar.
Thank you for the listen, I learn something I didn’t know. And you did it with heavy cream? Wow
Raw eggs?. You are supposed to heat the liquid when it uses eggs. Or use pasteurized eggs
Kitty Gianelli I use pasteurized eggs but for some people that hard to find. You only have to drive back to pasteurized eggs as if you need to whip the whites they take longer to whip up
The sugar in milk occurs naturally, it is not added. Mother's milk has sugar also, naturally occurring also.
Yar Namffoc You still can't have it if you are diabetic or doing Keto. Natural doesn't equal healthy.
Great one....
really helpful & tasty 😋 too thanks for sharing 😊😊😊😊😊😋😋😋😋😀😀😀👏👏👏👏👏
if you were worried about the milk having lactose what made you think heavy cream would have been ok?
Alma t maybe the fact that heavy cream has far less lactose?
Can you tell me how much mink fruit you use. I’m just learning how to use this stuff and haven’t figured it out. I don’t want extremely sweet. But I want it sweet like ice cream is supposed to be. Thanks in advance! Love your videos!
Yep..Milk does have Lactose, which is sugar! You're right, but it's worth doing it that way?
For diabetics, it's best to go without the milk. We have to cut sugar everywhere we can.
This is amazing! I have tried so many recipes, this one actually worked! Thank YOU!
Titus2 Life did you use the egg whites also.... or just yolks?
milk's sugar comes from lactose and is perfectly natural. It is not granular sugar.
Beware of some of the powdered sweeteners like Splenda. They use maltodextrin as a filler... Which is essentially sugar. They use the rounding error on their serving size to state it has no carbs.
If you want to use sucralose, use the liquid drops. They are typically pure sucralose mixed with water.
I know that technically sugar alcohols are okay on keto and I don't see any major effect to my blood sugar when I consume them, however, I don't lose weight as quickly when I have sugar alcohols or, for that matter, the modified wheat starch that they use for low carb tortillas. YMMV
Personally, I don't enjoy the aftertaste with any of the natural sweeteners like stevia and monk fruit.
Natural sugars are NOT the same as the sugar you'd add to your ice-cream.
Try the recipe last night but for some reason it turned out way too dense and the texture was off I don't understand why any help would be appreciated. It ended up tasting almost just like store bought whipped cream but a lot denser
It sounds like more air needed to be incorporated into the mixture as it freezes. An ice cream maker will do that for you but you could also just take it out every hour & stir it.
@@o0Avalon0o I use the ice cream maker
@@johnnierea643Oh ok. I'm sorry I couldn't be of more help then. There might be tips in the manual on adjusting your machine; otherwise, if you'd like to try easy homemade ice cream, RUclips search "adam ragusea ice cream." His recipes are easy & don't require a machine.
Jack, were those eggs pasteurized?
Oh boy I gotta try this
Love your recipe one question though don’t vanilla have sugar in it?
Muhammad Ashiq no
Some Brands used to add corn syrup, but that's been removed from most brilliance I'm pretty sure McCormick is corn syrup free now what is best to read the ingredients anyways.
Not all Vanilla extracts have sugar, check the label.
I love your content! You do an awesome job! Subscribed!
Question jack. Do u need the mixer or is there a recipe to just out in freezer? I do not have a mixer
You can do it in the freezer but you would get not the texture like normal ice cream
Heck yeah, this is great.. i love watching others experiment with food like myself..
thanks for the vid. I think its better if you just use just the yolks and also I think they heat up the dairy and then temper it into the egg yolks.
I followed the recipe here's what happened...
Nearly 1.5 hrs churning and the liquid got colder but not frozen. I poured the cold liquid into a plastic ice cream container, 10hrs later still not frozen @_@
It's about as thick as a Wendy's frosty.
What do you suppose happened?
At that point you freeze it.
I learn something new bout lactose milk,, love the video,, looking forward to make ice cream cake for my sons bday
Erythritol is FINE, doesn’t affect blood sugar
Wow, so many people picking on poor Jack because his info isn't perfect!! Maybe all the "experts" who have driven society to an obesity, diabetes and illness epidemic aren't perfect either. At least Jack is on the right track!
Very interesting Jack!
If you liked this video, you may also want to know that the World Health Organization (WHO) recommends consuming no more than 25 grams per day (or 6 teaspoons) of added sugar. This is the amount of added sugar found in 1 cup of most orange juices, 1 container of yogurt, a 3 inch donut 2 tablespoons of honey barbecue sauce, or ½ a small brownie!
Have you tried a chocolate version?
All kinds of non-ultra processed food contain sugar. Ice cream without "added" sugar is the right terminology.
I've never used eggs for ice cream and never will.
why
Good! More for the rest of us! Nut!
Hi sorry I do apologise if you have answered this question before but doesn't the cream have sugar in it. Am new to your channel and this is new to me.
Awesome video!!
looks real yummy Jack
If you liked this video, you may also want to know that sugar has a lot of different names on ingredient labels. The first item on the list is what there’s the most of in a product! Companies don’t want to have sugar on their ingredient list, so they’ll use other names for it. Cumulatively, these different names add up to a good amount of sugar in the product!
God bless you
ya know, ice cream is made with...you guessed it...cream, lol.
All of it has some milk tho
IM NOT GOING TO WORRY ABOUT MILK SUGAR, I JUST DONT WANT TO ADD PACKET SUGAR YOU BUY IN THE SHOP TO MY ICE CREAM. I LL USE HONEY INSTEAD. IM NOT A DIABETIC BUT I DONT WANT TO HAVE SUGAR. I HAVE A SKIN DISORDER AND SUGAR MAKES ME ITCH.
If it ends in -ose it is some form of some sugar
how about honey for sweetener?
Honey is a great sweetener but it has sugar. For diabetics, it would not be a great choice if you want sugar free.