My waistline did not need to read this post...
Okay, so technically this is not a blend of coffee beans....but
A while back I ordered some of Andy's Double Dutch Cocoa and Ghana Single Origin Cocoa to combine with dextrose as my wife and I decided we needed to reduce the amount of fructose in our family's diet.
Both make a very nice hot chocolate.
As part of the low fructose thing we now make our own ice cream in a machine at home, and I tried both cocoas individually and made some nice ice cream.
And then when I got to the bottom of the first bag of Dutch Cocoa I didn't have enough for the ice cream recipe so added a couple of spoonfuls of the Ghana Single Origin...and....
KABOOM! The most amazing chocolate ice cream ever.
Here's the receipt (adapted from David Gillespie's receipt in his books 'Sweet Poison Quit Plan')
300mls thickened cream
1.5 teaspoons vanilla essence
150-180mls full cream milk
2/3 cup dextrose
2 heaped tablespoons of each of Double Dutch and Ghana Single origin Cocoa
1. Combine cream, milk and vanilla essence in a small saucepan over low heat and stir to combine
2. Add dextrose and stir, then add cocoa and either whisk or stir until cocoa and dextrose have blended in
3. remove from heat and cool, then put into ice cream machine
4. restrain yourself from eating all of it by yourself when ready!
My waistline did not need to read this post...
Dopey question... what's an ice cream machine?
Are you talking about the domestic appliances (circa $50-$300)
Yes I mean the domestic appliance type. We've got a breville with a built in compressor so it stirs and cools the mixture. The cheaper ones have a tub that you freeze first and then put into the machine.
For those who waistlines expanded just from reading this, substitute Natvia for the sugar. Natvia is made from the stevia plant and is much sweeter than sugar of any kind - I drink my coffee with 1 tspn of sugar or 1/2 tspn of natvia.
1tspn sugar = 16 calories
1tspn natvia = 0.6 calories.
No aftertaste, no gluggy phlegm in the mouth. The missus makes brownies with it & we calculated the sugar ones run at around 180cals per piece and the natvia ones around 60 - 70 cals.
Question: Does it need to be thickened cream? I prefer pure cream if it would still work.
Toys! I must have new toys!!!
Have a look at Gillespie's books or Sarah Wilson's website iquitsugar.com
Fructose, like most sugars, fails the processing system your body has. That white fat made by sugars is NOT something you body knows how to reprocess back into energy. Thus the escalating diabetes problems in our 'modern' world.
There is another issue - the varieties of sugar do not trigger the mechanisms in the body that tell your brain you have enough energy for now. So you see the kids in Maccas who happily consume a 2 litre bottle of high-fructose corn syrup... I'm sorry, I mean soda, (for Aussies, Coke, lemonade, Sprite etc.)... and THEN consume a high calories 'Happy Meal' (which makes Maccas' owners REALLY happy) and want dessert as well.
Glucose is also not optimum for your body. Your body systems quite happily make and use fat-based systems. It is designed for it. Sugars are like an adrenaline shot to the heart - good for reviving you when times are drastic, but try to live on it and you die. Early. From preventable (by YOU) causes. Which, by definition, is suicide.
Since starting the low fructose diet it's amazing just where sugar shows up. Most products that have the fat content reduced often have sugar added to improve the flavour. The amount of sugar in low fat products like salad dressings is quite shocking. Store bought tomato sauce and bbq sauce are full of it.
So now we're eating butter instead of margarine, and drinking full cream milk. I've noticed that I don't have tired spells during the day anymore, and generally eat less at mealtimes.
We've also started making our own butter, tomato sauce and bread. You can still have plenty of sweet things, but I've noticed now that if I do have something like cake with sugary icing or a glass of soft drink just how shockingly sweet they now taste.
The kids have adjusted well, but make up for it whenever they're invited to a birthday party!
Fructose ,glucose and galactose are simple sugars (monosaccharides) that are easily and quickly absorbed into the blood stream during digestion. Sucrose aka table sugar is a disaccharide, glucose / fructose bonded together.
Glucose is essential for living, in particular brain function, without it you die. Fructose is found naturally in honey, fruits and vegetables. When whole foods are consumed they are broken down slowly by the body (enzymatic reaction) into these simple sugars for use in energy production at a cellular level.
So yes if one consumes large concentrated amounts of these simple sugars,(a good example is fruit juice) there will be too much for the body to use and it will eventually be stored as fat. Prior to this happening excess is stored in the muscles as glycogen ready to be released at a moments notice for energy production.
Body fat is broken down into glycerol and other fatty acids than can then be converted into glucose for energy production. The process is a lot more complex than what I can explain word for word.
Last edited by Steve82; 23rd September 2013 at 12:22 AM.
Steve82, f I could 'like' a post twice, I would have.
Looks like a nice recipe, but where are the tasting notes?