Milk for cream, egg substitute for eggs and voila! low-guilt ice cream

August 08, 1993|By Renee Hopkins Clark | Renee Hopkins Clark,Contributing Writer

Ice cream lovers start cranking. Summer is in full bloom.

But the main ingredients in many homemade ice cream recipes -- heavy cream and eggs -- are out of favor because they're high in fat and cholesterol. Then there's the concern about using raw eggs in recipes that aren't cooked before freezing.

Suddenly, homemade ice cream is right up there with sunburns on the list of things to watch out for.

Egg yolks and cream are the big fat culprits in homemade ice cream. Making substitutions is tricky.

It's not just a taste issue. Cream provides ice cream's smooth, rich texture, and egg yolks keep fat globules in milk and cream from clumping together.

That's why even people like Kathy Duran are of two minds when it comes to tinkering with ice cream recipes.

It's Ms. Duran's job to convert sin to virtue. As the director of nutrition for Dallas' Cooper Clinic Wellness Program, she practices healthful hocus-pocus on recipes.

Her advice is to consider a food splurge such as homemade ice cream "in terms of your total diet, not just for one day."

However, Ms. Duran concedes many people have good reason to tinker with homemade perfection. For example, what about those recipes with anywhere from four to 12 egg yolks and a cup or two of whipping cream?

"My big concern about that wouldn't be the cholesterol, but the saturated fat," she says.

Her recommendation is to substitute for heavy cream whenever possible, using half-and-half, whole milk, low-fat milk or skim milk.

As far as the eggs are concerned, Ms. Duran says a healthful option would be to make the egg yolks work for you, if you're going to have that many. She suggests using the new Good News eggs available in some supermarkets, because they are high in healthful Omega-3 fatty acids.

As for uncooked egg recipes, Ms. Duran says she sees no reason you couldn't substitute the pasteurized Simply Eggs that are now available.

But what do you do when you want the taste of real ice cream -- not sherbet or sorbet -- but without the saturated fat and cholesterol? Pam Mycoskie, author of "Butter Busters," suggests egg substitutes.

Basically, she says, 1/4 cup of egg substitute equals one egg. To make the substitution in recipes that call

for egg yolks only, she suggests using a smaller ratio. For example, eight egg yolks would roughly equal six whole eggs; therefore, you would use 1 1/2 cups of egg substitute.

And to people who might say, "Why bother?" when you could just have sorbet, Ms. Mycoskie replies: "Why deprive yourself when you can have something that tastes like the real thing?"

Fat-free strawberry

ice cream

Makes about 1 quart (8 servings)

2 pints (4 cups) fresh strawberries, halved lengthwise

1 (10-ounce) package miniature marshmallows

1 tablespoon milk

1 tablespoon lemon juice

1/2 teaspoon strawberry extract

Blend strawberries in blender on high speed until smooth. Set aside.

Melt marshmallows and milk in a small pan over medium heat until smooth. Gradually beat berries into marshmallow mixture. Add lemon juice and extract, beating just to combine. Pour into 9-inch square baking pan or freezer container. Freeze about 2 hours or until almost solid. Break mixture up and beat with electric mixture in chilled bowl until smooth. Freeze again until firm enough to scoop.

Per serving: calories: 132; fat: none; cholesterol: none; sodium: 31 milligrams; percent calories from fat: 2 percent.

(Source: Gloria Pitzer's Secret Recipes Newsletter)

Rum-plum frozen yogurt

Makes 4 servings

6 fresh red plums, pitted, skinned and coarsely chopped (1 cup)

1/2 cup sugar

1 3/4 cups non-fat plain yogurt

1 1/2 teaspoons dark rum

Place the plums in a food processor and puree for 1 minute. Add the sugar and puree for 30 seconds more. Place the plum mixture in a medium-size mixing bowl. Fold in the yogurt and rum and mix well. Chill for 1 hour. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer's directions.

Per serving: calories: 204; fat: 1 gram; cholesterol: 2 milligrams; sodium: 76 milligrams; percent calories from fat: 3 percent.

(Source: "Great Good Food")

Sugar-free peach ice cream

Makes about a pint (4 servings)

1 (1-pound) can sliced cling peaches, undrained (no sugar added)

1 (6-ounce) can frozen orange juice concentrate

1 cup heavy cream, whipped

1 teaspoon vanilla

4( 1 tablespoon liquid sweetener (Sweet

10 preferred)

Place undrained peaches and orange juice concentrate in blender. Blend 1 minute to break up but not puree. Pour into mixing bowl and add whipped cream, vanilla and sweetener. Combine well. Cover tightly. Place in freezer 30 minutes.

Pour into ice-cream maker and continue per manufacturer's directions. To finish in freezer, freeze until firm enough to scoop. Break up and beat with electric mixer until fluffy and light. Return to freezer until firm enough to scoop.

Per serving: calories: 80; fat: 3 grams; cholesterol: 8 milligrams; sodium: 20 milligrams; percent calories from fat: 25 percent.

(Source: Gloria Pitzer's Secret Recipes Newsletter)

# Peach ice cream

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