Last week, I made Lemon Sorbet. When I told my mom what I was making she wanted to have some of it, but she can’t eat much sugar. She asked me to make her a sugar free version of the sorbet. I made it on the same day as the regular sorbet, but just took a while to post about it.
I haven’t used sugar substitutes very often so I was curious how it would turn out. We have both Stevia and Splenda at the house that I could have used. My mom prefers Stevia so I used that to make the sorbet.
The Stevia is supposed to be able to be used exactly like sugar, so I decided to use the same recipe.
I was worried when I first took the Stevia out of the bag. It is much lighter and fluffier then sugar. When I put the sugar in the pot of water, it sunk to the bottom of the water. When I put the Stevia in the pot, it floated on top of the water. I was concerned that it wouldn’t stir into the water correctly when I started to make the simple syrup. However, as the water started to heat up the Stevia quickly dissolved into the water. I stirred the water until all of the Stevia had dissolved into the water, making a simple syrup.
I juiced enough lemons to get 3/4ths of a cup of lemon juice.
Then I mixed the lemon juice into the simple syrup, and put the lemon mixture into the refrigerator to cool.
After it had cooled for a couple of hours, I put the lemon mixture into my ice cream maker. I made a smaller batch of this one then the regular sorbet, so it froze much faster. I walked away from it for a little to long, and it froze more then I wanted. However, that didn’t seem to affect the final product.
Because I overdid the sorbet in the ice cream maker, it didn’t have the same smooth appearance as the other one I made. I am not happy with the way it looks in this picture. I don’t have any pictures of how it looks scooped since I gave it to my mom and dad, and they took it home to eat it. Both my mom and dad said it tasted good, and I just have to hope they are telling me the truth and not being nice parents.
Sugar Free Lemon Sorbet
1 cups water
1 cups sugar substitute (I used Stevia)
3/4ths cup lemon juice
In a small saucepan over medium heat, combine the water and sugar substitute, and boil until the sugar substitute dissolves, stirring constantly. Remove from heat and allow to cool. Stir in the lemon juice. Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.
Ever since I got my ice cream maker a few months back, my children have been asking for chocolate ice cream. While I could have been boring and made just that, I decided to add a little something to the ice cream. Personally, I think peanut butter tastes great with chocolate, and I don’t think I am ready to put chunks in my ice cream yet so I attempted to do a peanut butter swirl. I ended up with something less than a swirl, but the ice cream itself is amazing.
Since it is more a frozen custard than ice cream, it is very rich. I can usually eat a lot of ice cream, but even I had problems eating what I gave myself.
I created a double batch since there are 7 of us. If you need or want less, you can easily cut the recipe in half.
Chocolate Peanut Butter Ice Cream
- 4 cups heavy cream
- 2 cups half and half
- 1½ cups cocoa powder
- 1 cup semi sweet chocolate chips
- 8 large egg yolks
- 1½ cups granulated sugar (I used raw sugar)
- 2 teaspoons vanilla extract
- In a saucepan over medium heat whisk together cream, half and half, and cocoa powder. Bring to simmer. Stir in chocolate chips until melted. Take off heat and set aside.
- In a medium bowl, whisk together sugar and egg yolks until pale yellow and thickened.
- Add ½ cup of the cream mixture to egg mixture while continuing to whisk. This will keep your eggs from cooking. Repeat two more times, adding ½ cup cream mixture to egg mixture.
- Add the egg mixture to the remaining cream mixture. Put back on stove over medium-low heat, bring to a simmer. Continue to stir until mixture thickens and coats the spoon.
- Remove from heat, and pour through a mesh strainer to remove any lumps.
- Add vanilla.
- Place mixture in ice bath to cool to room temperature.
- Cover with plastic wrap, making sure to have plastic wrap on the custard to prevent a skin from forming as it chills.
- Chill in refrigerator for at least 4 hours, over night is best.
- Make ice cream per your maker’s directions.
We ended up serving the ice cream with one of the chocolate chip cookies that Lynn made, and some of our home made hard shell.
I love using spicy bread for my lunch. It adds a lot to the taste of a sandwich without having to add condiments that can make it get soggy. I was thinking that some cheddar and pepper bread would be good, so I looked up some recipes and modified them to be what I wanted.
I made this bread using the Sweet Spicy Pickled Peppers that Lynn and I canned a couple of months ago. The bread could easily be made with the fresh or canned peppers of your choice.
Spicy Cheese and Pepper Bread
- 1 1/8 cups warm whey (leftover from Lynn’s ricotta), could use water instead. (110 degrees F)
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1/4 cup sharp Cheddar chese
- 1/4 cup Pepper Jack
- 4 tablespoons chopped peppers
- 3 cups bread flower
- 1/2 tablespoon active dry yeast
Add ingredients to the bread machine per manufacturer’s directions.
Set machine to BASIC setting.
Even with a slightly stuffed nose I could smell the spiciness of the bread. When I tasted it, I wasn’t disappointed. It isn’t crazy burn your mouth spicy, but it does have some kick and will be great with my lunch.