ice-cream recipes for milk allergic?

Posted on: Tue, 07/17/2001 - 11:10pm
torontosue's picture
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Joined: 06/08/2001 - 09:00

I frequently make ice-cream for my PA allergic son, however I was wondering if anyone had any recipes to make a soy-type of ice-cream. I thought of substituting soy milk for the cream, but then it wouldn't be as thick would it? I used to think I was just lactose intolerant, however have recently been diagnosed with a milk allergy and miss my ice-cream.

Anyone tried?

Posted on: Wed, 07/18/2001 - 4:37am
AlwaysAvoidAnaphylaxis's picture
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Joined: 06/23/2001 - 09:00

I am going to tackle this soon. i want to make egg, dairy and nut free soy ice creams in a Krups ice cream maker and need to start collecting recipes. Any ideas would be welcome!!! Thanks for the help!

Posted on: Thu, 07/19/2001 - 9:29am
Corvallis Mom's picture
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Joined: 05/22/2001 - 09:00

Hmmmm...... well, since we are definitely "egg-limited" here, and my DH *hates* that "runny homemade ice cream" this has (indirectly) been an issue. Let me see if I can help.
2 c rice milk (or soy milk, I would imagine)
1 c sugar (or 2/3 c honey)
1 tbs egg replacer (or arrowroot powder)
(you could use an egg or two if nobody
is allergic in your family)
flavoring (vanilla, etc, as desired)
whip mixture, then cook slowly over med heat, stirring constantly, until mixture is bubbly and becomes thicker. (Think making gravy from scratch) Then chill thoroughly and freeze as for a standard ice cream mixture.
You might need to increase the amounts of the binding agents with soy/rice milk, but this shouldn't be too hard to tinker with. After that, you could add whatever tickles your fancy to the recipe, basically. Another idea is to use banana as the thickening agent rather than the egg replacer, but you might still need some additional arrowroot. If you are comfortable using it, xanthan gum makes a great ice cream thickener... however, it is in the legume family, so it is a comfort zone thing.
Happy eating! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Posted on: Fri, 07/20/2001 - 12:33pm
AlwaysAvoidAnaphylaxis's picture
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Joined: 06/23/2001 - 09:00

Try this! I just found this recipe in Vegetarian Times magazine which has a lot of dairy and egg free and nut free recipes!! We will make this JUST PEACHY ICE CREAM this weekend.
1 lb. soft tofu, drained
4 ripe medium peaches, peeled, chopped (suppose it can be any fruit)
1 cup sugar
1/2 cup plain soy milk
2 TBSP fresh lemon juice
1 TBSP vanilla extract
pinch salt
in food processor, combine all ingredients and process until very smooth.
pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.
YUMMY

Posted on: Sun, 07/22/2001 - 1:12am
torontosue's picture
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Joined: 06/08/2001 - 09:00

Wow, I'm rushing out to buy the stuff now, it sounds fabulous!

Posted on: Sun, 07/22/2001 - 9:03am
blackmoss's picture
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Joined: 12/26/2000 - 09:00

[url="http://makeicecream.com/sendicecream/nonicecreamr.html"]http://makeicecream.com/sendicecream/nonicecreamr.html[/url] some nondairy ice creams

Posted on: Sun, 07/22/2001 - 12:43pm
AlwaysAvoidAnaphylaxis's picture
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Joined: 06/23/2001 - 09:00

at what age is honey okay to give to an allergic child when the honey is not cooked? the vanilla ice cream recipe on this site looks delicious but uses uncooked honey? i guess you can substitute white sugar in equal amounts to honey or not? help!
i love this website thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Posted on: Sun, 07/22/2001 - 1:46pm
blackmoss's picture
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Joined: 12/26/2000 - 09:00

substituting for honey
1 cup Honey = 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe)
Everything I have ever read says that honey based on the botulism of raw for infants is safe over one year of age. (ivillage, babycenter, and several baby books) I don't know if this age is different because of allergies.

Posted on: Sun, 07/22/2001 - 1:55pm
blackmoss's picture
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Joined: 12/26/2000 - 09:00

For that recipe...
the substitution would be
1/4 c. of honey = 1/4 c. plus 1 Tbsp. of sugar and 1 Tbsp. more liquid (guess it could be either apple juice or soy milk or 1/2 T. of each)
Just figured I would go ahead and figure it out in case you were interested.

Posted on: Mon, 07/23/2001 - 1:22pm
AlwaysAvoidAnaphylaxis's picture
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Joined: 06/23/2001 - 09:00

i am still not sure about substitution.
so, for 1/2 a cup of honey, what do i use?
thanks again!

Posted on: Mon, 08/19/2002 - 4:41am
BS312's picture
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Joined: 09/05/2001 - 09:00

Has anyone discovered any new dairy, egg, peanut and tree nut-free ice cream recipes in the past year? I'm a little afraid to use gelatin because it is made fron swine hides and cow hides and bones. We haven't seen mad cow disease yet in the U.S., but I am limiting our use of beef and cow-derived products as much as possible.

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