Rinse & rePeat
Member
- Joined
- Mar 10, 2021
- Messages
- 21,521
"Blood sugar also seems to be low in migraine, so that some people find that eating a large amount of ice cream can interrupt the symptoms. This observation might be what we need to understand the role of sleep in health. We all know how hard it is to sleep when we are hungry (low blood sugar), and how sleepy we sometimes get after a big meal. Low sugar levels in the blood can literally starve some cells into malfunctioning.” – Dr Ray Peat
When i first started applying myself to Ray Peat's science, almost 5 years ago, I did not feel comfortable with the idea of all the sugar. I added it in my coffee and had a little more jelly, but that was about it. I never really like sugary things, even as a kid, so I wasn't anxious to make it a staple in my diet.
As the first year went by, reading more I started to get more comfortable trying more sugar by adding more fruit. My big other big sugar splurge at this point was making macadamia nut butter and pairing it with seedless raspberry jelly. I made sure to take a batch with me on vacation for a quick energy and healthy snacking. Sometimes, when vacationing at our timeshare, we would go to the ice cream case after a dinner out, and i would buy a pint of my favorite Haagen Daz "Vanilla Swiss Almond", but this particular time all they had in the ice cream case was many cartons of Haagen Daz coffee flavor. "What a stupid flavor", I said out loud, and bought it anyway so I could properly balance all the protein ibhad eaten at dinner. That night I almost ate the whole pint! I couldn't believe how good this ice cream was tasting AND making feel. I was even happier than my normal happy, and surprised how good I slept that night too! Strangely, the next morning my stomach was so flat! My "Vanilla Swiss Almond" flavor never made me look, or feel, like that. I was hooked on that coffee flavor after that, and convinced that Ray Peat's coffee and sugar science is a big key, that did eventually open the door to my good health!
As time went on, I got too confident. I starting having my beloved Haagen Daz coffee ice cream for breakfast, or after breakfast, and often as a middle of the day "pick me up". Before I knew it I had muffin top coming out of the top of my pants! I was baffled because Ray Peat said ice cream is an almost perfect food, and it made my stomach flatter on vacation? Five "Peaty" years later I get it now! Starches and fat make you fat, and there is a lot of fat in that little serving of Haagen Daz Coffee ice cream, and I was having it on top of normal eating!
I have since given up that magical coffee ice cream, just because I realized as clean as it is compared to EVERY other ice cream on the market, I can do better. So I started making it homemade, by cooking the grass fed milk and cream and pastured eggs, but the process was time consuming AND was still just as fattening. I tried to figure out ways to skip those yolks and cream and somehow just make myself a frozen milk, but I knew it would freeze up hard, like an ice cube. I needed something thick like yolks to give my new yolk free ice cream a scoop-ability. I tried gelatin powder, honeycomb, lemon curd and sweetened condensed milk and they all turned out well, but the sweetened condensed milk was the logical winner for taste and nutrition.
Let's compare Haagen Daaz Vanilla ice cream to mine:
2/3 cup Haagen Daz has:
fat 23 grams
protein 5 grams
Calcium 10%
2/3 cup of MINE:
fat 11 grams
protein 11 grams
35% calcium
We SO love my ice cream version, not just because it is much lower in fat and higher in nutrition, but because it doesn't feel regretful afterwards from being so rich. Though your ice cream maker may vary, I have one with a pre-frozen bucket, and because there is no cream in my recipe, after churning my ice cream for 25 minutes I have to put it back in the freezer for about 15 to 20 minutes more, then give it one last minute crank. I don't know if it is because my ice cream maker has been used 100+ times, but I am sure getting it frozen will be different with different machines. Feel free to sub out a cup of milk and add in a cup of cream if you want a richer taste. I like to use half Benoit or Alexandre milk because their cream content is higher at 11 grams and 14 grams of fat compared to my raw whole milk which is 8 grams of fat. For the other half I use the raw whole milk for better digestibility. I keep several cans of sweetened condensed milk in the fridge at all times so everything is very cold going into the ice cream maker. It will not freeze up well if you don't keep everything cold. So here is how I do it.
Mix, in a Bullet blender 3 cups of whole milk with 1 can of CHILLED organic sweetened condensed milk, a couple of teaspoons of vanilla extract and a pinch of Maldon flaked salt. Let it go through a couple of cycles, blending for about a full minute, then pour into the ice cream maker and let it churn till it is thick and scoopable! That is it!
You can make lots of variations on this recipe. Adding the zest of a couple of oranges before blending gives it a very orange vanilla flavor. Subbing a cup of milk for a cup of blended fresh strawberries or Greek yogurt are our other favorites. Other times I throw in some lecithin free Enjoy Life mini chocolate chips. Just leaving it vanilla leaves even more fun ways to use this ice cream. Attached are photos of some of my creations!
When i first started applying myself to Ray Peat's science, almost 5 years ago, I did not feel comfortable with the idea of all the sugar. I added it in my coffee and had a little more jelly, but that was about it. I never really like sugary things, even as a kid, so I wasn't anxious to make it a staple in my diet.
As the first year went by, reading more I started to get more comfortable trying more sugar by adding more fruit. My big other big sugar splurge at this point was making macadamia nut butter and pairing it with seedless raspberry jelly. I made sure to take a batch with me on vacation for a quick energy and healthy snacking. Sometimes, when vacationing at our timeshare, we would go to the ice cream case after a dinner out, and i would buy a pint of my favorite Haagen Daz "Vanilla Swiss Almond", but this particular time all they had in the ice cream case was many cartons of Haagen Daz coffee flavor. "What a stupid flavor", I said out loud, and bought it anyway so I could properly balance all the protein ibhad eaten at dinner. That night I almost ate the whole pint! I couldn't believe how good this ice cream was tasting AND making feel. I was even happier than my normal happy, and surprised how good I slept that night too! Strangely, the next morning my stomach was so flat! My "Vanilla Swiss Almond" flavor never made me look, or feel, like that. I was hooked on that coffee flavor after that, and convinced that Ray Peat's coffee and sugar science is a big key, that did eventually open the door to my good health!
As time went on, I got too confident. I starting having my beloved Haagen Daz coffee ice cream for breakfast, or after breakfast, and often as a middle of the day "pick me up". Before I knew it I had muffin top coming out of the top of my pants! I was baffled because Ray Peat said ice cream is an almost perfect food, and it made my stomach flatter on vacation? Five "Peaty" years later I get it now! Starches and fat make you fat, and there is a lot of fat in that little serving of Haagen Daz Coffee ice cream, and I was having it on top of normal eating!
I have since given up that magical coffee ice cream, just because I realized as clean as it is compared to EVERY other ice cream on the market, I can do better. So I started making it homemade, by cooking the grass fed milk and cream and pastured eggs, but the process was time consuming AND was still just as fattening. I tried to figure out ways to skip those yolks and cream and somehow just make myself a frozen milk, but I knew it would freeze up hard, like an ice cube. I needed something thick like yolks to give my new yolk free ice cream a scoop-ability. I tried gelatin powder, honeycomb, lemon curd and sweetened condensed milk and they all turned out well, but the sweetened condensed milk was the logical winner for taste and nutrition.
Let's compare Haagen Daaz Vanilla ice cream to mine:
2/3 cup Haagen Daz has:
fat 23 grams
protein 5 grams
Calcium 10%
2/3 cup of MINE:
fat 11 grams
protein 11 grams
35% calcium
We SO love my ice cream version, not just because it is much lower in fat and higher in nutrition, but because it doesn't feel regretful afterwards from being so rich. Though your ice cream maker may vary, I have one with a pre-frozen bucket, and because there is no cream in my recipe, after churning my ice cream for 25 minutes I have to put it back in the freezer for about 15 to 20 minutes more, then give it one last minute crank. I don't know if it is because my ice cream maker has been used 100+ times, but I am sure getting it frozen will be different with different machines. Feel free to sub out a cup of milk and add in a cup of cream if you want a richer taste. I like to use half Benoit or Alexandre milk because their cream content is higher at 11 grams and 14 grams of fat compared to my raw whole milk which is 8 grams of fat. For the other half I use the raw whole milk for better digestibility. I keep several cans of sweetened condensed milk in the fridge at all times so everything is very cold going into the ice cream maker. It will not freeze up well if you don't keep everything cold. So here is how I do it.
Mix, in a Bullet blender 3 cups of whole milk with 1 can of CHILLED organic sweetened condensed milk, a couple of teaspoons of vanilla extract and a pinch of Maldon flaked salt. Let it go through a couple of cycles, blending for about a full minute, then pour into the ice cream maker and let it churn till it is thick and scoopable! That is it!
You can make lots of variations on this recipe. Adding the zest of a couple of oranges before blending gives it a very orange vanilla flavor. Subbing a cup of milk for a cup of blended fresh strawberries or Greek yogurt are our other favorites. Other times I throw in some lecithin free Enjoy Life mini chocolate chips. Just leaving it vanilla leaves even more fun ways to use this ice cream. Attached are photos of some of my creations!
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