Now I have the first ten of the planned 28 days on Alma Nissen’s drinking cure behind me.
It’s still easy and I still feel great, but I find myself thinking increasingly about foods I love. For instance ice cream, preferably Italian. I could eat it for breakfast, lunch and dinner and every snack in between.
I think that probably every food expert and dietitian in the world agrees upon that ice cream is not a health food, and from my own experience I can say that it shouldn’t be part of any weight loss diet, because for every liter of ice cream I eat, I gain a kilo.
That means if I want to eat some ice cream once I’ve finished this experiment – and I’m pretty sure I want to – I have to get creative. Normal shop bought ice cream is out, for one thing because of the enormous amounts of sugar – and everyone who ever listened to Gary Taubes knows that sugar drives insulin drives weight gain – and also because of all the additives you normally find in ice cream.
Sugar free ice cream is no good either, because it all contains really nasty stuff like aspartame or harmless things like stevia, which doesn’t really taste well in ice cream.
So I will have to make my own ice cream, and I think I’ve found the solution to my problem: erythritol.
It’s a carbohydrate, a so called sugar alcohol, but it doesn’t make you drunk and it doesn’t spike your blood sugar. While normal table sugar has 4 calories per gram and xylitol has 2.4, erythritol only has 0.24 calories per gram, but as much as 70 percent of the sweetness of table sugar.
Erithrytol is natural and can be found in fruits like melon, grape and pears, but also in fermented foods like cheese, vine and soy sauce.
The erithrytol we buy is made by fermenting carbohydrates with a bacteria culture. It’s practically the same thing that’s done with cheese, wine and yoghurt. After the fermentation erythritol is cleaned, turned into crystals and dried.
Okay, real sugar is much cheaper than erythritol, but I’m willing to pay the difference to avoid gaining weight.
This is the ice cream I’m dreaming of making:
Lavender ice cream with erythritol and dark chocolate, about 1 liter
Ingredients (everything is organic):
1 can of coconut milk
½ liter of cream
2 tbsp. dried lavender
1 tsp. vanilla
3 tbsp. erythritol
100 – 200 g dark chocolate (70+ %)
Pour the coconut milk and cream in a saucepan and bring the mixture to a boil. Turn down the heat and add the lavender and vanilla. Let it all simmer for about 5 minutes. Remove from the heat and let the content cool (first on the kitchen table and then in the refrigerator until next day).
Strain the mixture through a sieve (use a spoon to squeeze all the taste out of the lavender).
Add the erythritol and mix well.
Pour the mixture into your ice maker. Be sure to work fast here. If possible turn on the machine first before you pour the mixture into it. Use a funnel if necessary. If your ice maker doesn’t come with an opening in the lid, make sure that as many of the parts are assembled before you pour the mixture into the cold bowl, collect the rest of the machine and turn it on.
Chop the chocolate as fine as you want it and add it when the ice is finished.
Eat the ice immediately – the texture is best when it’s fresh – or pour it into a can and freeze it.
I just LOVE lavender ice cream!