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Make Your Own Ice Cream, Lactose Free Since finding products completely lactose free can be difficult - at best - try making your own at home. One such product you can make easily is a creamy delicious (at least I think it is) dessert known as ice cream. I for one do not find it easy (if at all possible) to find this in the local supermarket that I particularly enjoy. So I make sure it is made to suit my own taste buds. Start by substituting regular milk with lactose free milk. This lactose free milk is still a real dairy product and is made from cow's milk. A lactase enzyme that is added to the lactose free or lactose reduced product differentiates it from regular cow's milk. The lactose in the regular milk is broken down by this enzyme into less complex sugars thus enabling it to become ingestible by the lactose intolerant individual. A good alternative would be to use a milk substitute in place of regular cow's milk. Remember too that milk has a fairly thick texture and is a little sweet. There are four good choices to consider: Almond milk (my personal favorite) Soy milk Coconut milk Rice milk There are pros and cons to each of these choices: Almond and coconut milks will give a slight taste representative of there respective names. Coconut milk can also be the thickest of the four options Soy although being a good source of protein has no sweet flavor unless it is already flavored (ex. Vanilla soy flavored milk) You need to substitute for the cream in the ice cream since it is about 40% cream and up to 60% milk. Try using coconut cream or medium-firm or firm drained silken tofu pureed or buy a non-dairy whipped topping (personally I am a fan of the coconut cream). Either of these choices will give flavor, quality and texture to your ice cream. Ice cream usually has no more than 12 grams of lactose in each 8oz serving, this being about half of what is in a 16oz serving of low-fat cow's milk. Quite a few people who are unable to digest lactose are able to consume a small portion of lactose at mealtime. Ingesting a small amount of lactose at mealtime has been proven to actually be helpful for some in increasing the amount of lactose they can have without experiencing any symptoms.
There are many very tasty recipes available for lactose free ice cream. You can of course use a recipe for a regular homemade ice cream and then lactose free non-dairy ingredients in place of the dairy ones. Also always check the labels of your ingredients to make sure they are really lactose or dairy free. Sample Recipe: Three-Ingredient non-dairy Ice Cream 1 cup coconut milk 2 tablespoons + 2 teaspoons of tapioca starch (grind instant tapioca using a spice mill or mortar and pestle until it becomes a powder) 3 cups of fruit juice, best if freshly pressed Blend the tapioca starch with 1/2 the coconut milk in a medium size bowl until the texture is smooth. Put this mixture aside. Heat the rest of the coconut milk in a little saucepan on low heat until it starts to bubble on the edges. Whisk the mixture you put to the side into the coconut milk and continue cooking over low heat while stirring quickly. Do this until the mixture starts to thicken (this will happen fast). Once it starts thickening, take from the heat right away and whisk in the juice. Put the mixture into a heatproof bowl and let come to room temperature, put in refrigerator until chilled. It is now ready to be processed by an ice cream machine following the directions of the manufacturer. Article Source: http://EzineArticles.com/7281144
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