Last night I spun up another batch of icepudding, resulting in somewhat better results. The really cool thing about my original batch of icepudding was that as it melted, it just became pudding. I’m used to a puddle of liquidy melty stuff in the bottom of my bowl when eating ice cream, but that just doesn’t happen with icepudding. There’s just pudding in the bottom of my bowl. Even if the texture of the puddingcream wasn’t pleasurable, the lack of liquifying during melting would make it worth it. It is pleasurable, however, so it’s win-win.
The new ratio was two boxes sugar/fat free Jell-O pudding with 5 cups skim milk and one cup half-and-half. Each box of Jell-O calls for two cups 2% milk, so this is about a 50% increase in volume, but it should be a decrease in fat. This time I used one box of chocolate-flavored and one box cheesecake-flavored, plus a little freshly ground cinnamon and a splash of brandy extract topped it off.
Flavor: delicious. Fantastically delicious, considering how relatively low in fat and calories this batch was.
Texture: could use some improvement. This time it came out a bit too runny and ice-crystally, so next time I’m going to cut it down to 4 cups skim and 1 cup half-and-half in hopes that it freezes up a little smoother and more solidly.
I’ll keep you posted.
UPDATE: Make sure that when you put your freezer cartridge thing back in the freezer after cleaning that it doesn’t shift and knock your freezer door open after you’ve walked away. I awoke to a freezer full of mushy melty things. On the positive side, though, there is now a lot more room for ice cream.
