Re: Lactose-cream better over time?

[Guest guest]

Thanks Marilyn- yes as mentioned it sat for 24-48 hours first. I usually do

make yogurt ice cream but made this for my non-SCD family and tried a bit of it.

Why did I ever try it a second time after the first bad reaction, you may be

wondering? Because it was the best tasting ice cream ever! Better then any of

my yogurt ones.

I really am fascinated by the change over time, it was distinct.

SCD 10 months

IBS-C 35 years

> Well, my first thought is that you're not

> supposed to be using lactase-treated cream to make ice cream.

>

> You can use small amounts in coffee or tea, but

> you aren't supposed to be eating it. Make SCD

> yogurt out of the cream, and then make your ice cream.

>

> Secondly, if you're going to insist on doing

> this, did you allow the lactase time to work

> before making the ice cream? You should add the

> lactase to the cream, and then refrigerate it,

> shaking every couple of hours for 24-48 hours.

> THEN make your ice cream, and freeze it.

>

> But you'll really do much better if you make SCD

> yogurt from the cream and make your ice cream from that.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>