Pure Stevia Organic Extract
I want to use as pure a product as possible. So many stevia products have sugar in them, Love the small container and serving spoon. Takes up little space on my counter.
October 2, 2013
Makes fabulous vanilla ice cream
I've been using this stevia brand for 12 years and have never noticed any change in texture, potency, or purity. Kal is the sweetest of all stevia brands, and has the least bitter aftertaste, which is almost non-existent here. It actually improves the flavor of coffee and tea.
I also use it to make a very low sugar vanilla ice cream that's superior to anything you can buy. Here's the recipe, for which I use the Cuisinart Ice-21 machine, which uses a 1 1/2 quart frozen bowl, with vastly improved performance over earlier types of this machine. I'm going to provide detailed instructions, but it's very easy to do.
Put 1 3/4 cup whole milk in a medium sauce pan on medium heat. Add 2 tablespoons and 1 teaspoon white sugar, 1/2 teaspoon gourmet sea salt, such as Celtic Flower of the Ocean or any good quality Fleur de Sel, and about 1/8 teaspoon Kal Pure Stevia Extract powder or a tiny bit more. Heat while stirring just until bubbles form at edge, or surface starts to move -- do not boil! Remove from heat and separate 1/2 cup. Let all milk cool 10 minutes.
Next, whisk 3 extra large egg yolks -- no whites -- and gradually blend in 1/2 cup warm milk. Next, slowly add milk/egg mixture to sauce pan while stirring; turn heat back on, and heat under low flame until mixture coats back of spoon. Stir continually and do not overthicken. This is your custard mix. Transfer to stainless bowl, cover with plastic wrap, and refrigerate 2 hours or more.
Next, pour 1 3/4 cups cold regular whipping cream in another stainless bowl. For a lighter ice cream, you can also use 1 1/4 cup whipping cream and 1/2 cup half-and-half. Next, add 1 tablespoon of high quality Pure Vanilla Extract, or up to 1 tsp more for stronger vanilla flavor, plus 1 teaspoon fresh lemon juice. Next, push custard mix through strainer into whipping cream, then whisk everything well. Transfer back to cold stainless mixing bowl (that you temporarily had in freezer), cover in plastic wrap, and refrigerate at least 2 hours or more.
Finally, pour this mix into the Ice-21 machine and turn it on. You'll have delicious, very firm, soft-serve ice cream in less than 20 minutes. Just be sure to turn up the dials on your refrigerator and freezer. You need a well frozen bowl, and a very cold ice cream mix, to get this to work well. Not only is the resulting ice cream better tasting than anything you can buy, but it's totally natural, and reasonably healthy at this low level of sugar. Note: You do need some sugar, to make an ice cream with good texture. And if you like a slightly sweeter ice cream, you can use 1 teaspoon more sugar, or 3 tablespoons total, which still saves 9 tablespoons of sugar because a typical recipe of this size calls for 3/4 cup sugar. Try it, you won't believe how good this is. Amazon sells this machine, and Williams Sonona has the same machine with two bowls, under a different model name. This recipe is especially good for people who love ice cream but don't want the chemical sweeteners in commercial sugar-free ice creams, which are too sweet and taste bad anyway. It's also especially valuable to parents who don't want their children consuming a lot of sugar. And the bonus is what you make actually tastes better than anything you can buy. One last thing -- it may sound like a fair amount of work, but it takes longer to describe it than do it, and the clean-up is really easy, too. Just don't put your frozen bowl in the dishwasher or wash it with hot water -- use lukewarm water and get it back into the freezer. If you have two frozen bowls, alternate their use, or use both for a party. Enjoy!
August 3, 2013
Not as good as my old Kal stevia
A few years ago I bought some non organic Kal stevia because it got the best reviews I could find. It was the best stevia I've ever tried, but apparently Kal has changed either their stevia source or their processing method because their new stevia, both organic and not organic, is much less potent and slightly more bitter. Now I'm again on the hunt for the perfect stevia. This stevia is also stickier and harder to work with than my old powdery stevia. My old bottle also lasted me almost two years, but at the rate I'm going with this less potent formula, this much more expensive bottle is only going to last me a few months because I prepare all my food from scratch and am becoming a pro at making sugar-free delicious sweets with stevia and other natural sweeteners.
February 10, 2013