I feel like you, Black Tie Kitchen, All Day I Dream About Food, and Asian Food Flavors have all revolutionized keto cooking. I’d pay a king’s ransom for a cookbook collab!
Frequently asked questions, answered: Q) How many batches of ice cream or pudding will I get out of the little bag of tara gum? A) 1/4 tsp is between .8g and .87g, depending on how tightly packed it is. That means you'll get at least 60 batches from the 50g pouch. Q) Does the tara gum increase the carbs? A) It increases the carbs by .6g for the entire batch. Also, it's all fiber, so zero net carbs. Q) Can I substitute xanthan gum, guar gum, locust bean gum, Wrigley's spearmint gum, gelatin, glucomannan, etc.? A) You can substitute whatever you want. However, if you want it to turn out like mine, you'll use tara gum. I do the number of recipe trials that I do so that I can share with you the best way I've found to make a recipe. If there is ever a legitimate substitute, I do my best to make you aware of it. Q) Do I need to use Keto Chow? A) No. As I state in the video, you can use tara gum in ANY ice cream recipe to make it more creamy. I used Keto Chow because it's ridiculously easy to make ice cream with. Q) Do I need to use a Ninja Creami? A) No. As I state in the video, you can use any ice cream maker or method that works for you. The magic is from the tara gum, not the machinery. Q) Why didn't you show the Ninja Creami in action? A) Because it's loud and not that interesting. You can see it in action in my video review of the Creami. Q) Is there a printable recipe? A) No. But here is the ingredient list: 2TB unsalted butter a bit over 1.5 cups warm water 1 scoop or packet of Keto Chow (any flavor) 1 TB allulose (omit of doing pudding or flan) 1/4 tsp tara gum (increase to 1/2 tsp if making flan)
Update: I have been adding this to every batch of ice cream. I have burned through the 2 ounce bag of Tara Gum in 2 weeks. Luckily I also purchased a 1# bag too from a different company on Amazon. So doing the math I should be good for another several months. Thanks again for pointing out this ingredient. It works great. The texture is greatly improved. In my defense we have 4 people eating this and I am eating ice cream for some of my meals.
@@spacekitt.n It was much lower cost when this video was made. I was buying 1# bags for about about $10.99 for several months after this was made. Now the price is much higher. the 1# bags are very expensive, but the 4 ounce bags are reasonably priced. Even so it's still inexpensive when you realize you only use 1/4 tsp per pint. Guar gum works pretty good and the supply is much better and today is a lower cost. Whether these gums helps really depends on your recipe. If you like soft serve or if you use a lot of cream in a pint the use of vegetable gums seems much less important.
Your wife is adorable and so sweet. Great video. I abandoned keto ice cream ages ago because of the thin "icyness". There was no richness even with using heavy cream. I tried tons of delicious flavors but couldn't get past feeling like I was eating frozen milk. 😅 I'm super excited to try again with having the addition of just one tiny ingredient! Thanks Steve.
If anything, I think the KC ice cream is too rich. Steve cuts the fat back to half and I’m trying it. The heavy cream and the butter overwhelm the KC. Made some more tonight. We’ll see.
I'm not much of one to leave comments. However, I truly enjoy seeing your beautiful wife. She is such a good sport coming on camera and helping you and us as well. Please forward many thanks to her. I also enjoy seeing the rest of your family. Thank You and your family for all the work you put in to educate us on a better healthy lifestyle.
I just want to thank your family members for all the taste testing! Your videos are like hearing a personal recommendation over a professional presentation - which I truly appreciate! “I’ll eat any of it…!” ❤
I was finally able to try this after having to wait the longest 24hrs (20hrs) ever. It was so smooth and creamy, just like ice cream is supposed to be. After trying this, I don’t think I will be able to go back to KETO or Rebel ice cream. I haven’t tried Keto Chow before, so I wasn’t sure what flavors I would like as ice cream, so I bought a selection of single packets to try and narrow down my favorites. I would love to know what some of your favorites are. Thank you for all of your experimenting to bring us real deal ice cream. The Creami will get a lot of use in my house hold for sure.
Wow! Who doesn’t want more ice cream, flan or pudding! Thanks and welcome back “Steve with no beard”! Guess I should try some keto chow. I like that your wife is joining in more. I love her real-honest reviews and responses.
It’s great to KNOW your recipes will have the finished product you want! I’m looking forward to the sodium alginate demos. Maybe multipurpose?? Appreciate all your hard work in the Keto kitchen:)
You could tell it was creamier when you scooped it out of the container. I will be adding Tara gum to my pantry and then at least I can make pudding with keto chow. For some reason I don’t like the texture of keto chow just drinking it even if I drink it the next day. Wish I had a Ninja Cremi. Thanks for doing what you do for us. 😘
I ordered the Modernist Pantry Tara Gum from Amazon. It will arrive tomorrow. I notice that Amazon is now ‘out of stock' on this item. Can't wait to try it!
I use xanthan gum in my ice cream and it does make the ice cream very creamy. Haven't had a problem with clumping, maybe because I always start with a cooked custard. But I think I'll try the Tara gum out of curiosity. I will still add a little alcohol, which keeps ice crystals from forming.
Have you seen the chocolate pudding made with boiled eggs? I am too afraid to try it. The based recipe uses 10 eggs. It has to sit in the fridge for 24 hours to get rid of the egg taste.
@@karoberts2198 I have tried it and like it a lot. From the basic recipe I halved the sweetener and left out the cinnamon. I add about drops peppermint oil to make a mint chocolate version. I've also experimented with a key lime pie version without chocolate. It does work without the chocolate but you have to be really careful about how much you cook the eggs because the sulphur smell does not fade as much. I've heard of people scrambling the eggs instead but never tried it.
@@karoberts2198 Hey! I’ve made it!!!! It’s Maria Emmerich’s. Don’t be afraid! You MUST let it sit overnight though. It’s scrumptious!!!! I’ve made the chocolate and the French toast.
Thank you for taking the time and sharing such an awesome video! It looks like that 1 pound Tara gum is sold out, but hopefully it’ll be restock soon. Lastly, I love how you brought your wife in, she is wonderful 😊
Lately your topics are extremely timely for me. My absolute favorite ice cream is peppermint ice cream and it's only available this time of year. I have ordered everything I need to make it, but now you mentioned the tara gum - so I had to get it (amazon is already sold out). I can't wait to make some no sugar ice cream now (in my old ice cream maker with a compressor).
Im interested too! I like a soft mint ice cream with bits of shaved dark chocolate for variety, but Breyers won't make their mint choco ice cream sugar free and even if they did, the main sweetener is maltitol for consistency and smoothness. I"ve failed enough attempts at ice cream and I'd really like a nice mint ice cream all year. My yard is full of mint plants! LOL I have a hand churn ice cream maker with frozen barrel so I'm looking forward to working my arm muscles soon!
Peppermint is a favorite of mine too. From New England where it's a summer ice cream too. Always get it at the beach. It's always pink with candy chips and I can't find the right flavoring, they're always too minty.
I ordered some of that Tara Gum. Looking forward to making this as soon as it arrives. I make Keto Chow ice cream in the Ninja Creami literally every single day.
@@xXDicht3rXx I almost always respin twice and add a little liquid in between spins. There is almost ice around the outside. There are two ways I deal with this. I either ignore it and just scoop from the middle or after the first spin I take a butter knive and gently pry it from the sides all the way around. If you mean is the whole batch like a powdered snow or like Dippin Dots then yes, but that is why I add liquid and respin. When it is done there is no comparison. It is the best texture of Keto ice cream there is. Better than any store bought. Better than made with a compressor ice cream maker. Better than it all.
Can I just add an even simpler and easier to make ice-cream method. Take frozen berries of your choice, put into a food mixer with about 2-3x more heavy/double cream and using a heavy mixer like a K mixer, mix as fast as you can. The cold from the berries will transfer into the cream and in a few seconds you'll have a kind of whipped frozen cream. Add stevia of something else before mixing if the berries aren't sweet enough for your taste.
It may be important to highlight if the base needs to be warm enough for the tara gum too mix properly, at least that's the impression I got after watching the modernist pantry video on tara gum. I made mine with heavy crream (and slightly warm water) so may not be so creamy If the base wasn't warm enough to activate the tara gum. I'll have to compare it with adding to warmer keto chow with melted butter.
Even when you scooped the "Tara Gum" version into the glass, I could see here on the computer that it was exceptionally creamy and smooth. I can't imagine what it must taste like. Oddly enough, I was jonesing for some ice cream the other day and cried in my bullet proof coffee at the fact that I could not enjoy regular ice cream anymore because I was on keto. Now, I can get the party started. Thanks for keeping the dream alive!!
What do you think about this? Nick's Ice cream vanilla flavor has these amongst it's ingredients: Acacia Gum, Salt, Guar Gum, Tara Gum, Ground Vanilla Bean, Steviol Glycosides, Carob Gum. So FOUR DIFFERENT gums, my god. Maybe that is the next level trick? There must be some advantage to using multiple different gums together. I'm going to try this in my Ninja.
Y'all are so cute! Ice cream doesn't really do a lot for me but flan & pudding.... YEP. Lol Thank you again for sharing your experience and findings. Such valuable information. ❤
Thank you Steve and Terri. Your wife is such a good sport and I love her T-shirt. Keep up the good work, there’s no end to what you might come up with.
Can I like this video 20 times? Thanks a ton Steve! I’ve been hoping you would do a video like this. I’ll try the tara gum. I’ve been using 1/8 tsp Xanthan gum per batch. Works pretty good. Keto Chow works good as ice cream, but I’ve been using a scoop of protein powder in my recipe. (A bit cheaper). Love my Ninja Creami! Please do more vids like this.
Looking good, beardless again Steve! 😊 My hubby has been trying to perfect his technique making his version of high protein-low carb smoothie bowl/ice cream. We bought a 1400 watt Ninja Foodi Blender and Food Processor System, but haven't yet perfected the process. The blender leaves some bits of ice that are not smooth. Maybe we need to blend longer or repeatedly. Thinking that might be similar to your "remix" step. Thanks for all the work you put into getting the details just right, Steve! 😊
We've also been experimenting w/ice cream textures & methods again, & this sure looks interesting. Had not yet heard of the tara gum, oddly enough~ thanks for sharing. =) I think I need to try the tara gum in our Cuisinart machine first, as I'm curious if it would help w/the icy build up around the edges. Seems no matter which ice cream recipe/sweetener I'm using, at least some build-up is unavoidable~ unless I used extra xanthan gum, which made it too sticky/gluey for my liking, of course. It's actually why I rarely use that machine anymore, though I miss it for other reasons.
Just found you Steve and I so enjoy you and your videos, especially the tara gum video and the ninja creami review. The modernist pantry is a wonderful reference and store, thanks to your video. I really enjoy your method, appreciate your time and will continue to follow you. Thank you for such clear and helpful instructions. You rock!
@SeriousKeto kind of off-topic, but is there an appreciable difference between sodium alginate and perfected sodium alginate? Went to put a cart together at Modernist Pantry with tara gum, etc, and realized there's more than one kind of SA available...
I haven’t used perfected sodium alginate, but I can tell you that perfected xanthan gum mixes far more easily than regular xanthan gum. So perhaps perfected SA may work as a thickener without first making a slurry. But this is just conjecture.
I used the Cinnamon Bun Sticky Keto Chow using your recipe and it's the best I've tried! No HWC, just butter. I was amazed at how creamy it was! I just made Pistachio for tomorrow.
Thanks Steve for responding! Didn’t think you would read it since the video was posted long ago. I never know when I have time to view your post. However, I look you up when I needed answer to my recipe for whatever I’m making. I like it very much when you explain the science(I own two of Kenji Lopez-Alt books).
I stumbled across this video and It pushed me over the edge. The Creami has been on my wishlist for a while and after watching this, I had to buy it, and of course Keto Chow and the Tara gum. Now I just have to wait for them to get here. I’m supper excited to try this. Thank you so much for all the experimenting and sharing.
I am so happy I have found your channel 💕 my keto menue getting better and better with your recipes! Thank you Steve! Keep on going with new ideas 💡 and we will follow 😊 my relationship with homemade ice cream was not good for many years. Now I will try another approach and see . Thanks a million 👍
That looked like fun. I will have to try it with my Cuisinart maker. Not ready for the Creami until this one breaks. Thanks for testing out the ingredients for us and doing all that taste testing.
Thank you Steve for sharing so many recipes with so many of us, I would like to know what can be used in place of keto chow, for me it has too much sodium, I'm salt sensitive and swell up if I have too much and can't breathe which doesn't take a lot at all to do that, and I also don't have an ice cream maker, 😔, can I whip it up with a hand mixer, 🤞, thank so much. 💖
Love your channel am hooked. Thank you and your family for all the work you do. I too am a foodie and gourmet cook and love your attention to details. Made the keto chow chocolate ice cream but stepped it up a notch adding dark cocoa powder and instant espresso powder. It's divine.
Going to order this stuff. Having good keto desserts like this and others you have shared go a long way to maintaining my sanity and on track w the keto lifestyle. Thanks!
There you go spending my money again! Tara gum ordered. Looking forward to trying this, though I don't have a Ninja Creami. I'll try it in my Cuisinart ice cream maker. Thanks yet again!
Just purchased Tara Gum, but I'm trying Amazon's brand since it will arrive tomorrow. It's highly rated as well. Never made ice cream before, and I'm using Allulose, and I wanted to insure a great texture. Thanks for the content!
I bought ghar gum from watching one of your videos a while back, but never used it. Will have to try it for this.Tara gum is 2 to 5 weeks out now! Thanks for all you do.
@@SeriousKeto Hmmm? No clue then where I got the idea. I did try it in pudding-not bad. Ice cream is too creamy and coats my mouth. Not a fan. I will get the tara gum.
Thanks for all of your hard work in perfecting these recipes. I could se the difference in texture as soon as you scooped the version with the Tara Gum! Bravo!.
Interesting you should talk about this subject. I just received my new Ninja Creami Deluxe and made ice cream using Keto Chow ( thats been in the freezer for a couple days), anyway, I leveled the top and let it thaw for 15 min, did 2 respins and it just seems a bit more icy than I thought it would be. I'll give the tara gum a try & hopefully it will be more creamy. Thank you for the info!
This is very useful for that person in the household (in MY household) that resists eating healthier because they want food to be emotionally indulgent. This fits the indulgent category. 👍👍👍👍👍
Steve, I am SO glad you help us out with subtitles on the vocabulary words. I have never heard of tara gum, and the first few times you said it, I heard "tarragon". I was pretty sure that wouldn't work the way you described, and I was also thinking it is not something I want in my ice cream.
Thanks Steve! Order placed. In the past i was able to make extremely smooth ice cream by using the french custard method and allulose but substituting unsweetened vanilla almond milk in place of regular milk. If this is as good as it looks, it’ll save a ton of time.
@@SeriousKeto Steve, there are a lot of types of allulose on Amazon. Not sure which to use, there is even a Splenda allulose which I wouldn't touch. Is allulose the same as monk fruit or erythritol, bc I already have those!? thanks for any clarification on all these sweeteners.
Awww! Your wife is so pure when she asks “are we being recorded”. She’s beautiful!
I feel like you, Black Tie Kitchen, All Day I Dream About Food, and Asian Food Flavors have all revolutionized keto cooking. I’d pay a king’s ransom for a cookbook collab!
Dennis and I are talking though our next collaboration. It will probably be in January. 🙂
@@SeriousKeto 100% it will be awesome…can’t wait!
@@SeriousKeto Who's ready to order? This guy 👈
So true!! Another one that does really great deserts is Keto Upgrade. I have been loving her channel lately too. :-)
@@rosalindolson8688 OMG, yes! I just discovered her channel and it’s great! She’s got some real talent with food!
Cannot express how glad I am that I found Serious Keto. Thank you Steve for always going the extra mile.
Frequently asked questions, answered:
Q) How many batches of ice cream or pudding will I get out of the little bag of tara gum?
A) 1/4 tsp is between .8g and .87g, depending on how tightly packed it is. That means you'll get at least 60 batches from the 50g pouch.
Q) Does the tara gum increase the carbs?
A) It increases the carbs by .6g for the entire batch. Also, it's all fiber, so zero net carbs.
Q) Can I substitute xanthan gum, guar gum, locust bean gum, Wrigley's spearmint gum, gelatin, glucomannan, etc.?
A) You can substitute whatever you want. However, if you want it to turn out like mine, you'll use tara gum. I do the number of recipe trials that I do so that I can share with you the best way I've found to make a recipe. If there is ever a legitimate substitute, I do my best to make you aware of it.
Q) Do I need to use Keto Chow?
A) No. As I state in the video, you can use tara gum in ANY ice cream recipe to make it more creamy. I used Keto Chow because it's ridiculously easy to make ice cream with.
Q) Do I need to use a Ninja Creami?
A) No. As I state in the video, you can use any ice cream maker or method that works for you. The magic is from the tara gum, not the machinery.
Q) Why didn't you show the Ninja Creami in action?
A) Because it's loud and not that interesting. You can see it in action in my video review of the Creami.
Q) Is there a printable recipe?
A) No. But here is the ingredient list:
2TB unsalted butter
a bit over 1.5 cups warm water
1 scoop or packet of Keto Chow (any flavor)
1 TB allulose (omit of doing pudding or flan)
1/4 tsp tara gum (increase to 1/2 tsp if making flan)
Maybe I missed it but ... did you use the ice cream maker thing?
@@KellyVisionPictures I did, but it’s not that interesting to watch or hear. It’s the same process I show in the review video for it.
do you have to use the ice maker for the flan or pudding ones?
@@StephanieGagos nope. Just blend, put in a bowl and refrigerate.
thank you for taking the time to answer questions and combine them into one post
I love when your wife and kids are included in these videos. They're so pure and sweet :)
Update: I have been adding this to every batch of ice cream. I have burned through the 2 ounce bag of Tara Gum in 2 weeks. Luckily I also purchased a 1# bag too from a different company on Amazon. So doing the math I should be good for another several months. Thanks again for pointing out this ingredient. It works great. The texture is greatly improved. In my defense we have 4 people eating this and I am eating ice cream for some of my meals.
sadly very expensive ingredient
Would you mind sharing what brand you purchased, or even better, a link to it on Amazon?
@@spacekitt.n It was much lower cost when this video was made. I was buying 1# bags for about about $10.99 for several months after this was made. Now the price is much higher. the 1# bags are very expensive, but the 4 ounce bags are reasonably priced. Even so it's still inexpensive when you realize you only use 1/4 tsp per pint. Guar gum works pretty good and the supply is much better and today is a lower cost. Whether these gums helps really depends on your recipe. If you like soft serve or if you use a lot of cream in a pint the use of vegetable gums seems much less important.
Are you able to get this product now in July, 2023?
Would Guar gum as a substitute in this video provide the same texture with no ice? @@MikeWoodTruss
your wife is adorable, so gentle and nice :) I can see how much you love each other :)
Thank you. We've been together almost 30 years, so I guess we must be doing something right. 🙂
Your wife is adorable and so sweet. Great video. I abandoned keto ice cream ages ago because of the thin "icyness". There was no richness even with using heavy cream. I tried tons of delicious flavors but couldn't get past feeling like I was eating frozen milk. 😅 I'm super excited to try again with having the addition of just one tiny ingredient! Thanks Steve.
If anything, I think the KC ice cream is too rich. Steve cuts the fat back to half and I’m trying it. The heavy cream and the butter overwhelm the KC. Made some more tonight. We’ll see.
@@mchevalier-seawell4438 The store bought was the worst for me. 🤷🏽♀️ But let us know your experience with this homemade goodness.
I would bet that you never add egg yolks to it. It's a classic recipe.
Thats funny, your comment just reminded me of what we used to eat as kids called Ice Milk. I dont think they sell it in stores anymore.
@@lindakean7392 Wow. I never heard of it. Lol I'm not young either 🤷🏽♀️😊
I'm not much of one to leave comments. However, I truly enjoy seeing your beautiful wife. She is such a good sport coming on camera and helping you and us as well. Please forward many thanks to her. I also enjoy seeing the rest of your family. Thank You and your family for all the work you put in to educate us on a better healthy lifestyle.
Your wife is precious. I love her honest raw opinion. Thank you for the video. Very helpful.
I just want to thank your family members for all the taste testing! Your videos are like hearing a personal recommendation over a professional presentation - which I truly appreciate! “I’ll eat any of it…!” ❤
I’ve learned so many ingredients from Steve that I would otherwise not know that exist at all! Thanks, Steve!
I was finally able to try this after having to wait the longest 24hrs (20hrs) ever. It was so smooth and creamy, just like ice cream is supposed to be. After trying this, I don’t think I will be able to go back to KETO or Rebel ice cream. I haven’t tried Keto Chow before, so I wasn’t sure what flavors I would like as ice cream, so I bought a selection of single packets to try and narrow down my favorites. I would love to know what some of your favorites are. Thank you for all of your experimenting to bring us real deal ice cream. The Creami will get a lot of use in my house hold for sure.
Wow! Who doesn’t want more ice cream, flan or pudding! Thanks and welcome back “Steve with no beard”! Guess I should try some keto chow. I like that your wife is joining in more. I love her real-honest reviews and responses.
Keto Chow is so delicious!
It’s great to KNOW your recipes will have the finished product you want! I’m looking forward to the sodium alginate demos. Maybe multipurpose??
Appreciate all your hard work in the Keto kitchen:)
I use sodium alginate for a ton of stuff. It's a fantastic ingredient.
Thanks!
Thank you!
You could tell it was creamier when you scooped it out of the container. I will be adding Tara gum to my pantry and then at least I can make pudding with keto chow. For some reason I don’t like the texture of keto chow just drinking it even if I drink it the next day. Wish I had a Ninja Cremi. Thanks for doing what you do for us. 😘
I could absolutely feel the difference.
I ordered the Modernist Pantry Tara Gum from Amazon. It will arrive tomorrow. I notice that Amazon is now ‘out of stock' on this item. Can't wait to try it!
We are so very lucky to have you experiment for all of us doing keto!♥️♥️♥️
I knew Chris was talking about you. I am glad I ordered some from Amazon. Thank you for all you teach your viewers!
I use xanthan gum in my ice cream and it does make the ice cream very creamy. Haven't had a problem with clumping, maybe because I always start with a cooked custard. But I think I'll try the Tara gum out of curiosity.
I will still add a little alcohol, which keeps ice crystals from forming.
Awesome. I’m a big fan of pudding. This makes me very happy, I still love watching the” Happy Steve face” when you hit the mark on an ingredient 😁
Have you seen the chocolate pudding made with boiled eggs? I am too afraid to try it. The based recipe uses 10 eggs. It has to sit in the fridge for 24 hours to get rid of the egg taste.
@@karoberts2198 I have tried it and like it a lot. From the basic recipe I halved the sweetener and left out the cinnamon. I add about drops peppermint oil to make a mint chocolate version. I've also experimented with a key lime pie version without chocolate. It does work without the chocolate but you have to be really careful about how much you cook the eggs because the sulphur smell does not fade as much. I've heard of people scrambling the eggs instead but never tried it.
@@karoberts2198 Hey! I’ve made it!!!! It’s Maria Emmerich’s. Don’t be afraid! You MUST let it sit overnight though. It’s scrumptious!!!! I’ve made the chocolate and the French toast.
Yay! But Steve, you could easily do a fancy caramelized allulose for that authentic Mexican flan dessert!
Super yum!
I'm glad you are testing sodium alginate. I used it to make our Thanksgiving gravy... won't be using corn starch ever again! Best gravy ever!
Thank you for taking the time and sharing such an awesome video! It looks like that 1 pound Tara gum is sold out, but hopefully it’ll be restock soon. Lastly, I love how you brought your wife in, she is wonderful 😊
Lately your topics are extremely timely for me. My absolute favorite ice cream is peppermint ice cream and it's only available this time of year. I have ordered everything I need to make it, but now you mentioned the tara gum - so I had to get it (amazon is already sold out). I can't wait to make some no sugar ice cream now (in my old ice cream maker with a compressor).
Peppermint is my absolute favorite too. What are you using to make it if I may ask?
Im interested too! I like a soft mint ice cream with bits of shaved dark chocolate for variety, but Breyers won't make their mint choco ice cream sugar free and even if they did, the main sweetener is maltitol for consistency and smoothness. I"ve failed enough attempts at ice cream and I'd really like a nice mint ice cream all year. My yard is full of mint plants! LOL I have a hand churn ice cream maker with frozen barrel so I'm looking forward to working my arm muscles soon!
Peppermint is a favorite of mine too. From New England where it's a summer ice cream too. Always get it at the beach. It's always pink with candy chips and I can't find the right flavoring, they're always too minty.
I ordered some of that Tara Gum. Looking forward to making this as soon as it arrives. I make Keto Chow ice cream in the Ninja Creami literally every single day.
This is the way.
@@leek4994 I have spoken.
is your Ice Cream also comparably (to normal Ice Cream) "Icy"? or is it just because he gave it two respins? how many respins do you make?
@@xXDicht3rXx I almost always respin twice and add a little liquid in between spins. There is almost ice around the outside. There are two ways I deal with this. I either ignore it and just scoop from the middle or after the first spin I take a butter knive and gently pry it from the sides all the way around. If you mean is the whole batch like a powdered snow or like Dippin Dots then yes, but that is why I add liquid and respin. When it is done there is no comparison. It is the best texture of Keto ice cream there is. Better than any store bought. Better than made with a compressor ice cream maker. Better than it all.
@@MikeWoodTruss thanks
I have been JONESING for coffee ice cream. I just ordered some Tara gum. Thanks Steve!
Your wife is so sweet. Love seeing her.
Nice!!! I SO want pudding now, I miss it! Amazon here I come…
For some reason I ordered tara gum the other day (Chris and Miriam 😂) You rock with your recipes. Amazon will be sold out now for weeks!
I've cooked with many thickeners for decades, but have never heard of tara gum. I love learning new things! Thanks!
Can I just add an even simpler and easier to make ice-cream method. Take frozen berries of your choice, put into a food mixer with about 2-3x more heavy/double cream and using a heavy mixer like a K mixer, mix as fast as you can. The cold from the berries will transfer into the cream and in a few seconds you'll have a kind of whipped frozen cream. Add stevia of something else before mixing if the berries aren't sweet enough for your taste.
Love that idea. Thanks!
Wow, Steve, you are amazing! Can't wait to try this out!
I knew when Chris and Miriam were talking about this that it was you that had developed a recipe!
I knew it too!😁
It may be important to highlight if the base needs to be warm enough for the tara gum too mix properly, at least that's the impression I got after watching the modernist pantry video on tara gum. I made mine with heavy crream (and slightly warm water) so may not be so creamy If the base wasn't warm enough to activate the tara gum. I'll have to compare it with adding to warmer keto chow with melted butter.
Even when you scooped the "Tara Gum" version into the glass, I could see here on the computer that it was exceptionally creamy and smooth. I can't imagine what it must taste like. Oddly enough, I was jonesing for some ice cream the other day and cried in my bullet proof coffee at the fact that I could not enjoy regular ice cream anymore because I was on keto. Now, I can get the party started. Thanks for keeping the dream alive!!
@@michaelanderson2881 I thought those were heavy on the carbs regardless of the fact they were keto.
Likewise I physically could see the difference!
Thanks for sharing. Steve I don't know if you get more views when you have a family member in your video...but I sure enjoy seeing them! 😊
What do you think about this? Nick's Ice cream vanilla flavor has these amongst it's ingredients: Acacia Gum, Salt, Guar Gum, Tara Gum, Ground Vanilla Bean, Steviol Glycosides, Carob Gum. So FOUR DIFFERENT gums, my god. Maybe that is the next level trick? There must be some advantage to using multiple different gums together. I'm going to try this in my Ninja.
Y'all are so cute! Ice cream doesn't really do a lot for me but flan & pudding.... YEP. Lol
Thank you again for sharing your experience and findings. Such valuable information. ❤
It was so cool that Terri was able to pick out the creamier ice cream. I was hoping she would guess it!
Thank you Steve and Terri. Your wife is such a good sport and I love her T-shirt. Keep up the good work, there’s no end to what you might come up with.
Now you need to experiment with creating the thin sugar crust on top of the flan to make it "authentic." Thanks for doing the heavy lifting!
Love your t-shirt. One of my favorite movies. I’m looking forward to adding this to my ice cream. Thanks!
Loved the wife's reaction! Adorable and genuinely believable!
Protect her at all costs.
I love how you two clicked spoons and said "Cheers"!
Thank you for the tip, BTW 🙂
Can I like this video 20 times? Thanks a ton Steve! I’ve been hoping you would do a video like this. I’ll try the tara gum. I’ve been using 1/8 tsp Xanthan gum per batch. Works pretty good. Keto Chow works good as ice cream, but I’ve been using a scoop of protein powder in my recipe. (A bit cheaper). Love my Ninja Creami! Please do more vids like this.
Wow! Looks like KC ice cream has made it to the next level. Can’t wait for my Tara gum to arrive so I can try this. Thanks!
Looking good, beardless again Steve! 😊
My hubby has been trying to perfect his technique making his version of high protein-low carb smoothie bowl/ice cream. We bought a 1400 watt Ninja Foodi Blender and Food Processor System, but haven't yet perfected the process. The blender leaves some bits of ice that are not smooth. Maybe we need to blend longer or repeatedly. Thinking that might be similar to your "remix" step.
Thanks for all the work you put into getting the details just right, Steve! 😊
Great video Steve, I'm glad to see you've reclaimed your face!
"whatever you're trying, it worked!" 😂 love it!
Waiting for my order of Keto Chow. Can't wait to try this when I get the tara gum! Thanks Steve~
We've also been experimenting w/ice cream textures & methods again, & this sure looks interesting. Had not yet heard of the tara gum, oddly enough~ thanks for sharing. =)
I think I need to try the tara gum in our Cuisinart machine first, as I'm curious if it would help w/the icy build up around the edges. Seems no matter which ice cream recipe/sweetener I'm using, at least some build-up is unavoidable~ unless I used extra xanthan gum, which made it too sticky/gluey for my liking, of course. It's actually why I rarely use that machine anymore, though I miss it for other reasons.
Just found you Steve and I so enjoy you and your videos, especially the tara gum video and the ninja creami review. The modernist pantry is a wonderful reference and store, thanks to your video. I really enjoy your method, appreciate your time and will continue to follow you. Thank you for such clear and helpful instructions. You rock!
@SeriousKeto kind of off-topic, but is there an appreciable difference between sodium alginate and perfected sodium alginate? Went to put a cart together at Modernist Pantry with tara gum, etc, and realized there's more than one kind of SA available...
I haven’t used perfected sodium alginate, but I can tell you that perfected xanthan gum mixes far more easily than regular xanthan gum. So perhaps perfected SA may work as a thickener without first making a slurry. But this is just conjecture.
I used the Cinnamon Bun Sticky Keto Chow using your recipe and it's the best I've tried! No HWC, just butter. I was amazed at how creamy it was! I just made Pistachio for tomorrow.
It makes me so happy to read that. Thanks. 🙂
Oh good. Now people won't ask me why I told them to randomly buy Tara gum 😜
Membership has its privileges. 😉
Right! I ordered mine a couple days ago figuring it was Steve you were talking about.
Thanks for the heads up Chris!
LOL
Thanks Steve for responding! Didn’t think you would read it since the video was posted long ago. I never know when I have time to view your post. However, I look you up when I needed answer to my recipe for whatever I’m making. I like it very much when you explain the science(I own two of Kenji Lopez-Alt books).
Your ingenuity always impresses me. I remember that bacon jam from some months ago- delicious 😋
Thank you!! I made my first batch of ice cream and it seemed gritty/icy. Prayers answered.
I stumbled across this video and It pushed me over the edge. The Creami has been on my wishlist for a while and after watching this, I had to buy it, and of course Keto Chow and the Tara gum. Now I just have to wait for them to get here. I’m supper excited to try this. Thank you so much for all the experimenting and sharing.
Hello, I received Arabic gum instead of Tara gym, do you think it would work the same way?
This was an awesome video! I just placed an order and can’t wait to try it in my Creami with all the keto Chow I have.
I am so happy I have found your channel 💕 my keto menue getting better and better with your recipes! Thank you Steve! Keep on going with new ideas 💡 and we will follow 😊 my relationship with homemade ice cream was not good for many years. Now I will try another approach and see . Thanks a million 👍
Wow ! Outstanding! I just tried the Tara gum ! What a huge difference! Thank you
Your wife is so adorable! I’m so glad she’s part of your videos
Thanks Steve! Can’t wait to make it!
That looked like fun. I will have to try it with my Cuisinart maker. Not ready for the Creami until this one breaks. Thanks for testing out the ingredients for us and doing all that taste testing.
Curious to see how it works in the cuisinart as I want to buy a unit but not sure if it’s worth it. I guess if this works it will be worth it.
Thank you Steve for sharing so many recipes with so many of us, I would like to know what can be used in place of keto chow, for me it has too much sodium, I'm salt sensitive and swell up if I have too much and can't breathe which doesn't take a lot at all to do that, and I also don't have an ice cream maker, 😔, can I whip it up with a hand mixer, 🤞, thank so much. 💖
Thanks Steve. Happy Holidays to you and your family.
Love your channel am hooked. Thank you and your family for all the work you do. I too am a foodie and gourmet cook and love your attention to details. Made the keto chow chocolate ice cream but stepped it up a notch adding dark cocoa powder and instant espresso powder. It's divine.
Yum
Thanks Steve, appreciate you. ❤️
Thanks, I had never heard of Tara gum.
Going to order this stuff. Having good keto desserts like this and others you have shared go a long way to maintaining my sanity and on track w the keto lifestyle. Thanks!
There you go spending my money again! Tara gum ordered. Looking forward to trying this, though I don't have a Ninja Creami. I'll try it in my Cuisinart ice cream maker. Thanks yet again!
Game changer! Thank you Steve. Ordering this today!
Thanks for info and taste test! Appreciate that you are always looking for ways to improve Keto way of life❤️
Just purchased Tara Gum, but I'm trying Amazon's brand since it will arrive tomorrow. It's highly rated as well. Never made ice cream before, and I'm using Allulose, and I wanted to insure a great texture. Thanks for the content!
The price on tara gum has really gone up quite a bit the last I checked. I'm not sure what's driving that.
Ordered mine. Can't wait. Thanks for posting
My God, I hate xanthan gum. It grosses me out. You're a genius for this video.
Can’t wait to try this. I love when your wife is in your videos.
I bought ghar gum from watching one of your videos a while back, but never used it. Will have to try it for this.Tara gum is 2 to 5 weeks out now! Thanks for all you do.
I don’t recall using guar gum in any of my videos, outside of the thickeners experiments livestream I did.
@@SeriousKeto Hmmm? No clue then where I got the idea. I did try it in pudding-not bad. Ice cream is too creamy and coats my mouth. Not a fan.
I will get the tara gum.
Thanks for all of your hard work in perfecting these recipes. I could se the difference in texture as soon as you scooped the version with the Tara Gum! Bravo!.
YES! Finally an alternative for xanthum gum-at least in certain recipes. Thanks, Steve.
Thanks Steve! I ordered some and can't wait to try it for Keto Chow ice cream in the Creami!
Always informative & friendly. Thank you 😊
I have Tara gum. I never thought to use it in puddings or ice cream. Thank you.
Glad to see another how to video. I'll get some of this for sure. Thanks.
Thank you Steve for this. You are awesome!!! ❤
Wow Steve!! Great job, I am going to try this … keep up testing and experimenting … you are amazing!! Thank you for your great efforts and sharing!
watching this (again) while you're in Hawaii. Hope you're having a great time.
Interesting you should talk about this subject. I just received my new Ninja Creami Deluxe and made ice cream using Keto Chow ( thats been in the freezer for a couple days), anyway, I leveled the top and let it thaw for 15 min, did 2 respins and it just seems a bit more icy than I thought it would be. I'll give the tara gum a try & hopefully it will be more creamy. Thank you for the info!
This is very useful for that person in the household (in MY household) that resists eating healthier because they want food to be emotionally indulgent. This fits the indulgent category.
👍👍👍👍👍
Mind blown! Thank you for this video because I'm a ice-cream fanatic!
OHH this is awesome! Thank you, ordered the Tara gum already! Can't wait. I appreciate all your hard work!
Steve, I am SO glad you help us out with subtitles on the vocabulary words. I have never heard of tara gum, and the first few times you said it, I heard "tarragon". I was pretty sure that wouldn't work the way you described, and I was also thinking it is not something I want in my ice cream.
Tarragon in ice cream would be a bad thing. 😄
But Basil ice cream was one of the best I ever had! (Fresh of course)
I ordered the Tara Gum. I look forward to trying it out with my Keto Chow.
Thanks Steve! I'm going to use this to make banana pudding with Keto Chow. I'm excited, I've missed banana pudding.
Thanks Steve! Order placed. In the past i was able to make extremely smooth ice cream by using the french custard method and allulose but substituting unsweetened vanilla almond milk in place of regular milk. If this is as good as it looks, it’ll save a ton of time.
Yeah, there are a lot of methods to make ice cream creamier, but none that I've found that are this simple.
@@SeriousKeto Steve, there are a lot of types of allulose on Amazon. Not sure which to use, there is even a Splenda allulose which I wouldn't touch. Is allulose the same as monk fruit or erythritol, bc I already have those!? thanks for any clarification on all these sweeteners.
Ooh, I need to order some of the Tara Gum, thanks for sharing and for the coupon code. Always great to see Terri on camera!
Very nice. Thanks for doing one on pudding and flan, too. I recently asked you about pudding vids and you replied. Now, I have more ammo. Right on. 👊
Sooo..that’s what Chris was talking about…good think I ordered it, and it was delivered yesterday, thanks for your recipes.