Anne Boon wrote: I have managed to only influence 2 people about the dangers of eating fructose.  Most people I talk to about it don't want to know - the usual response is "I have to die of something so I might as well enjoy it".  I have now given up with some of them as I guess they don't want me nagging them.  However, they are always surprised to find out that the "sweets" & biscuits etc I cook don't have any sugar in them but dextrose.  I must admit it is a little more labour intensive as I now have to do more cooking than before but the upside is that I am now not being poisoned by the sugar or the additives in pre-packaged food.  Plus it is cheaper also.  I just know that I won't be eating any more of the poison.

Hi Anne, good to see it's working for you. I made the chocolate ice cream yesterday, didn't have an ice cream churn, and used almond essence instead of vanilla, and glucose powder in place of dextrose, but I managed to make an near flawless copy of chocolate Paddle Pops (my all time favourite ice cream). And as you say, it is labour intensive....To prevent ice crystals from forming, it needs to be whisked each half hour as it sets in the freezer...But the effort is well worth it...Ice cream is back-on-the-menu. Best wishes and keep the faith!

David F.

Hi Jan, my ice cream method is basic and unsophisticated. I heated the milk and cream on the stovetop. But not so hot I couldn't put my finger in it. Then I mixed the cocoa powder and glucose in a bowl using a small hand mixer. Then, I added the milk/cream mix and again used the hand mixer on slow speed. Here, I added the essence...just a few drops. Then I put it into the freezer, still in the plastic bowl. Each half hour, I took the bowl from the fridge and mixed it again with the small mixer on low speed. When the mix started to become thick in the freezer, I used a soft scraper to remove the hardening mix from the sides of the bowl, then mixed with the mixer again. When the mix was seriously thickening, I scraped again, mixed again (for a longer time but still on low speed, then replaced it and left it overnight. The result was excellent, creamy, no ice crystals and very tasty.

I found that a good ice cream maker is about $250-$350. On the 'net from $50..but I guess you get what you pay for. The hand made process produced good results with little effort and the satisfaction rating at having done the job, was very high.

Good luck, DF