Ice-creams, sorbets and ices, refreshing cool, light and delicious, are ideal as desserts. And homemade ones, from the simplest to the most  sophisticated, can be as good as the commercial products. They are also economical and surprisingly very quick and easy to make.

There are basically two types of ice-cream. One is made with a custard base using egg yolks or cornflour as a thickening agent and the other using thickening agent or heavy cream. The cream thickens the ice-cream during the freezing process. Sorbets and ices are made of wine, fruit juices, water and sugar. They have a grainier texture than ice-creams.

Ice -cream and sorbet can be made in a freezer at the coldest setting. Fast-freezing not only saves time but also makes for better-textured ice-ms. Always remember to return temperature settings to normal afterwards. It is also important to chill all utensils, mixing bowls, containers and trays.

Low Carb Diabetic Diet