FRQ: I have a neighbor who just LOVES ice cream. She recently had a stroke and,

C

cynupstateny

Well-known member
unfortunately,now has dysphagia (a swallowing disorder) and cannot have ice cream. I thought about making a mousse and freezing it, if it melts it should still be mousse texture, right? Would love to make an ice cream like dessert for her. Any suggestions? It has to be smooth no lumps or mixed consistencies (like a crust)

 
I don't think you would need to freeze it. My mousse recipe (julia Child's original one)

that uses the egg whites and no whipping cream would be hurt by freezing and thawing I believe. And I think whipped cream would be also (as folded into the chocolate).
I wonder why the ice cream is a problem--I guess the cold tightening already damaged muscles.
Boiled custard, AKA creme Anglaise, would be good. You can make it as thick or thin as needed.

 
try this but don`t make the crust use it as a mousse.

LEMON ICE CREAM SURPRISE

INGREDIENTS:

2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed

DIRECTIONS:

1. Mix graham cracker crumbs and melted margarine (or butter).
2. Spread evenly in the bottom of your dish. (Poster uses an 8" square glass baking dish -
I used an 8" square metal pan).
3. Thoroughly mix together vanilla ice cream with lemonade concentrate.
4. Pour ice cream mixture onto prepared crust.
5. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).

9 servings

 
Sorry, guess I didn't explain properly. The dysphagia causes her to aspirate

thin liquids, such as melting ice cream. She is required to have liquids no thinner than nectar or to use a commercial thickener.
I'm trying to think of something that would taste like ice cream but stay thick emough when melted....hence the mousse question.
Does that explain it a bit more (I hope)?

 
Cyn, Cook's Illustrated's "Dark Chocolate Mousse" is fantastic. Should I post the recipe?

 
I posted this recipe here awhile ago, but Cyn mentioned her neighbor can't have ice cream.

Can you explain what you mean when you say she can use it as a mousse? smileys/smile.gif

 
Then the creme anglaise would work and you could add some chocolate to it to

melt into it. If you whip the mousse after it has set, or add a bit of cream to it it would be about the right viscosity. Have had experience with the thickeners. I hope she'll improve over time and not need them.
Make a chocolate pudding from scratch and add some extra milk/cream.

 
Yes, please if you think it'll freeze well. Still don't know if I'm explaining this right!!

I want her to THINK it's ice cream but, even if it thaws, the consistence has to remain mousse like.

 
I really can't answer that question, but you might want to check out "Frozen Chocolate Mousse" by

Nick Malgieri. (Haven't tried this yet).

FROZEN CHOCOLATE MOUSSE

This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.

Ingredients

2 cups heavy whipping cream
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2/3 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar
Cocoa powder or chocolate shavings for finishing
One 9-inch springform pan or other stainless steel mold

Directions

1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.

2. Melt both chocolates over hot water, remove from heat and work in butter; set aside.

3. Combine egg whites and sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.

4. Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate.

5. Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.

6. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.

Serving
This is great with a rich chocolate sauce or some crushed, sweetened berries.

Yields: About 1 1/2 quarts mousse

From Nick Malgieri

http://www.wchstv.com/gmarecipes/frozenchocolatemousse.shtml

 
I just talked to my DSIL whose husband required this.I assume you want this to be very cold.

She said, just make pudding.Chill it very well. Or she also seconded the boiled custard/creme anglaise idea--said, and I quote "nothing better". Creme anglaise/boiled custard is the base from which you make ice cream. Just cool it.

 
Does frozen yogurt melt down or stay a thicker consistency? Also, several years ago, my daughter

eating ice cream at my parents house and didn't finish it. When I went to clean up, I noticed that the ice cream never really melted, it stayed rather thick. It was some very inexpensive off or store brand. Do they still make ice cream like that? If so, I wonder if it would work for her. I realize it may not be what she's used to, but might suffice in a pinch. She could ask her doctor.

 
I thought the same thing- I even think that regular melted ice cream is as thick as

apricot nectar. I was told that melted ice cream was not thick enough. Maybe it has something to do with the dual consistency. First solid then liquid.
My DS is a nurse at a large teaching hospital- maybe i'll have her ask the dietician.

Thanks

 
The consistency is basically spoonable--like gelatin that you have just

added to the small amount of water prior to boiling it to dissolve. Most ice cream melts to a cream consistency, in my experience. Your friend is basically having her liquids by the spoonful, not actually drinking them probably.

 
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