EQuinn

Hard alcohol isn’t carbs, and I think it’s just a tiny bit in the grand scheme anyway. I don’t know how much, but it’s not more than a few Tablespoons in the whole recipe from what I’ve read.

Hi All, Sorry if this question is too much. I’ve been browsing here and I have so many questions. I hardly know where to start. I have browsed the ice cream topics around sugar substitutes and scoopability. I’m really looking for low carb ice cream, not just sugar free. Anyway, the topics I saw were several years old and there’s some new sweeteners becoming popular these days that weren’t mentioned, like monk fruit and allulose. I attempted to make ice cream using the below recipe and it was very good out of the machine but once I had it in the freezer it was rock hard. 2 c. Heavy cream 1 c. Unsweetened Almond milk 2/3 C. All-Purpose In The Raw Optimal Zero Calorie Sweetener Blend, which has erithritol, allulose, monkfruit, and stevia. 6 egg yolks pinch of salt 1 tsp. vanilla 1.5 c. Freeze dried huckleberries - blended to a powder. i basically mixed the sugar sub, vanilla, and salt into the egg yolks, then heated the cream and almond milk to about 160 degrees. Then I tempered in the yolk mixture and cooked till it coated the back of the spoon ( a simple custard base). Then I added the huckleberries and chilled it overnight. I put it in a cheap Hamilton Beach ice cream maker ( the kind with Rock Salt and ice) for 30 minutes until the machine stopped. Then into the freezer. So what would you change? I’m interested in the science here, not just a shortcut so I’d appreciate an explanation. I’ve read that a couple tablespoons of vodka might help, as would some glycerin. Do you think so? I’ve also read about Polydextrose and stabilizers. What are the benefits/drawbacks of each with regards to ice cream. Thanks.

Hi All, I stumbled upon this site after googling why my low carb homemade ice cream was rock hard. After perusing the site, I can see there’s a wealth of knowledge here. I had to join. I am a decent cook, but not formally trained. I want to learn more about food science (right now around ice cream and sugar substitutes). Trying to eat low carb since I’m borderline diabetic. Looking forward to chatting with y’all.