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Sugar-free ice cream

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Of course I can't use glucose (dextrose) in a sugar-free ice cream.   Erythritol crystallization is actually a major problem in general.  I don't understand the chemistry, but that stuff really likes to form crystals.  I developed a sugar free lemon bar recipe and even without a huge amount of erythritol it was prone to crystallizing out in a day or two, resulting in crunchy bars.   I tried adding fructo-oligosaccharides and that seemed to help.   But when I used polydextrose in ice cream with erythritol it didn't seem to make it softer.  Certainly not the way glycerin does. 

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