Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sugar-free ice cream

adrianvm

By adrianvm
in Pastry & Baking

 Share

Recommended Posts

adrianvm

adrianvm

Posted
  • Topic Starter
Posted

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. 

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...