This topic contains 6 replies, has 2 voices, and was last updated by Ella 2 months, 1 week ago.
July 29, 2016 at 1:49 am #17564
I am experimenting with using your 25-minute method to produce a sugar free ice cream. Today I used your recipe, substituting 70 g of xylitol, 50 g of a erythritol stevia blend and 25 g poly d fiber for the sugar, then adding 4 tsp glycerine (sorry, didn’t weigh). After reducing the liquid by 15%, I added a .4 g guar gum, .4g lambda carageenan and .6 g locust bean gum. Will freeze it tomorrow and report results!
July 29, 2016 at 8:13 pm #17575
First report from my experiment: The texture after three hours in the freezer is very close to your standard recipe, i.e., incredibly smooth. The sugar substitutes are a bit too sweet, so I’ll have to work on that. will report again tomorrow on texture and scoopability.
July 30, 2016 at 5:54 pm #17580
Very helpful Roger! Thank you for sharing 🙂 Are you using lactose-free milk by any chance?
August 2, 2016 at 4:57 am #17585
no, the milk is not lactose free. I used standard American cream and milk.
I set out to test the hypothesis that your 25-minute-at-1=71 degrees farenheit method might be the key to making scoopable sugar-free ice cream. My first effort used your standard vanilla recipe with a combination of xylitol, erythritol and stevia as sweetener, polydextrose as a humectant and a mixture of three gums, lambda carageenan, locust bean and guar gum. I also added glycerine. The result was very scoopable, almost too much so. The texture was . . . gummy, almost pudding like. Never actually froze hard. For my second test I eliminatedt the gums and the glycerine. In other words, I use poly-D and the sugar alcohols in place of sugar and followed your recipe pretty closely. Voila! It tastes good, has smooth and rich mouth feel, AND you can scoop it after two days in the freezer. It is not quite as elastic as I would like, so I’m going to tinker with the recipe, but for me I feel I’ve discovered a breakthrough in my search for the holy grail of ice cream making, scoopable no sugar added ice cream!
February 22, 2018 at 2:07 am #23196
Hello! I’m a newbie at this and I have a few questions:
1. sugar is supposed to affect the taste and texture of the ice cream and contribute to total solids. If I were to cut out sugar or replace it with something else (say, infusing stevia leaves in the mix during the heating in the 25 minute method and not using any sugar at all), will this lack of sugar molecules affect the texture? How can I rectify this problem?
2. if I would like to enhance the sweetness flavour of the ice cream by adding red dates, is it better to infuse whole red dates during the heating process or to blend the dates and add them to the milk right from the start?
3. how does an ingredient’s “contribution to total solids“ affect the final product (aka the ice cream)?
4. can I incorporate starchy ingredients like barley into ice cream? What’s the best way to do it?
any advice would be much appreciated. thank you very much!!
February 10, 2019 at 5:20 am #27957
Hi Roger! Didn´t understand some, you eliminated the gums, and only used sugar alcohols? what´s the secret then to make the sugar free ice creams scoopable?..i have tried with erythritol and the 25-minute-at-1=71 degrees farenheit method, but they turn solid as a rock.
Thanks for any advice.
April 8, 2019 at 7:41 am #30334
I am also in search of a sugar free ice cream with the texture and feel of sugar ice cream. I have adopted a keto diet for health reasons and am very satisfied with all aspects of the diet except the loss of quality ice cream. A true ice cream fanatic, I am not giving up the search. I would prefer to use erythritol but xylitol would also work.
Roger, any chance you can post your recipe and method?
Love this site and what I have learned so far about the science of ice cream! Thank you!