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**Jean B.** · February 11th, 2013, 03:19 AM posted to alt.support.diet.low-carb

wrote:
On Feb 9, 10:41 am, Bill O'Meally omeallymd at geemail dot com
wrote:
On 2013-02-09 14:16:58 +0000, said:

For vanilla:
1 1/2 cups heavy cream
1 1/2 cups Hood LC Milk
1 vanilla bean (or 2 tsp vanilla extract)
5 egg yolks
2/3 cup polydextrose
2 Tbsp Xylitol
2 Tbsp Erythritol
liquid spenda to taste (i use about 1/2 cup equiv)
1/2 tsp xanathan gum
snip

Thanks so much for sharing that recipe Trader, it sounds delicious. I
often use a polyol and liquid Splenda as you do. But what is the
purpose of using both xylitol *and* erythritol?
--
Bill O'Meally

I came across the sugar subsitute recipe on a chef blog
years ago. It came from someone who sounded like they
had done a lot of experimenting and using polydextrose,
with the xylitol and erythritol and splenda was the best
sub for sugar in ice cream that this person found in terms
of the right taste and texture. It works so I haven't
experimented with trying to leave the X and E out. You
might have to prepare it both ways and try it side by side
to tell the difference. And if you make it without, I think
you'd still have a very good ice cream. All these products
have differing qualities. The E for example feels cool when
it goes into your mouth. And it doesn't recrystalize, as
Susan says. That may be because there is only 2 Tbsp
of it in there.

Perhaps we should append the fact that combining sweeteners is a
good thing when cooking sour or bitter foods. One needs that
synergism. But vanilla doesn't require more than one sweetener
when just thinking of the flavor.

--