On Sep 28, 6:07*am, Patricia Martin Steward
wrote:
...the ice cream thing didn't pan out. *Maybe I shouldn't have
completely frozen it, as it turned out hard and grainy.

Not a huge surprise. Changing or adding other fats that are poly
or monounsaturated might change things. Perhaps a somewhat
warmer cool temp above freezing. And the some sort of
thickening agent that doesn't add to the carb count much.
Off hand perhaps an agar thickner. Gelatin might also work
above freezing. Also I don't add sweetners except the
random teaspoonful of myo-inositol.


There also wasn't much in the aerosol can! *I could get a carton of
Blue Bunny sugar-free for the same price, so why bother?

Talk about the most expensive route!! Its not that hard to whip
cream.

--
We are becoming a country that believes the rich have earned their money but the well educated have not
earned their intellectual superiority. *This leads to a nation that idolizes Kardashians. *
Joel Stein, TIME, 8/23/10