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Easy LC Ice cream in any flavor
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. |
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