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Ice cream with xylitol--too soft, any suggestions?

post #1 of 2
Thread Starter 

Does anyone know how to thicken (create density) without emulsifying (making spongy)?  I have been using a great David Lebovitz recipe, but I modified to use 1/4 xylitol + 2 tsp and about 1/16th tsp of a stevia powder.  It freezes very soft with 5 eggs.  It freezes better with 4 eggs, but it becomes a bit icy and loses flavor an texture.  Has anyone troubleshooted different kinds of milk (for example, what will happen if I use skim instead of whole milk or cut the amount of cream)?  Has anyone tried agar as a thickener in a recipe with so many eggs?  I've used guar gum and xanthum gum in the past, but these make the texture more syrupy and viscous--they eggs basically do the same thing, only better.  I probably wouldn't combine the two in the same recipe, but I need to find something to make my ice cream a little more solid.  

 

http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/

post #2 of 2
Thread Starter 

PS  It's soft in part because I cut the sweetener from 3/4 cup sugar to 1/4 cup xylitol, and I know sugar helps ice cream freeze.  But I don't need more than 1/4 cup xylitol in this recipe.  Even 1/4 + 1/8 was too sweet, and this batch still froze too soft.  I've also heard that xylitol makes ice cream more soft.  There has to be a solution....

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