With the addition of an ice cream maker for our household I am finding that ice cream made with erythritol just freezes solid........
What if I fuse some recipes for Ketogenic ice cream, custard, full fat frozen yogurt, and akutuq?
Can I pull off a frozen dessert recipe that works and holds up in the freezer?
Today I have a few things I'll need to do to get started here.
1-Try to freeze some store bought lard and see how the consistency changes or fails to change.
2-Make some sugar free custard and see how it freezes.
3-Test the freeze resistance of vodka diluted with other substances to see how far the dilution can be pushed.
4-Trying to freeze straight up heavy whipping creme to see if a part of it simply does not freeze..... I doubt it simply resists freezing.
I am thinking that perhaps If I make a custard and replace the butter portion of the recipe with lard (Think akutaq) it may be able to hold up better in the freezer especially if I add a little bit of salt and a little bit of vodka.
The brand of sweetener I am using will be Pyure (Powder form) in which is just an erythritol infused with some stevia.
Please share your ice cream making trials and errors with me and perhaps help me be able to go around completing the above experiments if you are able to.
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