[Sca-cooks] OOP: Ice cream question

[margali]

there is a textural problem in freezing...splenda measurable is bulked 
out so it measures, there are textural properties to sugar...

go to expertfoods.com and check out the dessert mixes, Barb has a 
product called not-sugar that addresses the problem...also there are low 
carb ice cream mixes on the atkins web site, and a couple of low carb 
merchant site=)
margali


> So, I'm trying to troubleshoot it.  Has anybody tried this, or used one 
> of these machines?  Could it be because I'm using Splenda?  I tried 
> adding the Splenda once before cooking the custard, and once after.  The 
> results were the same.  Could the maltodextrin filler in the Splenda 
> affect it?  Or, maybe I'm not cooking the custard until it's thick 
> enough?  When the recipe says to cook it until it thickens slightly and 
> coats a spoon, do they mean coats like thick cream, or like yogurt, or 
> somewhere in between?  I've been shooting for somewhere in between, a 
> little thicker than cream.  Or do these machines just not do that good 
> of a job?
> Also, has anybody here used Stevia?  I use it for my tea and I like it, 
> but I'm told that it becomes bitter if you cook or bake with it.  I'd 
> prefer to use it for the ice cream - it kind of bugs me to use high 
> quality organic ingredients (including fresh raw milk!) then turn around 
> and put Splenda in it.  I figured I'd experiment with it for the next 
> round, but if anybody else has done it already, why reinvent the wheel?  :)
> 
> Thank you!
> -Magdalena vander Brugghe
> Ice cream addict cum low carb dieter
>