Homemade ice cream with new compressor-equipped machine. I preferred the top-mounted paddle drive of the one I used to use, but I can see that this style is cheaper to make. Eggs, erythritol, cream, flavoring: not a bad low-carb ice cream, though it seems to be freezing hard.
I use half and half, 100% cream is way too thick. I used to make ice cream from half and half + erythritol + pureed banana + vanilla. If I started doing it again I'd use monkfruit instead.
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I might try a frozen custard with sucralose solution rather than erythritol; this time I followed a recipe and used the erythritol and just a little sucralose that I could have done without but it didn’t ruin things.
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.