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.
Thing about ice cream is you need some kind of softening agent. Sugar works, banana puree works. Maybe the eggs do that, I've never tried them.
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A few hours in the freezer and this stuff is rock hard. Some people use glycerin... not sure what I’ll try next time. The cream makes it like frozen butter, the eggs (actually yolks only) don’t mitigate that, nor does erythritol. Right outta machine: great soft texture.
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.