Hi, friends. My new 1 1/2 quart automatic ice cream maker will soon be on my doorstep. Do you have a recipe for making ice cream with Splenda, Diabetasweet (isomalt?), Stevia, or other non-aspartame, non-Sweet ‘n’ Low, non-sugar sweetener?By “you” I mean you yourself, who has tried it and can attest to it, not the Internet. Thanks!
I use a standard recipe and just substitute Splenda for sugar 1/1. I do notice one difference however: real sugar helps prevent the water content of the ice cream from crystalizing, and substitute sweeteners do not. So I have had zero luck with storing leftovers (what leftovers? 
) and I’m still trying to find an additive that makes a good emulsifier. So far the best I’ve found is egg yolk. Lecithin was worthless, but I’ve yet to try guar gum or carrageenen.
Wow. I’ve never made any ice cream except with Sweetened Condensed Milk. I’d be curious to hear of good recipies too!
I’ll experiment with a few sweeteners and get back to you. BTW, do the recipes calling for egg require heat, or is the double-boiler used to kill salmonella? Oregon eggs don’t have salmonella, so I’m wondering if the heat is necessary for some other reason.