Sugar-Free Ice-Cream-Base (Sous-Vide)

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Making a Sugar-Free Ice-Cream was not exactly on my radar, but my diet needed a change. I decided to test several products. Reportedly will not raise blood sugar levels. I won't fall on my sword, but they advertise it rates ZERO on the Glycemic Index (GI). I gave them all a taste using 1/4 tsp as my measurement. None of them were terrible, but Bochasweet was the sweetest and had an after taste. Don't forget this is a subjective and not an objective opinion. I used my vanilla Ice-Cream-Base recipe to contrast all the sugar substitutes. 


This received favorable reviews, so I decided to try it first. 

I used it as a 1 for 1 replacement for sugar.

Produced a smooth, creamy texture that was just about flawless. Very very easy to scoop and did not freeze up like a brick. I had never made a sugar-free Ice-Cream before, so I did not know what to expect. Everyone agreed that it had an aftertaste. It wasn't horrible but a very noticeable after taste that was at the forefront of every bite/scoop you took. The sweetness level was on point at 1 to 1. 

Allulose

Second Up- I've read a lot of good things about this product, so I gave it a shot. It's about 70-80% as sweet as sugar. I adjusted my Ice-Cream base to reflect the sweetness factor.

Allulose produced a smooth, creamy texture that was just about flawless. Very very easy to scoop and did not freeze up like a brick.
Everyone agreed that it had a very mild, almost unnoticeable aftertaste. If I didn't tell you were Sugarfree you might have not noticed the aftertaste. Way better than Bocha-Sweet.

Monkfruit

Third Up- I've seen this product in my recipes, and it was available at Costco. In it's purest form it's 200-300 x Sweeter than Sugar. This particular brand of Monkfruit is made with the Erythritol. I can only assume they added Erythritol because of the sweetness factor, and this product is used for baking. 

Virtually the same as Allulose except it froze up like a brick. Once I set it out for a bit, I was able to scoop up it easily. It has produced delicious Ice-Cream. 

Inulin

Inulin by itself is not a sugar replacement. I've read that is works as a flavor enhancer when used with other sweeteners. It's also said that it aids in texture and produces a great creamy mouthfeel. 

My thoughts were to combine this with Monkfruit and Allulose to make an excellent Sugar free Ice-Cream and to minimize the after taste. 


I tried different percentages and finally dialed in what we thought was an excellent Creamy Ice-Cream. My freezer is set -5f and produced a near-perfect Sugar-Free-Ice-Cream. 


I now use my Vitamix for all my Ice-Cream recipes, which makes it so easy. I Sous-Vide-Processed everything at 150f at 2 hours. 

 Combine Allulose and Monk fruit and mix. Take half of that mixture and combine with the three egg yolks and mix until ribbon state. Except for the above suggestion, nothing else changes. Consult my other recipe for details on how to make Ice-Cream. 




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