I made ice cream everyday with a semi professional ice cream maker ice cream and always used guar gum, I used to eat everyday my own recipe for healthy ice cream during 9 years. It's for me the best way to get a creamy consistency without crystalizing
Yes, you can replace the xylitol with allulose and the agave syrup with maple syrup or honey. I don't recommend erythritol in this case because it would crystallize. Hope this helps.
A new study of sugar alcohols (xylitol, erythrytol, sorbitol, maltitol) has been done. The findings show that these sweeteners contribute to heart attack and stroke. It's unfortunate. I'm now staying with sucralose or allulose. I'm in Canada, and Allulose isn't sold in stores here, but I buy it online. Anyway, I would switch the xylitol for an alternate safe sweetener. Recipe looks yummy! 😋 👍
Could you please refer to that study? If it's the one that made headlines a few months ago, I would suggest you read it to the end and don't rely on other's interpretations. Furthermore, there are specialists, who took their time to explain those findings to us. After reading the study, I'd suggest you look for Dr. Layne Norton's and Dr. Eric Berg's videos, just to name two of them, here on UA-cam, where they shed light on sugar alcohols. For me personally, when it comes to nutrition, there is nothing more harmful than cane sugar. And I have experienced the benefits of erythritol and xylitol myself. This is why I started this channel in the first place. I hope allulose becomes available in Europe too. It would make my life so much easier when making caramel! All the best to you! :)
Seems a very good recipe! I think I'll try it without the agave syrup substituting for guar gum. Thank you for this recipe!
I'm so glad you like it! Thanks for the idea with the guar gum. I'll try it myself.
I made ice cream everyday with a semi professional ice cream maker ice cream and always used guar gum, I used to eat everyday my own recipe for healthy ice cream during 9 years. It's for me the best way to get a creamy consistency without crystalizing
I really appreciate you took your time to share your know-how. As an ixe cream lover myself, I'm most definitely going to try this very soon.
Can we replace xylitol and th agave syrup with something else because we don't sell it here in Quebec (Canada)! thanks for sharing !
Yes, you can replace the xylitol with allulose and the agave syrup with maple syrup or honey. I don't recommend erythritol in this case because it would crystallize. Hope this helps.
A new study of sugar alcohols (xylitol, erythrytol, sorbitol, maltitol) has been done. The findings show that these sweeteners contribute to heart attack and stroke. It's unfortunate. I'm now staying with sucralose or allulose. I'm in Canada, and Allulose isn't sold in stores here, but I buy it online. Anyway, I would switch the xylitol for an alternate safe sweetener. Recipe looks yummy! 😋 👍
Could you please refer to that study? If it's the one that made headlines a few months ago, I would suggest you read it to the end and don't rely on other's interpretations. Furthermore, there are specialists, who took their time to explain those findings to us. After reading the study, I'd suggest you look for Dr. Layne Norton's and Dr. Eric Berg's videos, just to name two of them, here on UA-cam, where they shed light on sugar alcohols. For me personally, when it comes to nutrition, there is nothing more harmful than cane sugar. And I have experienced the benefits of erythritol and xylitol myself. This is why I started this channel in the first place. I hope allulose becomes available in Europe too. It would make my life so much easier when making caramel! All the best to you! :)