Someone posted a few weeks ago on one of the blogs that they make homemade ice cream using inulin or oligofructose to improve 'mouth feel' in low sugar ice cream; unfortunately I can't find it again. I have made ice cream with very little to no sugar and the texture isn't good. I would love to figure out a way to make ice cream with limited sugar. Any help is appreciated!
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You could try using egg yolk instead of gassy soluble fiber. It's hard to give a suggestion how to improve a recipe without knowing specifically what you are doing. Could you post your current recipe?
Use a tablespoon of arrowroot powder and a table spoon of stevia powder. The arrowroot is a perfectly reasonable unprocessed tuber powder (use in limited quantities) and the stevia adds the sweet.
The mouth-feel of ice cream comes from the amount of air fluffed into it. Try using liquid nitrogen to make it more "airy."
Have you ever tried this recipe for banana ice-cream? It only uses bananas, so I'm pretty sure it qualifies in the low-added sugar category. Out of luck if you don't like bananas, though :D.
Check out this link: http://high-fat-nutrition.blogspot.com/2008/08/food-optimal-ice-cream.html
That recipe uses sucrose and honey for sweetness and flavor. I would ditch the honey. In another post, he mentions using dextrose (google dextrose powder or glucose powder) as opposed to sucrose (which is fructose and glucose). Enjoy!