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!
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.
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!
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