There's a thread here that started the conversation a bit, but it also dealt with fruits (bananas) and honey as potential additions.
Here's the deal: I'm in a stretch of very low carbing for weight loss. Animal proteins, eggs, Kerrygold, coconut oil, with some odd veggies tossed in, and that's my general menu. I'm trying to avoid fructose via fruit and/or honey as it stalls my weight loss and also sparks cravings.
I have a Cuisinart 2 qt. ice cream maker (a relatively popular model), and would like to make the odd very low carb batch of ice cream with heavy cream or coconut milk. Though I did an Atkins-style low carb stint in 2005-2006 that left me experienced in using Splenda in my desserts, now that I'm waist deep in paleo I'd like to see if there are other, better options that also won't affect my blood sugar.
I don't know much about stevia's properties as a sweetening medium. The thread I linked above mentioned that it hardens ice cream to the point of breaking machines, but I'm not sure if that meant liquid or powdered stevia (? anyone care to enlighten me ?). Are there liquid stevia drops that work particularly well, if these aren't the kind of stevia that would freeze up the mix?
Besides the various forms of stevia, are there other very low carb sweetening options that I'm overlooking? I don't want a super sweet batch of ice cream; the barest hint of sweetness would be perfectly fine. I've even pondered ways to integrate super soft-baked sweet potato and ground ginger into a frozen dessert!