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I'm not sure why Seventeen is so much fun to draw
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First Artificial Sweetener Test
I made a batch (3 gallons) of ice cream with artificial sweeteners. It tastes surprisingly close to ice cream with sugar.
I replaced a QUART of sugar with a half tablespoon of various artificial sweeteners, total about 10 grams
If anything, I added too much sweetener, because it was sweeter than I prefer, so the claim "200x as sweet as sugar" is entirely accurate
The real problem is in the freezing process. It ends up hard as a rock. I suspect this is because sugar reduces the freezing point of the ice cream, allowing more air to be mixed in, either due to the speed of freezing vs speed of churning or because colder water is able to dissolve more air
Unfortunately, due to the aforementioned 'hard as a rock' characteristics, the entire batch is effectively inedible. As a comparison I tried conventional freezing, and indeed it was even worse. The ice cream machine 'churn and freeze' does indeed improve the outcome, but it is insufficient
I suspect that increasing the fat content will counteract the hardness issue somewhat, however milk fat is the most expensive ingredient
In other news, I've decided to experiment with artificial sweeteners The three sweeteners I've selected are aspartame, sucralose, and acesulfame potassium These are supposed to be 200 times sweeter than sugar, which means My current ice cream recipe, which takes 1 pint of sugar for 3 gallons of ice cream will instead take 1 tea spoon of a mixture of the three, based on the claim that each one has a different aftertaste, so mixing them together prevents any one of the aftertastes from being as noticeable
I'm open to suggestions for flavors
I've got the house to myself, so I made a quart of cookie dough
Now, you might be thinking, that's a lot of cookies to bake
But you'd be wrong
This cookie dough isn't for baking (for this reason, no eggs were used)
It's for my homemade cookie dough ice cream
Oh yes, oh yes.