IsaacG JJoseph

I'm not sure why Seventeen is so much fun to draw

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'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