I am making sugar free ice cream, however I obviously have run into many issues.
The first is that my ice cream is freezing hard as a rock when left overnight. When reading the forums on many websites I see that this could be due to a lack of stabilizers mainly being sugar. Since I have no sugar in my ice cream, I cannot figure out what substitute to implement. I'm sticking to the sugar free aspect with all of the ingredients. I have three questions that pertain to this:
- Do I need to use guar gum in conjunction with Xantham Gum to not have the ice cream freeze like a rock?
- Are there oils I can add to increase stabilization in place of the sugar by adding essential fats?
- Are there any stabilizers that I can add to achieve the proper stabilization that sugar would have in the ice cream?