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Message: <blockquote data-quote="BooJewels" data-source="post: 866356" data-attributes="member: 181094">My diabetic Grandmother once made an egg custard tart, which was one of her specialities, but was pretty much blind by this point and used salt instead of sugar. - although she must have used some to get it set.  Thankfully, being blind and not eating any herself, she didn't see the grimaces we pulled as we discreetly disposed of it, whilst telling her how delicious it was.  I can still remember the taste 30+ years on.I've been thinking about ice cream myself as I don't do sweeteners either.  I posted in another thread about the possibility of using freeze dried fruit powders for flavour and sweetness.  They have a few carbs, but they're also very intensely flavoured, so you wouldn't need much.I'd be interested in recipes too - whenever I see ones that look promising, they're full of artificial sweeteners.</blockquote>

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