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Message: <blockquote data-quote="Brunneria" data-source="post: 866402" data-attributes="member: 41816">When you say you are anti sweetener, do you mean you don't want the sweetness, or the chemicals, or the chemical flavour, or the gut consequences of polyols?I've had some very unpleasant reactions to stuff like aspartame.  saccharin and similar.and some consequences from the polyols they put in boiled sweets.But I was amazed and delighted to be able to use xylitol and erythritol in small doses without any problems at all.  I'm also content that the small quantities I eat are not harmful to the same extent as the 'chemically' ones are (e.g. in a regular can of zero coke or something).One of the problems with sweetening icecream is that anything frozen tastes less sweet than if it were room temperature.  So you end up having to sweeten the icecream mix much more than you think it needs.My standard recipe is 3 parts frozen berries, 2 parts double cream, and a hefty dose of erythritol, whizzed in a powerful blender (or the ice will burn out the motor) and eaten immediately.  It takes about 15 seconds to make.  But if you then try and put it in the freezer it will set like concrete, so has to be eaten immediately. Oh, the ordeal.</blockquote>

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