Ice Cream – No Sugar (Disaster)

I like ice cream but, having insulin resistance, really should not eat it.

Documented here is my first attempt at a sugar-free ice cream, with whole egg rather than just egg yolk.


  • 450ml milk
  • 300g cream
  • 4 whole eggs
  • Half teaspoon guar gum
  • 4 drops Stevia extract
  • 2.5ml vanilla essence


All items except cream heated slowly to 75° Celsius, whisking about half the time, then chilled.

Initial Observations

  • Free-range eggs used have quite a strong sulphur characteristic (a bit like duck egg); whilst this is good for omelettes and scrambled eggs, the flavour may be a little strong for ice cream.
  • Mixture looks vaguely granular – need to evaluate other methods of introducing the guar gum.

Put To The Test

An icy lump of crud – gave it to the dogs.

Icecream does not work without antifreeze! Rather than starting to put propylene gycol in it, I will be returning to sugar.