Serious Eats: Talk
Making sugar-free ice cream
I think I'm progressing nicely at ice cream making. I just made my first attempt at my favorite flavor, Rocky Road, with a 60% cacao chocolate base, Ghiradelli chocolate chips, mini-marshmallows and cocoa-covered almonds.
For my next batch, I'm thinking of making sugar-free vanilla to be served at my family's Christmas dinner (I've got a few diabetics in my family). Is it as simple just substituting Splenda for sugar?