I am the Kat that Walks By Itself

This is absolutely fascinating and very useful information, thank you.

I'm still experimenting on and off with making my own ice-cream, but due to my own health requirements I usually use a home-made soy-custard; that is, it uses soy milk, soy cream, and no eggs or dairy.

While this has had varying degrees of success, depending on which recipe I almost adhere to, I've had problems with the freezing temperature of the mixture actually being too low. I recall the last time we chatted about this you suggested one of the ingredients in the store-bought soy custard may have been lowering the temperature too quickly (I can't recall which ingredient off-hand), hence the move to home-made soy custards.

This was an improvement, but still had a tendency to freeze so quickly that the mixture stuck to the sides of the bowl and jammed the blade in place. I got round that by taking the bowl out of the freezer and letting it sit for about 15-20 mins before churning the mix, but also found that I had to let the soy custard sit in the fridge for a full 24 hours for it to be cool enough for the ice-cream maker.

So I'm wondering if Stevia might be an option for my ice-cream to actually prevent the freezing-temperature (would it be correct to say freezing point there, or am I muddling my vaguely-recalled science?) from lowering too far for the soy mixture. I'd actually like my soy-ice cream to be low in carbs as well. Not that I'm picky or anything :-D

Technically of course, I'm not supposed to be using the Stevia at all, as it's still illegal in this country to use in foodstuffs *rolls eyes*