I've read that Stevia will make the ice cream hard as a rock and so need to add it at the end when the ice cream is nearly done. Which means it will probably not be blended in thoroughly throuout the mixture. I want to experiment with Erythritol or xylitol. Have any of you done this since this thread was started? If so what was your result? It sounds like, from this thread, that you may be able to cut down on the amount of these two in comparison to table sugar.