I do a lot of experimenting here. Like the time I tried making sweet potato ice cream out of Japanese purple sweet potatoes. The texture was gritty, and the ice cream was gray. So I’m going to leave that endeavor to the Japanese. (I had sweet potato ice cream in Japan and it was a lovely lavender color and of perfect soft-serve consistency).
Recently, I busied my mind with the problem of how to include caramel in ice cream without having it turn hard and dentally dangerous. (Is “dentally” a word?) I didn’t want to just pour caramel sauce on top. I wanted to mix it in to the ice cream and freeze it. But I didn’t want to use commercial “squeeze-on” caramel sauce. We don’t do those kinds of things here. But with home made caramel, it is necessary to heat the caramel so it will pour. You can clearly see the problem with hot caramel being mixed directly into ice cream that you plan to freeze. Half of the ice cream will have melted before you ever get it into the freezer.
So I wondered how I could alter a caramel recipe so that it would not freeze, and so that it could be cold when I mixed it into the ice cream. Then I remembered my experiment with making ice cream using xylitol. “Eureka!” I thought. Not really. I don’t use the word “eureka.” It’s a weird word. But I did have high hopes that xylitol might be the answer to my problem.