This topic contains 5 replies, has 1 voice, and was last updated by Alexandre Martinez Tonini 3 months, 2 weeks ago.
October 10, 2016 at 12:08 pm #17749
Hi, I’ve been making ice cream at home using the recipes from “Jeni’s splendid ice cream”. But I find the end products a bit too sweet to my taste. I know I cannot just cut down on the sugar as it’d compromise the texture. Just wondering if anyone knows of a solution to my problem…
October 13, 2016 at 12:52 pm #17756
bonheur Ice Cream
Hi Monkey Business
Yes you are right, the sugar in the ice cream determines the freezing point of the ice cream, hence the texture your ice cream.
The less sugar you use the more ice crystals you will have in your ice cream.
I have successfully made low GI ice creams before, without compromising on the texture. What are the batch sizes you are looking at (volume cream & milk)? Then I could give you a guideline of the volumes I use.
Bonheur Ice Cream
October 16, 2016 at 3:30 am #17808
This is the recipe that I’ve been using for the base:
2 cups whole milk (3.6% fat)
1 & 1/4 cups heavy cream (35.1% fat)
1 tablespoon & 1 teaspoon cornstarch
2 tablespoons corn syrup
1/8 teaspoon salt
45g cream cheese
2/3 cup sugar
December 8, 2016 at 5:23 am #17909
I don’t actually agree with the comments above. I have a) cut the sugar in 1/2 and replaced it with same amount of xylitol and b) replaced the sugar with a mixture of xylitol, erythritol and stevia. In each case the ice cream was so smooth no one in my family noticed. So long as I carefully follow the 162 degrees for 25 minutes or until the weight in grams is reduced by 15%, I get really smooth ice cream. The key, in my experience, is not sugar, it is the patience required to keep the temperature steady and keep going until you get the full 15% reduction, which typically takes me 35 minutes.
April 16, 2018 at 6:19 am #23957
Sorry, a bit late perhaps, but I use a lot of Trehalose as a sugar replacement. It’s double the price of sugar, but much less sweet and still has the same density of sugar. It works well for my gelato.
December 10, 2018 at 12:41 am #25625
Alexandre Martinez Tonini
for a 17% of total sugars in a ice cream mix i’d use:
Sugar (sucrose) 75g
Glucose Powder 65g
This will keep the ice cream smooth and less sweets. The “sugars” are important to decrease the freezing temperature of the mix, they add sweet and texture. Dextrose is an incredible component for texture, and is the reason why the gelato is so smooth.