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Using Varieties of Sweeteners (lemmy.world)
submitted 2 years ago by to c/icecream@lemmy.world
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Anyone have good/interesting stories with swapping out or mixing sweeteners in your recipes?

In my recipes I generally use pure maple syrup. which ultimately adds that flavor into the ice cream, but i’ve been swapping it out with whatever I have in the house.

recently tried unrefined granulated sugar which seemed to stay in it’s crystalline state for some time. it wasn’t bad, just different. the flavor was not affected .

My latest batch I tried confectioners sugar and it was super sweet with a weird drying effect on your tongue.

I think my next try is a sugar alternative called allulose and then maybe start playing around with various combinations.

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[–] 2 points 2 years ago (1 child)

What are you using as a base recipe for this? I'm assuming you don't use a custard base since you say that granulated sugar stays crystallized.

I normally use honey, brown sugar, or white sugar. With brown or white I add a small amount of corn syrup or Lyle's golden syrup to help prevent ice formation. I do use a custard base because I prefer it.

I have never tried allulose (in anything) but I don't like the taste of most of the sugar alcohols, and in baking they can give an odd mouthfeel. I haven't dug into the science, but my guess is that they bind to fats differently than other sugars.

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  • [–] [S] 3 points 2 years ago

    i’m not sure where my wife picked them up but the sugar granules i used were a lot bigger than typical white sugar and admittedly may not have given them enough time to break down. I haven't used a custard base, but id like to sometime! As for what base I use, it is usually 40% cream, 40% while milk, and 20% sweetener and flavors. I don't stay true to it most of the time just because I like to play around and see what outcomes I get.

    brown sugar with corn syrup sound like an interesting combo. i may try that next time

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