this post was submitted on 25 Jul 2024
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Ice Cream

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Using Varieties of Sweeteners (self.icecream)
submitted 5 months ago by comfyquaker to c/icecream
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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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[–] Kojichan 4 points 5 months ago (1 children)

Be careful with the Allulose. As it is a sugar alcohol, in large quantities it can make your tummy and bottom have issues. Try making some simple syrup if you have the granulated kind, and use it to sweeten some drinks to see if your stomach can handle it.

That said, Allulose is the best bet to achieve the closest result to real sugar. Make small batches, and only make it as sweet as it needs to be or augment it with other sweeteners.

But, since you were using maple syrup I will point out that it is a special kind of sugar that has been converted, and will help make creamy ice cream with less crystallization. You won't get that from regular sugar until you start to caramelize it.

Other types are corn syrup (dark and light), glucose syrup, sweetened condensed milk, agave nectar... Yeah. :)

You can get less crystallization if you add a splash of alcohol to the base as well. It can be something flavorless, sometimes flavoured alcohols can benefit. Like, Bailey's, flavoured rums, or cocktail spirits.

[–] comfyquaker 1 points 5 months ago

thanks for that info! i picked it up on a friends suggestion and haven't tried it in baking with it. syrup is a good idea!