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.
I use granulated organic blonde cane sugar. I have to dissolve it in the low fat cream that I use (10%). I don’t add the high fat cream (35%) until the sugar is completely dissolved. I produce maple syrup in the spring (and build the machines that I use to make it, thus my username) but I find that it adds too much water and that the flavor is overpowered by the other flavors in the ice cream. If you can find someone who makes maple syrup they may sell maple sugar which doesn’t add water but does give you the maple flavor.