3 hours ago, coffeinca said:HI,
I'm trying to learn about how to make an ice cream from books and websites but sometimes I'm feeling overwhelmed so I decided I will try to ask you. What is your desired relative sweetness? I was making vanilla ice cream from "Hello, my name is ice cream" and I found them super sweet. When David Lebovitz is using 150 g sucrose, here we have 150 g sucrose and 50 g glucose. How I could change it? I'm afraid that if I will use less sugar, the texture wouldn't be the same. Do you have any suggestions? Maybe add some skimmed milk instead of some part of sugar? Or add more dextrose instead?
Hi my pod is around 11 percent to 12 percent. You can do some things to control that. A. You can use more dextrose than sucrose since dextrose is 70% as sweet as sucrose Or B. Reduce overall sugar and add vegetable glycerine. There is another method but it may not be good for kids as well as overall texture of ice cream and that is to use a little alcohol like vodka etc
if you do use glycerine, pls be mindful that your overall solids might be low you might want to add some skim milk powder or use fiber to bulk up. You can also increase fat if you want to but just try and not go over 20%
you can also just accept that you’ll have a harder than usual ice cream that you can leave on the counter for 5 mins before scooping. This isn’t a bad thing as it also allows your ice cream to resist melting longer
