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Hey!<br><br>
Mama bear's post got me wondering...Is there a way to make ice cream with less sugar???<br><br>
Thoughts?<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:<br>
Michelle
 

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SF's recipe calls for maple syrup and the raw ice cream we buy from our farmer uses maple syrup and honey. We never use white sugar here and love maple syrup as a sweetener, so I'm going with that. Also, check out the last post on my thread <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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You need a certain amount of sugar, or it won't be ice cream, it'll be... ice.<br><br>
Quick food science, for the geeks among us <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"> : As the water freezes in the slurry, the sugar is forced out of solution. It becomes more and more highly concentrated in the remaining water until that remaining water is so super-saturated it cannot freeze at any temperature we can achieve in a normal freezer, even the industrial food freezers. So a matrix of tiny globules of fat and crystals of ice become suspended in this thick syrup.<br><br>
If you don't have enough sugar, it just won't work. The more sugar, the softer and smoother the final ice cream. I experimented with sugar-free, and it was hard as a rock. The very least amount of sugar I could get away with was 1/8 cup (2 tbsp) per quart of cream/milk. That would make a very stiff ice cream, but it was workable. With a little softening, it could be scooped and eaten.<br><br>
I frequently use maple syrup for my sugar these days; I haven't experimented with reducing the amount to see how little I can get away with. I use 1/3-1/2 cup per quart. It's definitely stiffer at 1/3 c. It works well in popsicle molds at that level.
 

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There are certain things you can add instead of sugar to make the ice cream more malleable and less rock-like. Some of them though are probably not compatible with a TF diet.<br><br>
Glycerine<br>
Lecithin<br>
Gelatin<br>
Alcohol<br>
Gums (Guar gum, xanthan gum, etc.)<br>
Sugar Alcohols (Maltitol, Sorbitol, etc.)<br><br>
Read the ingredients on a Sugar Free ice cream package next time you're at the store. It's got a LONG ingredient list (i.e. Milk, cream, polydextrose, sorbitol, fructose, glycerine, natural flavor, mono and diglycerides, cellulose gel, cellulose gum, guar gum, xanthan gum, carob bean gum, polysorbate 80, sucralose, acesulfame potassium), and the texture is still not the same.<br><br>
But you *can* use honey, maple or agave instead of white sugar. It's not quite the same, but it will work.
 

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My recipe is pretty low-sugar. I'm not sure how much lower you could go and still have decent ice cream.<br><br>
3 -4 cups cream or a combination of cream and whole milk<br>
1 - 2 tsp. vanilla<br>
1/2 - 1 cup sugar or maple syrup<br><br>
I use 1/2 cup sugar. Much less and it just doesn't set well.
 
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