Comments on: The importance of sugar in ice cream

By: Donald Frantz

Donald Frantz — Wed, 30 Mar 2022 16:04:48 +0000

Great information! Thank you!

By: Roni

Roni — Mon, 07 Sep 2020 07:20:10 +0000

In reply to Faran. Of course it's possible! I was a pastey chef for many years & one if my tasks at a 4☆ restaurant I worked at was to make all the ice cream, both for the dessert menu items & àla carte. I was also the one making the base - which was: cream, sugar, egg yolks & vanilla. That's it. All flavours were added after the massive batch of base was made & chilled. NO EXTRA STABILIZERS.

By: Carl

Carl — Mon, 24 Aug 2020 18:35:36 +0000

In reply to Presley.

Mmmm, well you can try yes!

How well it will work will depend on so many factors though.

How much sugar in the chocolate. How much chocolate etc.

By: Presley

Presley — Fri, 21 Aug 2020 21:19:03 +0000

Hi Carl,

I found a recipe from David Lebovitz that uses milk chocolate, instead of dark. I found it ending up a lot sweeter than I’d normally have expected.

Since, i have a lot of milk chocolate left, can I prepare the custard ice cream base without sugar in it (so just yolks-milk-cream-vanilla), seeing as to how the hot custard will be poured onto a significant amount of already sweet milk chocolate?

Regards,
Presley 🙂

By: Carl

Carl — Fri, 14 Aug 2020 10:54:16 +0000

In reply to Faran. I think the nutrition labels are believable Faran. They'd be breaking the law otherwise. I suspect Haagen Daz do some magic in the factory to make it work!

By: Faran

Faran — Fri, 14 Aug 2020 10:06:49 +0000

For the sake of discussion, how much are nutrition labels believable?

For reference:
Jeni’s ice cream relies on sugar and Tapioca Syrup for most of the sugars, only starch as stabilizer. (relatively believable).
Haagen Daz states most of their ice creams are made using cane sugar only and eggs for stabilizer/emulsifier. (pretty much unbelievable)

Given that both these ice creams are sold off freezers stocked for weeks and transported numerous times, are not these labels kind of unbelievable? (especially Haagen Daz)
(For reference Ben & Jerry’s is full of stuff and quite believable)

By: Simon

Simon — Fri, 24 Jul 2020 23:07:15 +0000

In reply to Carl. Thank You very much! S.

By: Carl

Carl — Fri, 24 Jul 2020 16:18:14 +0000

In reply to Simon.

Hi Simon,

No the lactose isn’t included in the table.

Cheers

Carl

By: Simon

Simon — Tue, 21 Jul 2020 07:07:31 +0000

Hi Carl
I’m not sure if I understand well. Please let us know, if the sugars in Your table above, shows all the sugars in the ice cream base? Does they include also lactose from milk and cream?
So when We see above the total sugars amount = 20% (for example in Philadelphia base – in the table), does it means that we have 20% of all the sugars in our base including lactose from milk?
Or this 20% is only for the sugars we add and the lactose will increase total amount of sugars and We should calculate it separately?
It is important because the lactose is found in quite large amounts in milk and cream ice cream bases (~5%). Of course it is not very sweet, but it affects a freezing point.
So is lactose already included in this table? (in sucrose??)
Best regards and greetings
Simon

By: Carl

Carl — Sun, 28 Jun 2020 18:27:08 +0000

In reply to Abdullah. Hi Abdullah, The sugar won't stop it melting. Try adding some stabilizers. Thanks Carl