Originally Posted by justplainbill
The lowest sugar content ice cream recipe I’ve seen is the Fannie Farmer Cookbook recipe for 1 ½ quarts of French Vanilla ice cream.
It calls for:
½ cup sugar
4 egg yolks
2 cups milk
2 cups heavy cream…
The resulting product would therefor contain 4 teaspoons of sugar per ½ pint.
Can the sugar content be reduced by 50% without degrading the consistency (smooth, creamy firmness) of the end product?
not without compromising the texture of the ice cream, Bill. That's very low. That said, that is the amount I use in my French vanilla ice cream, too. When we tried to go lower, we got lots of unwelcome ice crystals.