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Old 07-26-2010, 04:08 AM   #1
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Ice Cream Sugar Content?

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?

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Old 07-26-2010, 09:07 AM   #2
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If you a really seriously counting sugar in the ice cream, don't for get to count the lactose in the milk.
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Old 07-27-2010, 01:29 PM   #3
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Quote:
Originally Posted by justplainbill View Post
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.
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Old 07-27-2010, 05:21 PM   #4
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Thank's for the info June. To me the ice crystals are reminiscent of the ice cream common in many NYC area Chinese restaurants.
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