justplainbill
Executive Chef
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?
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?