The importance of sugar
The sugar varieties used in the production of ice cream are:
- granulated sugar
- glucose syrup
- invert sugar
And let’s not forget the sugars in your couverture (sugar and lactose).
The 3 main features of sugar in ice cream:
- Creating a firm body
- Sweetening power (SP)
- Influencing its freezing point (FP)
Too much sugar will make your ice cream too sweet, sof t and too consistent. Too little sugar will result in almost tasteless, too solid and little consistent ice cream.