The sugar varieties used in the production of ice cream are:

  • granulated sugar
  • glucose syrup
  • dextrose
  • invert sugar
  • honey
  • fructose
  • lactose

And let’s not forget the sugars in your couverture (sugar and lactose).

The 3 main features of sugar in ice cream:

  1. Creating a firm body
  2. Sweetening power (SP)
  3. 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.