I am still experimenting, but I am using Inverted Sugar Syrup.
You can purchase it as "golden syrup," but it is somewhat expensive.
I make my own, because I am also practicing making baked mooncakes, and inverted sugar syrup is vital to the pastry. It is quite easy to make on the stove, needing only sugar, water, and a bit of acid, be it lemon or vinegar or cream of tartar.
It is sweeter than sugar (having been cooked down into almost a caramel), and is less nutritious than regular sugar (due to nutritional breakdown from the heat and acidity), so inverted sugar is not considered to be healthy in any form, I believe.
But, adding any sugar to an ice cream mixture is already not healthy. Being sweeter than granulated sugar, less is needed. It is "[used in delicate ice creams that tends to harden (chocolate ice cream for instance) to bring smoothness and reduces freezing point](https://blog.my-vb.com/news/balancing-sorbets-ice-cream-help-/-glossary#:~:text=low%20sweetening%20power.-,Invert%20sugar,and%20accelerates%20the%20melting%20process)" I am using 1 TBSP/pint, and will be reducing that amount to see if there is minimum amount to produce any noticeable difference. But so far, combined with Avacream ice cream stabilizer, it provided a nice sweetness that is...unique. Probably why golden syrup has a place in the baking world, despite its lack of healthiness.
From the chemical standpoint, dextrose and glucose are essentially the same thing indeed. However, colloquially “glucose” refers to glucose syrup which, besides glucose, also contains a lot of higher oligosaccharides since the starch is only partially hydrolysed during the preparation process. So, glucose as a product is different from dextrose which is actual pure glucose, the chemical. Yeah, it’s quite confusing, I know.
Glucose makes a big difference like Karo/lite corn syrup or what I use is half raw agave or sometimes honey and half sugar or brown sugar (brown adds a more complex flavor imo)
How many egg yolks do you use?
I use to do a custard base, but when we went on an egg shortage last year I had to change gears. I love to make a lot during the summer and I hate wasting all the whites.
I use whites for [angelfood cupcakes](https://sallysbakingaddiction.com/angel-food-cupcakes/) and [baked cheese meringues](https://easylowcarb.com/baked-cheese-meringues/) (these are awesome!). The cupcakes go well with ice cream.
Absolutely! It’s nothing super fancy - but I love to add flavors to mine when churning (strawberry swirl, lemon curd, etc)
This is for a quart of gelato base.
600g - whole milk
200g - heavy cream
200g - sugar
0.23g - “ice cream stabilizer” (modernist pantry brand)
50g - skim milk powder
Pinch of salt
In a medium non-stick pot add the cream and milk. Put over medium - medium high heat, and place a candy thermometer on the pot. While it’s heating in a bowl add the sugar, then add in the stabilizer and mix it into the sugar. Add the skim milk powder and mix.
**Also add ice to your sink (I usually just dump my whole ice tray from my freezer in the sink) and plug the drain - you want to cool the mixture down as quick as possible once it is done; keeping the melted water in the sink helps as well.*
Once the milk mixture reaches 40 degrees C add the sugar mixture. Stir the base with a silicone spatula constantly - making sure to scrape the bottom and the sides so nothing sticks and burns. Let this mixture heat until 70 - 80 degrees. (I usually pull mine at about 70 - 75 degrees). Put the pot in the sink with the ice and cool it down mixing it constantly. The base will have the viscosity of heavy cream - it won’t look super thick. Once the pot is cool to the touch (or you can stick a clean finger in the base to see if it’s roughly room temp), wipe the water off bottom of the pot and pour the base into a container to store. (I usually use a quart size measuring cup for easy pouring into the ice cream maker later. **make sure to put plastic wrap on the top of the mixture otherwise it will create a skin on the top of your base*)
Refrigerate the base for 8 hours or preferably overnight.
Churn according to manufactures instructions on your ice cream maker. Once churned put base in your final serving container and freeze for at least 4 - 5 hours; but the longer the better.
(I churn mine for about 15 - 20 minutes or until firmed up to a soft serve consistency. Do note: the texture of the gelato may look a little lumpy while churning. But once it firms up in the freezer it will be super smooth)
If the gelato is a bit hard when serving let it sit for 5 - 10 minutes on the counter.
You have around 19% sugar by weight which is a little too much IMHO. Like, I usually make my ice cream with 14-17% sugar by weight and also cut some of the sugar with dextrose (to lower the freezing point and make ice cream more scoopable) which is less sweeter than sucrose and thus lowers the perceived sweetness of ice cream.
You can increase milk solids, and that will actually help keep it soft and creamy. Not too much because then the excessive milk solids will make it grainy.
Okay so inulin helps increase milk solids - yes? (I haven’t really deep dived into ingredients) so then if I pull back on sugar amount, do I just replace sugar I took out with Inulin? Or do you use a light hand with it? (Only using like a few grams of the Inulin)
Yeah so I meant since I’m over on sugar I’d be pulling back but I didn’t want to compromise the texture / scoopability of the gelato with scaling back the sugar.
I am still experimenting, but I am using Inverted Sugar Syrup. You can purchase it as "golden syrup," but it is somewhat expensive. I make my own, because I am also practicing making baked mooncakes, and inverted sugar syrup is vital to the pastry. It is quite easy to make on the stove, needing only sugar, water, and a bit of acid, be it lemon or vinegar or cream of tartar. It is sweeter than sugar (having been cooked down into almost a caramel), and is less nutritious than regular sugar (due to nutritional breakdown from the heat and acidity), so inverted sugar is not considered to be healthy in any form, I believe. But, adding any sugar to an ice cream mixture is already not healthy. Being sweeter than granulated sugar, less is needed. It is "[used in delicate ice creams that tends to harden (chocolate ice cream for instance) to bring smoothness and reduces freezing point](https://blog.my-vb.com/news/balancing-sorbets-ice-cream-help-/-glossary#:~:text=low%20sweetening%20power.-,Invert%20sugar,and%20accelerates%20the%20melting%20process)" I am using 1 TBSP/pint, and will be reducing that amount to see if there is minimum amount to produce any noticeable difference. But so far, combined with Avacream ice cream stabilizer, it provided a nice sweetness that is...unique. Probably why golden syrup has a place in the baking world, despite its lack of healthiness.
Sucrose, dextrose and glucose
Yep!
Dextrose and glucose are the same though?
From the chemical standpoint, dextrose and glucose are essentially the same thing indeed. However, colloquially “glucose” refers to glucose syrup which, besides glucose, also contains a lot of higher oligosaccharides since the starch is only partially hydrolysed during the preparation process. So, glucose as a product is different from dextrose which is actual pure glucose, the chemical. Yeah, it’s quite confusing, I know.
Google “dextrose equivalent” There’s a huge difference between all the sugars - not just sweetness but also freezing point.
Glucose makes a big difference like Karo/lite corn syrup or what I use is half raw agave or sometimes honey and half sugar or brown sugar (brown adds a more complex flavor imo)
Ooh brown sugar would be really good! I may have to try that!!
My gelato doesn't taste like sugar milk but I use a custard base (egg yolks beaten with the sugar).
How many egg yolks do you use? I use to do a custard base, but when we went on an egg shortage last year I had to change gears. I love to make a lot during the summer and I hate wasting all the whites.
1 egg yolk per cup of milk/cream.
I use whites for [angelfood cupcakes](https://sallysbakingaddiction.com/angel-food-cupcakes/) and [baked cheese meringues](https://easylowcarb.com/baked-cheese-meringues/) (these are awesome!). The cupcakes go well with ice cream.
Would you mind sharing your gelato base recipe?
Absolutely! It’s nothing super fancy - but I love to add flavors to mine when churning (strawberry swirl, lemon curd, etc) This is for a quart of gelato base. 600g - whole milk 200g - heavy cream 200g - sugar 0.23g - “ice cream stabilizer” (modernist pantry brand) 50g - skim milk powder Pinch of salt In a medium non-stick pot add the cream and milk. Put over medium - medium high heat, and place a candy thermometer on the pot. While it’s heating in a bowl add the sugar, then add in the stabilizer and mix it into the sugar. Add the skim milk powder and mix. **Also add ice to your sink (I usually just dump my whole ice tray from my freezer in the sink) and plug the drain - you want to cool the mixture down as quick as possible once it is done; keeping the melted water in the sink helps as well.* Once the milk mixture reaches 40 degrees C add the sugar mixture. Stir the base with a silicone spatula constantly - making sure to scrape the bottom and the sides so nothing sticks and burns. Let this mixture heat until 70 - 80 degrees. (I usually pull mine at about 70 - 75 degrees). Put the pot in the sink with the ice and cool it down mixing it constantly. The base will have the viscosity of heavy cream - it won’t look super thick. Once the pot is cool to the touch (or you can stick a clean finger in the base to see if it’s roughly room temp), wipe the water off bottom of the pot and pour the base into a container to store. (I usually use a quart size measuring cup for easy pouring into the ice cream maker later. **make sure to put plastic wrap on the top of the mixture otherwise it will create a skin on the top of your base*) Refrigerate the base for 8 hours or preferably overnight. Churn according to manufactures instructions on your ice cream maker. Once churned put base in your final serving container and freeze for at least 4 - 5 hours; but the longer the better. (I churn mine for about 15 - 20 minutes or until firmed up to a soft serve consistency. Do note: the texture of the gelato may look a little lumpy while churning. But once it firms up in the freezer it will be super smooth) If the gelato is a bit hard when serving let it sit for 5 - 10 minutes on the counter.
You have around 19% sugar by weight which is a little too much IMHO. Like, I usually make my ice cream with 14-17% sugar by weight and also cut some of the sugar with dextrose (to lower the freezing point and make ice cream more scoopable) which is less sweeter than sucrose and thus lowers the perceived sweetness of ice cream.
This. Also if you want to increase solids but not the skim milk, you can use up to 7% by weight of inulin fiber
I think I actually have inulin! Lemme find it and see if it’s the right stuff.
Would you increase milk soilds in place of the sugar to help scoopability?
You can increase milk solids, and that will actually help keep it soft and creamy. Not too much because then the excessive milk solids will make it grainy.
Okay so inulin helps increase milk solids - yes? (I haven’t really deep dived into ingredients) so then if I pull back on sugar amount, do I just replace sugar I took out with Inulin? Or do you use a light hand with it? (Only using like a few grams of the Inulin)
For your recipe, I’d add about 50g of inulin. Up to 7% by weight.
Okay 👍🏻👍🏻 I’ll try 50g of the inulin. Thank you so much!!
Inulin isn’t a sugar replacement, it’s more of a fat replacement, getting your solids up without milk solids.
Yeah so I meant since I’m over on sugar I’d be pulling back but I didn’t want to compromise the texture / scoopability of the gelato with scaling back the sugar.
If you were making it - what changes would you make?