Sugars

Sugars in Ice Cream: How and Which to Use?

Sugar serves as an anti-freezing agent and, of course, as a sweetener. Sugar is generally used in amounts ranging from 14% to 24%, although this limit is sometimes exceeded, as in America, where it is used at 13% or in some professional ice cream shops where it is used at 27-28% (especially in sorbets). Using only sucrose makes the ice cream too sweet (if used in amounts close to 24%) or too coarse and cold (with amounts close to 14%).

Which Sugar to Choose?

The percentage of sugar depends on various factors, such as the intended use: an ice cream sold in bulk and used for making cones and cups will have a higher sugar content to ensure better scoopability and softness. An ice cream intended for making ice cream cakes or hard pieces will have a sugar content around 18-20%. The mantecato, used for making ice cream on a stick, which needs to have a firmer consistency, will have a sugar content around 16-17%. In the preparation of ice creams, one does not only act on the percentage of sugars but especially on the type. Among the most commonly used sugars are dextrose, glucose syrup, fructose, and inverted sugar, which have different POD and PAC values. The first index is the sweetening power, while the second is the anti-freezing power. Read an in-depth article on the sweetening power of sugars.