Glucose in icecream???

[cookie1]

I heard/read/saw somewhere the other day about putting glucose into homemade icecream in place of some of the sugar so that it would not set so hard. Has anyone heard of this or done it?
My idea would be to simply replace some part of the sugar with an equal weight of glucose.

[achookwoman]

Cookie, i looked up my "bible" on icecream....              ' ice cream 'by   Joanna Farrow and Sara  Lewis.   nothing!!  ,  but i think it is worth a try.   Also looked at Ann Creber  "Old fashioned Homemade Icecream"  nothing.

[judydawn]

It would be great if this was the case Cookie1, that's the only thing I don't like about home-made ice-cream, too darn hard.

[achookwoman]

Cookie,  another idea,  looked up' Glucose  in ice cream' on Google.   have a look,  at a glance it seems that they put it in commercial ice cream to stop it setting too hard.  Like JD the only problem with homemade ice cream is that it sets too hard.

[LisaR12]

arrrh yes cookie1  i saw that on 'gourmet farmer' the other day and thought 'wow' i wonder if it this really does work, great if it does

you can find details on the web for his goats milk recipe with glucose

http://www.sbs.com.au/shows/gourmetfarmer/recipes/detail/recipe/8022

Lisa

[Thermomixer]

Yes LisaR - Matthew Evans mentioned it with his goats' milk ice cream.  Think i can find something on the forum if I look hard - yes here they are:  oh dear - cookie1 -0 think you might have drunk too much 

http://www.forumthermomix.com/index.php?topic=1348.0

http://www.forumthermomix.com/index.php?topic=1446.0

Thanks LIsaR - the goats' milk ice cream recipe is here: http://www.sbs.com.au/shows/gourmetfarmer/recipes/detail/recipe/8022

[cookie1]

Thank you TMXer.  They say your brain shrinks when you retire-there's the proof, mine is on its way out.  I think I'll still try it, or perhaps booze would be easier.

[Thermomixer]

I blame the booze - but I can't remember what for ....... 

[meganjane]

 

[René]

I heard/read/saw somewhere the other day about putting glucose into homemade icecream in place of some of the sugar so that it would not set so hard. Has anyone heard of this or done it?
My idea would be to simply replace some part of the sugar with an equal weight of glucose.

The icecream can get hard by the water in the cream/milk crystalizes (and other things) - when replacing 1/2 to 1/3 af the sugar with glucose, you reduces the forming of ice crystals which gives you a softer and creamier icecream

[Thermomixer]

Good to see you are surviving the cold weather (and the shooting tragedy) - thanks for helping us with technical information.

[cookie1]

Thanks heaps Rene.

[Intrepidtrier]

I also tried putting glucose in the ice-cream but I put mine in when the blades where going and all it did was stick to the blades and didn`t blend in with the rest of the ingredients. Had a hell of a time trying to get it off the blades. Maybe you should heat it up with the custard mix first.

[baf65]

In this years festive cookbook they use glucose in the sorbet to keep it softer...have lent my book out so cant check how they did it, from memory they did warm the glucose with the chocolate before adding the ice...im sure the same principle would work with ice cream

[Thermomixer]

Yes, best to either use powdered glucose, or warm it with the custard.