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Inverted Sugar and Ice Cream

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  • 13-01-2014 3:13pm
    #1
    kah22
    Registered Users Posts: 313 ✭✭


    I’ve picked up the recipe below for making ice cream. I’m using a small ice cream machine: capacity 1.1 lite producing about .8litre of ice cream.

    Anyway as I understand it inverted sugar helps, to an extent, avoid crystallization.

    So can anyone suggest how I should alter the recipe ie how much sugar, how much inverted sugar?

    As always many thanks for your help.

    Recipe:
    3 egg yolks (60g approx.)
    75g caster sugar
    225ml full fat milk milk
    225ml double cream
    2.5ml vanilla essence
    Tagged:


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