Anyone have good/interesting stories with swapping out or mixing sweeteners in your recipes?
In my recipes I generally use pure maple syrup. which ultimately adds that flavor into the ice cream, but i’ve been swapping it out with whatever I have in the house.
recently tried unrefined granulated sugar which seemed to stay in it’s crystalline state for some time. it wasn’t bad, just different. the flavor was not affected .
My latest batch I tried confectioners sugar and it was super sweet with a weird drying effect on your tongue.
I think my next try is a sugar alternative called allulose and then maybe start playing around with various combinations.
I’d like to try blue agave nectar, it’s sweeter than sugar by volume, has a honey-like taste and a significantly lower glycemic index.
ill add it to the list! i don’t think i’ve ever had agave in any form outside of tequila