For the ice cream nerds

What to do, if you ice cream is to hard? 

What if your ice cream does not freeze well? 

Why are ice crystals developed?

We will answer all this and more, on this site. We often recieve questions regarding ice cream production on our mail, social media and in our shop. We will on an ongoing basis, answer questions on this site. 

Q: I have bought your ice cream book and now I need "sucrose". Where do I find this?
A: On page 13 we have written in a joking manner that "sucrose" simply is the scientific way of saying caster sugar. So the right answer is: in your kitchen cabinet or in the supermarket. 

Q: My ice cream is too hard, what can I do about that? 
A: Add dextrose. Dextrose lowers the freezing point almost twice as effective as sucrose. This means, by replacing 4% sucrose with 4% dextrose, you will get a much softer ice cream. 

Q: My ice cream is too soft, what can I do about that? 
A: Either you will have to take out some of the sugar in your recipe or you can replace 4% sucrose with 4% glucose syrup. 

Q: What is glucose?
A: When speaking of glucose, we are actually refering to glucose syrup either in a liquid form or as dehydrated form. Glucose is a mono-saccharid like dextrose. When we use glucose syrup it is actually a "mixed product" which is hydrolyzed from a starch. This is the reason why, DE (dextrose equivalent) often is used to describe how hydrolyzed the glycose syrup is (and thereby how sweet and how affected the freezing point will be). A higher DE, results in a sweeter product. Normally, we use a glucose syrup with 35-45 DE.