Roman ice cream – Dulcia Domestica

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4 Responses

  1. Cida says:

    I notice that you normally use around 4 tablespoons of starch to stabilize 700 ml of liquid, but in this recipe you used just 4 teaspoons. Why such a small amount, or is that a typo?
    Another question: Can I use honey, and even other healthy sugar alternatives, in any ice cream recipe instead of regular sugar? I try to avoid sugar as much as I can.


    • Anders says:

      Hi Cida and thanks for being so vigilant! It was indeed a typo (now corrected) 🙂

      Yes, you can replace regular sugar with honey, other types of inverted sugar (like agave nectar), ‘alternative sweeteners’ (like Stevia), or even by using mashed bananas, in most ice cream recipes. Read more about replacing sugar in the end of this post, or this post about using Stevia in ice cream.

      Still, do keep in mind that replacing ‘ordinary’ sugar may have consequences, both for flavour and sweetness but also for the final consistency of the ice cream.
      Both honey and ‘alternative sweeteners’ tend to leave quite distinctive flavour-marks, which may go more or less well together with different ice cream flavours. And since sugar helps to regulate the frozen consistency of ice cream, too little of it will likely make the ice cream freeze rock-hard. But honey and inverted sugars are clearly interesting, since they provide proportionally more sweetness compared with the same amounts of ‘ordinary sugar’. Using too much, on the other hand, could create an overly sweet ice cream which stays too soft even when frozen.

      I would suggest that you try experimenting a bit: sometimes, a good solution could be to replace part of the ‘ordinary sugar’ with something else and see how you like that. Best of luck 🙂

  2. Sinu says:

    Can I use dry ice instead of ice cream maker?

    • Anders says:

      Yes, I believe you could.
      From what I understand, you’d then want to add – little by little – small fragments of dry ice to a base while blending it until you’ve achieved the desired consistency.

      Some warn, though, that the diluted carbonic acid that emerges in the process can have a souring impact on the ice cream flavour.

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