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Homemade ice cream using inulin or oligofructose?

by (80)
Updated about 9 hours ago
Created March 13, 2010 at 4:48 PM

Someone posted a few weeks ago on one of the blogs that they make homemade ice cream using inulin or oligofructose to improve 'mouth feel' in low sugar ice cream; unfortunately I can't find it again. I have made ice cream with very little to no sugar and the texture isn't good. I would love to figure out a way to make ice cream with limited sugar. Any help is appreciated!

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2399 · May 29, 2010 at 4:01 PM

Any updates on the ice cream making ?

84666a86108dee8d11cbbc85b6382083
2399 · May 29, 2010 at 4:00 PM

Chef Durandal can I ask for more info about how to make N(02) Ice cream ? :D

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80 · March 14, 2010 at 2:46 PM

Thanks, Nick. I will try that! Might have to add a few chocolate chips but at least my husband especially likes bananas.

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80 · March 14, 2010 at 2:45 PM

I think an "ose" in any form may not be good...probably just need to make ice cream less often, although I usually restrict it to birthdays but we have a lot of them! At least homemade doesn't have high fructose corn syrup!

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80 · March 14, 2010 at 2:42 PM

Good point, Acton. The rule of thumb for most ice cream recipes is 1 C of sugar to 4 cups of milk/cream; some contain eggs or egg yolks, and some don't, and flavorings/additions, like berries or chocolate. The variations are endless but the ratio of sugar to dairy is fairly consistent. I can cut the sugar by about 20% in any recipe I've tried, but more than that and the texture suffers proportionately. A poster somewhere said he corrected that problem with inulin or oligofructose. I probably should make less ice cream anyway....

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5 Answers

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2041 · March 13, 2010 at 4:54 PM

You could try using egg yolk instead of gassy soluble fiber. It's hard to give a suggestion how to improve a recipe without knowing specifically what you are doing. Could you post your current recipe?

E9cccfaee11043eaaeac04150a845e6e
80 · March 14, 2010 at 2:42 PM

Good point, Acton. The rule of thumb for most ice cream recipes is 1 C of sugar to 4 cups of milk/cream; some contain eggs or egg yolks, and some don't, and flavorings/additions, like berries or chocolate. The variations are endless but the ratio of sugar to dairy is fairly consistent. I can cut the sugar by about 20% in any recipe I've tried, but more than that and the texture suffers proportionately. A poster somewhere said he corrected that problem with inulin or oligofructose. I probably should make less ice cream anyway....

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13983 · March 14, 2010 at 5:23 PM

Use a tablespoon of arrowroot powder and a table spoon of stevia powder. The arrowroot is a perfectly reasonable unprocessed tuber powder (use in limited quantities) and the stevia adds the sweet.

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399 · March 14, 2010 at 7:29 PM

The mouth-feel of ice cream comes from the amount of air fluffed into it. Try using liquid nitrogen to make it more "airy."

84666a86108dee8d11cbbc85b6382083
2399 · May 29, 2010 at 4:00 PM

Chef Durandal can I ask for more info about how to make N(02) Ice cream ? :D

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578 · March 13, 2010 at 10:59 PM

Have you ever tried this recipe for banana ice-cream? It only uses bananas, so I'm pretty sure it qualifies in the low-added sugar category. Out of luck if you don't like bananas, though :D.

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80 · March 14, 2010 at 2:46 PM

Thanks, Nick. I will try that! Might have to add a few chocolate chips but at least my husband especially likes bananas.

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103 · March 13, 2010 at 6:02 PM

Check out this link: http://high-fat-nutrition.blogspot.com/2008/08/food-optimal-ice-cream.html

That recipe uses sucrose and honey for sweetness and flavor. I would ditch the honey. In another post, he mentions using dextrose (google dextrose powder or glucose powder) as opposed to sucrose (which is fructose and glucose). Enjoy!

E9cccfaee11043eaaeac04150a845e6e
80 · March 14, 2010 at 2:45 PM

I think an "ose" in any form may not be good...probably just need to make ice cream less often, although I usually restrict it to birthdays but we have a lot of them! At least homemade doesn't have high fructose corn syrup!

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