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Can you substitute corn syrup for sugar in ice cream?

Published in Ice Cream Ingredients 4 mins read

Yes, you can substitute corn syrup for sugar in ice cream, and it's a common practice that often leads to a superior texture.

Why Corn Syrup Works Well in Ice Cream

Corn syrup and other liquid sugars are excellent additions to ice cream recipes because of how they interact with the freezing process. According to "The Scoop on Invert Sugars," "Other sugars, like corn syrup and glucose, behave similarly in ice cream recipes. They have two main advantages: They're more viscous than sugar syrup." This viscosity is key to achieving a smoother, less icy final product.

Key Advantages of Corn Syrup Substitution:

  • Improved Texture: Corn syrup's higher viscosity and its properties as an invert sugar (or containing invert sugars) help prevent the formation of large ice crystals. This results in a much smoother, softer, and chewier ice cream with better "scoopability" straight from the freezer.
  • Reduced Icy-ness: By inhibiting crystal growth, corn syrup ensures your ice cream remains creamy rather than becoming a block of ice.
  • Enhanced Stability: It contributes to a more stable emulsion, meaning the fat and water in the ice cream mixture are less likely to separate.
  • Lower Freezing Point: Like granulated sugar, corn syrup lowers the freezing point of the mixture. This is crucial for keeping ice cream soft enough to scoop at typical freezer temperatures. Corn syrup can be more effective at lowering the freezing point per unit of sweetness compared to granulated sugar.

Impact on Sweetness and Consistency

When substituting corn syrup for granulated sugar, it's important to consider that corn syrup is generally less sweet than granulated sugar. This means you might need to adjust the quantity slightly to achieve your desired sweetness level, or accept a less sweet final product.

The primary goal of using corn syrup in ice cream is often textural improvement rather than just sweetness. It contributes to body and mouthfeel in a unique way that granulated sugar alone cannot.

Practical Substitution Tips:

  • Start Gradually: If you're new to using corn syrup in ice cream, begin by replacing a portion of the granulated sugar, rather than all of it. A common starting point is substituting 25-50% of the granulated sugar with corn syrup.
  • Adjust for Sweetness: Since corn syrup is less sweet, you might use slightly more volume (e.g., 1.25 cups corn syrup for 1 cup of sugar) if maintaining the exact sweetness level is critical. However, many recipes call for a direct volume or weight substitution for texture benefits.
  • Consider Liquid Content: Corn syrup is a liquid, so if you're replacing a significant amount of granulated sugar, you might need to slightly reduce other liquids in your recipe to maintain the overall consistency of your base before churning.
  • Experiment: The best ratio will depend on your personal preference for sweetness and texture, as well as the specific ice cream recipe. Don't be afraid to experiment!

Comparison: Granulated Sugar vs. Corn Syrup in Ice Cream

Understanding the distinct roles of each sweetener can help you fine-tune your ice cream recipes.

Feature Granulated Sugar Corn Syrup
Primary Role Sweetness, body, lowers freezing point Texture (smoothness), prevents crystallization, lowers freezing point, adds viscosity
Viscosity Low (as a syrup) More viscous than sugar syrup
Crystallization Can promote larger ice crystals if not balanced Helps inhibit ice crystal formation, promotes a finer texture
Sweetness Level High Lower than granulated sugar (per unit weight), less intense sweetness
Texture Impact Provides sweetness and some body; can lead to a harder, sometimes icier product if used exclusively Contributes to a softer, chewier, smoother, and less icy texture

By incorporating corn syrup, you can achieve a professional-quality ice cream that stays deliciously scoopable, even after extended time in the freezer.