Ice Cream Ingredients

Plant Milk

Plant Cream

Sugar

Regular white table sugar. Its chemical name is sucrose, which is sometimes used to differentiate it from other kinds of sugar, such as fructose or glucose.

Dextrose

Also known as glucose, corn sugar or grape sugar, dextrose is a sugar that tastes less sweet than table sugar while having a stronger freezing point depression, which makes it interesting for use in ice cream.

Note that while “dextrose” and “glucose” are both names for the same chemical compound, what’s sold under the name “dextrose” is the pure form and should not be confused with glucose syrup.

We assume dextrose monohydrate, which has water molecules incorporated in the crystalline framework. It is easier to handle than anhydrous dextrose with no water of crystallization, because it is less prone to clumping (anhydrous dextrose is more hygroscopic, it will pull moisture from the air and form its own monohydrate), and it is also significantly cheaper. This incorporated water is the reason the sugar content and dry mass per 100 g aren’t 100 g.

You probably don’t need to worry about the difference though, the monohydrate is the most common variant anyway. If you buy “dextrose”, it is most likely the monohydrate.

• https://www.eis-machen.de/2020/06/der-unterschied-zwischen-traubenzucker-dextrose-glukose-und-trockenglukose-erklaert/
• https://www.eis-machen.de/2020/07/was-ist-der-pac-wert-den-frostschutz-von-eiscreme-bestimmen/
• https://medium.com/@gelatologist/what-pac-is-and-how-to-calculate-it-2f1ade1bd5df
• https://www.reddit.com/r/foodscience/comments/rald3s/dextrose_anhydrous_vs_monohydrate/

Glucose Syrup Powder

Glucose syrup is a syrup made by hydrolising starch, often from corn, which is why it’s also known as corn syrup. For easier use I recommend to use glucose powder, which is dried syrup that comes as a white powder.

Glucose syrups are available in a lot of different grades: the farther the hydrolisis process proceeds, the more sugars are produced, making the syrup sweeter. The “potency” of such a syrup is measured relative to pure dextrose / glucose using the unit “DE” for “dextrose equivalent”.

I use a glucose syrup with ~40 DE sold by Madavanilla. Note though that there is no direct relationship between DE and sweetness or freezing point depression, because even within a given DE the sugar types composition can vary. Yeah, it’s a little complicated.

Note: while “dextrose” and “glucose” are both names for the same chemical compound, don’t confuse glucose syrup with pure glucose / dextrose, which is mostly sold under the name “dextrose”.

• https://madavanilla.de/p/bio-trockenglucose-1kg-glucose-trocken-glycose-de-oeko-005
• https://icecreamcalc.com/knowledge-base/pac-pod-dialog/
• https://icecreamcalc.com/2023/08/22/how-is-pac-and-pod-calculated/
• https://www.my-vb.com/deu/uber-uns/news/eishersteller/zum-ausgleichen-sorbets-eiscremes-hilfe-glosar
• https://www.nutrientsreview.com/articles/sweeteners.html
• https://www.eis-machen.de/2020/06/der-unterschied-zwischen-traubenzucker-dextrose-glukose-und-trockenglukose-erklaert/

Inulin

Carob Bean Gum

I currently use this one from German Amazon: https://www.amazon.de/dp/B01N5W9LM4

There’s a detailed writeup on the blog Ice Cream Science on it: https://www.icecreamscience.com/blog/locust-bean-gum-in-ice-cream

Xanthan

Cocoa Powder

Brewed Coffee

Salt

Raspberry Syrup

I currently use this one: https://www.korodrogerie.de/bio-himbeersirup-750-ml

Cherry Syrup

Marzipan

Chocolate

The values are based on a dark chocolate with 50% cocoa. You should be able to use any other chocolate without changes to the recipes though, as long as it doesn’t stray too far from these values.

Dark Chocolate

Water

Mono- and Diglycerides of Fatty Acids

It’s an emulsifier.

Source: https://shop-breinbauer.com/p/reine-mono-und-diglyceride-oder-lebensmittelzusatz-e-471-80-mesh