Has anyone left the sugar out (or only used a couple of tablespoons)? How does the amount of sugar affect the texture of the finished product?
68809
It definitely would affect the texture. You absolute cannot expect to make a no-sugar added product with homemade ice cream. The stuff you get at stores can only do that by using chemical stabilizers using recipes that have been formulated by food labs.
68810
You can do it. I always make mine with little or no sugar. What little sugar I do use is raw blue agave. This helps keep the ice cream from being too hard. Too much sugar is gross! Also you can use pineapple which also causes the ice cream to be softer as well as alcohol. Enjoy!
68811
I make ice cream all the time without sugar. Tastes great. But, as others have mentioned, freezing any leftovers will result in a hard block. But, if eaten fresh...no problem! Also, adding blended banana to the mix will add creaminess and sweetness to whatever base you use. Again, don't expect leftovers to stay soft in the freezer.
68812
I make wonderful ice cream in this machine using agave or honey as the sweetener - and use far less than the amount of sugar usually called for. Peach ice cream with 1/3 cup of honey (and no sugar) is absolutely wonderful!
68813
Get the texture you want just like the pros do, use xanthan gum. 1/4 teaspoon per quart on your first attempt and adjust from there.I shouldn't have to say this... If someone flips out at you for doing so "OMG xanthan gum is a non-organic GMO poison that major corporations make! You shouldn't be putting it in your body, you'll get cancer!!" just sit them down at the kids table and show them how to make xanthan gum at home (it is easy, google it). I recommend buying your xanthan gum form an online retailer rather than making it, just for simplicity sake.
68814
I cut down on sugar considerably in my recipe. To keep it from freezing solid I use a product called Cremodan, available here on Amazon. It's a mix of gums and other stabilizers, and you only need a little in each batch. My froyo still freezes very firm (my recipe is also very low fat), but it's not fully solid so I can still scoop off the top with a good scoop.
68815
Sugar and fat are what keep ice cream from freezing solid. You need the correct quantities of either in order to keep the ice cream from becoming a solid mass in the freezer.
68816
I only have a humble Donvier, and am looking for something like this machine, but I have made Ice cream with Splenda (excellent) and Stevia (not so good, but I think it was bad stevia) and used substantially less of each than the sugar called for in the recipes. Consistency was fine, though I sometimes add a little gelatin if making a reduced fat batch. I would think you could make a no sugar added recipe that's fine as long as you use the Splenda. Not sure about other substitutes.
2120397
Hi I have flour and sugar both in mine. I don't have any problem with the flour in the large cannister but I get a thin crust on my sugar in the next sized down. That doesn't bother me as it breaks up easily. I put splenda in the small cannistef and that is fine. I absolutely love my set and recommend them. I hope this helps.
1517357
I mix mine with 1℅ milk, which changes it. I have had thicker, but it isn't thin. Its similar to a gravy. If you mix yours with ter, it would be thinner...hope this helps!
1180059
This seems normal to me, I would not worry about it. I have talked to adults who remember what a treat it was as a kid to get the sugar off the side of the bowl, so that tells me this has been happening for many years. I find that if I do not have sugar on the inside of the bowl people will not order cotton candy because they don't want to be the first to get the machine dirty. If people can see your machine, make sure it has sugar in the bowl before you open for business.
1850422
I use all kinds of textures from nuts to all types of fruit and veggies. it depends how smooth you want the final product to be. Just let it run longer or add more milk/water for extra smoothness.
638484
I used the entire bag and added just a little extra liquids,but not too much extra liquids,and it turned out wonderfully.It's a very good bread.Hope this helps.
1328907
Yes, that's what I used. I added food coloring also. I had the best luck using a double boiler with the candy melts. The texture was more consistent & flowed into the molds. Make sure the molds are thoroughly cooled before trying to remove candy from molds. Have fun!!
614895
I tried it for the first time with a simple baking powder batter and could not fill it with over a cup of batter. I think the yeasted recipe on the package might expand a bit more. I also poured the batter it in the middle, but maybe it makes more sense to try to fill each square individually?
1897219
Pretty much as per the directions and once heated stays hot if you turn it off then back on to make another batch. My best advice is to go to u tube and watch videos on how to make the cotton candy, this really helps when you get ready to do it the first time. I found sugar worked better than candies, not such a sticky mess. It's fun!
1892970
I had no issues with this. Just make sure that on your first use you flour it well and really work the flour into the grooves as much as you can. The moisture from the bread and the flour seems to keep the little strands from tearing further or coming off. I didn't have many on mine though.
960368
it turned out good. I just should have used a whole cup of hemp seeds. it was kinda watery but ill know next time. I also added the agave nectar about a tsp. and a drop or too od almond flavor. But I think if you were to purchase follow the directions of almond milk that what I did but should have used a cup full. hope this was helpful
564924
I had same problem. Sat it on a cookie sheet mid baking when I began to see the overflow into the hole, and then had to do some cutting off of the "extra" when it was finished. Not so great... I actually did one with less batter and didn't get all of the details of the last inch like you noted, so I just piped icing around the entire thing to look like "snow". It worked and no one noticed details were missing because the rest of the house is so adorable.
2177137
I love mine. The thickness really depends on the batter. I made a dry batch and they were thicker and one that was moister & they were thinner. Hopefully this helps. I am so glad that I bought it!
1411723
Do you still add powdered milk to thicken it up? Thanks for your reply. I love mine. I use homemade vanilla and read about a tiny dash of salt (can't recall the purpose ) and about a cup of the bulk Splenda (not the little envelopes) done in 6 hours.
1613280
I did a little bit of water like 2 tablespoons in my daughters and added about a tsp of flour. That way my daughter could mix something and I didnt have to worry about it being ruined.
1589976
I let it run longer after the last batch. This will release more of the sugar and leave less to burn. There will always be some smoke, but you can cut it way down by letting it run dry for about 2-3 minutes.
2113924
Oh heavens NO. Do not dry them out. After soaking in hot water for 15 minutes, hand dry in paper towel and then place in your sugars to keep them moist like the day you opened the package of brown sugar. Drying them out totally will not give you the benefit of keeping brown sugar moist. I have been using these for years. I have 2 in my brown sugar. 1 towards the bottom and 1 above the middle of container.