Ingredients for Sorbets, Ice Creams & Frozen Desserts

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

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Each type of ingredient used in a frozen mixture has a specific effect. Every sorbet or ice cream contains some of those listed.

Sugar Often dissolved in water as syrup, white or brown sugar adds smoothness by hindering the formation of ice crystals. However, sugar also lowers the freezing point of a mixture, so it takes longer to stiffen. With too little sugar, a mixture may be grainy; with too much sugar, it may scarcely stiffen at all.

Honey, maple syrup and other sweeteners These act like sugar syrup when frozen, though the flavor may be more cloying. Artificial sweeteners lack sugar's capacity to produce a smooth mixture. (See also the chapter on Sugar and Chocolate)