www.oster.com
www.oster.com
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• Most ice cream recipes are a combination of
cream, milk, eggs and sugar. You can use any
type of cream you like, but the type of cream you
use will affect the flavor and texture. The higher
percentage of fat, the richer the ice cream and
the softer the texture. For example, heavy cream
has at least 36% fat, followed by: whipping cream
(30%), coffee or light cream (18%) and half & half
(10%). Any combination can be used, but make
sure the liquid measurement remains the same. For
example, lighter ice creams can be made by using
more milk than cream, or by eliminating cream
altogether. Skim milk may be used, but there will
be a noticeable difference in texture and taste.
• The flavor of a sorbet will depend greatly on the
ripeness and sweetness of the fruit and/or juice. If
fruit is too tart, add sugar; if the fruit is very ripe,
decrease or omit the sugar. Freezing subdues
sweetness, so the recipe will not be quite as sweet
when frozen.
• Artificial sweeteners can be used as a substitute for
sugar.
NOTE: Heat affects the sweetness of artificial
sweetener. Only add artificial sweeteners to mixture
that are cold or have been completely cooled. When a
recipe calls for heating liquid to dilute sugar, omit the
heating process and simply stir in the sweetener until
it is well dissolved.
The following table shows substitutions for artificial
sweetener used in place of sugar:
• The ice cream mixture should be liquid when
preparation starts. Do not use stiff mixtures (i.e.
whipped cream, frozen liquids).
• The room temperature may affect the freezing
time.
• Time varies depending on recipe.
Questions?
Please call 800-334-0759 or visit us at www.oster.com
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets = 1/4 cup (60ml)
8 packets = 1/3 cup (75ml)
12 packets = 1/2 (125ml)
FRSTIC-WDB_13EM1.indd 10-11
1/14/14 9:44 AM
