A technical question, if I may:

If a recipe calls for a volume of sugar that is significant towards the total
volume of a sugar and milk mixture, and I omit the sugar, should I add the same
volume of milk back in?

The specific example in this case is omitting the sugar portion of an ice cream
base.

Thanks in advance,
Jen
Half the people you know are below average. -Steven Wright

JLove98905 wrote:

> A technical question, if I may:
>
> If a recipe calls for a volume of sugar that is significant towards the total
> volume of a sugar and milk mixture, and I omit the sugar, should I add the same
> volume of milk back in?


Have you tried using Splenda? If I'm not mistaken it measures 1:1 with
table sugar...

~john

"JLove98905" > wrote in message
> If a recipe calls for a volume of sugar that is significant towards the
total
> volume of a sugar and milk mixture, and I omit the sugar, should I add the
same
> volume of milk back in?
>
> The specific example in this case is omitting the sugar portion of an ice
cream
> base.

It won't matter as you will end up with something solid as a rock and
possibly inedible. The sugar not only sweetens, it affects the texture as
well. Simple test. Put a cup of water in the freezer. Put a cup of water
with a half cup of dissolved sugar in the freezer. Note the difference in
texture. Sugar is the difference between an ice cube and a Popsicle.
Ed

http://pages.cthome.net/edhome

I agree. Either use the sugar or don't make it. Sorry