Because toasting less would just turn it into caramel. You need volume to keep it under control:) good thing is toasted sugar is amazing in all kinds of things. Cakes, ice cream (hazelnut, milk chocolate, caramel, vanilla etc), buttercream, panna cotta! It just adds a lovely toasty, caramelly flavour to sugar and it keeps for ages in a tight container
It’s better to omit it than substitute with whole milk powder :) whole milk powder is very high in fat compared to almost none in skimmed milk powder. The skimmed milk powder absorbs excess water from the strawberries and adds “body” to the ice cream through the added protein, but you can definitely make a very good ice cream without it!
I really enjoyed this gelato recipe! The roasted strawberry flavor is luxurious, and it's really tantalizing with the toasted sugar. (The toasted sugar is subtle but it makes the recipe feel special). :) I'm looking forward to making the matcha gelato next!
You can substitute with a mild honey or sugar. It will be sweeter, and the glucose does improve the texture and reduce iciness but yes you can substitute it :)
Why toast 1 kg of sugar if you only use 70g?
Because toasting less would just turn it into caramel. You need volume to keep it under control:) good thing is toasted sugar is amazing in all kinds of things. Cakes, ice cream (hazelnut, milk chocolate, caramel, vanilla etc), buttercream, panna cotta! It just adds a lovely toasty, caramelly flavour to sugar and it keeps for ages in a tight container
Great tip - thanks!
Hi! Wondering if I could use regular milk powder as opposed to skim? Just harder to come by in the US, but can track down if you recommend!
It’s better to omit it than substitute with whole milk powder :) whole milk powder is very high in fat compared to almost none in skimmed milk powder. The skimmed milk powder absorbs excess water from the strawberries and adds “body” to the ice cream through the added protein, but you can definitely make a very good ice cream without it!
I really enjoyed this gelato recipe! The roasted strawberry flavor is luxurious, and it's really tantalizing with the toasted sugar. (The toasted sugar is subtle but it makes the recipe feel special). :) I'm looking forward to making the matcha gelato next!
Should roast the suger also in 150C?
Thank you for this! Is the glucose syrup necessary?
You can substitute with a mild honey or sugar. It will be sweeter, and the glucose does improve the texture and reduce iciness but yes you can substitute it :)
understood :) thanks so much.