I was successful making a new ice cream recipe from Pierre Herme:
I replaced the glucose by honey. After churning the ice cream, it was smooth and creamy, but it was too sweet. And who doesn't know Pierre Herme, he is one of the best pastry chef in the world. And his desserts are well balanced in terms of sugar quantities.
Is it because I replaced glucose by honey which added the extra sweetness?
I know glucose will help the ice cream to be smooth but does it add sweetness too?
The overall result:
Smooth ice cream but it melt as fast as it get out of the fridge because of the extra sugar in it.