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Monday, June 30, 2008

The Evils of HFCS

Sorry to report that my idea for an ice cream float has not worked out. I hate that it has been so long without posting a recipe, but this failure gives me a great opportunity to discuss the why you shouldn't use high fructose corn syrup when making ice cream. My recipe idea was for a reverse ice cream float -- cola flavored ice cream in a vanilla cream soda. I did some research and could not find a cola flavored ice cream anywhere. Now I know why.

I've said most of this before, but it always bears repeating. Inexpensive ice cream is filled with short cuts. The cheap stuff in the value tubs at your local supermarket is full of chemicals and high fructose corn syrup (HFCS). I won't get into the danger of HFCS, there are plenty of experts who can tell you about why you should never eat it, but when it comes to ice cream, HFCS is a menace.

HFCS is much cheaper than sugar. It is sweeter and goes a long way. The problem is that since it is not sugar, it does not behave the same way. It bonds to the other molecules differently and will almost always result in an icy texture. Yet the cheap ice cream that uses HFCS does not feel icy. That is due to their use of emulsifiers and the amount of air that is pumped into the mix to change the texture. Whatever you do, avoid HFCS like the plague. Regular corn syrup is different, it has a lot of home uses, but HFCS is a menace.

It should be business as usual by the end of the week. I will resume my weekly recipes. The next one will be my take on green tea ice cream.

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