What a comprehensive and informative post! I have a question about sweetener. Granulated sugar has a function of lowering the freezing temperature in making ice cream. In making home made ice cream, I have control over how much sugar I put in. But the lesser the amount, the more icy and hard the ice cream will be. So I wonder how you can still make creamy ice cream by substituting other forms of sugar, like maple syrup and other sweeteners?

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