I'm hoping to sell some of this out of my house to the local community because vegan ice cream is way too expensive here (like $7 a pint for ones that taste like coconut). I am using a variation of underbelly's recipe. Maybe I should try even more corn syrup, though, and lessen the sugar, but it's a lot more expensive. Here's the recipe that's given me the best results:
- callabaut cocoa powder 110g
- washed sugar 90g
- Corn syrup 30g
- Cashew 100g (more than this made the chocolate flavor waaaaaaay too long lasting)
- Tapioca starch 20g
- Salt 3/4 tsp
- CMC 1 tsp
- Guar gum 1 tsp
- Gum arabic 1/2 tsp
- Water 613g
This recipe has given me perfect texture and fudgey mouthfeel. How much do you think I should adjust the relative amounts of sugar and corn syrup? I really want to maintain the same sweetness level.