The custard, ice cream, Gelato, and/or frozen yogurt mix you receive from the manufacturer has likely undergone some sort of process of being sweetened already.
It's important to understand sugar does not freeze so be careful when adding more sugar to your recipes. What happens if you add too much? Well, a standard base of custard has about 14% sugar. The substance is almost that of sweetened milk before mixing. Once you add in juices, purees, flavors, extracts, (and probably more sugar), you create a very sweet product that can very easily be over-sugared. You'll see this problem during the extraction if you find your product is hard to remove from your batch freezers. Which brings us back to the point that sugar doesn't freeze.
Scoop School suggest verifying with your manufacturer the sugar content of the mix. Understanding the balance of butter, fat, & sugar will ensure you are serving an exemplary product.
Special thanks to Scoop School for the lesson provided.
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