EGGARY Posted July 11, 2016 Report Share Posted July 11, 2016 I was telling my wife about using Superfine Sugar for the fruit for the Sangria. Along with Superfine there is also Ultrafine Sugar. She brought up the idea of use either Sugar for Ice Cream instead of regular sugar. Any advantages using Super or Ultrafine Sugar for Ice Cream ? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 11, 2016 Report Share Posted July 11, 2016 I've used icing sugar with my cusinart ice cream machine worked good Outback Kamado Bar and Grill♨ 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 11, 2016 Report Share Posted July 11, 2016 The recipe I used one of the steps is to slowly heat the mixture until the sugar is dissolved. Once dissolved it's dissolved. Finer sugar would probably make that procedure go faster but the outcome should be the same once it's dissolved. I can see where finer sugar would be an improvement when you are not heating a mixture to dissolve the sugar. Reef's Bistro 2 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 11, 2016 Report Share Posted July 11, 2016 +1^ Buying fine, superfine, and ultra fine sugar is a waste of money. When I need any of those grades, i just put the sugar in the Vita Mix or food processor and WHAM! Problem solved. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2016 Report Share Posted July 11, 2016 You got that right, CC:) Quote Link to comment Share on other sites More sharing options...
