u003ca href=u0022https://www.seriouseats.com/secret-tools-and-tricks-of-the-ice-cream-pros-chefs-secretsu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eMost home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.u003c/au003e