This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
Sucrose is used in ice cream. Other sugars may be used, such as invert sugar from sucrose, corn sugar, and levulose. Since the commercial levulose is too expensive, honey may be used. Corn sugar or dextrose is not so sweet as sucrose and therefore can be substituted successfully for only about 25 to 35 per cent of the sucrose in ice cream.