I was successful making a new ice cream recipe from Pierre Herme:   100g Milk 135g Cream 1 egg yolk 45g sugar 15g glucose   I replaced the glucose by honey. After churning the ice cream, it was smooth and creamy, but it was too sweet. And who doesn't know Pierre Herme, he is one of the best pastry chef in the world. And his desserts are well balanced in terms of sugar quantities.  Is it because I replaced glucose by honey which added the extra sweetness?  I know glucose will help the ice cream to be smooth but does it add sweetness too? I think honey contains fructose and glucose. Glucose is a glucose, so the extra fructose in honey was the reason I guess?  The overall result:  Smooth ice cream but it melt as fast as it get out of the fridge because of the extra sugar in it. 
Here is a quick answer:  Fructose:   Sweetness of Fructose depends on temperature:   at lower temperatures (i.e. ice-cream) is sweeter. at higher temperatures (i.e. hot coffee or tee) is less sweet  Fructose is always sweeter than glucose Amount of calories doesn't change: cal of 1g of fructose equals cal of 1g of glucose   Here's a table:     SUGAR    |    RELATIVE SWEETNESS  -----------------------------------  lactose    |              40  maltose    |              50  glucose    |              70  sucrose    |             100  fructose   |           120-170   As you can see, sweetness of fructose covers a range of values.  Honey:   Contains roughly as much fructose as glucose:   fructose: 38% glucose: 31% other sugars: 10% water: 17%    Composition varies from honey to honey  Fructose and Ice Cream:  Fructose sweetness  is perceved faster than sucrose and it also vanishes faster leaving room for ice cream flavors like fruit, cream etc., whereas sweetness persistance of sucrose can mask them.  Conclusions:  "Is it because I replaced glucose by honey which added the extra sweetness?"  Yes. 