Does glucose used is added to sugar quantity in recipes like ice creams?
You can substitute sugar straight over for glucose but you need to increase the wet ingredients or decrease the dry ingredients as glucose absorbs more liquids than regular sugar. Take a look at this article and this one! But mixing sugar and glucose is done in baking for the texture!


  In pretty much every other regard when it comes to cooking/baking, glucose acts exactly like regular sugar BUT it is not a direct substitute for sugar and works best in baked goods when combined with other sugars. But it adds texture. 


I remember I did mochi last week, filled with chocolate, green tea and anko paste. To do the anko paste (which i ended up throwing to the bin due to the honey) I needed glucose for the exact same thing: texture. I did not find glucose anywhere so I used regular honey, the same quantity as glucose, and it quite ruined the anko paste. That is because honey is not glucose. Honey also has fructose and depending on the honey, in different quantities. I would use 2/3 or even 1/3 honey if you substitute it. 

In the end, I find baking and cooking quite like chemistry. If you do not measure this kind of things well, it is obvious the result is not gonna work!