On 7/1/2012 5:12 PM, Jim Elbrecht wrote:

> On Sun, 01 Jul 2012 16:22:37 -0400, >
> wrote:
>
>> On Sat, 30 Jun 2012 20:49:32 -0700, "Malcom \"Mal\" Reynolds"
>> > wrote:
>>
>>> it's not that I'm likely to try this, but what would be the result if you made
>>> jello with milk instead of water? I'm imagining something similar to sherbert
>>
>> If you make it with evaporated milk and whip it up you get jello
>> fluff, which is DELICIOUS!
>
> Never did that, but I love evaporated milk poured over jello.
>
> I also love the Bavarian Cream that mom used to make using milk/cream
> in jello- Kind of like this-
> http://www.foodnetwork.com/recipes/m...ipe/index.html
>
> Mom's used red jello and she floated fruit in it-
> Jim

Jim, that sounded so interesting that I had to check out the recipe.
Nice! Definitely different from cream rather than water in flavored
jello. This looks great.

I had to click on a link to a carrot ice cream cake and get a load of
the number of egg yolks for a cake with 6-8 servings! 30 egg yolks in
the ice cream. Whoa. I wonder if that's normal for a custard type ice
cream? Looks good though. I'm sort of out of eggs at the moment so no
custard for me.

http://www.foodnetwork.com/recipes/f...ipe/index.html