I went to a party where we churned ice cream, one of which was
chocolate mint. The mint part reminded me of a toothpaste flavor, not
the mint flavor of ice cream in the store. How do you get a better
mint flavor? Did we use the wrong extract (peppermint or spearmint)?

On Aug 13, 9:07 am, AE Todd > wrote:
> I went to a party where we churned ice cream, one of which was
> chocolate mint. The mint part reminded me of a toothpaste flavor, not
> the mint flavor of ice cream in the store. How do you get a better
> mint flavor?

Buy the Edy's/Dreyer's.

> Did we use the wrong extract (peppermint or spearmint)?

Home-made ice cream never has a decent texture.

Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
anyone is going to make better ice cream than Haagen-Dazs.
Their Black Raspberry Chip is the best ice cream ever.

--Bryan

The Truthful Assh0le wrote:
> On Aug 13, 9:07 am, AE Todd > wrote:
>> I went to a party where we churned ice cream, one of which was
>> chocolate mint. The mint part reminded me of a toothpaste flavor, not
>> the mint flavor of ice cream in the store. How do you get a better
>> mint flavor?
>
> Buy the Edy's/Dreyer's.
>
>> Did we use the wrong extract (peppermint or spearmint)?
>
> Home-made ice cream never has a decent texture.
>
> Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
> anyone is going to make better ice cream than Haagen-Dazs.
> Their Black Raspberry Chip is the best ice cream ever.
>
> --Bryan
>
Why not?

Say you are in NYC and want something better. Just go to the Chinatown
Ice cream factory on Bayard St. There is a Hagan-Das only 1/2 block away
from it. The Hagan-Das has barely any customers and there is always a
continuous stream of customers going into the Chinatown Ice Cream Factory.

If you were in my area and wanted to do better than Hagan-Das you could
go to one of the two family owned dairies in the area. The cows are
behind the fence in the pasture and the processing is done in the
buildings right behind the dairy bar.

On Aug 13, 7:07 am, AE Todd > wrote:
> I went to a party where we churned ice cream, one of which was
> chocolate mint. The mint part reminded me of a toothpaste flavor, not
> the mint flavor of ice cream in the store. How do you get a better
> mint flavor? Did we use the wrong extract (peppermint or spearmint)?

Rather than using an extract, maybe you could try a chocolate chip
that has a mint flavor and churn that into your ice cream? Or maybe
you can mash up some fresh mint into a fine pulp and put that into
your ice cream?

"hc" > wrote in message
ups.com...
> On Aug 13, 7:07 am, AE Todd > wrote:
>> I went to a party where we churned ice cream, one of which was
>> chocolate mint. The mint part reminded me of a toothpaste flavor, not
>> the mint flavor of ice cream in the store. How do you get a better
>> mint flavor? Did we use the wrong extract (peppermint or spearmint)?
>
> Rather than using an extract, maybe you could try a chocolate chip
> that has a mint flavor and churn that into your ice cream? Or maybe
> you can mash up some fresh mint into a fine pulp and put that into
> your ice cream?


There are recipes for chocolate mint that use peppermint or spearmint. But
IMO, peppermint is the prevalent flavor. Some recipes even use those
candy-canes broken up which is peppermint. Is the the flavor you are
familiar with, and like?

Perhaps there was too much mint extract added. A little of it really goes a
long way.
Not asked, but I will add, that I don't use chocolate chips in my chocolate
mint ice cream, I use good chocolate shaved and add it after churning and
before placing it in the freezer for hardning-up.

This is an alternative, too: some will add a little vanilla as well as the
mint; to my mind this softens up the taste of mint.

For another poster that mentioned that homemade ice cream doesn't have a
decent texture; the ice cream recipe that I use (Alton Brown's recipe that
calls for eggs) has a better texture than any ice cream I've ever bought at
any price.
Dee Dee

On Mon, 13 Aug 2007 07:07:58 -0700, AE Todd >
wrote:

>I went to a party where we churned ice cream, one of which was
>chocolate mint. The mint part reminded me of a toothpaste flavor, not
>the mint flavor of ice cream in the store. How do you get a better
>mint flavor? Did we use the wrong extract (peppermint or spearmint)?

The toothpaste flavor is spearmint. Give peppermint a try the next
time, and you should be a lot happier with the results.

Carol

On Aug 13, 10:40 am, George > wrote:
> The Truthful Assh0le wrote:
> > On Aug 13, 9:07 am, AE Todd > wrote:
> >> I went to a party where we churned ice cream, one of which was
> >> chocolate mint. The mint part reminded me of a toothpaste flavor, not
> >> the mint flavor of ice cream in the store. How do you get a better
> >> mint flavor?
>
> > Buy the Edy's/Dreyer's.
>
> >> Did we use the wrong extract (peppermint or spearmint)?
>
> > Home-made ice cream never has a decent texture.
>
> > Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
> > anyone is going to make better ice cream than Haagen-Dazs.
> > Their Black Raspberry Chip is the best ice cream ever.
>
> > --Bryan
>
> Why not?
>
> Say you are in NYC and want something better. Just go to the Chinatown
> Ice cream factory on Bayard St. There is a Hagan-Das only 1/2 block away
> from it. The Hagan-Das has barely any customers and there is always a
> continuous stream of customers going into the Chinatown Ice Cream Factory.

And you're suggesting that that implies that the ice cream is better?
>
> If you were in my area and wanted to do better than Hagan-Das you could
> go to one of the two family owned dairies in the area. The cows are
> behind the fence in the pasture and the processing is done in the
> buildings right behind the dairy bar.

They may use ingredients that are as good as Haagen-Dasz. Then again,
maybe they do not.

--Bryan

The Truthful Assh0le wrote:
> On Aug 13, 10:40 am, George > wrote:
>> The Truthful Assh0le wrote:
>>> On Aug 13, 9:07 am, AE Todd > wrote:
>>>> I went to a party where we churned ice cream, one of which was
>>>> chocolate mint. The mint part reminded me of a toothpaste flavor, not
>>>> the mint flavor of ice cream in the store. How do you get a better
>>>> mint flavor?
>>> Buy the Edy's/Dreyer's.
>>>> Did we use the wrong extract (peppermint or spearmint)?
>>> Home-made ice cream never has a decent texture.
>>> Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
>>> anyone is going to make better ice cream than Haagen-Dazs.
>>> Their Black Raspberry Chip is the best ice cream ever.
>>> --Bryan
>> Why not?
>>
>> Say you are in NYC and want something better. Just go to the Chinatown
>> Ice cream factory on Bayard St. There is a Hagan-Das only 1/2 block away
>> from it. The Hagan-Das has barely any customers and there is always a
>> continuous stream of customers going into the Chinatown Ice Cream Factory.


>
> And you're suggesting that that implies that the ice cream is better?


Yes, the place I mentioned doesn't do any marketing and hasn't invented
some fake meaningless name to make themselves sound exotic. Everyone who
I have ever brought there raves about how good it is. The place doesn't
compete on price so that isn't the reason people go there. It simply
depends on word of mouth from people who know a quality product.


>> If you were in my area and wanted to do better than Hagan-Das you could
>> go to one of the two family owned dairies in the area. The cows are
>> behind the fence in the pasture and the processing is done in the
>> buildings right behind the dairy bar.
>
> They may use ingredients that are as good as Haagen-Dasz. Then again,
> maybe they do not.
>
> --Bryan
>
Hagan-Das is better than what you might find at Walmart but they can
only hope to be as good and as fresh as the places I mentioned. Those
places were making quality ice cream generations before Hagan-Das
appeared and they have a quality product.

On Aug 13, 7:51 pm, George > wrote:
> The Truthful Assh0le wrote:
> > On Aug 13, 10:40 am, George > wrote:
> >> The Truthful Assh0le wrote:
> >>> On Aug 13, 9:07 am, AE Todd > wrote:
> >>>> I went to a party where we churned ice cream, one of which was
> >>>> chocolate mint. The mint part reminded me of a toothpaste flavor, not
> >>>> the mint flavor of ice cream in the store. How do you get a better
> >>>> mint flavor?
> >>> Buy the Edy's/Dreyer's.
> >>>> Did we use the wrong extract (peppermint or spearmint)?
> >>> Home-made ice cream never has a decent texture.
> >>> Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
> >>> anyone is going to make better ice cream than Haagen-Dazs.
> >>> Their Black Raspberry Chip is the best ice cream ever.
> >>> --Bryan
> >> Why not?
>
> >> Say you are in NYC and want something better. Just go to the Chinatown
> >> Ice cream factory on Bayard St. There is a Hagan-Das only 1/2 block away
> >> from it. The Hagan-Das has barely any customers and there is always a
> >> continuous stream of customers going into the Chinatown Ice Cream Factory.
>
> > And you're suggesting that that implies that the ice cream is better?
>
> Yes, the place I mentioned doesn't do any marketing and hasn't invented
> some fake meaningless name to make themselves sound exotic. Everyone who
> I have ever brought there raves about how good it is. The place doesn't
> compete on price so that isn't the reason people go there. It simply
> depends on word of mouth from people who know a quality product.
>
> >> If you were in my area and wanted to do better than Hagan-Das you could
> >> go to one of the two family owned dairies in the area. The cows are
> >> behind the fence in the pasture and the processing is done in the
> >> buildings right behind the dairy bar.
>
> > They may use ingredients that are as good as Haagen-Dasz. Then again,
> > maybe they do not.
>
> > --Bryan
>
> Hagan-Das is better than what you might find at Walmart but they can
> only hope to be as good and as fresh as the places I mentioned. Those
> places were making quality ice cream generations before Hagan-Das
> appeared and they have a quality product.

Haagen-Dasz is wonderful. These places might be just as good, but the
only way that I can imagine them being BETTER than H-D is if they used
raw milk, and I'd bet they don't. One dairy in Oklahoma made raw milk
cheese, but I doubt that anyone makes raw milk ice cream.

--Bryan

Bryan wrote:

> Haagen-Dasz is wonderful. These places might be just as good, but the
> only way that I can imagine them being BETTER than H-D is if they used
> raw milk, and I'd bet they don't.

Remember Frusen Gladje? They were demonstrably better than Haagen-Dasz. My
mother was a complete fanatic about Haagen-Dasz until I got her to try a
sample of Haagen-Dasz side-by-side with Frusen Gladje. The Haagen-Dasz was
clearly watery by comparison.

Unable to compete in terms of quality, Haagen-Dasz fought back by
threatening to pull its wares from the shelves of grocers who carried Frusen
Gladje, and drove Frusen Gladje out of business. They tried that same tactic
with Ben & Jerry's, but B&J successfully sued them for it.

To *my* tastes, homemade ice cream is the best available, followed by Dr.
Bob's, then by Ben & Jerry's.

To the OP: Rather than using a mint extract, see if you can find peppermint
oil, and follow this recipe:

http://www.foodnetwork.com/food/reci..._31229,00.html

Bob

On Aug 13, 8:45 pm, "Bob Terwilliger" >
wrote:
> Bryan wrote:
> > Haagen-Dasz is wonderful. These places might be just as good, but the
> > only way that I can imagine them being BETTER than H-D is if they used
> > raw milk, and I'd bet they don't.
>
> Remember Frusen Gladje? They were demonstrably better than Haagen-Dasz. My
> mother was a complete fanatic about Haagen-Dasz until I got her to try a
> sample of Haagen-Dasz side-by-side with Frusen Gladje. The Haagen-Dasz was
> clearly watery by comparison.

Ice cream even higher in butterfat than Haagen-Dasz? I assume that's
what you mean by "watery."
>
> Unable to compete in terms of quality, Haagen-Dasz fought back by
> threatening to pull its wares from the shelves of grocers who carried Frusen
> Gladje, and drove Frusen Gladje out of business. They tried that same tactic
> with Ben & Jerry's, but B&J successfully sued them for it.
>
> To *my* tastes, homemade ice cream is the best available, followed by Dr.
> Bob's, then by Ben & Jerry's.

B&J's is drastically inferior. Look at their ingredients. Look at
their calories from fat.
Seriously, compare the labels side-by-side and you'll see.
>
>
> Bob

--Bryan

Bryan wrote:

>> To *my* tastes, homemade ice cream is the best available, followed by Dr.
>> Bob's, then by Ben & Jerry's.
>
> B&J's is drastically inferior. Look at their ingredients. Look at
> their calories from fat.
> Seriously, compare the labels side-by-side and you'll see.


Seriously, do some thinking about the concept of "personal taste" and then
shut the **** up.


Bob

The Truthful Assh0le > wrote:
>Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
>anyone is going to make better ice cream than Haagen-Dazs.

Besides just about everyone.

>Their Black Raspberry Chip is the best ice cream ever.

Anecdotal.

You've never had Ben & Jerry's Dastardly Mash.

--Blair

Bob Terwilliger > wrote:
>Bryan wrote:
>
>>> To *my* tastes, homemade ice cream is the best available, followed by Dr.
>>> Bob's, then by Ben & Jerry's.
>>
>> B&J's is drastically inferior. Look at their ingredients. Look at
>> their calories from fat.
>> Seriously, compare the labels side-by-side and you'll see.
>
>
>Seriously, do some thinking about the concept of "personal taste" and then
>shut the **** up.

He could do some taste comparisons. That'd shut him
the **** up.

Haagen Dazs is a made up name for an ice cream that was
developed by marketing formulists back before there were any
premium ice creams.

Then people who knew what ice cream really was got
themselves some marketing geeks to help sell their stuff.

Now HD is probably the 5th or 6th best ice cream in any
case it appears in.

--Blair

On Aug 13, 10:37 pm, "Bob Terwilliger" >
wrote:
> Bryan wrote:
> >> To *my* tastes, homemade ice cream is the best available, followed by Dr.
> >> Bob's, then by Ben & Jerry's.
>
> > B&J's is drastically inferior. Look at their ingredients. Look at
> > their calories from fat.
> > Seriously, compare the labels side-by-side and you'll see.
>
> Seriously, do some thinking about the concept of "personal taste" and then
> shut the **** up.

Look at the ingredients, dumb****. B&J has reduced their % of
butterfat because bozos like you continue to buy it anyway. They do
it because butterfat costs more than whatever they thicken cheap ice
creams with, mostly carageenan.

Maybe you should think about the concept of consumers who are too
stupid to know the difference.
>
> Bob

--Bryan

On Aug 14, 12:15 am, Blair P. Houghton > wrote:
> Bob Terwilliger > wrote:
> >Bryan wrote:
>
> >>> To *my* tastes, homemade ice cream is the best available, followed by Dr.
> >>> Bob's, then by Ben & Jerry's.
>
> >> B&J's is drastically inferior. Look at their ingredients. Look at
> >> their calories from fat.
> >> Seriously, compare the labels side-by-side and you'll see.
>
> >Seriously, do some thinking about the concept of "personal taste" and then
> >shut the **** up.
>
> He could do some taste comparisons. That'd shut him
> the **** up.
>
> Haagen Dazs is a made up name for an ice cream that was
> developed by marketing formulists back before there were any
> premium ice creams.
>
> Then people who knew what ice cream really was got
> themselves some marketing geeks to help sell their stuff.

But unlike B&J, they haven't started putting in crap to save on
ingredient costs.
>
> Now HD is probably the 5th or 6th best ice cream in any
> case it appears in.

Boy, you must shop at stores with huge varieties of ice cream brands.
So tell me, what nationally known brand is better? How about Edy's/
Dreyer's, who put in "chocolate" chips made with vegetable
shortening? Breyer's, thickened with tara gum to avoid using as much
expensive butterfat? You tell me. Back up your claim. Name 5 or 6.
>
> --Blair

--Bryan

Bryan got all defensive:

>>>> To *my* tastes, homemade ice cream is the best available, followed by
>>>> Dr. Bob's, then by Ben & Jerry's.
>>
>>> B&J's is drastically inferior. Look at their ingredients. Look at
>>> their calories from fat.
>>> Seriously, compare the labels side-by-side and you'll see.
>>
>> Seriously, do some thinking about the concept of "personal taste" and
>> then shut the **** up.
>
> Look at the ingredients, dumb****. B&J has reduced their % of
> butterfat because bozos like you continue to buy it anyway. They do
> it because butterfat costs more than whatever they thicken cheap ice
> creams with, mostly carageenan.
>
> Maybe you should think about the concept of consumers who are too
> stupid to know the difference.


I suppose your ire is caused by having your stupidity exposed so publicly.
Go back and think some more about the concept of "personal taste" -- I mean
really THINK about it -- and then reflect on how stupid it is to claim that
one ice cream is "better" than another. It's not a question of butterfat,
it's a question of WHICH TASTES BETTER. I speak from the position of someone
who has DONE a personal taste-test. You seem to be speaking as if you think
you're the taste-arbiter for all of humanity, but I'm guessing you've never
even TRIED the ice cream you seem so eager to malign.


Bob

On Aug 14, 7:19 am, "Bob Terwilliger" >
wrote:
> Bryan got all defensive:
>
>
>
> >>>> To *my* tastes, homemade ice cream is the best available, followed by
> >>>> Dr. Bob's, then by Ben & Jerry's.
>
> >>> B&J's is drastically inferior. Look at their ingredients. Look at
> >>> their calories from fat.
> >>> Seriously, compare the labels side-by-side and you'll see.
>
> >> Seriously, do some thinking about the concept of "personal taste" and
> >> then shut the **** up.
>
> > Look at the ingredients, dumb****. B&J has reduced their % of
> > butterfat because bozos like you continue to buy it anyway. They do
> > it because butterfat costs more than whatever they thicken cheap ice
> > creams with, mostly carageenan.
>
> > Maybe you should think about the concept of consumers who are too
> > stupid to know the difference.
>
> I suppose your ire is caused by having your stupidity exposed so publicly.
> Go back and think some more about the concept of "personal taste" -- I mean
> really THINK about it -- and then reflect on how stupid it is to claim that
> one ice cream is "better" than another.

Is prime grade beef better than commercial grade?
Is fresh milk better that reconstituted powdered milk?
Are real chocolate chips better than chocolate flavored chips?
How about imitation mozzarella cheese?

Objectively, I guess there's no such thing as "better."

> It's not a question of butterfat,
> it's a question of WHICH TASTES BETTER. I speak from
> the position of someone who has DONE a personal taste-test.

Side by side? Double blind? Gee, I didn't know that I was arguing
with a bona fide ice cream researcher.

> You seem to be speaking as if you think
> you're the taste-arbiter for all of humanity, but I'm guessing you've never
> even TRIED the ice cream you seem so eager to malign.

I've had plenty of B&J's ice cream. I don't think it's bad, and don't
turn it down when offered (except the stuff with the pretzels). I've
bought B&J at more than one B&J ice cream shop this Summer*, but the
truth is that they don't make it the way they used to when they were
becoming famous. They use cheap cream substitutes, just like the
"value priced" pizza lines use imitation cheese.

Haagen-Dasz has made the business decision not to cut their quality to
save a few pennies.

* They have BOGO coupons on grocery receipts.
>
> Bob

--Bryan

On Aug 14, 12:07 am, Blair P. Houghton > wrote:
> The Truthful Assh0le > wrote:
>
> >Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
> >anyone is going to make better ice cream than Haagen-Dazs.
>
> Besides just about everyone.

And YOU are going to back that up with a nice list, aren't you?
>
> >Their Black Raspberry Chip is the best ice cream ever.
>
> Anecdotal.

Of course. There is no objective "best" of anything, right?
>
> You've never had Ben & Jerry's Dastardly Mash.

Of course I have, though not in a long time. I've also recently had
Breyer's and Edy's, and even a couple of Klondike bars.
Truth is, B&J's standards are low enough that they put VEGETABLE
SHORTENING in at least one of their flavors. Thanks, Unilever!
>
> --Blair

--Bryan

The Truthful Assh0le > wrote:
>On Aug 14, 12:15 am, Blair P. Houghton > wrote:
>> Haagen Dazs is a made up name for an ice cream that was
>> developed by marketing formulists back before there were any
>> premium ice creams.
>>
>> Then people who knew what ice cream really was got
>> themselves some marketing geeks to help sell their stuff.
>
>But unlike B&J, they haven't started putting in crap to save on
>ingredient costs.

http://www.haagen-dazs.com/reserve/

What's "reserve" about mix-ins?

HD is a pretentious pile of marketing dreck.

>>
>> Now HD is probably the 5th or 6th best ice cream in any
>> case it appears in.
>
>Boy, you must shop at stores with huge varieties of ice cream brands.
>So tell me, what nationally known brand is better? How about Edy's/
>Dreyer's, who put in "chocolate" chips made with vegetable
>shortening? Breyer's, thickened with tara gum to avoid using as much
>expensive butterfat? You tell me. Back up your claim. Name 5 or 6.

Breyer's has always been icy crap.

Dreyer's is better, and I don't buy their chocolate chip.
Ben and Jerry's is better by a ton.
Bluebell is definitely better.
The stuff in the Dove bars is better.
There are several small gelato companies stocking locally.

There's never any need to stoop to buying Haagen Dazs.

--Blair

The Truthful Assh0le > wrote:
>On Aug 14, 12:07 am, Blair P. Houghton > wrote:
>> The Truthful Assh0le > wrote:
>>
>> >Actually Haagen-Dazs makes a Mint Chip. There is no way on Earth that
>> >anyone is going to make better ice cream than Haagen-Dazs.
>>
>> Besides just about everyone.
>
>And YOU are going to back that up with a nice list, aren't you?

Did it.

>> >Their Black Raspberry Chip is the best ice cream ever.
>>
>> Anecdotal.
>
>Of course. There is no objective "best" of anything, right?

Wrong. Your teachers taught you wrong if you believe that.

>> You've never had Ben & Jerry's Dastardly Mash.
>
>Of course I have, though not in a long time. I've also recently had
>Breyer's and Edy's, and even a couple of Klondike bars.
>Truth is, B&J's standards are low enough that they put VEGETABLE
>SHORTENING in at least one of their flavors. Thanks, Unilever!

And Haagen Dazs chocolate tastes like motor oil

--Blair

On Aug 15, 12:42 am, Blair P. Houghton > wrote:
> The Truthful Assh0le > wrote:
>
> >On Aug 14, 12:15 am, Blair P. Houghton > wrote:
> >> Haagen Dazs is a made up name for an ice cream that was
> >> developed by marketing formulists back before there were any
> >> premium ice creams.
>
> >> Then people who knew what ice cream really was got
> >> themselves some marketing geeks to help sell their stuff.
>
> >But unlike B&J, they haven't started putting in crap to save on
> >ingredient costs.
>
> http://www.haagen-dazs.com/reserve/
>
> What's "reserve" about mix-ins?

A desperate attempt to change the subject to Haagen-Dazs' "marketing"
because you can't win the quality argument?
>
> HD is a pretentious pile of marketing dreck.
>
This argument could go on for a long time, but you're arguing the
losing side.
This isn't about rhetorical skills. If we switched positions, I could
never defend your position. You are so completely wrong that anyone
else who is still reading this thread is probably shaking their head,
thinking, "I thought that Blair was one of the smart people on
r.f.cooking. Why is he just digging himself in deeper?"
>
> >> Now HD is probably the 5th or 6th best ice cream in any
> >> case it appears in.
>
> >Boy, you must shop at stores with huge varieties of ice cream brands.
> >So tell me, what nationally known brand is better? How about Edy's/
> >Dreyer's, who put in "chocolate" chips made with vegetable
> >shortening? Breyer's, thickened with tara gum to avoid using as much
> >expensive butterfat? You tell me. Back up your claim. Name 5 or 6.
>
> Breyer's has always been icy crap.

Breyer's has an "All Natural" line. B&J doesn't, maybe because it
would call attention to the fact that some of their ice creams ARE NOT
all natural, whereas Haagen-Dasz is all natural.
>
> Dreyer's is better, and I don't buy their chocolate chip.

Edy's/Dreyer's, which I buy because it's cheap, is not first rate ice
cream. It isn't in the same league with Haagen-Dazs. Breyer's (icy
crap) Chocolate Chip is all natural. Too bad Dreyer's can't make the
same claim. Breyer's (icy crap) Chocolate Chip sounds good right now,
and we have some in the freezer.

> Ben and Jerry's is better by a ton.

They're coasting on a reputation they earned in the past, back when
they used all natural ingredients. Read this:
"Ben & Jerry's misleads customers by falsely claiming that some of its
ice cream and frozen yogurt products are 'All Natural,' when they
contain artificial flavors, hydrogenated oils, or other factory-made
substances, according to a complaint filed today by the nonprofit
Center for Science in the Public Interest (CSPI). The group wants the
Food and Drug Administration (FDA) to take enforcement action against
the company, a unit of the multinational food conglomerate Unilever."
source-- http://www.cspinet.org/new/200207301.html

If you don't recognize the domain, it's the Center for Science in the
Public Interest's own website.

> Bluebell is definitely better.

Are you on drugs? The following is for their Butterscotch Nut flavor:
Ingredients: Milk, cream, sugar, skim milk, roasted almonds (almonds,
partially hydrogenated soybean oil, salt), corn syrup, high fructose
corn syrup, brown sugar, coconut oil, modified food starch, natural
and artificial flavor, salt, cellulose gum, vegetable gums (guar,
carrageenan, carob bean), soy mono- and diglycerides, artificial color
(includes Red 40).
source-- http://www.allbusiness.com/agricultu.../602646-1.html

Haagen-Dazs doesn't put crap like that in their products.

> The stuff in the Dove bars is better.

Let's look at the ice cream in the Dove bars:
Ingredients:
Ice Cream: Cream, Skim Milk, Milk, Sugar, Corn Syrup, Natural Flavor,
Mono And Diglycerides, Carob Bean Gum, Guar Gum, Egg Yolks,
Carrageenan, Beta Carotene.
source-- http://www.supercow.com/products/icecream/dove.html

Let's see? What do they need the Mono And Diglycerides, Carob Bean
Gum, Guar Gum and Carrageenan for? Hmmm?

I like Dove bars, but the ice cream inside is not Haagen-Dazs quality.

> There are several small gelato companies stocking locally.

But you wrote, "Now HD is probably the 5th or 6th best ice cream in
any
case it appears in." You throw in a few nameless "gelato" companies,
and insist, I guess, that there are the requisite number "in any case
[HD] appears in."
Besides, isn't traditional gelato that diet (reduced fat) ice cream
(ice milk)?
>
> There's never any need to stoop to buying Haagen Dazs.

More for the rest of us. Haagen-Dazs sets the standard for
commercially available ice cream. B&J used to have high standards as
well, but after selling out to Unilever, they have dropped into the
next tier.
>
> --Blair

--Bryan

On 2007-08-14, The Truthful Assh0le > wrote:

> Haagen-Dasz has made the business decision not to cut their quality to
> save a few pennies.

You are ****ing into the wind. It matters not which is best, but what
one likes. As a hard core ice cream fanatic for over 50 yrs, I agee
with you about haagen-dazs. It's my fave, too. In fact, I woudn't
eat B&J even if you gave it to me free. They don't make a single
flavor I like. But, that's me. Obviously, a whole buncha people like
B&J at some level. Billions LOVE McDonalds. Whatchya gonna do.

nb

On Wed, 15 Aug 2007 10:35:38 -0500, notbob > wrote:

>On 2007-08-14, The Truthful Assh0le > wrote:
>
>> Haagen-Dasz has made the business decision not to cut their quality to
>> save a few pennies.
>
>You are ****ing into the wind. It matters not which is best, but what
>one likes. As a hard core ice cream fanatic for over 50 yrs, I agee
>with you about haagen-dazs. It's my fave, too. In fact, I woudn't
>eat B&J even if you gave it to me free. They don't make a single
>flavor I like. But, that's me. Obviously, a whole buncha people like
>B&J at some level. Billions LOVE McDonalds. Whatchya gonna do.
>
>nb

Ya like great peach ice cream? I have two ice cream makers..and I
plan to make ice cream for the cook-in. Is that inducement enough to
get you to show up here?

Christine

On Aug 15, 10:35 am, notbob > wrote:
> On 2007-08-14, The Truthful Assh0le > wrote:
>
> > Haagen-Dasz has made the business decision not to cut their quality to
> > save a few pennies.
>
> You are ****ing into the wind.

I disagree with Blair, but I'm not to the point of calling him a wind
bag
>
> nb

--Bryan

On 2007-08-15, Christine Dabney > wrote:

> Ya like great peach ice cream? I have two ice cream makers..and I
> plan to make ice cream for the cook-in. Is that inducement enough to
> get you to show up here?

You are making me crazy, Chris.

nb

notbob wrote:
>
> On 2007-08-14, The Truthful Assh0le > wrote:
>
> > Haagen-Dasz has made the business decision not to cut their quality to
> > save a few pennies.
>
> You are ****ing into the wind. It matters not which is best, but what
> one likes. As a hard core ice cream fanatic for over 50 yrs, I agee
> with you about haagen-dazs. It's my fave, too. In fact, I woudn't
> eat B&J even if you gave it to me free. They don't make a single
> flavor I like. But, that's me. Obviously, a whole buncha people like
> B&J at some level. Billions LOVE McDonalds. Whatchya gonna do.'


It's a damned shame. I used to buy Haagen-Sasz because it was so good. Real
ice cream is much more satisfying and a small serving is all you need. I
would rather have a small amount of something good than a lot of the crappy
stuff. I was willing to pay the extra for the quality product. I wouldn't
pay extra for it is it wasn't so much better.

I guess it doesn't really matter. I have had an ice cream maker for about 4
years now and have not bought any ice cream since I got the thing. I make
all my own.


The other day I finally got my wife to try making a batch. She had never
made one despite my urging. She was afraid that she would ruin it. I
supervised while she did it. We cooled it and then I froze it in the
morning. She had some last night for dinner and commented that it was the
best batch that I had ever made, forgetting that, other than the freezing,
it was her effort. Maybe now she will start making it more often. It seems
only fair to me. She eats most of it.

On 2007-08-15, Dave Smith > wrote:

> it was her effort. Maybe now she will start making it more often. It seems
> only fair to me. She eats most of it.

LOL!...

I should get an ice cream maker, but I'm afraid.

nb

On Wed, 15 Aug 2007 10:54:53 -0500, notbob > wrote:

>On 2007-08-15, Christine Dabney > wrote:
>
>> Ya like great peach ice cream? I have two ice cream makers..and I
>> plan to make ice cream for the cook-in. Is that inducement enough to
>> get you to show up here?
>
>You are making me crazy, Chris.
>
>nb

Crazy enough to show up here?

Koko is going through Hatch on her way up here. Maybe we can induce
her to bring chiles straight from Hatch.

Now that is crazy making...

Christine

"notbob" > wrote in message
. ..
> On 2007-08-14, The Truthful Assh0le > wrote:
>
>> Haagen-Dasz has made the business decision not to cut their quality to
>> save a few pennies.
>
> You are ****ing into the wind. It matters not which is best, but what
> one likes. As a hard core ice cream fanatic for over 50 yrs, I agee
> with you about haagen-dazs. It's my fave, too. In fact, I woudn't
> eat B&J even if you gave it to me free. They don't make a single
> flavor I like. But, that's me. Obviously, a whole buncha people like
> B&J at some level. Billions LOVE McDonalds. Whatchya gonna do.
>
> nb

DH brought some Haagen-daz - we had not bought any for a long time. I felt
like it tasted like Hershey's Chocolate that I used to be able to buy at the
malls. I won't buy again; but then again, I'm making my own now.
Good milk, good sugar, good vanilla, good chocolate, good fruit, good
everything.
Dee Dee

"Christine Dabney" > wrote in message
...
> On Wed, 15 Aug 2007 10:54:53 -0500, notbob > wrote:
>
>>On 2007-08-15, Christine Dabney > wrote:
>>
>>> Ya like great peach ice cream? I have two ice cream makers..and I
>>> plan to make ice cream for the cook-in. Is that inducement enough to
>>> get you to show up here?
>>
>>You are making me crazy, Chris.
>>
>>nb
>
> Crazy enough to show up here?
>
> Koko is going through Hatch on her way up here. Maybe we can induce
> her to bring chiles straight from Hatch.
>
> Now that is crazy making...
>
> Christine

Christine I've been meaning toask you when the Hatch chat died down, whether
you recommend or if you know the Chile Shop in Santa Fe, NM.
http://www.thechileshop.com/store_front.html
I have bought Hatch chile powder there. But not for a long time. There was
a chile, besides Hatch that I bought that they always seemed to be out of
when I went to reorder, it was not chipotle, but Chimayo, or something like
that. I just looked at their site, but I don't see the name.
Thanks, Christine,
Dee Dee

"notbob" > wrote in message
. ..
> On 2007-08-15, Dave Smith > wrote:
>
>> it was her effort. Maybe now she will start making it more often. It
>> seems
>> only fair to me. She eats most of it.
>
> LOL!...
>
> I should get an ice cream maker, but I'm afraid.
>
> nb

It's ok, nb, you'll eat a lot at first, but then it slows down; sometimes it
will sit around for a few days now.

Dee Dee

notbob wrote:
>
> On 2007-08-15, Dave Smith > wrote:
>
> > it was her effort. Maybe now she will start making it more often. It seems
> > only fair to me. She eats most of it.
>
> LOL!...
>
> I should get an ice cream maker, but I'm afraid.


There is nothing to be afraid of.... other than the cost of good vanilla.
It is easy enough to heat up the milk and cream, beat together the eggs,
sugar and vanilla, temper the egg mixture, add it to the hot cream and cook
on low heat for four minutes. Let it cool overnight and then into the
machine in the morning for about 25 minutes. Put it into a container and
into the freezer to set. It doesn't take much time and it makes great ice
cream.

On Aug 15, 10:42 pm, Dave Smith > wrote:
> notbob wrote:
>
> > On 2007-08-15, Dave Smith > wrote:
>
> > > it was her effort. Maybe now she will start making it more often. It seems
> > > only fair to me. She eats most of it.
>
> > LOL!...
>
> > I should get an ice cream maker, but I'm afraid.
>
> There is nothing to be afraid of....

Be afraid. Be very afraid. Every year, 50 or 60 people in America
lose one or more fingers to those dangerous ice cream making
machines. It's not pretty.














































Just kidding of course

--Bryan

On 2007-08-16, Dave Smith > wrote:

> There is nothing to be afraid of....

Are you kidding? It's hard enough to keep ice cream out of the house
as it is. Bring an ice cream maker into my life and I can kiss all
hope of weight control out the window!

nb

On 2007-08-15, Dee Dee > wrote:

> It's ok, nb, you'll eat a lot at first, but then it slows down;

Yeah, but it's that "at first" that scares me.

nb

notbob wrote:

>> There is nothing to be afraid of....
>
> Are you kidding? It's hard enough to keep ice cream out of the house
> as it is. Bring an ice cream maker into my life and I can kiss all
> hope of weight control out the window!


Sorbet is a LITTLE more sensible. It might also be possible to use Splenda
instead of sugar, though I haven't tried anything along those lines.

Bob, proud owner of a 23-year-old Simac Il Gelataio, still going strong

"Dave Smith" > wrote in message
...
> notbob wrote:
>>
>> On 2007-08-15, Dave Smith > wrote:
>>
>> > it was her effort. Maybe now she will start making it more often. It
>> > seems
>> > only fair to me. She eats most of it.
>>
>> LOL!...
>>
>> I should get an ice cream maker, but I'm afraid.
>
>
> There is nothing to be afraid of.... other than the cost of good vanilla.
> It is easy enough to heat up the milk and cream, beat together the eggs,
> sugar and vanilla, temper the egg mixture, add it to the hot cream and
> cook
> on low heat for four minutes. Let it cool overnight and then into the
> machine in the morning for about 25 minutes. Put it into a container and
> into the freezer to set. It doesn't take much time and it makes great ice
> cream.

Great instructions.

To make my life easier making ice cream, I do use a thermometer. The first
temperature to achieve is 180-185F for me. The second temperature where you
say cook on low heat for four minutes. I bring mine back up to temperature
of 170.
Dee Dee

"notbob" > wrote in message
. ..
> On 2007-08-16, Dave Smith > wrote:
>
>> There is nothing to be afraid of....
>
> Are you kidding? It's hard enough to keep ice cream out of the house
> as it is. Bring an ice cream maker into my life and I can kiss all
> hope of weight control out the window!
>
> nb

I have a hard time maintaining weight also, but ice cream every week has not
raised my weight. I've found that eating home-made vs. store-bought: I can
eat a half-gallon of store-bought nothing flat; it takes a small bowl or
small bowl 2x at the most, and I will be satisfied. No binging occurs when
eating home-made. Strange, huh, just true for me and DH.
Dee Dee

"notbob" > wrote in message
. ..
> On 2007-08-15, Dee Dee > wrote:
>
>> It's ok, nb, you'll eat a lot at first, but then it slows down;
>
> Yeah, but it's that "at first" that scares me.
>
> nb

nb, that 'at first' doesn't last long enough to add weight, believe me.

I know others will get frantic when I mention un-homogenized milk, but I
really think it makes a difference, in many ways.
Dee Dee