On Sat, 18 Aug 2007 10:23:37 +0100, "Ophelia" > wrote:

>sf wrote:
>> On Fri, 17 Aug 2007 13:03:31 -0600, Christine Dabney
>> > wrote:
>>
>>>
>>> I already have an ice cream maker, two in fact. I was under the
>>> impression I can make gelato in a regular ice cream maker anyway.
>>
>> I have and it was good.
>
>Recipe please sf??
>
The recipe was on my hard drive that died last summer. I *thought*
I'd posted it to rfc in 2005 around the time of the Scharffen Berger
threads (which inspired me) but I've utterly failed trying to find it.

What I did at the time was scour the internet for gelato recipes, so I
found two that I liked and combined them. I know that's no help, but
it was deep, dark chocolate are utterly delicious. If I remember
correctly, it was a combination of the Scharffen Berger and cocoa
powder. I did it in steps and the mixture (in the beginning) was the
consistency of cement.

The drill I used to make the ice cream was tedious and NOISY (it's an
an old fashioned machine that needs ice and salt). BLAH! Shortly
after, I decided I should get myself one of those ice cream makers you
put in the freezer, like a cuisanart . I'm not a big ice cream fan,
so even though I thought it was one of the best ice creams (gelato)
I'd ever tasted.... I still haven't bought one yet.

Sorry I can't be of any more help.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf wrote:
> On Sat, 18 Aug 2007 10:23:37 +0100, "Ophelia" > wrote:
>
>> sf wrote:
>>> On Fri, 17 Aug 2007 13:03:31 -0600, Christine Dabney
>>> > wrote:
>>>
>>>>
>>>> I already have an ice cream maker, two in fact. I was under the
>>>> impression I can make gelato in a regular ice cream maker anyway.
>>>
>>> I have and it was good.
>>
>> Recipe please sf??
>>
> The recipe was on my hard drive that died last summer. I *thought*
> I'd posted it to rfc in 2005 around the time of the Scharffen Berger
> threads (which inspired me) but I've utterly failed trying to find it.
>
> What I did at the time was scour the internet for gelato recipes, so I
> found two that I liked and combined them. I know that's no help, but
> it was deep, dark chocolate are utterly delicious. If I remember
> correctly, it was a combination of the Scharffen Berger and cocoa
> powder. I did it in steps and the mixture (in the beginning) was the
> consistency of cement.
>
> The drill I used to make the ice cream was tedious and NOISY (it's an
> an old fashioned machine that needs ice and salt). BLAH! Shortly
> after, I decided I should get myself one of those ice cream makers you
> put in the freezer, like a cuisanart . I'm not a big ice cream fan,
> so even though I thought it was one of the best ice creams (gelato)
> I'd ever tasted.... I still haven't bought one yet.
>
> Sorry I can't be of any more help.

No matter Thank you for trying

On Fri, 17 Aug 2007 17:35:53 GMT, hahabogus > wrote:

>"Dee Dee" > wrote in
:
>
>>
>> "blake murphy" > wrote in message

>>>>Before I would buy a 'gelato maker' I'd try to find out if it makes
>>>>'ice cream' also, or if there is a certain type of compressor for
>>>>gelato vs. ice
>>>>cream which gauges the temperature and cfm, etc.
>>>
>>> dee dee, what does 'cfm' mean? google was not my friend in this
>>> case.
>>>
>>> your pal,
>>> blake
>>
>
>CFM is the measurement of the compressor intake valve or pump (cubic feet
>per minute). The higher the CFM the faster it will work. Like a fridge or
>a air conditioner the compressor compresses a fluid then later it
>expands. The higher the CFM the faster it will cool...in theory.
>

my thanks to you, and pete c. and dee dee as well.

your pal,
blake

On Sat, 18 Aug 2007 04:34:30 -0700, sf wrote:

>On Sat, 18 Aug 2007 10:23:37 +0100, "Ophelia" > wrote:
>
>>sf wrote:
>>> On Fri, 17 Aug 2007 13:03:31 -0600, Christine Dabney
>>> > wrote:
>>>
>>>>
>>>> I already have an ice cream maker, two in fact. I was under the
>>>> impression I can make gelato in a regular ice cream maker anyway.
>>>
>>> I have and it was good.
>>
>>Recipe please sf??
>>
>The recipe was on my hard drive that died last summer. I *thought*
>I'd posted it to rfc in 2005 around the time of the Scharffen Berger
>threads (which inspired me) but I've utterly failed trying to find it.

Is this it? You posted this back in 2004.

Christine

Chocolate Gelato


1 cup (extra fine) sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
4 oz bar of (Ghiradelli) bittersweet chocolate
4 egg yolks, lightly beaten


1. In a saucepan, warm 1 cup of milk with the sugar over
moderate heat until bubbles form around the sides, stirring
occasionally.


2. Whisk together the egg yolks in a bowl and gradually
pour in the warmed milk/sugar, whisking as you pour. (If
you made chunky custard, strain and pour back into the pan).


3. Cook over low to moderate heat, stirring constantly,
scraping the bottom and sides until the custard thickens
enough to coat a spatula.


4. Coarsely chop the bittersweet chocolate and stir into
the hot custard mixture. Stir until smooth.


5. In another saucepan, warm the other cup of milk and
whisk in the cocoa powder. Bring almost to a boil over
moderate heat. Remove.


6. Whisk the chocolate mixture into the custard a little at
a time. Mix well. Chill thoroughly.


Freeze according to the manufacturer's instructions.


Makes about 3 cups

Christine Dabney wrote:
> Is this it? You posted this back in 2004.
>
> Chocolate Gelato
>
> 1 cup (extra fine) sugar
> 2 cups whole milk
> 1 cup unsweetened cocoa powder, sifted
> 4 oz bar of (Ghiradelli) bittersweet chocolate
> 4 egg yolks, lightly beaten

That's not gelato. Gelato is the 'talian woid for ice cream. That's
not ice cream. I don't know what those ingredients make but it's no
kind of ice cream/gelato... with all that sugar maybe some sort of
chocolate candy... but whatever it is it can't be ice cream, it
contains no cream. Actually it's a total waste of costly ingredients.

Sheldon Sheesh

"Vilco" wrote:
> Sheldon wrote:
> > You think I'm gonna waste my time looking for something that doesn't
> > exist. Couldn't find it yourself, eh... you filthy LYING bag of WOP
> > shit!
>
> **** you, asshole.
> --
> Vilco
> drink rose'

Perhaps if you weren't sucking down all that cheap rot gut you'd grow
half a functioning brain... you ignorant guido piece of shit.

Christine Dabney wrote:
>
> Is this it? You posted this back in 2004.
>
> Christine

Hey thanks Christine)

<saved>

"Sheldon" > wrote in message
oups.com...
> Christine Dabney wrote:
>> Is this it? You posted this back in 2004.
>>
>> Chocolate Gelato
>>
>> 1 cup (extra fine) sugar
>> 2 cups whole milk
>> 1 cup unsweetened cocoa powder, sifted
>> 4 oz bar of (Ghiradelli) bittersweet chocolate
>> 4 egg yolks, lightly beaten
>
> That's not gelato. Gelato is the 'talian woid for ice cream. That's
> not ice cream. I don't know what those ingredients make but it's no
> kind of ice cream/gelato... with all that sugar maybe some sort of
> chocolate candy... but whatever it is it can't be ice cream, it
> contains no cream. Actually it's a total waste of costly ingredients.
>
> Sheldon Sheesh

Gourmet will be surprised to hear this. Here are the ingredients in their
recipe from the Hotel Cipriani in (you're not gonna believe this) Venice:

1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate
4 large egg yolks, beaten lightly.

Of the six recipes for chocolate gelato on the Gourmet site, 4 use whole
milk, 1 uses 1% milk, and one uses a 4:1 ratio of milk to cream.

So where's YOUR chocolate gelato recipe, Signor?

Felice

Wooo Hoooo! Thanks! Google came up with absolute zero for me
pre-2005. What the heck is going on that we can't even find our own
posts?



````````````````````

On Sat, 18 Aug 2007 13:51:50 -0600, Christine Dabney
> wrote:

>On Sat, 18 Aug 2007 04:34:30 -0700, sf wrote:
>
>>On Sat, 18 Aug 2007 10:23:37 +0100, "Ophelia" > wrote:
>>
>>>sf wrote:
>>>> On Fri, 17 Aug 2007 13:03:31 -0600, Christine Dabney
>>>> > wrote:
>>>>
>>>>>
>>>>> I already have an ice cream maker, two in fact. I was under the
>>>>> impression I can make gelato in a regular ice cream maker anyway.
>>>>
>>>> I have and it was good.
>>>
>>>Recipe please sf??
>>>
>>The recipe was on my hard drive that died last summer. I *thought*
>>I'd posted it to rfc in 2005 around the time of the Scharffen Berger
>>threads (which inspired me) but I've utterly failed trying to find it.
>
>Is this it? You posted this back in 2004.
>
>Christine
>
>Chocolate Gelato
>
>
>1 cup (extra fine) sugar
>2 cups whole milk
>1 cup unsweetened cocoa powder, sifted
>4 oz bar of (Ghiradelli) bittersweet chocolate
>4 egg yolks, lightly beaten
>
>
>1. In a saucepan, warm 1 cup of milk with the sugar over
>moderate heat until bubbles form around the sides, stirring
>occasionally.
>
>
>2. Whisk together the egg yolks in a bowl and gradually
>pour in the warmed milk/sugar, whisking as you pour. (If
>you made chunky custard, strain and pour back into the pan).
>
>
>3. Cook over low to moderate heat, stirring constantly,
>scraping the bottom and sides until the custard thickens
>enough to coat a spatula.
>
>
>4. Coarsely chop the bittersweet chocolate and stir into
>the hot custard mixture. Stir until smooth.
>
>
>5. In another saucepan, warm the other cup of milk and
>whisk in the cocoa powder. Bring almost to a boil over
>moderate heat. Remove.
>
>
>6. Whisk the chocolate mixture into the custard a little at
>a time. Mix well. Chill thoroughly.
>
>
>Freeze according to the manufacturer's instructions.
>
>
>Makes about 3 cups
>



--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Sat, 18 Aug 2007 13:51:16 -0700, sf wrote:

>
>
>Wooo Hoooo! Thanks! Google came up with absolute zero for me
>pre-2005. What the heck is going on that we can't even find our own
>posts?
>
>
>

Well, I am not doing the advanced search anymore. That doesn't turn
up a thing anymore...

I did a search on google groups using chocolate gelato sf as the
search terms. Quite a few threads came up and this was in one of
them.

Christine

"Felice Friese" > wrote in message
...
>
> "Sheldon" > wrote in message
> oups.com...
>> Christine Dabney wrote:
>>> Is this it? You posted this back in 2004.
>>>
>>> Chocolate Gelato
>>>
>>> 1 cup (extra fine) sugar
>>> 2 cups whole milk
>>> 1 cup unsweetened cocoa powder, sifted
>>> 4 oz bar of (Ghiradelli) bittersweet chocolate
>>> 4 egg yolks, lightly beaten
>>
>> That's not gelato. Gelato is the 'talian woid for ice cream. That's
>> not ice cream. I don't know what those ingredients make but it's no
>> kind of ice cream/gelato... with all that sugar maybe some sort of
>> chocolate candy... but whatever it is it can't be ice cream, it
>> contains no cream. Actually it's a total waste of costly ingredients.
>>
>> Sheldon Sheesh
>
> Gourmet will be surprised to hear this. Here are the ingredients in their
> recipe from the Hotel Cipriani in (you're not gonna believe this) Venice:




Gelato is not ice cream.
Gelato does not contain cream.
AFAIK.
Dee Dee

On Aug 18, 5:49?pm, "Dee Dee" > wrote:
> "Felice Friese" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > "Sheldon" > wrote in message
> roups.com...
> >> Christine Dabney wrote:
> >>> Is this it? You posted this back in 2004.
>
> >>> Chocolate Gelato
>
> >>> 1 cup (extra fine) sugar
> >>> 2 cups whole milk
> >>> 1 cup unsweetened cocoa powder, sifted
> >>> 4 oz bar of (Ghiradelli) bittersweet chocolate
> >>> 4 egg yolks, lightly beaten
>
> >> That's not gelato. Gelato is the 'talian woid for ice cream. That's
> >> not ice cream. I don't know what those ingredients make but it's no
> >> kind of ice cream/gelato... with all that sugar maybe some sort of
> >> chocolate candy... but whatever it is it can't be ice cream, it
> >> contains no cream. Actually it's a total waste of costly ingredients.
>
> >> Sheldon Sheesh
>
> > Gourmet will be surprised to hear this. Here are the ingredients in their
> > recipe from the Hotel Cipriani in (you're not gonna believe this) Venice:
>
> Gelato is not ice cream.

Then what is it, chopped liver....

> Gelato does not contain cream.
> AFAIK.

Are you purposely being dense... you can't possibly be that dumb.

Merriam Webster

ge?la?to
noun
Etymology: Italian, literally, frozen
: a soft rich ice cream containing little or no air
---

http://en.wikipedia.org/wiki/Gelato

On Sat, 18 Aug 2007 15:21:24 -0700, Sheldon > wrote:


>http://en.wikipedia.org/wiki/Gelato
>
I think you skipped a bit of that entry...LOL


Gelato, or the plural Gelati, is Italian ice cream made from milk and
sugar, combined with other flavorings. The gelato ingredients (after
an optional pasteurization) are frozen while stirring to break up ice
crystals as they form. Like high end ice cream, gelato generally has
less than 35% air - resulting in a dense and extremely flavourful
product.

"Gelato" is an Italian word for "frozen" and comes from the Italian
gelare, meaning "to freeze."

Christine

On Aug 18, 4:40?pm, "Felice Friese" > wrote:
> "Sheldon" > wrote in message
>
> oups.com...
>
>
>
>
>
> > Christine Dabney wrote:
> >> Is this it? You posted this back in 2004.
>
> >> Chocolate Gelato
>
> >> 1 cup (extra fine) sugar
> >> 2 cups whole milk
> >> 1 cup unsweetened cocoa powder, sifted
> >> 4 oz bar of (Ghiradelli) bittersweet chocolate
> >> 4 egg yolks, lightly beaten
>
> > That's not gelato. Gelato is the 'talian woid for ice cream. That's
> > not ice cream. I don't know what those ingredients make but it's no
> > kind of ice cream/gelato... with all that sugar maybe some sort of
> > chocolate candy... but whatever it is it can't be ice cream, it
> > contains no cream. Actually it's a total waste of costly ingredients.
>
> > Sheldon Sheesh
>
> Gourmet will be surprised to hear this. Here are the ingredients in their
> recipe from the Hotel Cipriani in (you're not gonna believe this) Venice:
>
> 1 cup sugar
> 2 cups whole milk
> 1 cup unsweetened cocoa powder, sifted
> 3 1/2 ounces fine-quality bittersweet chocolate
> 4 large egg yolks, beaten lightly.
>
> Of the six recipes for chocolate gelato on the Gourmet site, 4 use whole
> milk, 1 uses 1% milk, and one uses a 4:1 ratio of milk to cream.
>
> So where's YOUR chocolate gelato recipe, Signor?


I don't bother blending milk with cream.
I hate ice cream made with eggs... with eggs it's frozen custard.

My recipe is Pure and Simple, just two (2) ingredients plus flavoring.

Basic Ice Cream/Gelato Recipe

1 quart half & half
3/4 cup sugar
Whatever flavor I choose.

Thats it

When I bother (which isn't often - maybe 2-3 times a yr) I usually
double or triple the batch... last time was about six weeks ago,
really nice apricots were available. I have an electric White
Mountain ice cream maker.

Sheldon

On Sat, 18 Aug 2007 15:21:24 -0700, Sheldon > wrote:


>Etymology: Italian, literally, frozen
>: a soft rich ice cream containing little or no air

Another source on gelato, David Lebovitz, who just wrote an acclaimed
book on ice cream, The Perfect Scoop. He used to be the pastry chef
at Chez Panisse, and is now living in France. He travels to Italy
frequently as well.

http://www.davidlebovitz.com/archive...ts_gelato.html

Christine

On Thu, 16 Aug 2007 08:58:13 -0600, Christine Dabney
> wrote:

>Okay..
>
>Now that we are talking about ice cream here..I have a question. This
>is related to the type of ice cream I used to get as a kid and a young
>adult.
>
>It seemed to me that ice cream of that time, say about 30+ years ago,
>was "chewier". It had texture..and was dense. When you bit into it,
>and took a bite of it, it just seemed like you had to chew it more.
>
>It was good that way. I don't know what made it that way, but I love
>it. The ice creams these days don't have that heft...that chewiness.
>Maybe I am blowing smoke, but do you all know what I mean? And more
>important, how do you achieve that in homemade ice cream?
>
>Christine


http://www.foodproductdesign.com/arc...97/0897AP.html

On Sat, 18 Aug 2007 15:42:02 -0700, Sheldon > wrote:

>Basic Ice Cream/Gelato Recipe
>
>1 quart half & half
>3/4 cup sugar
>Whatever flavor I choose.
>
>Thats it
>
>When I bother (which isn't often - maybe 2-3 times a yr) I usually
>double or triple the batch... last time was about six weeks ago,
>really nice apricots were available. I have an electric White
>Mountain ice cream maker.
>
>Sheldon

Damn, that's simple! Just like Breyers. I shoulda bought that "place
bowl in the freezer" type ice cream maker I saw today.
http://www.epinions.com/Hamilton_Bea...ce_Cream_Maker
I'm over using ice and salt. Too much trouble and too noisy.

Does anybody have experience with the model above? I like that built
in funnel idea, but the paddle looks weak to me.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf wrote:
> On Sat, 18 Aug 2007 15:42:02 -0700, Sheldon > wrote:
>
>> Basic Ice Cream/Gelato Recipe
>>
>> 1 quart half & half
>> 3/4 cup sugar
>> Whatever flavor I choose.
>>
>> Thats it
>>
>> When I bother (which isn't often - maybe 2-3 times a yr) I usually
>> double or triple the batch... last time was about six weeks ago,
>> really nice apricots were available. I have an electric White
>> Mountain ice cream maker.
>>
>> Sheldon
>
> Damn, that's simple! Just like Breyers. I shoulda bought that "place
> bowl in the freezer" type ice cream maker I saw today.
> http://www.epinions.com/Hamilton_Bea...ce_Cream_Maker
> I'm over using ice and salt. Too much trouble and too noisy.
>
> Does anybody have experience with the model above? I like that built
> in funnel idea, but the paddle looks weak to me.

Not sure if this is of any help but I have a Gaggia Gelatiera. It does
take a fair bit of counter space though.

http://www.gaggiagelatiera.co.uk/

"Ophelia" > wrote in message
...
> sf wrote:
>> On Sat, 18 Aug 2007 15:42:02 -0700, Sheldon > wrote:
>>
>>> Basic Ice Cream/Gelato Recipe
>>>
>>> 1 quart half & half
>>> 3/4 cup sugar
>>> Whatever flavor I choose.
>>>
>>> Thats it
>>>
>>> When I bother (which isn't often - maybe 2-3 times a yr) I usually
>>> double or triple the batch... last time was about six weeks ago,
>>> really nice apricots were available. I have an electric White
>>> Mountain ice cream maker.
>>>
>>> Sheldon
>>
>> Damn, that's simple! Just like Breyers. I shoulda bought that "place
>> bowl in the freezer" type ice cream maker I saw today.
>> http://www.epinions.com/Hamilton_Bea...ce_Cream_Maker
>> I'm over using ice and salt. Too much trouble and too noisy.
>>
>> Does anybody have experience with the model above? I like that built
>> in funnel idea, but the paddle looks weak to me.
>
> Not sure if this is of any help but I have a Gaggia Gelatiera. It does
> take a fair bit of counter space though.
>
> http://www.gaggiagelatiera.co.uk/

Looks like you have my answer, O.
Have you made both gelato and ice cream recipes with it?

Dee Dee

"Dee Dee" > wrote in message
...
.. It does
>> take a fair bit of counter space though.
>>
>> http://www.gaggiagelatiera.co.uk/
>
> Looks like you have my answer, O.
> Have you made both gelato and ice cream recipes with it?

errrr not sure)))) I use the recipes and it's all just ice cream to
me))

Now I know the difference I shall though)

> It seemed to me that ice cream of that time, say about 30+ years ago,
> was "chewier". It had texture..and was dense. When you bit into it,
> and took a bite of it, it just seemed like you had to chew it more.
>
> It was good that way. I don't know what made it that way, but I love
> it. The ice creams these days don't have that heft...that chewiness.
> Maybe I am blowing smoke, but do you all know what I mean? And more
> important, how do you achieve that in homemade ice cream?
>

I know what you are talking about, and the closest I get to it is
Breyer's (not Dreyer's).
As for homemade, it never did taste that way.
Kay Hartman, years ago, posted a recipe that I think is the finest
homemade ice cream I've ever had. I'm more of an ice milk lover and I
make it, now, with only light cream instead of whipping.:
> Greatest Vanilla Ice Cream
>
> Recipe By: The Best of Bon Appetit
>
> 1 cup plus 2 tablespoons half-and-half
> 6 large egg yolks
> 5 1/2 tablespoons sugar
> 1 cup whipping cream
> 5 1/2 tablespoons sugar
> 1 whole vanilla bean, split down the center
> 1/4 cup (1/2) stick butter
> 1/2 teaspoon vanilla extract
>
> In small heavy-bottomed saucepan slowly bring half-and-half to boil.
> Place in refrigerator overnight, or chill in freezer briefly but do not
> freeze. Cream egg yolks and 5 1/2 tablespoons sugar; set aside. In
> 2-quart saucepan combine whipping cream, remaining sugar and vanilla
> bean and slowly bring to a boil, stirring frequently. Remove bean;
> using point of paring knife, scrape vanilla grains from inside hull.
> With fingers, rub off any cream or remaining vanilla grains and mix
> into cream. [At this point, I return the cleaned vanilla pods to the
> cream.] Add about 1/3 of the cream mixture to yolks, whisking
> constantly. Pour this mixture into saucepan, whisking constantly, and
> bring to just under boiling point. Remove from heat and whisk in
> butter. Immediately place pan in cold water or over ice to stop
> cooking. Stir frequently until cool. Strain through fine strainer or
> chinoise. [After straining, I return the cleaned vanilla pods to the
> cream.] Beat in chilled half-and-half and vanilla. [Now I put the
> completed custard in the refrigerator overnight. When I am ready to
> freeze the custard, I remove the vanilla pods and clean them with my
> fingertips to draw out more vanilla from the pods. The pods can be
> discarded now.] Place in ice cream maker and churn according to
> manufacturer's directions.

blacksalt
Hi everyone! I have a childless weekend as the boys are camping at the
coast! No one yelling "Mama, look at meeeeeeeee." We are doing well.

On Sun, 19 Aug 2007 13:22:37 -0700, kalanamak >
wrote:

lots of snippage

>
>blacksalt
>Hi everyone! I have a childless weekend as the boys are camping at the
>coast! No one yelling "Mama, look at meeeeeeeee." We are doing well.

Hi blacksalt,
Thanks for popping in. Glad all is well

koko
---
http://www.kokoscorner.typepad.com
updated 8/19

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 19 Aug 2007 13:22:37 -0700, kalanamak >
wrote:

>
>blacksalt
>Hi everyone! I have a childless weekend as the boys are camping at the
>coast! No one yelling "Mama, look at meeeeeeeee." We are doing well.

blacksalt! so nice to see you. if you think of it, give the boys
over at alt.food.asian a howdy, too. i know they'd be happy also.

your pal,
blake

In article >,
Christine Dabney > wrote:

> Okay..
>
> Now that we are talking about ice cream here..I have a question. This
> is related to the type of ice cream I used to get as a kid and a young
> adult.
>
> It seemed to me that ice cream of that time, say about 30+ years ago,
> was "chewier". It had texture..and was dense. When you bit into it,
> and took a bite of it, it just seemed like you had to chew it more.
>
> It was good that way. I don't know what made it that way, but I love
> it. The ice creams these days don't have that heft...that chewiness.
> Maybe I am blowing smoke, but do you all know what I mean? And more
> important, how do you achieve that in homemade ice cream?

The next time you are in State College, Pennsylvania, try the ice cream
at the Penn State University's Creamery there. If you have never been to
State College, now you have a reason to go. The ice cream there is to
die for! My two favorite flavors are the chocolate and the Peachy
Paterno!

On Aug 20, 8:25?pm, Stan Horwitz > wrote:
> In article >,
> Christine Dabney > wrote:
>
> > Okay..
>
> > Now that we are talking about ice cream here..I have a question. This
> > is related to the type of ice cream I used to get as a kid and a young
> > adult.
>
> > It seemed to me that ice cream of that time, say about 30+ years ago,
> > was "chewier". It had texture..and was dense. When you bit into it,
> > and took a bite of it, it just seemed like you had to chew it more.
>
> > It was good that way. I don't know what made it that way, but I love
> > it. The ice creams these days don't have that heft...that chewiness.
> > Maybe I am blowing smoke, but do you all know what I mean? And more
> > important, how do you achieve that in homemade ice cream?
>
> The next time you are in State College, Pennsylvania, try the ice cream
> at the Penn State University's Creamery there. If you have never been to
> State College, now you have a reason to go. The ice cream there is to
> die for! My two favorite flavors are the chocolate and the Peachy
> Paterno!

Wait justaminit... I woulda bet my bippee that your favorite flavor
would be Heinz Ketchup Swirl.

http://www.amusingfacts.com/facts/De...s-ketchup.html

Sheldon

"Stan Horwitz" > wrote in message news:stan.horwitz->
> The next time you are in State College, Pennsylvania, try the ice cream
> at the Penn State University's Creamery there. If you have never been to
> State College, now you have a reason to go. The ice cream there is to
> die for! My two favorite flavors are the chocolate and the Peachy
> Paterno!

Is this physically on the campus? Is it run by the University? Just
wondering -- don't want to go to hell-and-gone looking for something that
might be closed university hours.
Thanks for the suggestion.
Dee Dee

In article >,
Christine Dabney > wrote:


> Now that we are talking about ice cream here..I have a question. This
> is related to the type of ice cream I used to get as a kid and a young
> adult.
>
> It seemed to me that ice cream of that time, say about 30+ years ago,
> was "chewier". It had texture..and was dense. When you bit into it,
> and took a bite of it, it just seemed like you had to chew it more.
>
> It was good that way. I don't know what made it that way, but I love
> it. The ice creams these days don't have that heft...that chewiness.
> Maybe I am blowing smoke, but do you all know what I mean? And more
> important, how do you achieve that in homemade ice cream?


A main ingredient in cheap commercial ice cream is air. Since it is
free, that reduces the cost of making ice cream by quite a bit. Ice
cream is normally sold by volume, not weight.

Premium ice creams are heavier because they have less air in them, are
thus denser, and much more expensive by volume.

In article >,
"Dee Dee" > wrote:

> "Stan Horwitz" > wrote in message news:stan.horwitz->
> > The next time you are in State College, Pennsylvania, try the ice cream
> > at the Penn State University's Creamery there. If you have never been to
> > State College, now you have a reason to go. The ice cream there is to
> > die for! My two favorite flavors are the chocolate and the Peachy
> > Paterno!
>
> Is this physically on the campus? Is it run by the University? Just
> wondering -- don't want to go to hell-and-gone looking for something that
> might be closed university hours.

Yes to both your questions, but its open year round. Check out their web
site at http://www.creamery.psu.edu/

In article .com>,
Sheldon > wrote:

> On Aug 20, 8:25?pm, Stan Horwitz > wrote:
> > In article >,
> > Christine Dabney > wrote:
> >
> > > Okay..
> >
> > > Now that we are talking about ice cream here..I have a question. This
> > > is related to the type of ice cream I used to get as a kid and a young
> > > adult.
> >
> > > It seemed to me that ice cream of that time, say about 30+ years ago,
> > > was "chewier". It had texture..and was dense. When you bit into it,
> > > and took a bite of it, it just seemed like you had to chew it more.
> >
> > > It was good that way. I don't know what made it that way, but I love
> > > it. The ice creams these days don't have that heft...that chewiness.
> > > Maybe I am blowing smoke, but do you all know what I mean? And more
> > > important, how do you achieve that in homemade ice cream?
> >
> > The next time you are in State College, Pennsylvania, try the ice cream
> > at the Penn State University's Creamery there. If you have never been to
> > State College, now you have a reason to go. The ice cream there is to
> > die for! My two favorite flavors are the chocolate and the Peachy
> > Paterno!
>
> Wait justaminit... I woulda bet my bippee that your favorite flavor
> would be Heinz Ketchup Swirl.
>
> http://www.amusingfacts.com/facts/De...s-ketchup.html

Wow! That's news to me! Thanks for point out this flavor. I have never
been a fan of Baskin Robbins ice cream, but I am sure I would have
enjoyed their ketchup swirl flavor if they still made it.

On Tue, 21 Aug 2007 05:09:25 -0400, Stan Horwitz
> wrote:

>In article >,
> "Dee Dee" > wrote:
>
>> "Stan Horwitz" > wrote in message news:stan.horwitz->
>> > The next time you are in State College, Pennsylvania, try the ice cream
>> > at the Penn State University's Creamery there. If you have never been to
>> > State College, now you have a reason to go. The ice cream there is to
>> > die for! My two favorite flavors are the chocolate and the Peachy
>> > Paterno!
>>
>> Is this physically on the campus? Is it run by the University? Just
>> wondering -- don't want to go to hell-and-gone looking for something that
>> might be closed university hours.
>
>Yes to both your questions, but its open year round. Check out their web
>site at http://www.creamery.psu.edu/

Oh, man... that took me down Memory Lane! We lived on the opposite
side of the state from my mom's parents, so when grandma and grampa
drove us 'cross state we always stopped at MSC for ice cream. That
was the single place where I could drink buttermilk too. The
commercial stuff at the grocery store is vile.

http://dairystore.msu.edu/dnav/104/page.htm


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.