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

"Christine Dabney" > wrote in message
...
> 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

The simple answer everyone will give is that most ice creams have more and
more air pumped into their formula.

I get that texture, denseness, using raw milk/raw cream; very few will
prefer this.
I also believe that homogenizaion plays an important part.

But I'm starting to sound like a broken record.
Dee Dee

pick up a half gallon of just about any store ice cream and one of Hagen Das
and you will feel the difference in weight.




"Dee Dee" > wrote in message
...
>
> "Christine Dabney" > wrote in message
> ...
>> 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
>
> The simple answer everyone will give is that most ice creams have more and
> more air pumped into their formula.
>
> I get that texture, denseness, using raw milk/raw cream; very few will
> prefer this.
> I also believe that homogenizaion plays an important part.
>
> But I'm starting to sound like a broken record.
> Dee Dee
>
>
>

"Christine Dabney" > wrote in message
...
> 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".

There is a place here called Marble Slab Creamery that has heavy ice
cream like that. I don't like it.

"Christine Dabney" > wrote in message
...
> 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

I think a lot of it has to do w/ the use of cheap corn syrup. Corn syrup
doesn't give the same texture as sugar. IMO it makes things a little
slimey.
Also the more air that can be pumped into ice-cream the higher the profit
margin. Some of the value priced ice creams have the texture of frozen cool
whip. I find it pretty disgusting.

On Aug 16, 10:58 am, 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.
>
Christine,
here's some good info from Alton Brown's premium ice cream
episode...

http://www.goodeatsfanpage.com/Seaso...y_churn_ii.htm

I've been pleased with the results.

...fred

"cybercat" > wrote in message
...
>
> "Christine Dabney" > wrote in message
> ...
>> 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".
>
> There is a place here called Marble Slab Creamery that has heavy ice
> cream like that. I don't like it.
There is also a Cold Stone Creamery (I think I have the right name, but it
is not heavy; in fact, to me, it is very feathery.
Somehow even though it is not too sweet, the taste is cloying.
Dee Dee

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?
>
Have you made any ice cream yet? I think you're going to be in for a
nice surprise!



--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks

"kuvasz guy" > wrote in message
oups.com...
> On Aug 16, 10:58 am, 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.
>>
> Christine,
> here's some good info from Alton Brown's premium ice cream
> episode...
>
> http://www.goodeatsfanpage.com/Seaso...y_churn_ii.htm
>

> I've been pleased with the results.
>
> ..fred
>
I second this. Here is the recipe from foodnetwork.

This is the best ice cream instructions I've seen; I learned from it.
Follow it, and you've made excellent ice cream.
Here is the recipe for the vanilla. Look at the bottom of the page for the
mint and chocolate recipes.

http://www.foodnetwork.com/food/reci..._31228,00.html

The only difference for me is that I used 2 cups cream and 1 cup of whole
milk. It probably evens out to the same as his cream and half-half ratio;
Brown uses 8 egg yolks, I use 6 for the 3 cups.

However, Brown's receipes do call for 4 cups. My Cuisinart makes only 3
cups; I believe 3 cups is standard machine. And a 'lot' of recipes for ice
cream call for 4 cups of ingredients.

But now, I can make any ice cream I want without really following a recipe.
It's Brown that I owe my thanks!
Dee Dee

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

You can find that "old fashioned" ice cream at high end ice cream
outlets, but not in the grocery store generally.

It's simple economics a.k.a. greed mostly. Ice cream is sold by volume,
not weight, therefore if the manufacturer whips more air into the ice
cream, they are able to put a smaller volume of ingredients into that
half gallon container of ice cream. This didn't raise their profits
enough apparently so now they have also resorted to the 1.75 gal
containers to give you still less product for the same price.

If you get your ice cream at a "real" dairy type store you'll in all
probability get the proper high fat, low air, emulsifier free ice cream
you want. If there isn't a suitable source nearby, make your own ice
cream, it isn't that difficult. You don't need to do the old fashioned
ice and rock salt thing anymore, there are good ice cream makers
available at a reasonable cost. I use the Kitchenaid ice cream maker
attachment with my Hobart mixer, if you store the attachment in the
freezer it's always ready for instant use.

Pete C.

SantaSteeler wrote:

> pick up a half gallon of just about any store ice cream and one of
> Hagen Das and you will feel the difference in weight.

You'll feel the difference at check out too.




Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Dee Dee wrote:
>
> "cybercat" > wrote in message
> ...
> >
> > "Christine Dabney" > wrote in message
> > ...
> >> 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".
> >
> > There is a place here called Marble Slab Creamery that has heavy ice
> > cream like that. I don't like it.
> There is also a Cold Stone Creamery (I think I have the right name, but it
> is not heavy; in fact, to me, it is very feathery.
> Somehow even though it is not too sweet, the taste is cloying.
> Dee Dee

Both Marble Slab and Cold Stone around here, pretty much the same thing.
Both have ice cream that is significantly better than the mass market
grocery store ice creams, but still not quite up to the level of the ice
cream at "real" dairy stores like Braum's and others.

Pete C.

On Aug 16, 10:58?am, 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?

Because mass produced ice creams whip in extra air to make it fluffier
and lighter, it's called "over run". All national brands whip in
extra air, some more than others. but they all do it. The only way to
get the old fashioned ice cream that you remember is to make your own
or to go to an old fashioned ice cream parlor that makes their own on
the premises and does not sell nationally or even regionally, it's all
made and all consumed/sold on premises. Even so called national brand
premium ice creams are not really premium, why, because there's no
quality control once it's out of the hands of the manufacturer; it
will never be kept at proper temperature and it will always pick up
noxious odors. Arguing quality/premium ice creams and those shipped
from point of manufacture in the same breath is pure lunacy, only
absolute imbeciles think any ice cream sold at the stupidmarket is
premium, those folks are certifiably mentally retarded Haagen Dazs
is NOT premium ice cream, not even close, actually it's crap... it
does not really qualify as ice cream at all, because of all the sugary
goop in most of it's versions it's more a confection, really just a
frozen candy bar.

If it's factory packaged it's not premium ice cream, only that you
make yourself or hand dipped from a made on premises ice cream parlor
qualifies as premium ice cream.

Sheldon

One time on Usenet, Christine Dabney > said:
> 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?

I'm not really familiar with the style of ice cream you're talking
about, but I wonder if extra egg yolks might help? Do you have
a recipe to work with?

--
Jani in WA

Little Malice wrote:
>
> One time on Usenet, Christine Dabney > said:
> > 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?
>
> I'm not really familiar with the style of ice cream you're talking
> about, but I wonder if extra egg yolks might help? Do you have
> a recipe to work with?
>
> --
> Jani in WA

If she makes nearly any recipe of home made ice cream she will get the
texture she is looking for.

The "new" texture ice cream she's referring to is the lousy over aerated
mass market "ice cream" found in the grocery store. Home made ice cream
will have the proper level of aeration and will generally have a proper
custard base, rather than every cheap gum and emulsifier known to man.

Pete C.

(Little Malice) wrote:
> Christine Dabney said:
>
> > 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?
>
> I'm not really familiar with the style of ice cream you're talking
> about, but I wonder if extra egg yolks might help? Do you have
> a recipe to work with?

As soon as eggs are added it's no longer true ice cream, with eggs it
becomes frozen custard (or what some call french ice cream).


ice cream
America's favorite dessert is thought to have originated in the
mountains of ancient China, with snow probably used as the base.
Today's ice cream is made with a combination of milk products (usually
cream combined with fresh, condensed or dry milk), a sweetening agent
(sugar, honey, corn syrup or artificial sweetener) and sometimes solid
additions such as pieces of chocolate, nuts, fruit and so on.
According to FDA regulations, ice creams with solid additions must
contain a minimum of 8 percent milk fat, while plain ice creams must
have at least 10 percent milk fat. French ice cream has a cooked egg-
custard base. Ice milk is made in much the same way as ice cream,
except for the fact that it contains less milk fat and milk solids.
The result, other than a lowered calorie count, is a lighter, less
creamy texture. Commercial ice creams usually contain stabilizers to
improve both texture and body, and to help make them melt resistant.
Many also contain artificial coloring. Those made with natural
flavorings (for instance, chocolate) will be labeled simply "Chocolate
Ice Cream." If the majority of the flavoring is natural with a boost
from an artificial-flavor source, the label will read "Chocolate-
Flavored Ice Cream"; if over 50 percent of the flavoring is artificial
it will read "Artificial Chocolate Ice Cream." All commercial ice
creams have "overrun," a term applied to the amount of air they
contain. The percentage of overrun ranges from 0 (no air) to 200, a
theoretical figure that would be all air. The legal overrun limit for
ice cream is 100 percent, which would amount to half air. Ice cream
needs some air or it would be rock-hard. But one with 100 percent
overrun would have so little body that it would feel mushy in the
mouth; it would also melt extremely fast. An ice cream with the more
desirable proportion of 20 to 50 percent overrun (10 to 25 percent
air) would be denser, creamier and eminently more satisfying. Since
the overrun is not listed on the package, the only way to be
absolutely sure is to weigh the carton. Ice cream with a 50 percent
overrun (25 percent air) will weigh about 18 ounces per pint (subtract
about 1 1/2 ounces for the weight of the container). The weight of the
ice cream will be proportionately higher with a lower percentage of
overrun.

During storage, ice cream has a tendency to absorb other food odors
and to form ice crystals. For that reason, it's best not to freeze it
for more than 2 to 3 days. Sealing the carton airtight in a plastic
bag will extend storage life up to a week.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

Christine Dabney > wrote:
>it. The ice creams these days don't have that heft...that chewiness.

Gelato.

You want some gelato.

>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?

You also want to be 30 years younger and able to eat
a hot fudge sundae the size of your head.

--Blair

On Fri, 17 Aug 2007 05:32:08 GMT, Blair P. Houghton > wrote:

>Christine Dabney > wrote:
>>it. The ice creams these days don't have that heft...that chewiness.
>
>Gelato.
>
>You want some gelato.
Okay, that is more than one person that has mentioned gelato. Looks
like I need to make gelato.

>You also want to be 30 years younger and able to eat
>a hot fudge sundae the size of your head.

Did that about 40 years ago.

Christine

"Christine Dabney" > wrote in message
...
> On Fri, 17 Aug 2007 05:32:08 GMT, Blair P. Houghton > wrote:
>
>>Christine Dabney > wrote:
>>>it. The ice creams these days don't have that heft...that chewiness.
>>
>>Gelato.
>>
>>You want some gelato.
> Okay, that is more than one person that has mentioned gelato. Looks
> like I need to make gelato.
>
>>You also want to be 30 years younger and able to eat
>>a hot fudge sundae the size of your head.
>
> Did that about 40 years ago.
>
> Christine

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. I mentioned this
previously here this posting, and have postings before, and I've tried to
find out, but haven't so far. Seems, "nobody knows."

Also if you haven't eaten a lot of gelato, if the case be that a gelato
maker is only for making gelato, I'd be sure that you really like gelato vs.
ice cream. I like gelato, but give me ice cream anytime.

Dee Dee

On Aug 17, 1:32?am, Blair P. Houghton > wrote:
> Christine Dabney > wrote:
>
> >it. The ice creams these days don't have that heft...that chewiness.
>
> Gelato.

Bullshit. Cut the crap, gelato is simply the dago woid fer ice
cream.

ALL home style ice cream makers, even the least expensive, actually
make gelato type ice cream -- simply the low over run style that used
to be made exclusively in the US when there was still only ice cream
parlor product, from before ice cream was packaged and sold at
markets.

But it's a fact, the ingredients used in all US made ice cream is far
superior to the ingredients used in guinea gelato... the guidos don't
have a dairy grading system... it's either flies or no flies.

gelato
[jeh-LAH-toh]
The Italian word for "ice cream," gelato doesn't contain as much air
as its American counterpart and therefore has a denser texture. An
Italian ice cream parlor is called a gelateria .

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon wrote:

> But it's a fact, the ingredients used in all US made ice cream is far
> superior to the ingredients used in guinea gelato... the guidos don't
> have a dairy grading system... it's either flies or no flies.

We have, but your ignorance prevents you to know of it.
--
Vilco
Think pink, drink rose'

On Aug 17, 9:01?am, "Vilco" > wrote:
> Sheldon wrote:
> > But it's a fact, the ingredients used in all US made ice cream is far
> > superior to the ingredients used in guinea gelato... the guidos don't
> > have a dairy grading system... it's either flies or no flies.
>
> We have, but your ignorance prevents you to know of it.

If it existed your WOP meat hooks would have typed an URL... Eyetalian
agri business is one of the filthiest disgusting on the planet...
guidos still fertilize by deficating in the field... don't even have
sewage treatment plants in the major cities, raw human waste goes
directly into streams and rivers... the Tiber is rife with turds
floating by (that's why it's that color - the dagos call it blond - in
reality it's shit n' ****), and they don't call Naples the cesspool of
the Med for nothing.

Sheldon wrote:

>> We have, but your ignorance prevents you to know of it.

> If it existed your WOP meat hooks would have typed an URL...

Italy is part of the EU and EU has a dairies grading system, so go google it
yourself, moron.
--
Vilco
Think pink, drink rose'

"Vilco" wrote:
> Sheldon wrote:
> >> We have, but your ignorance prevents you to know of it.
> > If it existed your WOP meat hooks would have typed an URL...
>
> Italy is part of the EU

Don't you mean the PEE-U!

and EU has a dairies grading system, so go google it
> yourself, moron.

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!

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
Think pink, drink rose'

On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
wrote:

>
>"Christine Dabney" > wrote in message
.. .
>> On Fri, 17 Aug 2007 05:32:08 GMT, Blair P. Houghton > wrote:
>>
>>>Christine Dabney > wrote:
>>>>it. The ice creams these days don't have that heft...that chewiness.
>>>
>>>Gelato.
>>>
>>>You want some gelato.
>> Okay, that is more than one person that has mentioned gelato. Looks
>> like I need to make gelato.
>>
>>>You also want to be 30 years younger and able to eat
>>>a hot fudge sundae the size of your head.
>>
>> Did that about 40 years ago.
>>
>> Christine
>
>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

blake murphy wrote:
>
> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
> wrote:
>
> >
> >"Christine Dabney" > wrote in message
> .. .
> >> On Fri, 17 Aug 2007 05:32:08 GMT, Blair P. Houghton > wrote:
> >>
> >>>Christine Dabney > wrote:
> >>>>it. The ice creams these days don't have that heft...that chewiness.
> >>>
> >>>Gelato.
> >>>
> >>>You want some gelato.
> >> Okay, that is more than one person that has mentioned gelato. Looks
> >> like I need to make gelato.
> >>
> >>>You also want to be 30 years younger and able to eat
> >>>a hot fudge sundae the size of your head.
> >>
> >> Did that about 40 years ago.
> >>
> >> Christine
> >
> >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 usually Means Cubic feet per Minute, but that doesn't seem to fit
the context of ice cream since the aeration of ice cream is done with
mechanical blending, not with pressurized air where CFM would be
applicable.

"blake murphy" > wrote in message
...
> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
> wrote:
>
>>
>>"Christine Dabney" > wrote in message
. ..
>>> On Fri, 17 Aug 2007 05:32:08 GMT, Blair P. Houghton > wrote:
>>>
>>>>Christine Dabney > wrote:
>>>>>it. The ice creams these days don't have that heft...that chewiness.
>>>>
>>>>Gelato.
>>>>
>>>>You want some gelato.
>>> Okay, that is more than one person that has mentioned gelato. Looks
>>> like I need to make gelato.
>>>
>>>>You also want to be 30 years younger and able to eat
>>>>a hot fudge sundae the size of your head.
>>>
>>> Did that about 40 years ago.
>>>
>>> Christine
>>
>>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

All the below, I am referring to both 'compressor' gelato and ice cream
machines.

You see, blake, I know nothing; I'm only trying to find the answers. That's
why I'm only guessing that gelato machine compressors vs. ice cream machine
compressors must have 'some' kind of difference; temperature, btu, amps; I
think I must've got carried away with the 'cfm.' DH said he didn't know what
I was talking about (and I know that I don't know what I'm talking about).

There just has to be specs showing differences as to why one is called or
used as a gelato machine,
and one is used or called an ice cream machine.

But I'm not buying either until I can find an answer. DH doesn't seemed too
thrilled in finding the answer for me, and I cannot seem to locate the
answer myself.
Dee Dee

"Dee Dee" > wrote in
:

>
> "blake murphy" > wrote in message
> ...
>> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
>> wrote:
>>
>>>
>>>"Christine Dabney" > wrote in message
...
>>>> On Fri, 17 Aug 2007 05:32:08 GMT, Blair P. Houghton > wrote:
>>>>
>>>>>Christine Dabney > wrote:
>>>>>>it. The ice creams these days don't have that heft...that
>>>>>>chewiness.
>>>>>
>>>>>Gelato.
>>>>>
>>>>>You want some gelato.
>>>> Okay, that is more than one person that has mentioned gelato.
>>>> Looks like I need to make gelato.
>>>>
>>>>>You also want to be 30 years younger and able to eat
>>>>>a hot fudge sundae the size of your head.
>>>>
>>>> Did that about 40 years ago.
>>>>
>>>> Christine
>>>
>>>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
>
> All the below, I am referring to both 'compressor' gelato and ice
> cream machines.
>
> You see, blake, I know nothing; I'm only trying to find the answers.
> That's why I'm only guessing that gelato machine compressors vs. ice
> cream machine compressors must have 'some' kind of difference;
> temperature, btu, amps; I think I must've got carried away with the
> 'cfm.' DH said he didn't know what I was talking about (and I know
> that I don't know what I'm talking about).
>
> There just has to be specs showing differences as to why one is called
> or used as a gelato machine,
> and one is used or called an ice cream machine.
>
> But I'm not buying either until I can find an answer. DH doesn't
> seemed too thrilled in finding the answer for me, and I cannot seem to
> locate the answer myself.
> Dee Dee
>
>
>

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.

Say the pump intake valve is 1/2 inch and the pump takes in say 9 cubic
feet per minute... so .5inch X ? X ? (whatever would make 9 cubic feet)
or 1 cubic yard per minute....think about the size of that cubic yard of
top soil you had delivered awhile ago that took you all day to move.

hope this helps.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
wrote:


>Also if you haven't eaten a lot of gelato, if the case be that a gelato
>maker is only for making gelato, I'd be sure that you really like gelato vs.
>ice cream. I like gelato, but give me ice cream anytime.
>
>Dee Dee
>
>

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.

Christine

Christine Dabney wrote:

> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
> wrote:
>
>>Also if you haven't eaten a lot of gelato, if the case be that a gelato
>>maker is only for making gelato, I'd be sure that you really like gelato vs.
>>ice cream. I like gelato, but give me ice cream anytime.
>>
>>
>
> 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.


You can, for sure. Here's a few tips.

Gelato is denser and contains less air than your average ice
cream. Since churning introduces air you want to churn it
for a shorter period of time. The problem with that is
the shorter churn time means it might not freeze enough.
Here's what you do.

Put your ice cream maker in the freezer an hour before
you're going to churn. Or more. Put the base in the freezer
about 15 minutes before to get it colder, too. Really cold,
but not quite to the point of freezing.

Run the ice cream maker in the freezer. It will draw
off the heat produced by the motor and keep the temp
to a minimum resulting in faster freezing and less
churn time.

You can get it down to as little as 15-20 minutes,
depending.

--
Reg

"Christine Dabney" > wrote in message
...
> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
> wrote:
>
>
>>Also if you haven't eaten a lot of gelato, if the case be that a gelato
>>maker is only for making gelato, I'd be sure that you really like gelato
>>vs.
>>ice cream. I like gelato, but give me ice cream anytime.
>>
>>Dee Dee
>>
>>
>
> 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.
>
> Christine

My impression also.
Dee Dee

Christine Dabney wrote:
> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
> wrote:
>
>
>> Also if you haven't eaten a lot of gelato, if the case be that a
>> gelato maker is only for making gelato, I'd be sure that you really
>> like gelato vs. ice cream. I like gelato, but give me ice cream
>> anytime.
>>
>> Dee Dee
>>
>>
>
> 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 am confused about this too. Is it not just a change in recipe?

I am not sure what you mean Dee Dee!

"Ophelia" > wrote in message
...
> Christine Dabney wrote:
>> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
>> wrote:
>>
>>
>>> Also if you haven't eaten a lot of gelato, if the case be that a
>>> gelato maker is only for making gelato, I'd be sure that you really
>>> like gelato vs. ice cream. I like gelato, but give me ice cream
>>> anytime.
>>>
>>> Dee Dee
>>>
>>>
>>
>> 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 am confused about this too. Is it not just a change in recipe?
>
> I am not sure what you mean Dee Dee!

>

Yes, I realize it is just the change in recipe. I've made both gelato and
ice cream in my regular Cuisinart ice cream machine.

I wrote , "if the case be that a gelato maker is only for making
gelato..." I was referring to a Gelato compressor machine; like a Simac, or
others; I, myself, not knowing whether a gelato (compressor) machine has
different specifications than an ice cream (compressor) machine. In other
words, I'd want to make sure that I could do both on a Gelato machine or
regular ice cream machine (both compressor), but basically if I could only
do gelato, I'd want to know that I really liked gelato.


But I, myself, do not know that a compressor machine for making gelato
(called gelato by brand name) is different than a compressor machine for
making ice cream; nor do I know that a gelato compressor machine is only for
gelato.

I've done my best. I wish I knew the answer.
Thanks for asking again.
Dee Dee

One time on Usenet, "Pete C." > said:
> Little Malice wrote:
> >
> > One time on Usenet, Christine Dabney > said:
> > > 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?
> >
> > I'm not really familiar with the style of ice cream you're talking
> > about, but I wonder if extra egg yolks might help? Do you have
> > a recipe to work with?
> >
> > --
> > Jani in WA
>
> If she makes nearly any recipe of home made ice cream she will get the
> texture she is looking for.
>
> The "new" texture ice cream she's referring to is the lousy over aerated
> mass market "ice cream" found in the grocery store. Home made ice cream
> will have the proper level of aeration and will generally have a proper
> custard base, rather than every cheap gum and emulsifier known to man.
>
> Pete C.

Ahh, I see. Yeah, compared to store bought stuff, homemade does have
more body to it. Now I need to dig out my ice cream maker... :-)

--
Jani in WA

On Thu, 16 Aug 2007 23:38:55 -0600, Christine Dabney
> wrote:

>Okay, that is more than one person that has mentioned gelato. Looks
>like I need to make gelato.

You won't be sorry although regular ice cream is good too.


--

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

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.


--

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

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.

So I see you've met Sheldon.

--Blair
"We'll get you a wet-nap."

Dee Dee wrote:
>
> But I, myself, do not know that a compressor machine for making
> gelato (called gelato by brand name) is different than a compressor
> machine for making ice cream; nor do I know that a gelato compressor
> machine is only for gelato.
>
> I've done my best. I wish I knew the answer.
>

Thank you Dee Dee

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??