"Dee.Dee" > wrote in message
...
>
> "Ms P" > wrote in message
> ...
>>
>> LOL, no. I live on the edge of the middle of nowhere. The actual middle
>> is 100 miles to the west of here. From there it's 100 miles to anything
>> east or west. My mom lives over there. She comes over here about every
>> other month and stocks up on staples she can't get at home.
>>
>> Honestly out here 100 miles just doesn't seem all that far. Shoot, I've
>> got to drive at least twice that far in either direction before I feel
>> like I've left home.
>>
>> Ms P
>
>
> Sounds like West Virginia to me -- any more guesses?
> Dee Dee

Not even close. West Virginia does have fewer people but it's also smaller
in size so they're closer together.

Ms P

On Dec 15, 3:42�pm, Goomba38 > wrote:
> Sheldon wrote:
> >>> The pictures of what I bought:
> >>>http://i6.tinypic.com/8bdzuw0.jpg
> >> is that the peeled garlic in what looks like a sealed plastic bag?
> >> how well does it keep, and how do you store it after opening the bag?
>
> > I've never bought fresh garlic any other way except full head...
> > what's so difficult to peel garlic. �That romain looks rotted...
> > parsley, carrots and cuke looks like they've seen better days too.
>
> Well, the lettuce looks a little sad but the rest looked fine to me

Look closer... perhaps I'm used to my picture perfect home grown,
lettuce, parsley and cukes but I don't grow carrots, I buy them but
the carrots I buy look a lot better than those, and I pay $2.99/5lb
bag.

My stash of carrots right now, I'm running low:
http://i5.tinypic.com/6l2quys.jpg

SHELDON

Goomba38 wrote:
>>
> There used to be a joke about "Refigerator Nurses" who only worked when
> they needed to buy a new refrigerator.

I always thought that meant how yoose all eat free hospital food from
the fridge at the nurse's station, and don't dare tell me you never,
I've seen with my own peepers. LOL

SHELDON

On Sun, 16 Dec 2007 16:34:08 +0100, "Giusi" >
wrote:

>Surely that would depend on what you got in the trade off? Two or more
>supermarkets would sort of preclude brilliant wilderness landscapes or
>silent mountaintops, or many other things that might be found appealing.

I guess. I get my scenery on the weekends and deal with the concrete
jungle during the week. I like the mix.

Lou

Janet Baraclough wrote:

> The message >
> from "Default User" > contains these words:

> > Now, indeed food prices in the UK may be more "expensive", that is
> > taking a higher percentage of a worker's salary than the US, but the
> > relative strength of the GBP versus USD doesn't matter.
>
> Nobody said it did. Do keep up with the thread The OP wrote

You're the one going on about how food is cheaper in the US. It isn't,
at least not based on a comparison of currencies. It's pointless to say
things like, "no way I could exist on $10 a day, that's on five
pounds." You don't paid in dollars, so what dollars buy in the UK is
irrelevant. It's relevant for tourists, and it's relevant if buy food
items from the US (where it's GOOD for you).

To determine whether food is actually cheaper, you have to look
percentage of salaries spent on food and all that.

> > > A budget of about
> >> USD $40/week, for instance. I don't know how that amount
> translates >> to foreign currencies...
>
> . In response to that, Giusi, and I, supplied a dollar conversion
> rate when mentioning our respective currencies (and food costs).

I didn't write that. However, respective currencies DON'T MATTER when
discussing food costs. Simple example. Let's say tomorrow, weird things
happen with the currency market and suddenly the dollar is worth two
pounds. Now, ten dollars US is 20 pounds UK. Did your food get any
cheaper? The prices in the store (at least for now) are the same.




Brian

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

On Sun, 16 Dec 2007 08:49:01 -0700, Christine Dabney
> wrote:

>On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
>wrote:
>
>
> Why pay $4.99
>>for a container of ice cream when I can buy it on sale for $1.99? If it
>>sits in my freezer for four weeks, the ROI is better than bonds.
>
>Or you can get the ingredients for it, and make some of the best ice
>cream that you have ever had, in amazing flavors and combinations, for
>not more than you pay for the cheaper brands. And the quality is much
>better.
>
>Christine

That's for sure. The ice cream you made at the cookin' was
outstanding.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

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

Christine Dabney wrote:

> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
> wrote:
>
>
> Why pay $4.99
> > for a container of ice cream when I can buy it on sale for $1.99?

> Or you can get the ingredients for it, and make some of the best ice
> cream that you have ever had, in amazing flavors and combinations, for
> not more than you pay for the cheaper brands. And the quality is much
> better.
>

That's not been my experience. Homemade ice cream is great, but the
ingredients are expensive. Heavy cream runs about 4$ a quart (more if
bought in smaller containers), vanilla is very expensive. You're paying
retail for all the ingredients.




Brian

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

In article >,
Christine Dabney > wrote:

> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
> wrote:
>
>
> Why pay $4.99
> >for a container of ice cream when I can buy it on sale for $1.99? If it
> >sits in my freezer for four weeks, the ROI is better than bonds.
>
> Or you can get the ingredients for it, and make some of the best ice
> cream that you have ever had, in amazing flavors and combinations, for
> not more than you pay for the cheaper brands. And the quality is much
> better.

Yep, I'd second that.

Miche

--
Electricians do it in three phases

On Sun, 16 Dec 2007 15:39:36 GMT, Wayne Boatwright
> wrote:


>> Keep the chickens and goats. Glad you got another store. I'd be sad
>> to just have two.
>>
>> Lou
>>
>
>For a few years we lived in an area where the closest store was 23 miles
>away, and it was the only store. The next closest was 40 miles away. That
>really sucked big time, since we had been used to any number of stores
>where we lived previously.

Culture shock!

>Now we live in an area where there are stores
>of 4 major chains as well as a Wal-Mart all within a 3 mile radius. The
>only places I have to drive slightly farther for are TJ's, Sprouts, and
>Whole Foods.

Sounds cool except for the WM <eg>

>As far as what we spend, we are on a fairly tight budget, so we buy what we
>can when we can for as little as we can. It can vary radically from week
>to week. We put things in the freezer when there are the best prices. I
>always make large batches of spaghetti sauce, chili, soups, etc., and
>freeze them in dinner sized portions. We certainly don't go hungry, but I
>can't say that we always have what we want to eat at any given time.

LOL....If I ate what I wanted, three meals a day I'd weigh 300 pounds.
There is a middle ground. I shop wisely, eat fairly healthy, eat a
good variety, and I'm content with my diet. I could probably even
achieve all that on $40 a week per person, but I'd spend most of my
time in the kitchen. I'd rather spend a few extra hours working and
stop and pick up some steaks on the way home. But that's just me.

Last spring we were maintaining three homes and had 3 kids in school.
Believe me, things were tight. We ate well, but not what we craved.
The financial stress is better now and the last thing I'd do is play a
game to see how cheaply we can eat.

Lou

"Edwin Pawlowski" wrote:
>
> I don't pay
> full price at the supermarket though, as I can get big saving using a food
> warehouse (BJ's in our area). Why pay $4.99 a pound for pork loin when I can
> buy it and cut it myself for $1.89 a pound?

I don't know of any cuts of pork that cost $5/lb unless it's cured
pork. I pay $1.99/lb for center cut loin chops or a center cut bone-
in loin roast and may slice it into chops, same difference...
sometimes boneless center cut loin is $1.99/lb too. But when you buy
the entire loin there's a tremendous amount of waste, bone and fat...
so at $1.89/lb (a dime a pound less) there's is no savings, in fact
it's over priced... and you have to do all the butchering and spend
money on rewrapping materials to boot.

> Sheldon oftem mentions the cost of stocking a freezer since your money is
> tied up in inventory. He makes a good point, but you can save much more that
> you can make in a bank or money market with careful shopping. �Why pay $4.99
> for a container of ice cream when I can buy it on sale for $1.99? �If it
> sits in my freezer for four weeks, the ROI is better than bonds.

Ice cream is a poor example for long term freezing, packaged ice cream
is already deteriorated when you buy it, keeping it in home freezer
doesn't really preserve it. I typically buy ice cream at the local
Stewarts conveneinces store, each week they have a choice of three
flavors for Flavor of the Week on sale at $2.39... but I only buy ice
cream about three times a year so I'm not concerned about the price
anyway.

I still think it's silly to keep all those dollars worth of food in a
home freezer, not only is your cash tied up interest free but it costs
at least a buck a day to power that freezer plus amortizing the cost
of the freezer and any repairs. No one in the US needs to stock up on
meat, there's meat on sale every day, I'd much rather avail myself of
trhe store's freezer. And freezing tender cuts reduces them at least
one USDA grade, if not two grades... and if you're spending extra
dollars on fancy schmancy rewrapping then the hucksters got into your
wallet twice... and it's just plain dumb to waste valuable freezer
space on things like frankfurter rolls. I can understand arguing the
point about a freezer for convenience, but there is no money savings,
none. I can store more than enough food for convenience in my fridge
top freezer... and if you have a big family or entertain a lot it
makes much more sense to have two refrigerator freezers than one
refrigerator freezer and a separate freezer... extra fridge space is
much more often more convenient than freezer space. My vegetable
garden why I have the second refrigerator freezer, not because I save
money, I know there is no money saved in growing ones own veggies so
I'm not going to fool myself... it's a hobby, hobbies always cost
money, if it's making money it's no longer a hobby, then it's a
business. Meat collecting is not my hobby.

SHELDON

"Default User" > wrote in message
...
> Christine Dabney wrote:
>
>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
>> wrote:
>>
>>
>> Why pay $4.99
>> > for a container of ice cream when I can buy it on sale for $1.99?
>
>> Or you can get the ingredients for it, and make some of the best ice
>> cream that you have ever had, in amazing flavors and combinations, for
>> not more than you pay for the cheaper brands. And the quality is much
>> better.
>>
>
> That's not been my experience. Homemade ice cream is great, but the
> ingredients are expensive. Heavy cream runs about 4$ a quart (more if
> bought in smaller containers), vanilla is very expensive. You're paying
> retail for all the ingredients.
>
>
>
>
> Brian



Here's what 1-1/2 qt ice cream will cost me -- mind you this is an estimate.
I have not estimated electricity and heated water and soap to wash the pan.
And of course, some will say 'gas money to get the milk.'

1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk I pay
$5 for. So three cups out of the gallon is at most $1.25.
Vanilla -- who knows -- I get the best I can get at Costco. 1 teaspoon is
all I use = at most $.25??
If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or 5 eggs
would most likely do for most people.

so at most, that's $2.75 for what makes about a quart of the best doggone
ice cream I can buy. Vanilla, that is.


Dee Dee

Little Malice wrote:
..
> I like Spam. It hasn't changed since I was a kid and Mom would fry
> some up for breakfast. It's certainly no worse than the ever-popular
> Scrapple...


A few times a year I'll buy Spam that's on sale at Walgreen's ($1.99), it
makes a pretty good sandwich...AFAIK Spam also comes in lower - fat and
lower - salt versions too.

Now one thing that is truly VILE is that Armour Star "Treet" stuff, it has a
slimy mien about it...tried it once earlier this year and no way would I
have it in the house again.

Speaking of Spam, I recently read an old article from the late 50's, a US
journalist in Moscow (he was covering the US National Exhibition in Moscow
in 1959, scene of the famous Nixon - Khrushchev "Kitchen Debate") was
commenting that Russians at that time were familiar with three things about
the US: Studebaker trucks, Deanna Durbin movies, and Spam...all these dated
from when we and the USSR were allies during the war, the Spam and
Studebaker trucks were shipped over to Russia in massive quantities as part
of Lend - Lease, and Stalin allowed US movies starring Deanna Durbin to be
shown because he was a big Deanna Durbin fan. She was and still remains a
huge star in Russia because of the wartime showings of her movies...as
fondly remembered as Judy Garland is here (Deanna is in her 80's and has
happily lived in France for many decades, she gets hundreds of fan letters
still per month - many from Russia.).

Spam is also hugely popular in the Pacific islands, largely as a result of
US troops introducing it during WWII, for many it was the first "meat" they
ever knew...and we all know of the Hawaiian Spam "sushi",

Your useless trivia 'o the day...

:-)

--
Best
Greg

Dee.Dee wrote:

>
> "Default User" > wrote in message
> ...
> > Christine Dabney wrote:

> > > Or you can get the ingredients for it, and make some of the best
> > > ice cream that you have ever had, in amazing flavors and
> > > combinations, for not more than you pay for the cheaper brands.
> > > And the quality is much better.

> > That's not been my experience. Homemade ice cream is great, but the
> > ingredients are expensive. Heavy cream runs about 4$ a quart (more
> > if bought in smaller containers), vanilla is very expensive. You're
> > paying retail for all the ingredients.

> Here's what 1-1/2 qt ice cream will cost me

> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk

Most people are paying retail for cream, not raw milk. 1-1/2 cups of
cream would cost me over $3.

[snip remainder]

> so at most, that's $2.75 for what makes about a quart of the best
> doggone ice cream I can buy. Vanilla, that is.

That's only moderately cheap, about the same as Breyers regular price
(it's $4.99 for 1.75 quarts here, or $2.85 a quart). Certainly not
compared to the "cheaper brands", which was the original claim. Breyers
is high-end commercial grade. It is better than Haagen-Dazs, pricewise,
but that's not what was said.

For people who are buying the ingredients retail (not separating raw
milk) the price is higher. The cream alone is more than that here. As I
said, it's over $4 a quart, and significantly more if bought in pint or
half-pint cartons.

Homemade ice cream is a nice treat, but for most not a way to save
money.




Brian

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

"Christine Dabney" > wrote in message
...
> On Sun, 16 Dec 2007 10:34:36 -0000, "Ophelia" > wrote:
>
>
>>>>> Why don't you take the time you're spending with this silly
>>>>> self-challenge you're undertaking and work a few more hours per
>>>>> month and buy what you really like? According to what you've
>>>>> posted over the years you sure do like your "treats"
>>>>>
>>>>
>>>> Not everyone *can* just work more hours to make more money, Lou.
>>>
>>> She's a specialized nurse. Around here at least they have so much
>>> work they turn down overtime. One of my friends is a surgical nurse
>>> and makes over 40 bucks an hour. One Saturday per month could double
>>> a $40 a month food budget.
>>
>>So far as I can see, Christine makes it a sort of challenge. She doesn't
>>say she can't afford more
>>Anyway, I like my time at home too much to look for overtime
>>
>
> Exactly, Ophelia.
> This challenge is a game to me...and yes, I am saving money for
> specific things. I can afford more, but if I want to save money I will
> cut back. And no, it is not really a silly challenge, at least to me.
> Maybe to others of you, but not to me. And I am not sure which treats
> you are speaking of...it is very rare that I spend money on special
> treats, other than to get the ingredients to make them myself.
>
> ANd as it is, I work 12 hour shifts..and some of those shifts are
> brutal. Sometimes, it is all I can do to work the ones I have
> scheduled. I come home exhausted many days... There is a reason
> many nurses burn out early and often...
>

It is just so strange when people try to make EVERY issue
into some sort of battlefield for one-upmanship, you know?

I'll say it again: throwing money around just to impress people with
how much you must have in order to waste so much is not just
stupid, it's really bad form.

There's honor in stretching a dollar.

Wasting resources is unwise and unkind.



--
Posted via a free Usenet account from http://www.teranews.com

"Sheldon" > wrote in message
...
"Edwin Pawlowski" wrote:
>
> I don't pay
> full price at the supermarket though, as I can get big saving using a food
> warehouse (BJ's in our area). Why pay $4.99 a pound for pork loin when I
> can
> buy it and cut it myself for $1.89 a pound?

>I don't know of any cuts of pork that cost $5/lb unless it's cured
>pork.

Then you sure don't know much. Here in NC, where there are more pigs
than people (you would be right at home you ugly old man) all cuts regularly
cost at least $2.50 a pound, with average cuts costing $3.79 and better cuts
costing
$5- $8 a pound.

I can get pork loins and chops for $1.99 to $2.50 if I watch for sales, but
not every
week.

cyberPIG oinks:

> "Sheldon" > wrote in message
> ...
> "Edwin Pawlowski" wrote:
> >
> > I don't pay
> > full price at the supermarket though, as I can get big saving using a
food
> > warehouse (BJ's in our area). Why pay $4.99 a pound for pork loin when I
> > can
> > buy it and cut it myself for $1.89 a pound?
>
> >I don't know of any cuts of pork that cost $5/lb unless it's cured
> >pork.
>
> Then you sure don't know much. Here in NC, where there are more pigs
> than people (you would be right at home you ugly old man) all cuts
regularly
> cost at least $2.50 a pound, with average cuts costing $3.79 and better
cuts
> costing
> $5- $8 a pound.
>
> I can get pork loins and chops for $1.99 to $2.50 if I watch for sales,
but
> not every
> week.


That's kinda "odd", here in Chicawgo pork is just about the cheapest meat
going, many times it's cheaper than chicken even...


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

Cindy Fuller wrote:

> As much Asian food as we cook, those shallots were a real bargain and
> none went to waste. I think I got a whole sack (> 1 lb) for $1. Onions
> are nearly $1 a pound here, and often we only need a small amount for a
> recipe. Three quarters of a big onion can sit unused in the fridge for
> a week. Greens are also very inexpensive at Asian groceries.
>


Veg and lotsa other stuff is almost laughably cheap at the Asian stores I
frequent (north side of Chicago), a pound tray of peeled garlic is a buck,
same for a pound tray of okra, shallots I've noticed are cheap, and I don't
think I've paid over 20 cents for a HUGE knob of ginger...those nice red
finger peppers that are $8.99/lb at the round - eyes stupormarket are
usually 99 cents/lb at the Asian stores.

I can buy three or four big bags of stuff for well under $20.00...the same
goes for Mexican places, especially produce.

A lot of the Asian places here I notice also carry food service sizes of
things, howzabout a HUGE two gallon or whatever can of bamboo shoots for six
bucks? I love sriracha and you can buy a GIANT jar of it for $9.00, it's
ridiculously cheap compared to the $3.99 the chain supermarkets want for a
little jar of it. A friend and I buy the big jar of sriracha and split it,
lasts for several months...

I could go on, but these places are a wonderful boon for the budget...

--
Best
Greg



> If I went on the $40 a week challenge, the FIRST thing to go from my
> grocery list would be red meat. I can get more mileage for my money
> from legumes, grains, and a little chicken, tofu and dairy products.
>
> Cindy
>
> --
> C.J. Fuller
>
> Delete the obvious to email me

Oh pshaw, on Sun 16 Dec 2007 12:32:06p, Dee.Dee meant to say...

>
> "Default User" > wrote in message
> ...
>> Christine Dabney wrote:
>>
>>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
>>> wrote:
>>>
>>>
>>> Why pay $4.99
>>> > for a container of ice cream when I can buy it on sale for $1.99?
>>
>>> Or you can get the ingredients for it, and make some of the best ice
>>> cream that you have ever had, in amazing flavors and combinations, for
>>> not more than you pay for the cheaper brands. And the quality is much
>>> better.
>>>
>>
>> That's not been my experience. Homemade ice cream is great, but the
>> ingredients are expensive. Heavy cream runs about 4$ a quart (more if
>> bought in smaller containers), vanilla is very expensive. You're paying
>> retail for all the ingredients.
>>
>>
>>
>>
>> Brian
>
>
>
> Here's what 1-1/2 qt ice cream will cost me -- mind you this is an
> estimate. I have not estimated electricity and heated water and soap to
> wash the pan. And of course, some will say 'gas money to get the milk.'
>
> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk I
> pay $5 for. So three cups out of the gallon is at most $1.25.
> Vanilla -- who knows -- I get the best I can get at Costco. 1 teaspoon
> is all I use = at most $.25??
> If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or 5
> eggs would most likely do for most people.
>
> so at most, that's $2.75 for what makes about a quart of the best
> doggone ice cream I can buy. Vanilla, that is.
>
>
> Dee Dee
>
>
>

And you exact recipe is (including all the eggs)?

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

"Sheldon" > wrote in message
>
> I don't pay
> full price at the supermarket though, as I can get big saving using a food
> warehouse (BJ's in our area). Why pay $4.99 a pound for pork loin when I
> can
> buy it and cut it myself for $1.89 a pound?

I don't know of any cuts of pork that cost $5/lb unless it's cured
pork. I pay $1.99/lb for center cut loin chops or a center cut bone-
in loin roast and may slice it into chops, same difference...
sometimes boneless center cut loin is $1.99/lb too.

If you buy the whole boneless loin, it is $1.89 all the time at BJ;s.
Supermarkets have it at that price on sale on occasion. That same piece of
meat, with no waste, is sold at $4 to $5+ depending on whether it is cut as
a roast or thin sliced. I can cut it myself to whatever I want on a given
day and save a bundle. We usually use 1/3 for each meal so we have
leftovers for lunches or a second dinner.

"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Sun 16 Dec 2007 12:32:06p, Dee.Dee meant to say...
>
>>
>> "Default User" > wrote in message
>> ...
>>> Christine Dabney wrote:
>>>
>>>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
>>>> wrote:
>>>>
>>>>
>>>> Why pay $4.99
>>>> > for a container of ice cream when I can buy it on sale for $1.99?
>>>
>>>> Or you can get the ingredients for it, and make some of the best ice
>>>> cream that you have ever had, in amazing flavors and combinations, for
>>>> not more than you pay for the cheaper brands. And the quality is much
>>>> better.
>>>>
>>>
>>> That's not been my experience. Homemade ice cream is great, but the
>>> ingredients are expensive. Heavy cream runs about 4$ a quart (more if
>>> bought in smaller containers), vanilla is very expensive. You're paying
>>> retail for all the ingredients.
>>>
>>>
>>>
>>>
>>> Brian
>>
>>
>>
>> Here's what 1-1/2 qt ice cream will cost me -- mind you this is an
>> estimate. I have not estimated electricity and heated water and soap to
>> wash the pan. And of course, some will say 'gas money to get the milk.'
>>
>> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk I
>> pay $5 for. So three cups out of the gallon is at most $1.25.
>> Vanilla -- who knows -- I get the best I can get at Costco. 1 teaspoon
>> is all I use = at most $.25??
>> If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or 5
>> eggs would most likely do for most people.
>>
>> so at most, that's $2.75 for what makes about a quart of the best
>> doggone ice cream I can buy. Vanilla, that is.
>>
>>
>> Dee Dee
>>
>>
>>
>
> And you exact recipe is (including all the eggs)?
>
> --
> Wayne Boatwright


My own recipe, using some instructions from Alton Brown's program.

2 cups cream

1 cup left-over milk

6 large egg yolks Used 6 farm egg yolks

¾ sugar organic sugar

1-1/4 teaspoon vanilla




PUT METAL BOWL IN FREEZER.



Place the left-over milk and the heavy cream into a medium saucepan, over
medium heat. Bring the cream mixture just to a barely bubblage, while
stirring occasionally. This temperature will register @ 175-180º, which
will take about 15 minutes at the 3.5 setting. Then remove from the heat.



In a medium mixing bowl whisk the egg yolks until they are light and creamy
and light in color. Slowly add the sugar and whisk vigorously to combine.
When completely beaten/combined, it will fall off the whisk into a long
ribbon.



Temper (put small amounts of) the cream mixture into the eggs-and- sugar
mixture by gradually adding small amounts of cream, until about a third of
the cream has been added.

JUST MIX - DON'T BEAT.



Then add the remainder of the cream into the egg-and-sugar mixture,

Then return the entire mixture to the saucepan

and place over LOW heat - 3.5 on setting.



Continue to cook on LOW heat, stirring frequently, until the mixture
thickens slightly and coats the back of a spoon and reaches 170 to 175
degrees F. Then do the Nappe test (thinly coating the back of a spoon, then
running your finger down the middle, and the streak of mixture should not
close.



Pour the mixture into a chilled metal bowl and allow to sit at room
temperature for 30 minutes. Stir in the vanilla extract.



Place the mixture into an uncovered sealable container and put in the
refrigerator. Once it is cool enough not to form condensation on the lid
(when it that?) cover and store for 4 to 8 hours in the downstairs
refrigerator or until the temperature reaches 40 degrees F or below.





Pour into an ice cream maker and process according to the manufacturer's
directions. This should take approximately 25 to 35 minutes. Serve as is for
soft serve or freeze for another 3 to 4 hours to allow the ice cream to
harden.

On Sun, 16 Dec 2007 21:54:29 GMT, Wayne Boatwright
> wrote:

>And you exact recipe is (including all the eggs)?

I copied a "Martha" recipe for French Vanilla ice cream yesterday that
looks simple enough. Here it is:


French Vanilla Ice Cream
(Martha Stewart)

Ingredients

Makes 1 1/2 quarts.

2 1/2 cups heavy cream
2 cups whole milk
2 vanilla beans, halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt

Directions

1. Put cream and milk into a medium saucepan over medium-high heat.
Scrape vanilla seeds from beans with the tip of a small knife into
pan; add beans. Heat the mixture until hot (do not let simmer), about
2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.

2. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt
into the bowl of an electric mixer fitted with the whisk attachment.
Beat on high speed until yolk mixture has tripled in volume and can
hold a ribbon on surface for 2 seconds, about 3 minutes.

3. Reduce speed to medium. Ladle 1 cup cream mixture in a slow
stream into yolk mixture to temper it. Add another cup cream mixture;
beat to combine. Transfer mixture to saucepan; cook over medium-high
heat, stirring constantly, until it is thick enough to coat the back
of a wooden spoon and an instant-read thermometer registers 180
degrees; 5 to 7 minutes.

4. Pour custard through a medium-mesh sieve into a bowl set in
ice-water bath. Let cool completely, stirring often.

5. Freeze custard in an ice cream maker according to manufacturer's
instructions.

Serve immediately, or freeze in an airtight plastic container until
ready to serve. If frozen for more than 4 hours, let ice cream stand
at room temperature 15 to 20 minutes before serving.

Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights
reserved.



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remove the smiley face first

"Dee.Dee" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Oh pshaw, on Sun 16 Dec 2007 12:32:06p, Dee.Dee meant to say...
>>
>>>
>>> "Default User" > wrote in message
>>> ...
>>>> Christine Dabney wrote:
>>>>
>>>>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
>>>>> wrote:
>>>>>
>>>>>
>>>>> Why pay $4.99
>>>>> > for a container of ice cream when I can buy it on sale for $1.99?
>>>>
>>>>> Or you can get the ingredients for it, and make some of the best ice
>>>>> cream that you have ever had, in amazing flavors and combinations, for
>>>>> not more than you pay for the cheaper brands. And the quality is much
>>>>> better.
>>>>>
>>>>
>>>> That's not been my experience. Homemade ice cream is great, but the
>>>> ingredients are expensive. Heavy cream runs about 4$ a quart (more if
>>>> bought in smaller containers), vanilla is very expensive. You're paying
>>>> retail for all the ingredients.
>>>>
>>>>
>>>>
>>>>
>>>> Brian
>>>
>>>
>>>
>>> Here's what 1-1/2 qt ice cream will cost me -- mind you this is an
>>> estimate. I have not estimated electricity and heated water and soap to
>>> wash the pan. And of course, some will say 'gas money to get the milk.'
>>>
>>> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk I
>>> pay $5 for. So three cups out of the gallon is at most $1.25.
>>> Vanilla -- who knows -- I get the best I can get at Costco. 1 teaspoon
>>> is all I use = at most $.25??
>>> If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or 5
>>> eggs would most likely do for most people.
>>>
>>> so at most, that's $2.75 for what makes about a quart of the best
>>> doggone ice cream I can buy. Vanilla, that is.
>>>
>>>
>>> Dee Dee
>>>
>>>
>>>
>>
>> And you exact recipe is (including all the eggs)?
>>
>> --
>> Wayne Boatwright
>
>
> My own recipe, using some instructions from Alton Brown's program.
>
> 2 cups cream
>
> 1 cup left-over milk
>
> 6 large egg yolks Used 6 farm egg yolks
>
> ¾ sugar organic sugar
>
> 1-1/4 teaspoon vanilla
>
>
>
>
> PUT METAL BOWL IN FREEZER.
>
>
>
> Place the left-over milk and the heavy cream into a medium saucepan, over
> medium heat. Bring the cream mixture just to a barely bubblage, while
> stirring occasionally. This temperature will register @ 175-180º, which
> will take about 15 minutes at the 3.5 setting. Then remove from the heat.
>
>
>
> In a medium mixing bowl whisk the egg yolks until they are light and
> creamy and light in color. Slowly add the sugar and whisk vigorously to
> combine. When completely beaten/combined, it will fall off the whisk into
> a long ribbon.
>
>
>
> Temper (put small amounts of) the cream mixture into the eggs-and- sugar
> mixture by gradually adding small amounts of cream, until about a third of
> the cream has been added.
>
> JUST MIX - DON'T BEAT.
>
>
>
> Then add the remainder of the cream into the egg-and-sugar mixture,
>
> Then return the entire mixture to the saucepan
>
> and place over LOW heat - 3.5 on setting.
>
>
>
> Continue to cook on LOW heat, stirring frequently, until the mixture
> thickens slightly and coats the back of a spoon and reaches 170 to 175
> degrees F. Then do the Nappe test (thinly coating the back of a spoon,
> then running your finger down the middle, and the streak of mixture should
> not close.
>
>
>
> Pour the mixture into a chilled metal bowl and allow to sit at room
> temperature for 30 minutes. Stir in the vanilla extract.
>
>
>
> Place the mixture into an uncovered sealable container and put in the
> refrigerator. Once it is cool enough not to form condensation on the lid
> (when it that?) cover and store for 4 to 8 hours in the downstairs
> refrigerator or until the temperature reaches 40 degrees F or below.
>
>
>
>
>
> Pour into an ice cream maker and process according to the manufacturer's
> directions. This should take approximately 25 to 35 minutes. Serve as is
> for soft serve or freeze for another 3 to 4 hours to allow the ice cream
> to harden.
>
>


Sorry about the 2 cups and 1 cups above when I said that my cost was based
on 1-1/2 to 1-1/2. I have played with this combination and have tried many
variations.
I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains, but
use 4-5 eggs if you prefer.

To me this is a recipe that is totally adjustable.
Dee Dee

<sf> wrote in message ...
> On Sun, 16 Dec 2007 21:54:29 GMT, Wayne Boatwright
> > wrote:
>
>>And you exact recipe is (including all the eggs)?
>
> I copied a "Martha" recipe for French Vanilla ice cream yesterday that
> looks simple enough. Here it is:
>
>
> French Vanilla Ice Cream
> (Martha Stewart)
>
> Ingredients
>
> Makes 1 1/2 quarts.
>
> 2 1/2 cups heavy cream
> 2 cups whole milk
> 2 vanilla beans, halved lengthwise
> 8 large egg yolks
> 3/4 cup sugar
> 1/4 teaspoon salt
>
> Directions
>
> 1. Put cream and milk into a medium saucepan over medium-high heat.
> Scrape vanilla seeds from beans with the tip of a small knife into
> pan; add beans. Heat the mixture until hot (do not let simmer), about
> 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
>
> 2. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt
> into the bowl of an electric mixer fitted with the whisk attachment.
> Beat on high speed until yolk mixture has tripled in volume and can
> hold a ribbon on surface for 2 seconds, about 3 minutes.
>
> 3. Reduce speed to medium. Ladle 1 cup cream mixture in a slow
> stream into yolk mixture to temper it. Add another cup cream mixture;
> beat to combine. Transfer mixture to saucepan; cook over medium-high
> heat, stirring constantly, until it is thick enough to coat the back
> of a wooden spoon and an instant-read thermometer registers 180
> degrees; 5 to 7 minutes.
>
> 4. Pour custard through a medium-mesh sieve into a bowl set in
> ice-water bath. Let cool completely, stirring often.
>
> 5. Freeze custard in an ice cream maker according to manufacturer's
> instructions.
>
> Serve immediately, or freeze in an airtight plastic container until
> ready to serve. If frozen for more than 4 hours, let ice cream stand
> at room temperature 15 to 20 minutes before serving.
>
> Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights
> reserved.
>
>


Making ice cream was one of life's mysteries. All of the custard receipes
use about the same technique, so it's in my head now.

I got my new compressor ice cream maker, but I've not made a custard ice
cream in it yet; just mango sorbet. Shame on me. I've been using the cream
for something else each week. No -- I'm not buying two gallons!

Dee Dee

On Sun, 16 Dec 2007 17:28:17 -0500, "Dee.Dee" >
wrote:
>
>"Dee.Dee" > wrote in message
...
>>

>> My own recipe, using some instructions from Alton Brown's program.
>>
>> 2 cups cream
>>
>> 1 cup left-over milk
>>
>> 6 large egg yolks
>>
>> ¾ sugar organic sugar
>>
>> 1-1/4 teaspoon vanilla
>>
>
>Sorry about the 2 cups and 1 cups above when I said that my cost was based
>on 1-1/2 to 1-1/2. I have played with this combination and have tried many
>variations.
>I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains, but
>use 4-5 eggs if you prefer.
>
>To me this is a recipe that is totally adjustable.
>Dee Dee
>

1. What is "left over" milk?
2. Convert 6 yolks to 4-5 whole eggs or reduce the number of yolks to
4-5?

TIA

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remove the smiley face first

On Sun, 16 Dec 2007 17:32:20 -0500, "Dee.Dee" >
wrote:

>I got my new compressor ice cream maker,

What brand did you get?

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remove the smiley face first

<sf> wrote in message ...
> On Sun, 16 Dec 2007 17:28:17 -0500, "Dee.Dee" >
> wrote:
>>
>>"Dee.Dee" > wrote in message
...
>>>
>
>>> My own recipe, using some instructions from Alton Brown's program.
>>>
>>> 2 cups cream
>>>
>>> 1 cup left-over milk
>>>
>>> 6 large egg yolks
>>>
>>> ¾ sugar organic sugar
>>>
>>> 1-1/4 teaspoon vanilla
>>>
>>
>>Sorry about the 2 cups and 1 cups above when I said that my cost was based
>>on 1-1/2 to 1-1/2. I have played with this combination and have tried
>>many
>>variations.
>>I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains,
>>but
>>use 4-5 eggs if you prefer.
>>
>>To me this is a recipe that is totally adjustable.
>>Dee Dee
>>
>
> 1. What is "left over" milk?
> 2. Convert 6 yolks to 4-5 whole eggs or reduce the number of yolks to
> 4-5?
>
> TIA
>
> --

I'm sorry - I had so many versions and I didn't go over them well enough
before I sent it -- First the left-over milk is my term for the milk that
is left in the gallon jar after I've taken enough cream out. IOW, I use what
is left in the gallon of milk after taking out the cream, for rest of the
milk in the recipe; it will be anywhere (guessing) between 1 or 2% or whole
milk. Whatever it is, that's what I use.

Also, I've tried to use whole eggs -- I wasn't happy with the taste. It's
yolks for me.

DH likes to save the whites- and with the cost now of eggs, it's a wise
choice. I don't freeze them. Since he likes eggs better than I do, he will
mix an egg (or two) into the whites and scramble them -- perhaps put a
little turmeric in them. I can't handle it, though.
Dee Dee

Sheldon wrote:
> Goomba38 wrote:
>> There used to be a joke about "Refigerator Nurses" who only worked when
>> they needed to buy a new refrigerator.
>
> I always thought that meant how yoose all eat free hospital food from
> the fridge at the nurse's station, and don't dare tell me you never,
> I've seen with my own peepers. LOL
>
> SHELDON

LOL... well... it is RARE to have patient food trays in my unit, but
when they come and the patient is unable to eat it, some staff (from
housekeepers to nurses and doctors) will scarf up that piece of cake or
a roll or perhaps the iced tea.Things that are already sealed up when
they arrive. I rarely have ever seen anyone eat the entree. Those are
usually ground up mystery meat and pretty disgusting looking/smelling.

<sf> wrote in message ...
> On Sun, 16 Dec 2007 17:32:20 -0500, "Dee.Dee" >
> wrote:
>
>>I got my new compressor ice cream maker,
>
> What brand did you get?
>


I bought the larger Lello Gelato 4090. 2 qts., I believe. Now I will have
to adjust my ice cream recipe ;-))

I just looked and I think it is now currently unavailable.

Was I ever lucky. I saw it jump to $354; then one day I looked at it was
$239.00 Made my order right away, with an extra bucket, being optimistic.

Dee Dee

On Sun, 16 Dec 2007 11:15:25 -0600, "Ms P" >
wrote:

>
>"Dee.Dee" > wrote in message
...
>>
>> "Ms P" > wrote in message
>> ...
>>>
>>> LOL, no. I live on the edge of the middle of nowhere. The actual middle
>>> is 100 miles to the west of here. From there it's 100 miles to anything
>>> east or west. My mom lives over there. She comes over here about every
>>> other month and stocks up on staples she can't get at home.
>>>
>>> Honestly out here 100 miles just doesn't seem all that far. Shoot, I've
>>> got to drive at least twice that far in either direction before I feel
>>> like I've left home.
>>>
>>> Ms P
>>
>>
>> Sounds like West Virginia to me -- any more guesses?
>> Dee Dee
>
>Not even close. West Virginia does have fewer people but it's also smaller
>in size so they're closer together.

Texas, I bet. My parents lived on the family ranch in the hill country
(Katarina, to be exact) and yeah, it's really that far to anything.
Mom made a seventy mile trip (one way) to the grocery every month or
so...

Regards,
Tracy R.

Oh pshaw, on Sun 16 Dec 2007 03:28:17p, Dee.Dee meant to say...

>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> Oh pshaw, on Sun 16 Dec 2007 12:32:06p, Dee.Dee meant to say...
>>>
>>>>
>>>> "Default User" > wrote in message
>>>> ...
>>>>> Christine Dabney wrote:
>>>>>
>>>>>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski"
>>>>>> > wrote:
>>>>>>
>>>>>>
>>>>>> Why pay $4.99
>>>>>> > for a container of ice cream when I can buy it on sale for $1.99?
>>>>>
>>>>>> Or you can get the ingredients for it, and make some of the best
>>>>>> ice cream that you have ever had, in amazing flavors and
>>>>>> combinations, for not more than you pay for the cheaper brands.
>>>>>> And the quality is much better.
>>>>>>
>>>>>
>>>>> That's not been my experience. Homemade ice cream is great, but the
>>>>> ingredients are expensive. Heavy cream runs about 4$ a quart (more
>>>>> if bought in smaller containers), vanilla is very expensive. You're
>>>>> paying retail for all the ingredients.
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> Brian
>>>>
>>>>
>>>>
>>>> Here's what 1-1/2 qt ice cream will cost me -- mind you this is an
>>>> estimate. I have not estimated electricity and heated water and soap
>>>> to wash the pan. And of course, some will say 'gas money to get the
>>>> milk.'
>>>>
>>>> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk
>>>> I pay $5 for. So three cups out of the gallon is at most $1.25.
>>>> Vanilla -- who knows -- I get the best I can get at Costco. 1
>>>> teaspoon is all I use = at most $.25??
>>>> If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or
>>>> 5 eggs would most likely do for most people.
>>>>
>>>> so at most, that's $2.75 for what makes about a quart of the best
>>>> doggone ice cream I can buy. Vanilla, that is.
>>>>
>>>>
>>>> Dee Dee
>>>>
>>>>
>>>>
>>>
>>> And you exact recipe is (including all the eggs)?
>>>
>>> --
>>> Wayne Boatwright
>>
>>
>> My own recipe, using some instructions from Alton Brown's program.
>>
>> 2 cups cream
>>
>> 1 cup left-over milk
>>
>> 6 large egg yolks Used 6 farm egg yolks
>>
>> ¾ sugar organic sugar
>>
>> 1-1/4 teaspoon vanilla
>>
>>
>>
>>
>> PUT METAL BOWL IN FREEZER.
>>
>>
>>
>> Place the left-over milk and the heavy cream into a medium saucepan,
>> over medium heat. Bring the cream mixture just to a barely bubblage,
>> while stirring occasionally. This temperature will register @
>> 175-180º, which will take about 15 minutes at the 3.5 setting. Then
>> remove from the heat.
>>
>>
>>
>> In a medium mixing bowl whisk the egg yolks until they are light and
>> creamy and light in color. Slowly add the sugar and whisk vigorously
>> to combine. When completely beaten/combined, it will fall off the whisk
>> into a long ribbon.
>>
>>
>>
>> Temper (put small amounts of) the cream mixture into the eggs-and-
>> sugar mixture by gradually adding small amounts of cream, until about a
>> third of the cream has been added.
>>
>> JUST MIX - DON'T BEAT.
>>
>>
>>
>> Then add the remainder of the cream into the egg-and-sugar mixture,
>>
>> Then return the entire mixture to the saucepan
>>
>> and place over LOW heat - 3.5 on setting.
>>
>>
>>
>> Continue to cook on LOW heat, stirring frequently, until the mixture
>> thickens slightly and coats the back of a spoon and reaches 170 to 175
>> degrees F. Then do the Nappe test (thinly coating the back of a spoon,
>> then running your finger down the middle, and the streak of mixture
>> should not close.
>>
>>
>>
>> Pour the mixture into a chilled metal bowl and allow to sit at room
>> temperature for 30 minutes. Stir in the vanilla extract.
>>
>>
>>
>> Place the mixture into an uncovered sealable container and put in the
>> refrigerator. Once it is cool enough not to form condensation on the
>> lid (when it that?) cover and store for 4 to 8 hours in the downstairs
>> refrigerator or until the temperature reaches 40 degrees F or below.

Problem is, we don't have a "downstairs" refrigerator, so I will have to
make do with the one on the main floor. LOL!

>> Pour into an ice cream maker and process according to the
>> manufacturer's directions. This should take approximately 25 to 35
>> minutes. Serve as is for soft serve or freeze for another 3 to 4 hours
>> to allow the ice cream to harden.
>>
>>
>
>
> Sorry about the 2 cups and 1 cups above when I said that my cost was
> based on 1-1/2 to 1-1/2. I have played with this combination and have
> tried many variations.
> I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains,
> but use 4-5 eggs if you prefer.
>
> To me this is a recipe that is totally adjustable.
> Dee Dee

Andit sounds really really good!!! Thanks so much for posting it. I will
proably try it with both ratios of milk/cream. No doubt I will use the 6
egg yolks. I have an ice cream maker with a refrigeration unit, so that
really makes it easy.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

Oh pshaw, on Sun 16 Dec 2007 03:19:34p, meant to say...

> On Sun, 16 Dec 2007 21:54:29 GMT, Wayne Boatwright
> > wrote:
>
>>And you exact recipe is (including all the eggs)?
>
> I copied a "Martha" recipe for French Vanilla ice cream yesterday that
> looks simple enough. Here it is:
>
>
> French Vanilla Ice Cream
> (Martha Stewart)
>
> Ingredients
>
> Makes 1 1/2 quarts.
>
> 2 1/2 cups heavy cream
> 2 cups whole milk
> 2 vanilla beans, halved lengthwise
> 8 large egg yolks
> 3/4 cup sugar
> 1/4 teaspoon salt
>
> Directions
>
> 1. Put cream and milk into a medium saucepan over medium-high heat.
> Scrape vanilla seeds from beans with the tip of a small knife into
> pan; add beans. Heat the mixture until hot (do not let simmer), about
> 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
>
> 2. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt
> into the bowl of an electric mixer fitted with the whisk attachment.
> Beat on high speed until yolk mixture has tripled in volume and can
> hold a ribbon on surface for 2 seconds, about 3 minutes.
>
> 3. Reduce speed to medium. Ladle 1 cup cream mixture in a slow
> stream into yolk mixture to temper it. Add another cup cream mixture;
> beat to combine. Transfer mixture to saucepan; cook over medium-high
> heat, stirring constantly, until it is thick enough to coat the back
> of a wooden spoon and an instant-read thermometer registers 180
> degrees; 5 to 7 minutes.
>
> 4. Pour custard through a medium-mesh sieve into a bowl set in
> ice-water bath. Let cool completely, stirring often.
>
> 5. Freeze custard in an ice cream maker according to manufacturer's
> instructions.
>
> Serve immediately, or freeze in an airtight plastic container until
> ready to serve. If frozen for more than 4 hours, let ice cream stand
> at room temperature 15 to 20 minutes before serving.
>
> Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights
> reserved.
>
>
>

Thanks for posting this one, too, Barbara. They both look good!

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

On Sun, 16 Dec 2007 23:41:43 GMT, Wayne Boatwright
> wrote:

>Problem is, we don't have a "downstairs" refrigerator, so I will have to
>make do with the one on the main floor. LOL!


We don't have a second freezer any more either, so freezing the "gel
type" unit I have is going to be hard. My kitchen freezer is stuffed.

--
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remove the smiley face first

Oh pshaw, on Sun 16 Dec 2007 03:32:20p, Dee.Dee meant to say...

>
> <sf> wrote in message ...
>> On Sun, 16 Dec 2007 21:54:29 GMT, Wayne Boatwright
>> > wrote:
>>
>>>And you exact recipe is (including all the eggs)?
>>
>> I copied a "Martha" recipe for French Vanilla ice cream yesterday that
>> looks simple enough. Here it is:
>>
>>
>> French Vanilla Ice Cream
>> (Martha Stewart)
>>
>> Ingredients
>>
>> Makes 1 1/2 quarts.
>>
>> 2 1/2 cups heavy cream
>> 2 cups whole milk
>> 2 vanilla beans, halved lengthwise
>> 8 large egg yolks
>> 3/4 cup sugar
>> 1/4 teaspoon salt
>>
>> Directions
>>
>> 1. Put cream and milk into a medium saucepan over medium-high heat.
>> Scrape vanilla seeds from beans with the tip of a small knife into
>> pan; add beans. Heat the mixture until hot (do not let simmer), about
>> 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
>>
>> 2. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt
>> into the bowl of an electric mixer fitted with the whisk attachment.
>> Beat on high speed until yolk mixture has tripled in volume and can
>> hold a ribbon on surface for 2 seconds, about 3 minutes.
>>
>> 3. Reduce speed to medium. Ladle 1 cup cream mixture in a slow
>> stream into yolk mixture to temper it. Add another cup cream mixture;
>> beat to combine. Transfer mixture to saucepan; cook over medium-high
>> heat, stirring constantly, until it is thick enough to coat the back
>> of a wooden spoon and an instant-read thermometer registers 180
>> degrees; 5 to 7 minutes.
>>
>> 4. Pour custard through a medium-mesh sieve into a bowl set in
>> ice-water bath. Let cool completely, stirring often.
>>
>> 5. Freeze custard in an ice cream maker according to manufacturer's
>> instructions.
>>
>> Serve immediately, or freeze in an airtight plastic container until
>> ready to serve. If frozen for more than 4 hours, let ice cream stand
>> at room temperature 15 to 20 minutes before serving.
>>
>> Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights
>> reserved.
>>
>>
>
>
> Making ice cream was one of life's mysteries. All of the custard
> receipes use about the same technique, so it's in my head now.
>
> I got my new compressor ice cream maker, but I've not made a custard ice
> cream in it yet; just mango sorbet. Shame on me. I've been using the
> cream for something else each week. No -- I'm not buying two gallons!
>
> Dee Dee
>
>
>

I bought an Il Gelataio compressor unit back in 1975 and it's still going
strong. It make 1-1/2 quarts. I also have a White Mountain 6 quart
electric with wooden bucket, but we never use it. I guess I should sell
it. I would never make 6 quarts of ice cream again.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

Oh pshaw, on Sun 16 Dec 2007 04:45:19p, meant to say...

> On Sun, 16 Dec 2007 23:41:43 GMT, Wayne Boatwright
> > wrote:
>
>>Problem is, we don't have a "downstairs" refrigerator, so I will have to
>>make do with the one on the main floor. LOL!
>
>
> We don't have a second freezer any more either, so freezing the "gel
> type" unit I have is going to be hard. My kitchen freezer is stuffed.
>

We have plenty of freezer space, as our refrigerator freezer is a good
size, and we also have a separate freezer in the utility room/pantry
adjacent to the kitchen.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
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On Sun, 16 Dec 2007 18:11:33 -0500, "Dee.Dee" >
wrote:

>
><sf> wrote in message ...
>> On Sun, 16 Dec 2007 17:32:20 -0500, "Dee.Dee" >
>> wrote:
>>
>>>I got my new compressor ice cream maker,
>>
>> What brand did you get?
>>
>
>I bought the larger Lello Gelato 4090. 2 qts., I believe. Now I will have
>to adjust my ice cream recipe ;-))
>
>I just looked and I think it is now currently unavailable.
>
>Was I ever lucky. I saw it jump to $354; then one day I looked at it was
>$239.00 Made my order right away, with an extra bucket, being optimistic.
>
Whoa, you tracked it! Did you factor in the cost of your machine into
the cost of your ice cream? I'd amortize of course, but it's still a
major factor for the first 200+ batches.



--
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remove the smiley face first

On 16 Dec 2007 18:26:11 GMT, "Default User" >
wrote:

>Christine Dabney wrote:

>> Or you can get the ingredients for it, and make some of the best ice
>> cream that you have ever had, in amazing flavors and combinations, for
>> not more than you pay for the cheaper brands. And the quality is much
>> better.
>>
>
>That's not been my experience. Homemade ice cream is great, but the
>ingredients are expensive. Heavy cream runs about 4$ a quart (more if
>bought in smaller containers), vanilla is very expensive. You're paying
>retail for all the ingredients.

I got cream here this week for $1.69, for a pint. Good stuff, not
ultra-pasteurized. Most ice creams I make, and the ones that are in
David Lebovitz's book don't use all cream for the ice cream-some of
the mixture is milk. I have rarely seen an ice cream that takes a
full quart of cream. The last one I made was a Philadelphia style ice
cream, and it probably cost me less than $2 to make it. I got raves
on that one.

Christine

On Sun, 16 Dec 2007 10:19:37 -0800, koko wrote:


>That's for sure. The ice cream you made at the cookin' was
>outstanding.

I think it cost me less than $2 to make that ice cream. I still have
people telling me that was the best ice cream they ever ate.

Christine

Oh pshaw, on Sun 16 Dec 2007 04:58:16p, meant to say...

> On Sun, 16 Dec 2007 18:11:33 -0500, "Dee.Dee" >
> wrote:
>
>>
>><sf> wrote in message ...
>>> On Sun, 16 Dec 2007 17:32:20 -0500, "Dee.Dee" >
>>> wrote:
>>>
>>>>I got my new compressor ice cream maker,
>>>
>>> What brand did you get?
>>>
>>
>>I bought the larger Lello Gelato 4090. 2 qts., I believe. Now I will
>>have to adjust my ice cream recipe ;-))
>>
>>I just looked and I think it is now currently unavailable.
>>
>>Was I ever lucky. I saw it jump to $354; then one day I looked at it
>>was $239.00 Made my order right away, with an extra bucket, being
>>optimistic.
>>
> Whoa, you tracked it! Did you factor in the cost of your machine into
> the cost of your ice cream? I'd amortize of course, but it's still a
> major factor for the first 200+ batches.
>
>
>

OR, you could list the ice cream maker as a toy and not count it at all!

That's what I did when I bought mine in 1975. IIRC, I paid ~$300 back
then, which was a whopping amount at the time for such a device.

--
Wayne Boatwright

Date: Dec 13,2007

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Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
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Did you really expect mere proof to
sway my opinion? HA!
*******************************************

cybercat wrote:
> "Dan" > wrote in message
> ...
>> Sheldon wrote:
>>> Cindy Fuller wrote:
>>>> I have found great bargains on produce at Asian groceries. ?
>>>> I can get a bag of shallots for what it cost to get two or three at a
>>>> supermarket.
>>> That's too funny... people on a $5/day food budget don't buy
>>> shallots... whatsamatter, Ms Champagne Taste, ordinary onions ain't
>>> good enough for your beer pocketbook... well la dee dah, may as well
>>> pick up a little basket of mushyrooms to go with those shallots,
>>> there's goes nearly your entire $5/day budget and you didn't eat yet.
>>> <G>
>>>
>>> WTF are you going to do with shallots on your P&J budget.
>>>
>>> SHELDON ?
>> Shelly,
>>
>> Some people can't afford what you can. I can probably afford a hell of a
>> more than you. Does that make me better? Of course not and I'm not
>> compelled to flaunt my status and belittle others for saving a few bucks.
>>
>> Did you get your ass kicked as a child or do you have another excuse for
>> being an asshole?
>>
>
> I'm thinking his daddy was an asshole and his mama was an asshole. Because
> he's really an Asshole's Asshole, if you think about it. Gotta be pure bred.
>
>

True.

"Tracy R." > wrote in message
...
> On Sun, 16 Dec 2007 11:15:25 -0600, "Ms P" >
> wrote:
>
>>
>
> Texas, I bet. My parents lived on the family ranch in the hill country
> (Katarina, to be exact) and yeah, it's really that far to anything.
> Mom made a seventy mile trip (one way) to the grocery every month or
> so...
>
> Regards,
> Tracy R.

I've been to the hill country of Texas. Gorgeous. I'm north of Texas but
still in that largely empty middle section of the country.

Ms P