Hello every one,
I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?

Thanks,

P2

On Saturday, July 28, 2012 9:18:31 PM UTC-6, P2 wrote:
> Hello every one,
>
> I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?
>
>
>
> Thanks,
>
>
>
> P2

Here you go:

http://www.amazon.com/Ice-Cream-Stab...804853-7848533

On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
wrote:

>Hello every one,
>I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?
>
>Thanks,
>
>P2


You don't want or need stabilizer. That is an ingredient that is
used to convert good ice cream to cheaper crap. It detracts, it does
not enhance.

Milk, cream, sugar, fruit, nuts, chocolate are all that is needed,
options include eggs and butter.

If you want crap, just buy the supermarket stuff.

On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
wrote:

> Hello every one,
> I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?
>
Have you ever made ice cream before?

--
Food is an important part of a balanced diet.

"Ed Pawlowski" > wrote in message
news
> On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
> wrote:
>
>>Hello every one,
>>I just bought an ice cream machine and want to make icecream at home. Does
>>any one know where I can buy icecream stiblizer? do they sell them in
>>popular retail stores? if so where? or I will need to go to special stores
>>to buy them?
>>
>>Thanks,
>>
>>P2
>
>
> You don't want or need stabilizer. That is an ingredient that is
> used to convert good ice cream to cheaper crap. It detracts, it does
> not enhance.
>
> Milk, cream, sugar, fruit, nuts, chocolate are all that is needed,
> options include eggs and butter.
>
> If you want crap, just buy the supermarket stuff.

Ahhh thanks for that. I hadn't heard of it and wondered what it did. I also
use just the ingredients you listed (more or less)

--
--

http://www.shop.helpforheroes.org.uk/

P2 > wrote:

>Hello every one,
>I just bought an ice cream machine and want to make icecream at home.

Congrats! There's loads of fun and some great eating coming your
way. Just curious what kind you got. [style-wise, that is; one
that takes ice/salt, one that you pre-freeze, or one with the freezer
compressor built in?]

>Does any one know where I can buy icecream stiblizer? do they sell them
> in popular retail stores? if so where? or I will need to go to special stores to buy them?
>

I haven't ever felt the need, nor seen it in any of the recipes that I
use so I don't know what guar gum might add/do to ice cream.

Try some of David Lebovitz' recipes. Our favorite is the Vietnamese
coffee-- but the Chocolate Sorbet comes a close second.

The only 'additive' I've ever used is a Tbl or two of booze to act as
an anti-freeze. I think it keeps it smooth-- and I can either use
vodka for no flavor, or add the appropriate flavor for the ice cream.

Jim

On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
wrote:

>Hello every one,
>I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?

a little discussion of what the stabilizers do to/for ice cream-
http://www.icecreamgeek.com/?p=664

I just ran across that site -

Jim

On Sun, 29 Jul 2012 10:04:11 +0100, "Ophelia" >
wrote:

>
>
>"Ed Pawlowski" > wrote in message
>news
>> On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
>> wrote:
>>
>>>Hello every one,
>>>I just bought an ice cream machine and want to make icecream at home. Does
>>>any one know where I can buy icecream stiblizer? do they sell them in
>>>popular retail stores? if so where? or I will need to go to special stores
>>>to buy them?
>>>
>>>Thanks,
>>>
>>>P2
>>
>>
>> You don't want or need stabilizer. That is an ingredient that is
>> used to convert good ice cream to cheaper crap. It detracts, it does
>> not enhance.
>>
>> Milk, cream, sugar, fruit, nuts, chocolate are all that is needed,
>> options include eggs and butter.
>>
>> If you want crap, just buy the supermarket stuff.
>
>Ahhh thanks for that. I hadn't heard of it and wondered what it did. I also
>use just the ingredients you listed (more or less)
>
>--

I was gonna say, why add industrial crap to your delicious home made
ice cream?

John Kuthe...

Ed Pawlowski wrote:

> You don't want or need stabilizer. That is an ingredient that is
> used to convert good ice cream to cheaper crap. It detracts, it does
> not enhance.

Speaking of which, I (foolishly) bought some Edy's ice cream last
week. The consistency was gelatinous. Too many $(&% chemicals!

"Jim Elbrecht" > wrote in message
...
> On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
> wrote:
>
>>Hello every one,
>>I just bought an ice cream machine and want to make icecream at home. Does
>>any one know where I can buy icecream stiblizer? do they sell them in
>>popular retail stores? if so where? or I will need to go to special stores
>>to buy them?
>
> a little discussion of what the stabilizers do to/for ice cream-
> http://www.icecreamgeek.com/?p=664
>
> I just ran across that site -

Thanks, Jim.

--
--

http://www.shop.helpforheroes.org.uk/

Ed Pawlowski wrote:
>
> You don't want or need stabilizer. That is an ingredient that is
> used to convert good ice cream to cheaper crap. It detracts, it does
> not enhance.

No, it's not. It's to convert cheap crap
into good imitation ice cream.

I watched a cooking show yesterday where they made dried lavender
vanilla ice cream-it sure looked simple and I had the impression they
just put the bowl of thickened strained egg cream in the freezer-no
fancy ice cream maker needed. Making ice cream up fresh in small
quantities sounds good to me.

Frankly a scoop of softserve melting homemade ice cream sounds better to
me than a scoop of rock hard frozen bulk ice cream from the store. (Your
alcohol trick sounds interesting-they make a vanilla flavored vodka-for
cooking purposes I want to be able to buy those tiny little bottles.)

Stabilizer?

Here is a thought-make a "rhubarb in heavy cream" sauce then strain-use
the rhubarb enhanced cream as your base for vanilla ice cream. Rhubarb
is vastly underutilized-grows like a weed self perpetuating. A friend
was serving rhubarb crisp with fresh handcranked ice cream-which never
froze-so we put the cream sauce over the rhubarb crisp-I think that
cream sauce was actually better than frozen ICE cream.

What's your favorite dessert sauce? Mine currently is
bourbon/whiskey/bread pudding sauce-love it over softserve vanilla.

On 29/07/2012 12:22 PM, z z wrote:

> Here is a thought-make a "rhubarb in heavy cream" sauce then strain-use
> the rhubarb enhanced cream as your base for vanilla ice cream. Rhubarb
> is vastly underutilized-grows like a weed self perpetuating. A friend
> was serving rhubarb crisp with fresh handcranked ice cream-which never
> froze-so we put the cream sauce over the rhubarb crisp-I think that
> cream sauce was actually better than frozen ICE cream.



A few years ago I was given some plums (French ? Italian?) They were
tasty but way too tart to eat. I could not eat them raw so I added some
sugar and cooked them up into a conserve that I thought might be nice on
ice cream. Since I was about to make a batch of ice cream I just cooled
it off and added it to the ice cream as it was setting up int he
freezer. It was delicious.



> What's your favorite dessert sauce? Mine currently is
> bourbon/whiskey/bread pudding sauce-love it over softserve vanilla.

That could be good. I like a little drizzle of Gran Marnier... just a
drizzle. A little goes a long way.

On Sun, 29 Jul 2012 07:15:58 -0400, Jim Elbrecht >
wrote:

> On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
> wrote:
>
> >Hello every one,
> >I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?
>
> a little discussion of what the stabilizers do to/for ice cream-
> http://www.icecreamgeek.com/?p=664
>
> I just ran across that site -
>
I made strawberry ice cream once and the strawberries were little
strawberry flavored ice shards (I didn't want strawberry colored ice
cream, I wanted vanilla with chunks of strawberries), but the ice
cream itself was fine. How would one of those additives change the
properties of the strawberries from ice to ice cream?

--
Food is an important part of a balanced diet.

"John Kuthe" > wrote in message
...
> On Sun, 29 Jul 2012 10:04:11 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Ed Pawlowski" > wrote in message
>>news
>>> On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
>>> wrote:
>>>
>>>>Hello every one,
>>>>I just bought an ice cream machine and want to make icecream at home.
>>>>Does
>>>>any one know where I can buy icecream stiblizer? do they sell them in
>>>>popular retail stores? if so where? or I will need to go to special
>>>>stores
>>>>to buy them?
>>>>
>>>>Thanks,
>>>>
>>>>P2
>>>
>>>
>>> You don't want or need stabilizer. That is an ingredient that is
>>> used to convert good ice cream to cheaper crap. It detracts, it does
>>> not enhance.
>>>
>>> Milk, cream, sugar, fruit, nuts, chocolate are all that is needed,
>>> options include eggs and butter.
>>>
>>> If you want crap, just buy the supermarket stuff.
>>
>>Ahhh thanks for that. I hadn't heard of it and wondered what it did. I
>>also
>>use just the ingredients you listed (more or less)
>>
>>--
>
> I was gonna say, why add industrial crap to your delicious home made
> ice cream?

I won't! As I said, I hadn't heard of it before and now I have read the
stuff Jim posted, I shan't be using any anway.
--
--

http://www.shop.helpforheroes.org.uk/

On Sun, 29 Jul 2012 10:00:59 -0700, sf > wrote:

>On Sun, 29 Jul 2012 07:15:58 -0400, Jim Elbrecht >
>wrote:
>
>> On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
>> wrote:
>>
>> >Hello every one,
>> >I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?
>>
>> a little discussion of what the stabilizers do to/for ice cream-
>> http://www.icecreamgeek.com/?p=664
>>
>> I just ran across that site -
>>
>I made strawberry ice cream once and the strawberries were little
>strawberry flavored ice shards (I didn't want strawberry colored ice
>cream, I wanted vanilla with chunks of strawberries), but the ice
>cream itself was fine. How would one of those additives change the
>properties of the strawberries from ice to ice cream?

The stabilizers wouldn't affect the fruit. I might be tempted to
soak some quartered strawberries in Amaretto- then drain well and stir
them in after the churning was done.

I just checked both of my bibles- "Lebovitz's "The Perfect Scoop" and
Kaminskey's "Vegan A La Mode" -- Neither use chunks of strawberries,
frozen into the mix. Lots of pureed recipes for yogurts, ice creams,
sorbets & sherbets, and sauces with chunks.

Make a nice Amaretto/Strawberry sauce-- when it is almost cool, give
it some chunks of strawberries and some almond slivers- and serve your
ice cream in a puddle of it.

Peaches are minimally better. I made some ice cream last year with
peaches off my tree. While they didn't freeze into rocks like
strawberries do, they threw off the texture. Next time I'll puree
the peaches in the mix and serve with a peach/brandy sauce.

Jim

On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
wrote:

> I was gonna say, why add industrial crap to your delicious home made
> ice cream?

One reason would be if you skip the custard making part. I tried a
recipe that just called for cream (no custard) once and it was
practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
the creaminess of a custard based ice cream.

--
Food is an important part of a balanced diet.

On Sun, 29 Jul 2012 13:48:39 -0400, Jim Elbrecht >
wrote:

> On Sun, 29 Jul 2012 10:00:59 -0700, sf > wrote:
>
> >On Sun, 29 Jul 2012 07:15:58 -0400, Jim Elbrecht >
> >wrote:
> >
> >> On Sat, 28 Jul 2012 20:18:31 -0700 (PDT), P2 >
> >> wrote:
> >>
> >> >Hello every one,
> >> >I just bought an ice cream machine and want to make icecream at home. Does any one know where I can buy icecream stiblizer? do they sell them in popular retail stores? if so where? or I will need to go to special stores to buy them?
> >>
> >> a little discussion of what the stabilizers do to/for ice cream-
> >> http://www.icecreamgeek.com/?p=664
> >>
> >> I just ran across that site -
> >>
> >I made strawberry ice cream once and the strawberries were little
> >strawberry flavored ice shards (I didn't want strawberry colored ice
> >cream, I wanted vanilla with chunks of strawberries), but the ice
> >cream itself was fine. How would one of those additives change the
> >properties of the strawberries from ice to ice cream?
>
> The stabilizers wouldn't affect the fruit. I might be tempted to
> soak some quartered strawberries in Amaretto- then drain well and stir
> them in after the churning was done.
>
> I just checked both of my bibles- "Lebovitz's "The Perfect Scoop" and
> Kaminskey's "Vegan A La Mode" -- Neither use chunks of strawberries,
> frozen into the mix. Lots of pureed recipes for yogurts, ice creams,
> sorbets & sherbets, and sauces with chunks.
>
> Make a nice Amaretto/Strawberry sauce-- when it is almost cool, give
> it some chunks of strawberries and some almond slivers- and serve your
> ice cream in a puddle of it.
>
> Peaches are minimally better. I made some ice cream last year with
> peaches off my tree. While they didn't freeze into rocks like
> strawberries do, they threw off the texture. Next time I'll puree
> the peaches in the mix and serve with a peach/brandy sauce.
>
Okay, thanks for checking! I don't like ice cream that's just one big
mass of pureed fruit. I wanted little bursts of fruit flavor nestled
in vanilla; but I'll stick with making plain vanilla ice cream and if
I want fruit, I'll put it on top.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
> wrote:
>
>> I was gonna say, why add industrial crap to your delicious home made
>> ice cream?
>
> One reason would be if you skip the custard making part. I tried a
> recipe that just called for cream (no custard) once and it was
> practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
> the creaminess of a custard based ice cream.

Why? A custard base is easy. Well at least I now know why an emulsifier is
used .. thank
--
--

http://www.shop.helpforheroes.org.uk/

On Sun, 29 Jul 2012 10:00:59 -0700, sf > wrote:



>>
>I made strawberry ice cream once and the strawberries were little
>strawberry flavored ice shards (I didn't want strawberry colored ice
>cream, I wanted vanilla with chunks of strawberries), but the ice
>cream itself was fine. How would one of those additives change the
>properties of the strawberries from ice to ice cream?

You put the berries (or any fruit) into a lot of sugar and let it sit
for a few hours. Mash it slightly. The sugar keeps it from getting
rock hard.

On Sun, 29 Jul 2012 13:48:39 -0400, Jim Elbrecht >
wrote:



>
>Peaches are minimally better. I made some ice cream last year with
>peaches off my tree. While they didn't freeze into rocks like
>strawberries do, they threw off the texture. Next time I'll puree
>the peaches in the mix and serve with a peach/brandy sauce.
>
>Jim

With peaches, I mash them a bit and leave big chunks. They I add the
sugar and let them sit a while. You use the same total amount of sugar
the recipe calls for.

On 29/07/2012 1:00 PM, sf wrote:

> I made strawberry ice cream once and the strawberries were little
> strawberry flavored ice shards (I didn't want strawberry colored ice
> cream, I wanted vanilla with chunks of strawberries), but the ice
> cream itself was fine. How would one of those additives change the
> properties of the strawberries from ice to ice cream?
>

Not surprising. There is a lot of water in strawberries. If you add
some sugar to the berries and let them sit the sugar will lower their
freezing temperature. It also helps to chop them fine or mash them.

On Sun, 29 Jul 2012 11:22:06 -0500, (z z) wrote:

>I watched a cooking show yesterday where they made dried lavender
>vanilla ice cream-it sure looked simple and I had the impression they
>just put the bowl of thickened strained egg cream in the freezer-no
>fancy ice cream maker needed.

You *can* make ice cream without an ice cream maker-
http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

Or you can make a whipped cream and just freeze it-- but I'll stick
with my Kitchenaid attachment, thank you. [someday I might like to
play with one of the ones with a compressor built in-- advantage is
that you can make multiple batches one after another]

>Making ice cream up fresh in small
>quantities sounds good to me.
>

Small-- rich- fresh-- Well worth the effort.

>Frankly a scoop of softserve melting homemade ice cream sounds better to
>me than a scoop of rock hard frozen bulk ice cream from the store. (Your
>alcohol trick sounds interesting-they make a vanilla flavored vodka-for
>cooking purposes I want to be able to buy those tiny little bottles.)

My ice cream stays scoopable at -10F-- or I go back to the drawing
board.

-snip-
>What's your favorite dessert sauce?

Seems like it is the last one I made.<g>

Some days it is sweet-- some days crunchy-- some days boozey-- some
days a breath of citrus.

Jim

On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
wrote:
>
>
> "sf" > wrote in message
> ...
> > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
> > wrote:
> >
> >> I was gonna say, why add industrial crap to your delicious home made
> >> ice cream?
> >
> > One reason would be if you skip the custard making part. I tried a
> > recipe that just called for cream (no custard) once and it was
> > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
> > the creaminess of a custard based ice cream.
>
> Why? A custard base is easy. Well at least I now know why an emulsifier is
> used .. thank
> --

It takes time, effort and "care" to make a smooth custard base. Then
you're supposed to strain it just in case you scrambled the eggs.
After you strain the custard, you have to chill it - which even means
more time. It's not complicated, but it's not quick either.

So, if less than a quarter tsp of emulsifier will make it taste the
same and speed up the process because I don't have to make a
custard... I will try it that way at least once to see how I like it.

--
Food is an important part of a balanced diet.

On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
> > wrote:
> >
> >> I was gonna say, why add industrial crap to your delicious home made
> >> ice cream?
> >
> > One reason would be if you skip the custard making part. I tried a
> > recipe that just called for cream (no custard) once and it was
> > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
> > the creaminess of a custard based ice cream.
>
> Why? A custard base is easy. Well at least I now know why an emulsifier is
> used .. thank
> --
You sound like someone who has never made it. A custard base takes a
long time.

--
Food is an important part of a balanced diet.

On Sun, 29 Jul 2012 15:19:49 -0400, Ed Pawlowski > wrote:

> On Sun, 29 Jul 2012 10:00:59 -0700, sf > wrote:
>
>
>
> >>
> >I made strawberry ice cream once and the strawberries were little
> >strawberry flavored ice shards (I didn't want strawberry colored ice
> >cream, I wanted vanilla with chunks of strawberries), but the ice
> >cream itself was fine. How would one of those additives change the
> >properties of the strawberries from ice to ice cream?
>
> You put the berries (or any fruit) into a lot of sugar and let it sit
> for a few hours. Mash it slightly. The sugar keeps it from getting
> rock hard.

So sugar is the trick? Then you drain the sugar off before
incorporating them into the base? I wanted a white base, not pink.

--
Food is an important part of a balanced diet.

On Sun, 29 Jul 2012 17:04:15 -0400, Dave Smith
> wrote:

> On 29/07/2012 1:00 PM, sf wrote:
>
> > I made strawberry ice cream once and the strawberries were little
> > strawberry flavored ice shards (I didn't want strawberry colored ice
> > cream, I wanted vanilla with chunks of strawberries), but the ice
> > cream itself was fine. How would one of those additives change the
> > properties of the strawberries from ice to ice cream?
> >
>
> Not surprising. There is a lot of water in strawberries. If you add
> some sugar to the berries and let them sit the sugar will lower their
> freezing temperature. It also helps to chop them fine or mash them.

I wanted big chunks of strawberry, so that was part of the problem.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
>> > wrote:
>> >
>> >> I was gonna say, why add industrial crap to your delicious home made
>> >> ice cream?
>> >
>> > One reason would be if you skip the custard making part. I tried a
>> > recipe that just called for cream (no custard) once and it was
>> > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
>> > the creaminess of a custard based ice cream.
>>
>> Why? A custard base is easy. Well at least I now know why an emulsifier
>> is
>> used .. thank
>> --
> You sound like someone who has never made it. A custard base takes a
> long time.

But given the age profile of some/most of the posters here (well at least
those who I've identified as being somewhat discerning), time is one of the
things some/most posters here seem prepared to give to food prep.

Some/most of us have learned that quality food is what we seek and enjoy.
We don't seem as interested in making quick shovel food.

On Mon, 30 Jul 2012 16:03:23 +1000, "Farm1" >
wrote:

> But given the age profile of some/most of the posters here (well at least
> those who I've identified as being somewhat discerning), time is one of the
> things some/most posters here seem prepared to give to food prep.
>
> Some/most of us have learned that quality food is what we seek and enjoy.
> We don't seem as interested in making quick shovel food.
>

I'm willing to bet that anyone who has ever made ice cream has also
experimented with the type that doesn't require a custard base. Some
people even like it enough to talk about how much they like it and
post recipes.

--
Food is an important part of a balanced diet.

On Sun, 29 Jul 2012 20:48:28 -0700, sf > wrote:

>On Sun, 29 Jul 2012 15:19:49 -0400, Ed Pawlowski > wrote:
>
>> On Sun, 29 Jul 2012 10:00:59 -0700, sf > wrote:
>>
>>
>>
>> >>
>> >I made strawberry ice cream once and the strawberries were little
>> >strawberry flavored ice shards (I didn't want strawberry colored ice
>> >cream, I wanted vanilla with chunks of strawberries), but the ice
>> >cream itself was fine. How would one of those additives change the
>> >properties of the strawberries from ice to ice cream?
>>
>> You put the berries (or any fruit) into a lot of sugar and let it sit
>> for a few hours. Mash it slightly. The sugar keeps it from getting
>> rock hard.
>
>So sugar is the trick? Then you drain the sugar off before
>incorporating them into the base? I wanted a white base, not pink.

If you want a white base, I guess draining it would be needed; never
did it that way. I just use the same total amount of sugar the recipe
calls for and dump it all in and let the color be what it may.

Referencing other posts, I use a custard base maybe 25% of the time.
You can get a good product without it. When I do, I make it well
ahead so it can cool.

sf wrote:

> I'm willing to bet that anyone who has ever made ice cream has also
> experimented with the type that doesn't require a custard base. Some
> people even like it enough to talk about how much they like it and
> post recipes.

I used to have a Donvier manual. I only made a custard base once. It
was too much work for one quart of ice cream.

"sf" > wrote in message
...
> On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
> wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
>> > wrote:
>> >
>> >> I was gonna say, why add industrial crap to your delicious home made
>> >> ice cream?
>> >
>> > One reason would be if you skip the custard making part. I tried a
>> > recipe that just called for cream (no custard) once and it was
>> > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
>> > the creaminess of a custard based ice cream.
>>
>> Why? A custard base is easy. Well at least I now know why an emulsifier
>> is
>> used .. thank
>> --
>
> It takes time, effort and "care" to make a smooth custard base. Then
> you're supposed to strain it just in case you scrambled the eggs.
> After you strain the custard, you have to chill it - which even means
> more time. It's not complicated, but it's not quick either.

Really? I have never had any problems and I certainly have never had to
strain it!

> So, if less than a quarter tsp of emulsifier will make it taste the
> same and speed up the process because I don't have to make a
> custard... I will try it that way at least once to see how I like it.

To each their own
--
--

http://www.shop.helpforheroes.org.uk/

"sf" > wrote in message
...
> On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
>> > wrote:
>> >
>> >> I was gonna say, why add industrial crap to your delicious home made
>> >> ice cream?
>> >
>> > One reason would be if you skip the custard making part. I tried a
>> > recipe that just called for cream (no custard) once and it was
>> > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
>> > the creaminess of a custard based ice cream.
>>
>> Why? A custard base is easy. Well at least I now know why an emulsifier
>> is
>> used .. thank
>> --
> You sound like someone who has never made it. A custard base takes a
> long time.

lol I can assure you that is how I always make my ice cream,) sf, just
because you have problems making it, please don't assume that is the same
for everyone)
--
--

http://www.shop.helpforheroes.org.uk/

On Mon, 30 Jul 2012 15:46:31 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
> >> > wrote:
> >> >
> >> >> I was gonna say, why add industrial crap to your delicious home made
> >> >> ice cream?
> >> >
> >> > One reason would be if you skip the custard making part. I tried a
> >> > recipe that just called for cream (no custard) once and it was
> >> > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
> >> > the creaminess of a custard based ice cream.
> >>
> >> Why? A custard base is easy. Well at least I now know why an emulsifier
> >> is
> >> used .. thank
> >> --
> > You sound like someone who has never made it. A custard base takes a
> > long time.
>
> lol I can assure you that is how I always make my ice cream,) sf, just
> because you have problems making it, please don't assume that is the same
> for everyone)
> --

Good god, clean your glasses. I don't have problems, never said I
did. I reported how the recipes read and said that making custard
takes time. I also said that I don't like ice cream when it's made
without the custard base, but I am willing to try it the other way
with an emulsifier this time around - once, to see how it goes.
<shrug> It's not like I'd have to buy anything, I have xanthan gum on
hand.

--
Food is an important part of a balanced diet.

On Mon, 30 Jul 2012 06:03:31 -0400, Ed Pawlowski > wrote:

> Referencing other posts, I use a custard base maybe 25% of the time.
> You can get a good product without it. When I do, I make it well
> ahead so it can cool.

Thanks. My point to Ophelia was that making a custard takes time.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 30 Jul 2012 15:46:31 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
>> > wrote:
>> >
>> >>
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
>> >> > wrote:
>> >> >
>> >> >> I was gonna say, why add industrial crap to your delicious home
>> >> >> made
>> >> >> ice cream?
>> >> >
>> >> > One reason would be if you skip the custard making part. I tried a
>> >> > recipe that just called for cream (no custard) once and it was
>> >> > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
>> >> > the creaminess of a custard based ice cream.
>> >>
>> >> Why? A custard base is easy. Well at least I now know why an
>> >> emulsifier
>> >> is
>> >> used .. thank
>> >> --
>> > You sound like someone who has never made it. A custard base takes a
>> > long time.
>>
>> lol I can assure you that is how I always make my ice cream,) sf, just
>> because you have problems making it, please don't assume that is the same
>> for everyone)
>> --
>
> Good god, clean your glasses. I don't have problems, never said I
> did. I reported how the recipes read and said that making custard
> takes time. I also said that I don't like ice cream when it's made
> without the custard base, but I am willing to try it the other way
> with an emulsifier this time around - once, to see how it goes.
> <shrug> It's not like I'd have to buy anything, I have xanthan gum on
> hand.


Clean yours! You said it sounded like someone who had never made it ...
Well you were wrong!
--
--

http://www.shop.helpforheroes.org.uk/

On Jul 29, 8:46*pm, sf > wrote:
> On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> > "sf" > wrote in message
> .. .
> > > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
> > > wrote:
>
> > >> I was gonna say, why add industrial crap to your delicious home made
> > >> ice cream?
>
> > > One reason would be if you skip the custard making part. *I tried a
> > > recipe that just called for cream (no custard) once and it was
> > > practically inedible AFAIWC. *So, I'd try an emulsifier... to mimic
> > > the creaminess of a custard based ice cream.
>
> > Why? *A custard base is easy. *Well at least I now know why an emulsifier is
> > used .. thank
> > --
>
> You sound like someone who has never made it. *A custard base takes a
> long time.
>
> --
> Food is an important part of a balanced diet.

It doesn't take that long...

"merryb" > wrote in message
...
> On Jul 29, 8:46 pm, sf > wrote:
>> On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
>> wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > "sf" > wrote in message
>> .. .
>> > > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
>> > > wrote:
>>
>> > >> I was gonna say, why add industrial crap to your delicious home made
>> > >> ice cream?
>>
>> > > One reason would be if you skip the custard making part. I tried a
>> > > recipe that just called for cream (no custard) once and it was
>> > > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
>> > > the creaminess of a custard based ice cream.
>>
>> > Why? A custard base is easy. Well at least I now know why an
>> > emulsifier is
>> > used .. thank
>> > --
>>
>> You sound like someone who has never made it. A custard base takes a
>> long time.
>>
>> --
>> Food is an important part of a balanced diet.
>
> It doesn't take that long...

Indeed, but you need to have made it to know that.

--
--

http://www.shop.helpforheroes.org.uk/

On Mon, 30 Jul 2012 10:58:14 -0700 (PDT), merryb >
wrote:

> On Jul 29, 8:46*pm, sf > wrote:
> > On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
> > wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > > "sf" > wrote in message
> > .. .
> > > > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
> > > > wrote:
> >
> > > >> I was gonna say, why add industrial crap to your delicious home made
> > > >> ice cream?
> >
> > > > One reason would be if you skip the custard making part. *I tried a
> > > > recipe that just called for cream (no custard) once and it was
> > > > practically inedible AFAIWC. *So, I'd try an emulsifier... to mimic
> > > > the creaminess of a custard based ice cream.
> >
> > > Why? *A custard base is easy. *Well at least I now know why an emulsifier is
> > > used .. thank
> > > --
> >
> > You sound like someone who has never made it. *A custard base takes a
> > long time.
> >
>
> It doesn't take that long...

Oh, really? You don't cool it for the requisite amount of time?

--
Food is an important part of a balanced diet.

On Mon, 30 Jul 2012 19:33:41 +0100, "Ophelia" >
wrote:

>
>
> "merryb" > wrote in message
> ...
> > On Jul 29, 8:46 pm, sf > wrote:
> >> On Sun, 29 Jul 2012 19:29:53 +0100, "Ophelia" >
> >> wrote:
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >> > "sf" > wrote in message
> >> .. .
> >> > > On Sun, 29 Jul 2012 06:53:05 -0500, John Kuthe >
> >> > > wrote:
> >>
> >> > >> I was gonna say, why add industrial crap to your delicious home made
> >> > >> ice cream?
> >>
> >> > > One reason would be if you skip the custard making part. I tried a
> >> > > recipe that just called for cream (no custard) once and it was
> >> > > practically inedible AFAIWC. So, I'd try an emulsifier... to mimic
> >> > > the creaminess of a custard based ice cream.
> >>
> >> > Why? A custard base is easy. Well at least I now know why an
> >> > emulsifier is
> >> > used .. thank
> >> > --
> >>
> >> You sound like someone who has never made it. A custard base takes a
> >> long time.
> >>
> >> --
> >> Food is an important part of a balanced diet.
> >
> > It doesn't take that long...
>
> Indeed, but you need to have made it to know that.
>

I honestly don't think either one of you have and if you have you
haven't done it correctly.



--
Food is an important part of a balanced diet.