Re:anti freeze in commercial ice cream WAS : Q about ice cream maker

[Guest guest]

In some of the Atkins and other low carb cookbooks, they point out that

making ice cream that isn't rock hard is almost impossible. It's because

it's the SUGAR that keeps it from getting hard.

There is a small local producer in my area that makes an ice cream with

honey instead of sugar. It is supposed to be very good. I haven't had it

yet. Besides I much prefer the frozen custard places we have around

here. YUMMMMMMMM. But this summer, since I've been using kefir, I

haven't had the urge to stop at the custard stands like usual.

Carol K

>Message: 25

> Date: Fri, 23 Jan 2004 04:23:25 -0000

> From: " dkemnitz2000 " <dkemnitz2000@...>

>Subject: anti freeze in commercial ice cream WASRe: Q about ice cream maker

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>>In a message dated 1/22/04 5:16:38 PM Eastern Standard Time,

>>jopollack2001@y... writes:

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>>>How long does an ice cream maker make take to make ice

>>>cream?

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>><><><><><<<<><<<<>Me again!!!!!!!!It depends mostly on the temp of

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>your mix when starting and the amount of rock salt used.Dennis

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><><<><I didn't know that. Are you an eye witness? I once worked

>in a soda pop factory and watched them put anti freeze in some

>formulae but not all.Dennis

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>>Commercial ice creams use anti-freeze to prevent the ice cream from

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>getting

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>>to hard.

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>>Chris

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