Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 In a message dated 1/22/04 1:37:03 AM Eastern Standard Time, heidis@... writes: > I know some people make ice cream by just > putting the mix in the freezer, then stirring > every 20 minutes. I haven't tried that yet ... That's what I used to do. I just got an ice cream maker for Christmas. It is vastly superior. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 In a message dated 1/22/04 11:21:23 AM Eastern Standard Time, katja@... writes: > we just got one too, but so far none of the ice cream recipes are remaining > > creamy. it's freezing very very hard. > anyone have tips? Hi Katja, Have you tried leaving it at room temp for 15 minutes? Quality ice cream recipes can't be eaten right out of the freezer. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 we just got one too, but so far none of the ice cream recipes are remaining creamy. it's freezing very very hard. anyone have tips? At 11:00 AM 1/22/2004, you wrote: >In a message dated 1/22/04 1:37:03 AM Eastern Standard Time, >heidis@... writes: > > > I know some people make ice cream by just > > putting the mix in the freezer, then stirring > > every 20 minutes. I haven't tried that yet ... > >That's what I used to do. I just got an ice cream maker for Christmas. It >is vastly superior. > >Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 heh - that's what we did, which worked, but i thought that we'd done something wrong thanks! At 11:39 AM 1/22/2004, you wrote: >Hi Katja, > >Have you tried leaving it at room temp for 15 minutes? Quality ice cream >recipes can't be eaten right out of the freezer. > >Chris atg technical support support@... 1-800-RING ATG Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 When we lived on a farm in my childhood my mother would make ice cream starting with a dozen fresh eggs and a quart of raw cream and sugar. I think she also put a bit of vanilla in it. What was not eaten immediately she put in the freezer. When it first came out one needed to use a hammer and chisel if they wanted to serve it immediately. Judith Alta -----Original Message----- From: katja [mailto:katja@...] heh - that's what we did, which worked, but i thought that we'd done something wrong thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 >When we lived on a farm in my childhood my mother would make ice cream >starting with a dozen fresh eggs and a quart of raw cream and sugar. I think >she also put a bit of vanilla in it. What was not eaten immediately she put >in the freezer. When it first came out one needed to use a hammer and chisel >if they wanted to serve it immediately. > >Judith Alta Yeah, the cheap commercial stuff is creamy right out of the freezer because it is mostly made with carageenen and such ... butterfat gets HARD when frozen! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 In a message dated 1/22/04 9:07:57 PM Eastern Standard Time, s.fisher22@... writes: > careegen is a sea vegetable - nothing inherintly bad about it AFAIK. but > i've made VERY creamy homemade raw ice cream without it - the trick is HIGH > butterfat cream. i've made ice cream from low butterfat cream, medium and > high. the high, of course, makes the most amazing, wonderful consistency ice > cream! (i'm talking 48-50% butterfat - rare, IME.) I personally think carageenan modifies the texture of cream and ice cream in a rather horrifying manner. Ice cream is MUCH better without it, and egg nog is IMMENSELY better without it. My ice cream comes out plenty creamy-- it's just a little tough to dig into when it first comes out.. According to Sally, commercial ice creams use anti-freeze in the ice cream, and don't list it on the label because they have " industry standard " exemption. So I don't think that softness is from the carageenan! Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 > Yeah, the cheap commercial stuff is creamy right out > of the freezer because it is mostly made with carageenen > and such ... butterfat gets HARD when frozen! > careegen is a sea vegetable - nothing inherintly bad about it AFAIK. but i've made VERY creamy homemade raw ice cream without it - the trick is HIGH butterfat cream. i've made ice cream from low butterfat cream, medium and high. the high, of course, makes the most amazing, wonderful consistency ice cream! (i'm talking 48-50% butterfat - rare, IME.) Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > RE: Probiotic Ice Cream. > > > > >When we lived on a farm in my childhood my mother would make > ice cream > >starting with a dozen fresh eggs and a quart of raw cream > and sugar. I think > >she also put a bit of vanilla in it. What was not eaten > immediately she put > >in the freezer. When it first came out one needed to use a > hammer and chisel > >if they wanted to serve it immediately. > > > >Judith Alta > > Yeah, the cheap commercial stuff is creamy right out > of the freezer because it is mostly made with carageenen > and such ... butterfat gets HARD when frozen! > > -- Heidi > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 > In a message dated 1/22/04 9:07:57 PM Eastern Standard Time, > s.fisher22@v... writes: > > > careegen is a sea vegetable - .. > <><><><><><><><><>><><><><><><><><><><><<><> > According to Sally, commercial ice creams use anti-freeze in the ice cream, > and don't list it on the label because they have " industry standard " exemption. > So I don't think that softness is from the carageenan! > > Chris > <><><><><><><It's me again!!!!!Standards of identity do not require processing aids be listed on the label which are present in quantities less than 0.5%. Dennis > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 It's listed on the label here in Canada, some kind of glycol, propylene glycol maybe?, the same thing that is used as antifreeze in the water systems of recreational vehicles anyways. Bruce From: " dkemnitz2000 > > According to Sally, commercial ice creams use anti-freeze in the > ice cream, > > and don't list it on the label because they have " industry > standard " exemption. > > So I don't think that softness is from the carageenan! > > > > Chris > > > > <><><><><><><It's me again!!!!!Standards of identity do not require > processing aids be listed on the label which are present in > quantities less than 0.5%. Dennis Quote Link to comment Share on other sites More sharing options...
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