Re: Probiotic Ice Cream - OT

[Guest guest]

> >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

There was a rumour here in the 1980s that Margaret Thatcher's graduate

research involved finding out just how much air you could pump into

ice-cream (and, I guess, some lawyer was working out how much you could put

in without having to change the name from " ice-cream " to " cold air with a

bit'o'marg " ).

Helen

[Guest guest]

>There was a rumour here in the 1980s that Margaret Thatcher's graduate

>research involved finding out just how much air you could pump into

>ice-cream (and, I guess, some lawyer was working out how much you could put

>in without having to change the name from " ice-cream " to " cold air with a

>bit'o'marg " ).

>

>

>Helen

Are they implying Margaret Thatcher was full of hot air? ;-)

I wonder what would happen if you just froze whipped cream? It certainly would

be EASY ...

-- Heidi