ice cream

Discussion in 'All Other Discussions' started by billwald, Aug 20, 2010.

  1. billwald

    billwald
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    Anyone else notice that expensive ice cream can be dished out with a spoon but the cheap stuff in big plastic tubs still requires a scoop because it will bend a spoon? I suspect that the expensive brands contain more air beat into them but I don't have a scale that is sufficiently accurate.
     
  2. Salty

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    Its a vast right - wing conspiracy so companies like Ben& Jerry can make unrepentant sums of money
     
  3. Gina B

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    Maybe it's because the amount of (and presence of) real cream is likely much higher in those more expensive brands. To make up for taste, the cheaper brands probably add more sugar and use cheaper forms of it, making the ice cream harder when it freezes.

    So go all out and buy the expensive stuff. It costs the exact same if you just eat less of it, and is worth it! :smilewinkgrin:

    I am not a huge fan of ice cream so when I do decide I want it, I'm very snobbish about what I get.

    Although for some reason I like soft serve ice cream from most anywhere, but just don't get it a lot.

    Try making it at home too. Use plastic bags and shake it. That way you get work off all the calories before you even eat it. HA!
     
  4. Trotter

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    Our main brand around here has changed its formulas/recipes. It used to be a much higher quality product... but not anyore. :( What used to be "ice cream" is more like "ice milk" now and it, too, freezes hard as a brickbat. unfortunately the price hasn't followed the quality, but the size sure has (the cartons are not 1.75 quarts, not half gallons, and they cost more).

    I, too, love soft serve. Good soft serve is rather hard to find anymore, though.

    I loved it when Baskin-Robbins was selling their half gallons 2 for $8. They did it for a long, long time around here and I sure wish they would bring it back. Their nutty coconut is out of this world. :D
     
  5. Salty

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    lots of soft ice cream stands around here:thumbs: in the Salt City

    Well from April to Sep
     
  6. billwald

    billwald
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    I'm an ice cream "wino," an icecreamo. I go for quantity. Around here I prefer the taste and texture of Albertson's cheap chocolate chip.
     
  7. Gina B

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    Sounds like my husband. If it's ice cream, he's eating it! Maybe it's just a guy thing.
     
  8. faithgirl46

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    :thumbs::thumbs::thumbs:maybe it isGina
    Faithgirl
     
  9. NaasPreacher (C4K)

    NaasPreacher (C4K)
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    What she said - that is me to a tee.

    My family call me an ice cream snob.

    We have started making it at home with a custard base. WOW! My favourite so far? Dark chocolate and hot chillies.
     
  10. Tom Bryant

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    That sounds good!!
     
  11. Gina B

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    Try adding cherries to that mix and you might just get lost in the new depth of yummyness!
     
  12. Melanie

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    is it really true that the soft stuff is 99% pig fat?
     
  13. Earth Wind and Fire

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    REALLY....hot chilles in ice cream.....does that make you sweat, after all its milk based & can dilute the chillies I'm thinking. Im growing them in my garden as we speak & they are potent
     
  14. blackbird

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    One of Blue Bell's creameraries is in Sylcauga, AL about 10 miles from where I live----my wife and I took the kids through a tour there some years ago---it was the day after Christmas and they only had two "Lines" running----Vanilla and Chocolate----but the lines were running so fast your eyes couldn't keep up with the 1/2 gallon buckets passing by on the conveyor belt line:thumbs::thumbs:!!!!!!
     
  15. billwald

    billwald
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    >is it really true that the soft stuff is 99% pig fat?


    from wiki

    Dietary


    Ice cream may have the following composition:
    - greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
    - 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
    - 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
    - 0.2 to 0.5% stabilisers and emulsifiers
    - 55% to 64% water which comes from the milk or other ingredients.
    [3] These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.
    Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.[4]
    [edit]

    Other frozen desserts

    The following is a partial list of ice cream-like frozen desserts and snacks:


    Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and boiled red bean and topped with evaporated milk. Sometimes, other small ingredients like raspberries and durians are added in too.
    Dondurma: Turkish ice cream, made of salep and mastic resin
    Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
    Frozen yogurt: a low fat or fat free alternative made with yogurt
    Gelato: an Italian frozen dessert having a lower milk fat content than ice cream and stabilised with ingredients such as eggs.
    Halo-halo: a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
    Ice milk: less than 10% milk fat and lower sweetening content, once marketed as "ice milk" but now sold as low-fat ice cream in the United States.
    Ice pop (or lolly): frozen fruit puree, fruit juice, or flavoured sugar water on a stick or in a flexible plastic sleeve.
    Kulfi: Believed to have been introduced to South Asia by the Mughal conquest in the 16th century; its origins trace back to the cold snacks and desserts of Arab and Mediterranean cultures.[49]
    Mellorine: non-dairy, with vegetable fat substituted for milk fat
    Parevine: Kosher non-dairy frozen dessert established in 1969 in New York[50]
    Sherbet: 1-2% milk fat and sweeter than ice cream.
    Sorbet: fruit puree with no dairy products
    Snow cones, made from balls of crushed ice topped with sweet syrup served in a paper cone, are consumed in many parts of the world. The most common places to find snow cones in the United States are at amusement parks.
    Maple toffee: A popular springtime treat in maple-growing areas is maple toffee, where maple syrup boiled to a concentrated state is poured over fresh snow congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the snow.
    [edit]
     

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