"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 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.

"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/

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.

"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.

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 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.

:-)) Well would you be interested in an icecream recipe that was made using
Sunshine powdered milk? I'm not sure that too many people would be who
really liked good food, but given that it has strong childhood memories for
me and my favourite cousins, we all go gooey at the knees at the mere
mention of it.

On Tue, 31 Jul 2012 10:41:38 +1000, "Farm1" >
wrote:

> "sf" > wrote in message
> ...
> > 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.
>
> :-)) Well would you be interested in an icecream recipe that was made using
> Sunshine powdered milk? I'm not sure that too many people would be who
> really liked good food, but given that it has strong childhood memories for
> me and my favourite cousins, we all go gooey at the knees at the mere
> mention of it.
>

Thanks but no thanks. I don't keep powdered milk on hand - although I
did back in the day when I made yogurt (to add more "body" to it).

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

"sf" > wrote in message
...
> On Tue, 31 Jul 2012 10:41:38 +1000, "Farm1" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>> > 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.
>>
>> :-)) Well would you be interested in an icecream recipe that was made
>> using
>> Sunshine powdered milk? I'm not sure that too many people would be who
>> really liked good food, but given that it has strong childhood memories
>> for
>> me and my favourite cousins, we all go gooey at the knees at the mere
>> mention of it.
>>
>
> Thanks but no thanks.

:-)) A wise decision on your part. It really is pretty gruesome, but it's
the memories it revives.

I don't keep powdered milk on hand - although I
> did back in the day when I made yogurt (to add more "body" to it).

Yup. I remember that use of it too.

"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.

"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/

"sf" > wrote in message

> <shrug> It's not like I'd have to buy anything, I have xanthan gum on
> hand.

What do you use that for sf?

On Tue, 31 Jul 2012 10:45:55 +1000, "Farm1" >
wrote:

> "sf" > wrote in message
>
> > <shrug> It's not like I'd have to buy anything, I have xanthan gum on
> > hand.
>
> What do you use that for sf?
>
My DIL thought she was gluten intolerant (decided by an elimination
diet), so I had it on hand to make gluten free bread etc. She had
the blood test recently and it told her that flour wasn't the problem,
the culprit was yeast. So now I have xanthan gum on hand to
experiment with in ice cream.

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

"sf" > wrote in message
news
> On Tue, 31 Jul 2012 10:45:55 +1000, "Farm1" >
> wrote:
>
>> "sf" > wrote in message
>>
>> > <shrug> It's not like I'd have to buy anything, I have xanthan gum on
>> > hand.
>>
>> What do you use that for sf?
>>
> My DIL thought she was gluten intolerant (decided by an elimination
> diet), so I had it on hand to make gluten free bread etc. She had
> the blood test recently and it told her that flour wasn't the problem,
> the culprit was yeast. So now I have xanthan gum on hand to
> experiment with in ice cream.

Interesting - thanks for that. Now I'm going to have to go away and do a
google to see how it might be used in other ways. I don't think I'd even
know where to buy it even though I have heard the name before.

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 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.

"sf" > wrote in message
...
> 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.

lol well sf, how much experience have you had? I have never made ice cream
any other way! I don't care if you believe me or not to be honest lolol
--
--

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

On Jul 30, 12:21*pm, sf > wrote:
> 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.

LOL- I'm sure I have made it many more times than you have, and
believe it or not, it was done correctly.

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 Jul 30, 12:19*pm, sf > wrote:
> 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.

Of course I do- I cool it in an ice water bath, stirring occasionally.

"merryb" > wrote in message
...
> On Jul 30, 12:19 pm, sf > wrote:
>> 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?
>
> Of course I do- I cool it in an ice water bath, stirring occasionally.

As so I but.. let's not upset the expert eh? )


--
--

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

On Mon, 30 Jul 2012 12:25:57 -0700 (PDT), merryb >
wrote:

> On Jul 30, 12:19*pm, sf > wrote:
> > 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?
> >
>
> Of course I do- I cool it in an ice water bath, stirring occasionally.

So, there's time and even more effort than just sticking it into the
refrigerator after it cools down enough.

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

On Jul 30, 1:46*pm, sf > wrote:
> On Mon, 30 Jul 2012 12:25:57 -0700 (PDT), merryb >
> wrote:
>
>
>
>
>
>
>
>
>
> > On Jul 30, 12:19 pm, sf > wrote:
> > > 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?
>
> > Of course I do- I cool it in an ice water bath, stirring occasionally.
>
> So, there's time and even more effort than just sticking it into the
> refrigerator after it cools down enough.
>
> --
> Food is an important part of a balanced diet.

Like an hour, and occasional stirring is that much effort???

"Janet" > wrote in message
...
> In article >,
> says...
>>
>> 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.
>
> Not to cooks who are practised and familiar with making custard from
> eggs sugar and cream/milk in a double pan. No special equipment needed;
> it's a very basic cooking skill here.

Yep. I made egg custard about a wek ago and I would say that it was either
hard to make and nor would I put it in the time consuing category. I'd put
the making of a hard cheese in that category though (but not a soft cheese).

> (and I NEVER need to sieve it because I don't let it scramble)

Sieving custard!!!!

On Tue, 31 Jul 2012 10:44:45 +1000, "Farm1" >
wrote:

> Sieving custard!!!!

You've never read a recipe? That's how they read. Apparently people
are prone to making scrambled eggs when they make a custard base.

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

On Jul 30, 9:22*pm, sf > wrote:
> On Tue, 31 Jul 2012 10:44:45 +1000, "Farm1" >
> wrote:
>
> > Sieving custard!!!!
>
> You've never read a recipe? *That's how they read. *Apparently people
> are prone to making scrambled eggs when they make a custard base.
>
> --
> Food is an important part of a balanced diet.

That would be people who don't know how to temper eggs...

"sf" > wrote in message
...
> On Tue, 31 Jul 2012 10:44:45 +1000, "Farm1" >
> wrote:
>
>> Sieving custard!!!!
>
> You've never read a recipe? That's how they read. Apparently people
> are prone to making scrambled eggs when they make a custard base.

Aaaah! Now I see what you might be referring to.

Any reference to a sieve you may have come across would be because of the
anatomy of an egg, not because people have made scrambled eggs. Or at least
someone who is paying attention to what they are doing would not manage to
make scrambled eggs when making custard.

Whenever I make creme caramel (which is fairly often) I always pour it
through a sieve because of the vanilla bean and the chalazae in the eggs.
Mind you, I've never yet sieved custard because in it the chalazae aren't a
problem.

But to answer your question,yes, I do read recipes. Recipe books are quite
often my form of bedtime reading so I was quite astounded to read Sqwerx
recent comment where he said that he only read 5 recipes a year. I would
have thought anyone who posted in a cooking ng would average reading at
least that number of recipes per day.

On Tue, 31 Jul 2012 14:49:45 +1000, "Farm1" >
wrote:

> "sf" > wrote in message
> ...
> > On Tue, 31 Jul 2012 10:44:45 +1000, "Farm1" >
> > wrote:
> >
> >> Sieving custard!!!!
> >
> > You've never read a recipe? That's how they read. Apparently people
> > are prone to making scrambled eggs when they make a custard base.
>
> Aaaah! Now I see what you might be referring to.
>
> Any reference to a sieve you may have come across would be because of the
> anatomy of an egg, not because people have made scrambled eggs. Or at least
> someone who is paying attention to what they are doing would not manage to
> make scrambled eggs when making custard.
>
> Whenever I make creme caramel (which is fairly often) I always pour it
> through a sieve because of the vanilla bean and the chalazae in the eggs.
> Mind you, I've never yet sieved custard because in it the chalazae aren't a
> problem.
>
> But to answer your question,yes, I do read recipes. Recipe books are quite
> often my form of bedtime reading so I was quite astounded to read Sqwerx
> recent comment where he said that he only read 5 recipes a year. I would
> have thought anyone who posted in a cooking ng would average reading at
> least that number of recipes per day.
>
Thanks, I could figure out any other reason why it needed to be sieved
because I don't get lumps... and I've actually followed the directions
to sieve it.


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