Aye.
Haagen Dasz pint is no more
- Thread starter BearZDefect
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Originally Posted By: moribundman
I buy my ice-cream from a local gelateria.
I assume its pretty expensive? Making our own costs more than most premium mass produced brands. Of course it isn't half air either but it surprised me. I guess most kitchens aren't paying retail prices on cream either so maybe the gelateria isn't that much more.
Ian
I buy my ice-cream from a local gelateria.
I assume its pretty expensive? Making our own costs more than most premium mass produced brands. Of course it isn't half air either but it surprised me. I guess most kitchens aren't paying retail prices on cream either so maybe the gelateria isn't that much more.
Ian
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$7 to $8.50 for a pint, depending on the flavor. I think Durian is among the most expensive.
My ice-cream maker is on the small side and making a small amount is barely worth the effort. Of course, since I can't get decent hazelnut gelato, I have to make it myself.
My ice-cream maker is on the small side and making a small amount is barely worth the effort. Of course, since I can't get decent hazelnut gelato, I have to make it myself.
Just bought some Blue Bell half-gallon "Candy Bar" flavor tonight. B.B. half gallon is actually 64oz (imagine that!) and this flavor is GREAT! $5.39 for it isn't cheap, but you get what you pay for when it comes to good quality ice cream.
No doubt it is a subjective matter of taste, but I don't like Blue Bell ice cream at all. I've tried several of their flavors. The only thing I like about them is they haven't shrunk. Otherwise, their flavors taste like chemical syrup, though not as bad as Edys. And they use too much corn syrup. And, they use too little cream for the price.
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The only ingredients that belong into ice-cream are milk, cream, sugar, possibly (depends) egg yolks, and flavoring (not artificial).
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Hazelnut Gelato
8 oz hazelnut paste (super-finely ground, roasted hazelnuts)
400 ml milk
230 ml heavy cream
4 egg yolks
60g sugar
Heat the milk, but don't let it boil. Remove the milk from the heat. Mix in the hazelnut paste and let cool to room temperature. Strain the mixture through a very fine sieve or through a layer of cheesecloth.
In a bowl beat the egg yolks and sugar until pale and foamy. Slowly add the strained hazelnut milk.
Pour everything into top of a double boiler (you can improvise one) over medium heat. While stirring, heat for a few minutes after the water in the bottom has started to boil. Remove from the heat and allow to cool. Then cool further in the fridge.
Once the mixture is chilled, pour it into your ice-cream machine and let the machine do the rest. The texture of the gelato greatly depends on how well your ice-cream machine works.
Gelato is supposed to be served not super-cold, but on the verge of thawing.
8 oz hazelnut paste (super-finely ground, roasted hazelnuts)
400 ml milk
230 ml heavy cream
4 egg yolks
60g sugar
Heat the milk, but don't let it boil. Remove the milk from the heat. Mix in the hazelnut paste and let cool to room temperature. Strain the mixture through a very fine sieve or through a layer of cheesecloth.
In a bowl beat the egg yolks and sugar until pale and foamy. Slowly add the strained hazelnut milk.
Pour everything into top of a double boiler (you can improvise one) over medium heat. While stirring, heat for a few minutes after the water in the bottom has started to boil. Remove from the heat and allow to cool. Then cool further in the fridge.
Once the mixture is chilled, pour it into your ice-cream machine and let the machine do the rest. The texture of the gelato greatly depends on how well your ice-cream machine works.
Gelato is supposed to be served not super-cold, but on the verge of thawing.
Originally Posted By: moribundman
The only ingredients that belong into ice-cream are milk, cream, sugar, possibly (depends) egg yolks, and flavoring (not artificial).
I agree. Haagen Dasz strawberry is one of my favorites. In contrast, strawberry ice creams of other brands are awful.
I'd add that I prefer cream as the first ingredient.
The only ingredients that belong into ice-cream are milk, cream, sugar, possibly (depends) egg yolks, and flavoring (not artificial).
I agree. Haagen Dasz strawberry is one of my favorites. In contrast, strawberry ice creams of other brands are awful.
I'd add that I prefer cream as the first ingredient.
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Originally Posted By: BearZDefect
I'd add that I prefer cream as the first ingredient.
Do you taste the ingredients in a particular order?
PS: Where I said milk, it includes cream in the recipe. Just lump all cow juice together.
I'd add that I prefer cream as the first ingredient.
Do you taste the ingredients in a particular order?
PS: Where I said milk, it includes cream in the recipe. Just lump all cow juice together.
Just lump all cow juice together? sounds like a stout mix considering exactly what cow juice could be in theory. gravy? cheese? blood? that stuff that's usually cryo? I would also recommend a stomach pump and or a leak proof steel container about waist high.
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I'm too lazy to toggle the display to see if the saccharophobe added anything significant or at least entertaining to this thread.
Saccharine is not glucose BTW. If your chemistry is this bad, that explains the cow juicing, am glad you don't do my lab tests. I am sorry you are so tired, from staying up late, wasting time and getting annoyed, what with the singing lessons and all.
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I had to toggle that one to see what one of the resident geniuses had to add.
Nowhere did I mention saccharine.
saccharose = sucrose = table sugar
http://www.nil.wustl.edu/labs/hershey/db.htm
Nowhere did I mention saccharine.
saccharose = sucrose = table sugar
http://www.nil.wustl.edu/labs/hershey/db.htm
The greater the quantity of a thing the less it is worth. As for your word, great the quantity and you can do the math in between english lit lectures. Sucrose is not glucose, glucose+fructose=sucrose. I am not scard by either. Isn't beef from liz land verboten? therefore so should you BULL.
I have been frying turkeys for Thanksgiving for 6 years now. Five gallon jugs of oil were always $30. This past year, I went to the store and grabbed the jug that was marked $30. When I got it home I noticed it was only three gallons. Started looking in other stores and 90% of jugs are three gallons now. BTW, it takes 4 gallons to fry a bird.
To the OP, that is the only way to get Americans to diet give em less. Eventually we will get down to a pill form of food just about the time the space colonies are built. Our newly svelte? bodies are now the proper size to cram into rockets made from old shipping containers, fueled with the last of fossil ooze, blast into space as the dawn of a new 7th century paradise.
Give 'em less? I've read that this 'recession' will do just that to most of us. Time will tell. I suspect most of the overeating is on cheap junky food, however, so perhaps stopping the grain subsidies would help. That would raise the price of many foods, including meat and dairy, not just the overpriced junk cereals and snack foods. Maybe then the price of vegetables will look better.
My household grocery bill has risen rather steeply in the past two years. Can't complain, I suppose, since it is still well below health insurance costs. Health insurance monthly cost for a family = mortgage payments, at least in my neighborhood.
My household grocery bill has risen rather steeply in the past two years. Can't complain, I suppose, since it is still well below health insurance costs. Health insurance monthly cost for a family = mortgage payments, at least in my neighborhood.
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