Comments on: There’s stuff in my ice cream… http://www.urbanhayseed.com/2009/03/15/theres-stuff-in-my-ice-cream/ Backyard farming: organic gardening, chickens, bees, compost, and cooking. Fri, 30 Sep 2011 04:49:43 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Rian http://www.urbanhayseed.com/2009/03/15/theres-stuff-in-my-ice-cream/comment-page-1/#comment-637 Rian Mon, 16 Mar 2009 01:01:45 +0000 http://www.urbanhayseed.com/?p=709#comment-637 Yeah, it's kinda sad. That stuff's in practically everything. I guess the thing that caught my notice was that I'd actually purchased their stuff on the misguided assumption that it was "better" than something from Ben and Jerry's or whatever... because it had the name of a town near here on it. Anyway, Jen, sometimes we make it without eggs at all. That was just one recipe we've used when we feel like we need to accelerate the natural hardening of our arteries or have too many eggs around. If the ingredients are fresh, you can hardly go wrong with a bunch of milk, cream, sugar, and whatever flavor du jour you're into. DK, for what it's worth, it can be done without a machine. Just mix up yer stuff, cool it down in the fridge for a couple of hours, and then stick it in the freezer. When it just starts to freeze around the outside, take it out, beat it creamy again, and repeat. It'll take more work, but you should end up with perfectly nice frozen fat and sugar. The only problem is that you tend to get more ice crystals that way. Yeah, it’s kinda sad. That stuff’s in practically everything. I guess the thing that caught my notice was that I’d actually purchased their stuff on the misguided assumption that it was “better” than something from Ben and Jerry’s or whatever… because it had the name of a town near here on it.

Anyway, Jen, sometimes we make it without eggs at all. That was just one recipe we’ve used when we feel like we need to accelerate the natural hardening of our arteries or have too many eggs around.

If the ingredients are fresh, you can hardly go wrong with a bunch of milk, cream, sugar, and whatever flavor du jour you’re into.

DK, for what it’s worth, it can be done without a machine. Just mix up yer stuff, cool it down in the fridge for a couple of hours, and then stick it in the freezer.

When it just starts to freeze around the outside, take it out, beat it creamy again, and repeat. It’ll take more work, but you should end up with perfectly nice frozen fat and sugar. The only problem is that you tend to get more ice crystals that way.

]]> By: Farmer Jen http://www.urbanhayseed.com/2009/03/15/theres-stuff-in-my-ice-cream/comment-page-1/#comment-636 Farmer Jen Sun, 15 Mar 2009 18:37:09 +0000 http://www.urbanhayseed.com/?p=709#comment-636 Excellent post! I heartily agree with you. And thank you for the recipe. I do make my own ice cream sometimes, but have not used as many egg yolks. I will try your recipe next time. When I buy ice cream in the market, I buy Breyer's. Excellent post! I heartily agree with you. And thank you for the recipe. I do make my own ice cream sometimes, but have not used as many egg yolks. I will try your recipe next time. When I buy ice cream in the market, I buy Breyer’s.

]]> By: Farmgirl_dk http://www.urbanhayseed.com/2009/03/15/theres-stuff-in-my-ice-cream/comment-page-1/#comment-635 Farmgirl_dk Sun, 15 Mar 2009 16:36:08 +0000 http://www.urbanhayseed.com/?p=709#comment-635 Jeez. That sucks. Chemicals in food make me really angry. Would you consider just giving me some of the fresh stuff *you* make? The last thing I need is another device fighting for space in my limited kitchen cupboards. Jeez. That sucks. Chemicals in food make me really angry.

Would you consider just giving me some of the fresh stuff *you* make? The last thing I need is another device fighting for space in my limited kitchen cupboards.

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