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Old 05-30-2011, 08:53 PM   #11
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One crazy thing that I discovered here. I can get fresh local heavy cream from Whole Foods cheaper than the mass produced stuff (store brand or name brand) in the regular grocery store, strange but it has been that way for a couple years. The local stuff is great, it has such amazing flavor.
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Old 05-31-2011, 05:20 PM   #12
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thats cool. I don't think that would be easily accessible where I live. but oh well. I'll have to look at some ice cream recipes first then, see how costly it is or isn't.
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Old 06-01-2011, 04:58 AM   #13
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thats cool. I don't think that would be easily accessible where I live. but oh well. I'll have to look at some ice cream recipes first then, see how costly it is or isn't.
I seem to recall that the ingredients for $6 per pint store bought icecream runs about $3 per pint. On sale the $6 per pint is sometimes available at about $3 per pint. I make my own because I prefer less sugar than the store bought.
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Old 06-01-2011, 05:32 AM   #14
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Making homemade ice cream isn't always about saving money. It is the fun of doing it, being able to control the ingredients, making fun flavors, and sometimes using fresh fruit.
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Old 06-02-2011, 03:08 PM   #15
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besides price, I was thinking of making some without sugar, maybe stevia or something. thers not a lot of options in the non-sugar ice creams. so . . . thats part of my inspiration.
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Old 06-02-2011, 04:42 PM   #16
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besides price, I was thinking of making some without sugar, maybe stevia or something. thers not a lot of options in the non-sugar ice creams. so . . . thats part of my inspiration.
Going much below 1/2 cup of sugar per quart of ice cream mix will usually result in a less than creamy frozen desert.
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Old 06-02-2011, 06:22 PM   #17
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Going much below 1/2 cup of sugar per quart of ice cream mix will usually result in a less than creamy frozen desert.
That's interesting. The recipe I always use says 3T each of brown sugar and white, for 1.5 qts... and there's 8T in 1/2c, so I wonder if that is why my ice cream isn't as creamy as storebought... It's good, just not very creamy. And a PITA to scoop out of the container.
I'm going to bump up my sugar content and see what happens.
Thanks.
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Old 06-02-2011, 06:48 PM   #18
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That's interesting. The recipe I always use says 3T each of brown sugar and white, for 1.5 qts... and there's 8T in 1/2c, so I wonder if that is why my ice cream isn't as creamy as storebought... It's good, just not very creamy. And a PITA to scoop out of the container.
I'm going to bump up my sugar content and see what happens.
Thanks.
You're welcome. The babe from Jersey City (Metro New York? ) was kind enough to impart that pearl of culinary wisdom. The sugar acts as a mild anti-freeze.
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Old 06-10-2011, 05:55 PM   #19
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Giving this a try tonight, Bill. I'll post results.
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Old 06-10-2011, 06:12 PM   #20
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Giving this a try tonight, Bill. I'll post results.
Good Luck. I hate making ice cream when the humidity is high.
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