Recent content by teesquare

Now...I AM confused....:smile: By definition, custard is a combination of dairy, dairy fat, and egg. Ice cream is a generic term Ah...the rub....under which falls various frozen sweet concoctions are represented, such as ice milk, ice cream, French Vanilla Ice Cream (a frozen custard), and...

So - how does one define when you have an ice cream headache vs a frozen custard headache:innocent: It appears to be a nebulous issue - does it not?:lol: T

Sorry but that is completely in-correct. No disrepect - If you remove all dairy - you would have something more akin to a gelato.......Perhaps in your locale you may refer to all frozen desserts as "ice cream" in a generic manner. But in the rest of the world this is not the case. And just FYI...

Thanks Andy! I had always associated it with butter fat - due to the creamy, smooth texture. But - I suppose the 6- lg. egg yolks in this recipe are the real identifier! T

Good comparisons...Another good reference for rich, creamy texture is Culvers. Much like a "better Dairy Queen" - they only have frozen custard:smile: no ice cream. T

And... with the most recent batch - I left out the sugar. Frankly - I think it does not need the sugar, because of all of the sugar in the Eagle Brand. But - some like it that much sweeter....

Thanks Bolas! I have 2 different brands of "ice-cream freezers"... One is the Cuisinart - which has the bowl that you freeze first. The other is a traditional type of electric one, which requires that you fill around the mixing cannister with ice and salt. The recipe volume requires me to use...

I am familiar with the use of skim milk for frothing in coffees...but I believe that the physics are different in the making of cold/frozen desserts...? In the coffees - the fats would weigh down the milks ability to foam/froth either due to actual weight - or the chemistry aspect of the fats in...

Bolas- I have never attempted to make gelato - but I do enjoy it. It comes close in smoothness to the recipe I posted. But- I thought gelato did not used much dairy....? Perhaps there are as many different methods and recipes with gelato - as there are other frozen dessert? I suppose I should...

And - I had thought of using the Vita-Mix to blend the liquid ingredients - but decided not to. I did not want to add air - prior to tasting it thoroughly. Semantics of the name/definition aside - there is a taste/textural difference that I think may have more to do with the omission of milk...

Good question.... but I don't think my recipe could ever be as low as 10%....... Have you tasted frozen custard side by side with ice cream? Willing to bet if you do - blindfolded - and without knowing which is which - your mouth will tell you. And - if you have not - treat yourself to...

And - that is perhaps the most important part - or at least the one that impresses upon one the difference. The mouth feel. The smooth, buttery richness, as opposed to a more grainy feel as with ice creams.

There may be a difference in the critical nature of what I taste, that is not the same as your tasting. But I can assure you - this recipe - as simple as it is - is absolutely the richest, smoothest, frozen custard that I have made. I grew up eating "ice-milk" - that most of us called ice...

That seems to be the common difference in tastes - thus how folks define whether it is ice cream or custard. Far richer taste, much smoother texture - *and* it does not freeze solid like normal home made ice cream. Stays very "scoop-able". If you give it a try - I think you will concur...

Nope....... Look at the butterfat content of most ice creams - vs - frozen custards. And - if you have tasted both - you know the difference in how the texture of them is different. Likely due to the lack of miniscule ice crystals in the custard - but normal of ice cream. T