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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

ICE CREAM RECIPE….O.K. – IT IS REALLY FROZEN CUSTARD ( It will not freeze solid like typical homemade ice cream – and it is as rich and creamy as anything you will ever eat! ) But – it uses un cooked egg yolks – so if you are squeamish about it – you may to heat the mixture gently in a pan on...

Well - they are great cooked in with bacon, or pancetta - or even used in eggs. Chopped fresh and used in a salad - or soups - they offer that unique ramp sort of onion crossed with garlic flavor. T

Thanks Josie! The onion, cilantro, cumin and jalapenos really give these a nice full and multi-toned flavor. Rich - but not too much to enjoy in quantity! T

Thanks Hoot! The ability to make this as mild or as hot as you like is it's biggest versatility. And you can adjust for the amount of butter/sour cream ( for those less tolerant of lactose) by using a salsa verde or mix of salsa verde and the sour cream sauce. T

SOUR CREAM CHICKEN ENCHILADAS This recipe looks complicated – but don’t let it intimidate you. There are three separate “segments” or phases to the prep. And cook. They can overlap to compress the prep time as you feel comfortable. This is a Tex-Mex classic that I remember as a kid was my Mom’s...

Thank you kindly chopper, bolas, and lifesaver! I have much to learn about camera stuff....but I do enjoy it as well as cooking! T

Biscuit and gravy fatty???? Now THAT sounds interesting! Where do I find info on that? Thanks! T

Thanks Al - the lighting indoors was not favorable and I did not take time to correct them..... I was thinking about a teriakied salmon and proscutto fattie stuffed witha white cheese...I am trying to plot that one out right now...I am thinking the flavor of Boursin - but a harder cheese would...

Thanks Paymaster! The taste is far better than the visual appearance, and to me that is a good thing because after all: "The stomach is a blind organ..."

I see... well - I may try som nicely shredded has browns that have been cooked fairy crisp... put them in witht eh scrambled sggs, and so on....That might satisfy the potato needs in this, and allow for som textures that could get soggy otherwise..?