artisanal ice cream

Author
food10
Junior Burger
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2006/03/13 14:39:34 (permalink)

artisanal ice cream

how to reconise an artisanal ice cream and please tell me the difference between homemade and the industrial produced ice cream?
#1

3 Replies Related Threads

    tjr
    Cheeseburger
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    RE: artisanal ice cream 2006/03/22 01:35:20 (permalink)
    If you're paying more than 3 bucks for a single cone, it's artisanal all right.

    Seriously, the general difference seems to be that homemade is made from a relatively limited set of ingredients, generally cream, sugar, flavorings/additions, and a simple stabilizer like egg. Plus it's made in a dasher-style freezer that doesn't whip in all that much air.

    Grocery store ice cream generally has a much longer list of stabilizers and is made in a continuous freezer that whips in more air. The new "double churned" or "extra churned" lite products seem to have even more air - check the grams per serving and servings per container.
    #2
    Jimeats
    Filet Mignon
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    RE: artisanal ice cream 2006/03/22 04:38:07 (permalink)
    I know that some commercial producers of Ice Cream use sea weed as a stabilizer {or filler?} When I worked the docks many years ago we shiped containers of sea weed from S.E. Asia to a large Ice Cream producer. Now that I understand that sea weed has many health benifits it just makes my rare indulgences of the sweet confection all that much sweeter. Chow Jim
    #3
    tjr
    Cheeseburger
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    RE: artisanal ice cream 2006/03/23 01:50:56 (permalink)
    Yup, it's called carageenan in the ingredient list.
    #4
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