artisanal ice cream

RE: artisanal ice cream (tjr)

Thu, 23 Mar 2006 01:50:56 GMT

Yup, it's called carageenan in the ingredient list.

RE: artisanal ice cream (Jimeats)

Wed, 22 Mar 2006 04:38:07 GMT

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

RE: artisanal ice cream (tjr)

Wed, 22 Mar 2006 01:35:20 GMT

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.

artisanal ice cream (food10)

Mon, 13 Mar 2006 14:39:34 GMT

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