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 artisanal ice cream

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  • Total Posts: 25
  • Joined: 11/2/2005
  • Location: orlando, FL
artisanal ice cream Mon, 03/13/06 2:39 PM (permalink)
how to reconise an artisanal ice cream and please tell me the difference between homemade and the industrial produced ice cream?

    • Total Posts: 136
    • Joined: 5/23/2003
    • Location: Louisville, KY
    RE: artisanal ice cream Wed, 03/22/06 1:35 AM (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.

      • Total Posts: 3175
      • Joined: 8/15/2005
      • Location: Ipswich Ma
      RE: artisanal ice cream Wed, 03/22/06 4:38 AM (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

        • Total Posts: 136
        • Joined: 5/23/2003
        • Location: Louisville, KY
        RE: artisanal ice cream Thu, 03/23/06 1:50 AM (permalink)
        Yup, it's called carageenan in the ingredient list.
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