At 01:55 PM 3/9/2010, Dave Mcneely wrote: >going to go for more than two days before eating the ice >cream. But, like I said, what do you ................. ? Unfortunately, ice cream at 32F is liquid. Just how liquid depends on how many stabilizers have been added: I've seen cheap ice cream that held its shape at room temperature. Haagen-Dazs is the only commercial brand I'm aware of* that uses only egg yolks (contain lecithin) for emulsifying/stabilizing. Incidentally the secret is out -- it's made by Dreyers (Edys in the East). It melts absolutely clean to a liquid with very pleasing mouth feel. Oh yes -- some of the flavors from Breyers also, a much lighter ice cream than H/D. *Starbucks, maybe? Ben&Jerry definitely use at least a little guar gum and/or carageenan, and I fancy I can tell the difference sometimes. Yours, David |
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