Date: Tue, 9 Mar 2010 16:50:33 -0600
Reply-To: Max Wellhouse <dimwittedmoose@CFU.NET>
Sender: Vanagon Mailing List <vanagon@gerry.vanagon.com>
From: Max Wellhouse <dimwittedmoose@CFU.NET>
Subject: Re: Ice Cream Camping
In-Reply-To: <623023.80238.qm@web83606.mail.sp1.yahoo.com>
Content-Type: text/plain; charset="us-ascii"; format=flowed
Rich: See my earlier reply, but I got all my ice cream making 411
from a food science professor at the University of Guelph in
Ontario. Their website is outstanding as it goes into much detail on
how ice cream is made both at home and commercially. Our church
recipe used real eggs, sugar, whole milk, half and half, whipping
cream, and a mix of vanilla, lemon and almond extracts in an 8/1/1
proportion. I forget the measurements for the other stuff, but each
batch made 3 quarts of fluid and that was whipped and frozen and 5
qts of ice cream(really more of a custard) resulted.
DM&FS
At 09:53 PM 3/8/2010, Richard Koerner wrote:
>Dry ice would be too expensive; going to a nearby Ice Cream joint
>defeats my purpose; I want to have ice cream out in the middle of
>nowhere!! One tip from the list was to realize that ice cream at 32
>F (as in packed in ice) is not the same as ice cream at 0 F (like in
>the refrigerator at home, which I assume is something like 0 F).
>
>OK....salt....that's my solution I think. If I can prepare a saline
>"outer bath", just enough, not too much, and freeze it hard, it will
>utilize that "latent heat" thingee I once learned in school. When
>it starts to thaw, it will be at much less than 32 F. What's needed
>is a "phase change", going from solid ice to liquid, that's where
>the energy is.
>
>Will do a little internet research on the correct salt to water mix
>to allow freezing in my home refrigerator, perhaps do some
>experiments with little cups, and come up with the solution! (If
>one exists..) Maybe I should just go with chocolate ice cream...who
>doesn't like a cold and somewhat sloppy chocolate shake in the
>middle of the desert...doesn't have to be rock hard, right?
>
>Rich
>San Diego
>
>--- On Mon, 3/8/10, Joy Hecht <jhecht@ALUM.MIT.EDU> wrote:
>
>From: Joy Hecht <jhecht@ALUM.MIT.EDU>
>Subject: Re: Ice Cream Camping
>To: vanagon@GERRY.VANAGON.COM
>Date: Monday, March 8, 2010, 7:03 PM
>
>Dry ice is pretty easy to find in cities, I think (I've only bought in
>Boston). A few lumps in your cooler will keep your ice cream very frozen
>for at least 24 hours, probably more. I've bought it in order to Fedex
>people ice cream from time to time. The ice cream arrived the next day hard
>as a rock with lots of dry ice still steaming away.
>
>
>Joy
>
>
>
>On Mon, Mar 8, 2010 at 9:36 PM, Don Hanson <dhanson928@gmail.com> wrote:
>
> > Just go down to the Fudge Factory on the main street when you are done
> > looking at flowers. See Lee and the gals and have a cone or some other
> > sweet thing and sit at his nice outdoor tables and watch all the other
> > flower gawkers drive past...
> > Don Hanson
> >
> > On Mon, Mar 8, 2010 at 5:58 PM, Richard Koerner <rjkinpb@sbcglobal.net
> > >wrote:
> >
> > > Just had a brainstorm....what if I got a small 2 serving little plastic
> > > container, packed it with ice cream, put that container in bigger
> > > container, filled that with water, and froze the whole thing so as to
> > > encapsulate the inner container in a thick layer of ice (say about 1 inch
> > > thick or so)?
> > >
> > > Good enough for the first night out when packed in the cooler? (My
> > Vanagon
> > > has no refrigerator, just a plastic Coleman ice chest...which meets all
> > my
> > > needs.) Seems like it should work just fine.
> > >
> > > Just wondering if anybody has tried such a thing, or has any tips. And
> > to
> > > inspire others. (Going to Anza Borrego Desert park (southern California)
> > > this weekend for the spring wildflowers, daytime temps 76 F, nighttime
> > temps
> > > 50 F, new moon coming, lots of stars to watch)
> > >
> > > Rich
> > > San Diego
> > >
> >
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