Date:         Wed, 10 Mar 2010 11:36:56 -0500
Reply-To:     David Beierl <dbeierl@ATTGLOBAL.NET>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         David Beierl <dbeierl@ATTGLOBAL.NET>
Subject:      Re: Ice Cream Camping
Comments: To: mcneely4@COX.NET
In-Reply-To:  <20100309135530.07I43.710218.imail@eastrmwml47>
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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