Date: Wed, 10 Mar 2010 03:45:06 -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: <20100309184527.W4NT2.714921.imail@eastrmwml47>
Content-Type: text/plain; charset="us-ascii"; format=flowed
The US FDA(or is it the USDA?) allows the use of over 700 different
chemicals and additives in commercially made ice cream....not that
all ocmpanies use all 700 of them, mind you... I think the lecithin
an guar gum are cheap replacements for the eggs. For a creamier
texture you can add knox gelatin, but check with Professor Doug Goff
at the university of Guelph"s website for more details.
Of course, all this ice cream making is to improve our mental state
when camping or traveling in our Vanagons.
DM&FS
At 05:45 PM 3/9/2010, mcneely4@cox.net wrote:
>Our home recipe is very similar.
>
>Way back in the day, before the outfit went corporate, when the only
>Blue Bell plant was the original "Creamery at Brennan" (Texas, that
>is), the ingredients list on the Blue Bell Vanilla ice cream box
>was: Milk, cream, sugar, eggs, vanilla. Now it includes such
>things as guar gum, lecithin, vanillin, yellow number whatever,
>..................... .
>
>DMc
>
>---- Max Wellhouse <dimwittedmoose@CFU.NET> wrote:
> > 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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