tag:blogger.com,1999:blog-3548889276646901298.post715358120424888078..comments2023-10-26T05:22:44.645-07:00Comments on Eating real food: Homemade Ice Creamboulderhomecookhttp://www.blogger.com/profile/13124523739407387434noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3548889276646901298.post-48484377151561322212009-02-16T10:41:00.000-08:002009-02-16T10:41:00.000-08:00This comment has been removed by the author.Emmy Louhttps://www.blogger.com/profile/02400581584756080211noreply@blogger.comtag:blogger.com,1999:blog-3548889276646901298.post-85593286676835773642009-02-16T08:15:00.000-08:002009-02-16T08:15:00.000-08:00You're probably finding the homemade ice cream smo...You're probably finding the homemade ice cream smoother because most ice creams, even your local brands like Boulder Ice Cream, use thickeners like guar gum and carrageenan. I think this is so they can cut down on the amount of cream needed, and improve the nutritional information on their labels. Haagen Dazs is the only company that I know of that uses the same ingredients as homemade; their ingredients for Vanilla are Cream, Skim Milk, Sugar, Egg Yolks, Natural Vanilla. But then Haagen Dazs will have sat longer, so it won't be quite as soft as homemade. There really is nothing as good as homemade ice cream, and that vanilla with a drop of brandy sounds fantastic.<BR/><BR/>Sadly, my ice cream days are over (my encyclopedic knowledge of ice cream might be one explanation of why!)...how about making some apple cider sorbet? <BR/><BR/>As for the egg whites...meringues!!Nicole Mariehttps://www.blogger.com/profile/04614303467784537814noreply@blogger.com