To fuck or to cook?

[ltl/fb]

Originally Posted by ltl/fb

My life lacks privacy and questions are asked.

OK, I tried making a custard-based ice cream including egg yolks and sugar but using milk instead on cream or halfandhalf. it was fine. can I make ice milk with no yolks and splenda, or does the sugar serve some chemical function? I have seen recipes that use milk and sugar (no yolks) and ones that use cream and/or yolks and splenda.

I tried using caramel sugar-free coffee syrup, some splenda, and 1% milk and it was fine just after making but may be a big milky ice cube now. Will try making freezer not quite so cold and maybe will try mixture of yogurt and milk. What makes store-bought ice cream stay scoopable?

[tmdiva]

Originally Posted by ltl/fb

I tried using caramel sugar-free coffee syrup, some splenda, and 1% milk and it was fine just after making but may be a big milky ice cube now. Will try making freezer not quite so cold and maybe will try mixture of yogurt and milk. What makes store-bought ice cream stay scoopable?

The sugar, the eggs, the butterfat, the air, and the additives. Homemade ice cream is usually lower in at least three of these. I generally don't buy the cheap always-scoopable ice cream, and ice cream keeps better when your freezer is very cold, so we often zap the carton in the microwave for 10-15 seconds before scooping.

tm

[Penske 2.0]

Originally Posted by tmdiva

The sugar, the eggs, the butterfat, the air, and the additives. Homemade ice cream is usually lower in at least three of these. I generally don't buy the cheap always-scoopable ice cream, and ice cream keeps better when your freezer is very cold, so we often zap the carton in the microwave for 10-15 seconds before scooping.

tm

Thanks. Any insite on the Acropolis for a business dinner?

[Adder]

Originally Posted by Penske 2.0

Thanks. Any insite on the Acropolis for a business dinner?

No matter how you feel about the government's plans for Yia Yia's pension, do not throw stones at the riot police.

Also, I'm sure that there are some places with great views, I don't recall any food on the actual Acropolis itself.

[Penske 2.0]

Originally Posted by Adder

No matter how you feel about the government's plans for Yia Yia's pension, do not throw stones at the riot police.

Also, I'm sure that there are some places with great views, I don't recall any food on the actual Acropolis itself.

[ltl/fb]

Originally Posted by tmdiva

The sugar, the eggs, the butterfat, the air, and the additives. Homemade ice cream is usually lower in at least three of these. I generally don't buy the cheap always-scoopable ice cream, and ice cream keeps better when your freezer is very cold, so we often zap the carton in the microwave for 10-15 seconds before scooping.

tm

I was pondering getting glycerin and adding. I am going to try making a sorbet from orange-mango juice ad putting in some cut-up mango this evening.

[Hank Chinaski]

Originally Posted by ltl/fb

I was pondering getting glycerin and adding. I am going to try making a sorbet from orange-mango juice ad putting in some cut-up mango this evening.

this is America. Throw out the commie fruit mango and use a cantaloupe.

[ltl/fb]

Originally Posted by Hank Chinaski

this is America. Throw out the commie fruit mango and use a cantaloupe.

I am balling the cantaloup and having it plain, room temp.

[Sidd Finch]

Originally Posted by ltl/fb

balling the cantaloup

Does this board need a motto? I think so.

[ltl/fb]

Originally Posted by Sidd Finch

Does this board need a motto? I think so.

The cantaloup remains cut in half but not balled. It's perhaps getting a bit dry.

[Penske 2.0]

Originally Posted by ltl/fb

The cantaloup remains cut in half but not balled. It's perhaps getting a bit dry.

Pun intended?

[ltl/fb]

Originally Posted by Penske 2.0

Pun intended?

It is now on a tray with the mango in the refrigerator, still unballed.

[ltl/fb]

I have one and not the other, and a recipe calls for the other for piefilling and ganache. What to do?

[tmdiva]

Originally Posted by ltl/fb

I have one and not the other, and a recipe calls for the other for piefilling and ganache. What to do?

Acquire some cream. In ganache for sure, and possibly for the pie filling, half and half is not an acceptable substitute.

tm

[Fugee]

Originally Posted by tmdiva

Acquire some cream. In ganache for sure, and possibly for the pie filling, half and half is not an acceptable substitute.

tm

I agree on the ganache. The extra water in 1/2 & 1/2 compared to heavy cream isn't a good substitute. But it depends on what the pie filling is -- for some fillings the half & half will be OK, just not as rich.