| From: | David Buehrer dbuehrer@******.carl.org |
|---|---|
| Subject: | [OT] Icecream |
| Date: | Wed, 3 Mar 1999 09:35:50 -0700 (MST) |
/
/ > By the way, if we ever get into ice cream, there is nothing that can
/ > compare
/ > with ice cream in America (except for Mandeleis in Austria and Limone
/ > Gelato in
/ > Italy). Some of the worst I have ever found is in England where lard
/ > seems to
/ > reign supreme.
/
/ Youv'e never tried Cornish ice cream then, this stuff is better than any
/ American import I have EVER tasted. Virtually pure double cream to start
/ with.
I just have to make a quick comment.
My wife and I got an icecream maker as a wedding present. One of the
included recipes was for Old Fashioned Icecream, and it was delicious.
Well, I'm looking at the ingredients of cream, half and half, and whole
milk and I found myself wondering what it would taste like if I used
nothing but cream....
Icecream made with nothing but pure cream is so sinful it's hard to
describe :)
One interesting thing to note, icecream made with nothing but cream doesn't
melt at room temperature.
-David B.
--
"Earn what you have been given."
--
ShadowRN GridSec
email: dbuehrer@******.carl.org
http://www.geocities.com/TimesSquare/1068/homepage.htm
