On Mon, 24 Mar 2008 18:54:34 -0700, ctbishop@[EMAIL PROTECTED]
(Charles
Bishop) wrote:
>In article <47E73613.28EC4E5A@[EMAIL PROTECTED]
>, Bill Turlock <"Bill
>Turlock "@[EMAIL PROTECTED]
> wrote:
>
>>
>>Remember when you could buy a half-gallon of ice cream? Then they
>>changed it to 1.75 qt. Most people probably never noticed it. I
>>bought a few packages of Bryers last week, on sale 2/$6. Oh, BTW,
>>now they're 1.5 qt. The container is now tapered, so you don't
>>quite notice it.
>
>Bryer's is lousy ice cream anyway. Have you ever seen it after it
"melts"?
>
>Next time, take a carton of Bryers and two pint cartons of B&J, or HD
over
>the the produce section and weigh each set. Compare. If you buy the pints
>on sale, the cost is close and it's better ice cream.
>
>TJ's stocks Double Rainbow, too.
This is better..
Brown Sugar Pecan Ice Cream
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces (or use 1 cup of Poppycock-Just the Nuts, or
crushed Heath Bars)
Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
blended, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over heat, stirring constantly until the mixture
thickens slightly and coats the back of a spoon, about 8 minutes. Be
sure not let the mixture boil at any time or will curdle. strain into
a clean bowl and cool thoroughly. Stir in the nuts.
Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.
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