On 25 Mar 2008 12:50:43 GMT, Dover Beach <moon.blanched@[EMAIL PROTECTED]
>
wrote:
>Boron Elgar <boron_elgar@[EMAIL PROTECTED]
> wrote in
>news:v2nhu3lur1r87onefckr34ko161ud8uhn5@[EMAIL PROTECTED]
>
>> 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)
>>
>
>Price comparison with store-bought: I can get a quart of cream for
>$3.27, so three cups is $2.45, and the cheapest regular eggs are about
>16 cents apiece, so that's 65 cents...1 cup of milk is about 18 cents,
>let's say brown sugar is about 20 cents a cup. Skip the candy. That's
>$3.48 for a five-cup batch of ice cream. Of course the ice cream is
>vastly better than store-bought, but it's starting to make the
>super-premium ice cream prices look reasonable.
Well, I have one of those cutesy Italian ice cream makers with a built
-in refrigeration device. It is really easy to use. There is no ice
cream I have ever bought (as an adult, anyway) that can compare with
home made from this widget.
I use lots of fabulous consociate, or freshly brewed espresso, or
fresh fruit and other nifty ingredients that even the fancy
store-bought premiums don't use as much of.
I don't make the ice cream often, but when I do, it doesn't last very
long. And I get the heavy cream at Costco when I am making it at home.
Makes it a lot cheaper.
Boron
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