SC - Jelly Bean and other flavours

[BalthazarBlack@aol.com]

In a message dated 8/9/00 10:10:12 PM Pacific Daylight Time, 
piglet006 at globalfreeway.com.au writes:

> Good to see you supporting King Island Dairies!  (My lovely Lady owns shares
>  in King Island...)  It sounds to me as though you over beat the icecream.
>  Try chilling everything right down so that it is forming crystals before 
you
>  start the machine.
>  

To be honest, it sounds more like "too much" cream in the ice cream.  The 
butterfat in cream will quickly congeal when it gets cold, even more so in 
double cream.  If the egg-to-cream ratio is not enough to fully emulsify the 
extra cream, then you can get that "greasy" or "waxy" feeling on the palate 
when you eat it.  I would suggest adding a few more eggs to the mixer, and 
see how that works out.  In all truthfulness, though, you may still get the 
waxy feeling, even after adding the extra eggs (extra sugar may work, too).  
Butterfat is just that...fat.  Too much butterfat can create a sensation very 
similar to eating lard...

Balthazar of Blackmoor

In the mornin' I go walking, 'cause it helps the hurtin' soften.  I've seen a 
lot of places, 'cause I miss her very often.