SC - OOP - Ice Cream

[Elaine Koogler]

Don't suppose you'd care to share the recipe, would you?  I'm a sucker for mocha
flavor!

Kiri

DianaFiona at aol.com wrote:

> In a message dated 6/28/00 10:33:28 AM Eastern Daylight Time,
> WyteRayven at aol.com writes:
>
> <<
>  I have been making ice cream lately, and I was wondering if there was anyway
> to get the smooth texture that you find in good commercial ice creams like
> Hagan Daas.
>
>  Homemade ice cream always seems to have a slightly grainy texture after
> freezing, due I believe to small ice crystals. Commercial ice cream is very
> smooth, and I would like to be able to get that texture into my home made ice
> cream.
>
>  Ilia >>
>     According to an article in Fine Cooking magazine (Aug/Sept, '95) that I
> just finally got around to making a recipe from, the secret is to add in some
> dry skim milk powder to absorb the excess. They explain the chemisty of the
> whole process to some extent--and it certainly was great ice cream! I made
> the mocha recipe from the article Monday for our Shire meeting, and it was
> gobbled down in very short order. The only complaints were from a couple of
> folks who hate coffee flavor...........
>     The ice cream was indeed very smooth and creamy, and not at all grainy.
> Their recipe was very rich, too boot, mind you, which I'm sure had a lot to
> do with it. But yes, it it would easily be a match for some of the fine
> comercial brands I've tried. Great stuff!
>
>                 Ldy Diana
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