[Sca-cooks] OOP Ice cream

[Carol Eskesen Smith]

--
[ Picked text/plain from multipart/alternative ]
O.K, Randy; I just checked CFR myself, and the main difference is that Ice Cream cannot have an egg yolk content of 1.4% by weight.  Both Ice Cream and Custard must meed certain milk solids limitations, and fat content minimums, as well.  Frozen custard must have 1.4% by weight of egg yolk solids, though there is a provision if adding fruits or some such, it may drop to 1.12%.

Regards,
Brekke

----- Original Message -----
From: Randy Goldberg MD
Sent: Saturday, March 22, 2003 1:28 PM
To: SCA-Cooks
Subject: [Sca-cooks] OOP Ice cream

What's the difference between frozen custard and ice cream? Isn't frozen
custard just a French-style ice cream (i.e. containing egg yolks, as opposed
to Philadelphia-style, which doesn't)?


Avraham

*******************************************************
Avraham haRofeh of Sudentur
     (mka Randy Goldberg MD)
Be a rapturist - the opposite of a terrorist - commit random acts of
senseless kindness

_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooksGet more from the Web.  FREE MSN Explorer download : http://explorer.msn.com