[Sca-cooks] OOP Ice cream
Carol Eskesen Smith
BrekkeFranksdottir at hotmail.com
Sat Mar 22 16:12:58 PST 2003
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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
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