[Sca-cooks] OOP Ice Cream recipe needed

[Nick Sasso]

-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of Stefan li Rous

I was going ask what "Crème Englaise" was, but Adamantius answered that.

But do you mean by "Philadelphia style"?

I usually get my ice cream in the grocery, and I'm not really sure what
style most of the commercial brands are, even the premium ones.

Stefan >>>>>>>>>>>>>


In the books I have read about homemade ice cream, Philadelphia style refers
to a raw, uncooked base with little or no egg.  What most people make with
just sugar, milk/cream and flavorings would be the Philly style I've seen
referenced.  When you get to making a custard first, you get a French or
Custard style ice cream.  The Philly style requires, I believe, a slower
freezing process to produce a smooth texture.  If you form the ice crystals
too quickly, it becomes gritty and stays that way regardless of how long you
cure it (let stand in freezer to solid up).  Fats and emulsifiers can help
control crystallization size and make smoother texture.  It ain't cooking,
but you still gotta control that temperature for improving results.

There are standards out there in the ice cream manufacture industry that
mandate the egg yolk and butterfat content in order to be labeled frozen
custard, ice cream and ice milk.


niccolo difrancesco