Ice Cream! :green:

[ZX9RCAM]

Doesn't work that way.....

Ok, you might be a different case.

I have friends who are diabetic, they eat pretty much anything they want (within reason), just add more insulin to their normal amount after the meal.

 

[TxStetson]

My father has diabetes, and he’s one of those that has to stick to his diet pretty hard core. His best friend is diabetic, and eats anything he wants and as much of it as he wants, and just turns the little knob on his insulin injector with no issues. He thought anyway, he’s half blind and about to lose half of his left foot now.

 

[gshayd]

You can warm your milk and cream mixture up to 160 degrees slowly and then add your eggs. You can then put it in the fridge and cool it off. Technically you have a custard but you can still, make ice cream and be safer. If its a chicken product it has salmonella in it.

 

[gshayd]

My father has diabetes, and he’s one of those that has to stick to his diet pretty hard core. His best friend is diabetic, and eats anything he wants and as much of it as he wants, and just turns the little knob on his insulin injector with no issues. He thought anyway, he’s half blind and about to lose half of his left foot now.

You can turn the knob on the insulin injector but that is for the reading you just took taking into account the number of carbs you are going to have for the meal.

 

[oldag]

You can warm your milk and cream mixture up to 160 degrees slowly and then add your eggs. You can then put it in the fridge and cool it off. Technically you have a custard but you can still, make ice cream and be safer. If its a chicken product it has salmonella in it.

Can't rule out the possibility of salmonella from raw eggs. But the old family recipe that has been used for about a hundred years has never resulted in anyone getting salmonella. Maybe just lucky.

One can use the egg substitute if desired. Really has no effect on the flavor. Much preferable to heating the mixture.

 

[gshayd]

The only difference between custard and ice cream is that ice cream has air whipped into it and custard doesn't. Custard is used as a base for making ice cream.

 

[Vaquero]

I eat maybe 2 bowls a year of ice cream.
Always home made.

I'm warning y'all. Don't *#@÷ it up for me.

 

[karlac]

Homemade Peach Ice Cream

Thanks!
Stolen, shamelessly ...
For my DropBox recipe folder.

 

[BRD@66]

Thanks!
Stolen, shamelessly ...
For my DropBox recipe folder.

eta Eagle Brand is 14 oz can.

 

[satx78247]

The only difference between custard and ice cream is that ice cream has air whipped into it and custard doesn't. Custard is used as a base for making ice cream.

gshayd,

At least, MOST recipes for FROZEN CUSTARD are COOKED, rather than using raw eggs & other ingredients.
Otoh, MOST homemade ice cream uses RAW eggs & could possibly make you sick.
As "oldag" said, I don't know a single person who has gotten sick from eating homemade ice cream, other than eating WAY too many bowls of it.

yours, satx

 

[Southpaw]

I'm thinking you guys that make your own will be happy.

https://amp-ksat-com.cdn.ampproject.org/v/s/amp.ksat.com/news/viral-video-of-woman-licking-blue-bell-ice-cream-didnt-happen-at-h-e-b-official-confirms?amp_js_v=a2&amp_gsa=1&usqp=mq331AQDoAEH#referrer=https://www.google.com&amp_tf=From %1$s&ampshare=https://www.ksat.com/news/viral-video-of-woman-licking-blue-bell-ice-cream-didnt-happen-at-h-e-b-official-confirms

 

[satx78247]

Southpaw,

I once saw a YM eating ice cream at the HEB with a spoon. - He then put the carton back in the freezer.
(YES, I told the manager. He threw the carton in the trash.)

yours, satx

 

[mroper]

I got a Reese's Ice cream cake for my birthday Monday. It is fantastic

 

[Charlie]

Southpaw,

I once saw a YM eating ice cream at the HEB with a spoon. - He then put the carton back in the freezer.
(YES, I told the manager. He threw the carton in the trash.)

yours, satx

Tattle Tail!

 

[oldag]

Making up a batch of homemade vanilla for the fourth. Like these new fangled ice cream makers. Don't have to hand crank 'em anymore.

 

[AZ Refugee]

Making this recipe, 1 quart of half & half, 14oz can of Sweet Condensed Milk, 2 Tablespoons of Vanilla Extract. Made it last year was excellent.

 

[satx78247]

Tattle Tail!

Charlie,

Given all the "strange", deadly & difficult to treat diseases that are now commonplace in the USA (Thanks for nothing, O'Dumbo & the DIMocRATS.), would you want to eat after him??
(I presume that you're being sarcastic/humorous.)

yours, satx

 

[Charlie]

Charlie,

Given all the "strange", deadly & difficult to treat diseases that are now commonplace in the USA (Thanks for nothing, O'Dumbo & the DIMocRATS.), would you want to eat after him??
(I presume that you're being sarcastic/humorous.)

yours, satx

You presume correctly!

 

[satx78247]

Charlie,

Fwiw, my beloved Darla is still in Los Angeles (taking care of her kid sister, who is very ill at a large hospital) & I've worried that she may "come in contact with" a contagious patient (who has one of those "medieval" diseases) at the hospital. = I truly HOPE that I'm worried without cause.

yours, satx

 

[satx78247]

To All,

As I've now been asked twice (by phone, off-forum & in 2 emails) for my grandfather's peach ice cream recipe, it is below.

To 8 whole raw eggs beaten, add 2 or more cups of VERY RIPE crushed peaches (I mash my peaches with a potato masher.), 2 cans (12 ounces each) of unsweetened condensed milk, a pint of heavy whipping cream, a tablespoon of vanilla extract (I use MEXICAN pure vanilla.), a 1/2 cup of white corn syrup (I use white Karo) & sugar to your taste.
(The amount of sugar needed will vary according to the sweetness of the peaches AND how sweet that you like your ice cream. = Keep tasting the mixture, as you can add more sugar but it's hard to take it out, if you add too much.)

Pour that mixture into the freezer can & fill with whole milk or half & half to the marked "fill-line".

Freeze according to the directions for your ice cream maker.
Makes about FIVE quarts.
ENJOY.

yours, satx