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.
Doesn't work that way.....
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.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.
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.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.
Homemade Peach Ice Cream
eta Eagle Brand is 14 oz can.Thanks!
Stolen, shamelessly ...
For my DropBox recipe folder.
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.
Tattle Tail!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!
You presume correctly!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