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The faster the freezing process, the smoother the ice cream. Make and chill the ice cream mixture a day before you plan to freeze to produce a higher yield and creamier texture To expand or improve this reference page, click here . (ice cream, ...

reference - anon (not verified) - 10 Jun 2007 - 5:19am - 0 comments - 0 attachments

Baskin Robbins once tested ketchup ice cream. They claim this was the only vegetable flavored ice cream they ever produced. However, after making gallons of the stuff, they realized it would not sell to anyone but eight-year-old boys determined to disgu ...

reference - anon (not verified) - 1 Sep 2006 - 8:16pm - 0 comments - 0 attachments

You can store leftover whipped cream. Line an ice cube tray with plastic wrap and add whipped cream. Freeze uncovered, until firm. Remove from tray and place in airtight plastic bag and return to freezer. Can be kept for up to 2 weeks. It will thaw in 5 ...

reference - anon (not verified) - 24 Jan 2007 - 10:46pm - 0 comments - 0 attachments

Meyer lemons are a sweet cross-breed of lemon and Mandarin orange. They are extremely fragrant. Native to China they were brought to the United States in 1908 by the agricultural explorer Frank Nicholas Meyer who an employee of the United States Depart ...

reference - anon (not verified) - 30 Jul 2010 - 7:00pm - 1 comment - 1 attachment

Grades of Vermont Maple syrup (U.S.) Vermont Fancy (AAA) • Light Amber color, delicate maple bouquet • Delightfully mild maple flavor, excellent on ice cream or on foods which permit its subtle flavor to be appreciated Grade “A& ...

reference - anon (not verified) - 4 Jun 2007 - 1:34am - 0 comments - 1 attachment

Simple syrup is as simple as it’s name. Simply speaking it is sugar dissolved in water. To prepare, combine two parts sugar to one part water in a saucepan. Stir over a low heat until the sugar dissolves and you’re left with a thick, ...

reference - anon (not verified) - 1 Sep 2006 - 6:11pm - 0 comments - 0 attachments