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/ck/ - Food & Cooking

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Anonymous Tue Dec 5 16:05:41 2017 No.9795948 [Reply] [Original]

This is the ideal ice cream shape. You may not like it, but this is what peak ice cream looks like

>>	Anonymous Tue Dec 5 16:08:02 2017 No.9795959 I want ice cream . I DEMAND ICE CREAM

>>	Anonymous Tue Dec 5 16:11:55 2017 No.9795974 File: 34 KB, 650x650, ice cream scoop.jpg [View same] [iqdb] [saucenao] [google] >>9795948 Wrong. Ice cream comes from a scoop. You're getting fucked with that square shit.

>>	Anonymous Tue Dec 5 16:22:17 2017 No.9796011 File: 3.11 MB, 2503x3768, Thrifty_ice_cream_-_Circus_Animal_Cookies_on_cake_cone.jpg [View same] [iqdb] [saucenao] [google] >>9795974 Fuck off sphere cucks

>>	Anonymous Tue Dec 5 17:59:15 2017 No.9796352 >>9796011 >>9795948 This is only useful if you're a fat shit getting more than two scoops

>>	Anonymous Tue Dec 5 18:01:09 2017 No.9796361 >>9796011 I will fuck right on with my giant, scoop-shaped balls.

>>	Anonymous Tue Dec 5 18:03:00 2017 No.9796370 >>9795948 TWO SCOOPS

Anonymous Tue Dec 5 18:11:02 2017 No.9796408
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>>9795948
>>9795974
>>9796011
What is even the point anymore? "Hard" ice cream is like what soft serve was in the 1980s. You need to make it yourself at home for ice cream to be the proper consistency without all the "overrun" they put into the shit they peddle as ice cream today.

>>	Anonymous Tue Dec 5 18:22:00 2017 No.9796457 >>9796408 Stop buying shit brands

>>	Anonymous Tue Dec 5 19:04:29 2017 No.9796656 >>9796361 Fuck you faggot, I bet you're the kinda homo that would kiss me on the lips and cuddle after we fucked, ya queer.

>>	Anonymous Tue Dec 5 19:07:18 2017 No.9796673 >>9796370 f

Anonymous Tue Dec 5 19:55:10 2017 No.9796866

>>9796457
Ohhhh, really? It is the brand's fault? do you know what "overrun" is? It is air forced into the ice cream to make it softer. I've eaten every brand of ice cream, in my area, and none of them are like the regular ice cream from the 1980s. Only homemade stuff compares to that. When you bit into a scoop on a cone, it actually has quite a bit of resistance to it.

>>	Anonymous Tue Dec 5 20:30:42 2017 No.9796987 >>9796408 >>9796866 You're retarded, if you want less air buy a premium brand.

>>	Anonymous Tue Dec 5 20:38:12 2017 No.9797013 >>9796987 Ohhh, the "premium" brand. Pray tell, what is this magic brand with nearly no overrun in it?

>>	Anonymous Tue Dec 5 20:48:44 2017 No.9797051 >>9797013 I think what you want is a popsicle. Ice cream with almost no overrun is going to be a block of ice. Ice Cream Tier: Frozen Custard Ice Cream Gelato Sherbet Sorbet (No Milk)

Anonymous Tue Dec 5 20:51:46 2017 No.9797067

>>9797051
All these fucking millennial who don't remember early 1980s ice cream at all. Anyone here remember needing to heat up your dipper or knife to scoop or slice through a bucket or block of ice cream? People literally broke handles on that stuff all the time.

You sir, don't know jack shit. Fuck I bet you think Ben & Jerry's has always been like it is too. Fucking Unilever.

>>	Anonymous Tue Dec 5 21:17:05 2017 No.9797182 >>9797067 You're thinking of widespread usage of natural gums and stabilizers now. There was always air in your ice cream doofus.

>>	Anonymous Tue Dec 5 21:19:22 2017 No.9797195 File: 17 KB, 348x348, 348s.jpg [View same] [iqdb] [saucenao] [google] >>9797067 I could use a big cone of soft serve ice cream covered with a hard chocolate shell right now. Oh man.

>>	Anonymous Tue Dec 5 21:21:13 2017 No.9797205 File: 881 KB, 881x1362, c501e277f9a896c890bceda524677b40.jpg [View same] [iqdb] [saucenao] [google] the best ice cream is Thriftys cotton candy flavor

Anonymous Tue Dec 5 21:26:25 2017 No.9797229

Here, I made a list for you.
All Vanilla (Preferring Bean>French>Homemade)

Graeter's - 101g
BlueBell - 74g
Jeni's - 100g
McConnell's - 113g
Talenti - 96g
Ben & Jerry's - 107g
Haagen-dazs - 102g
Edy's - 65g
Breyer's - 66g
Great Value - 66g
Mayfield - 71g
Blue Bunny - 69g
HEB - 87g
Perry's - 91g
Turkey Hill - 70g
Tillamook - 70g
Kroger - 80g

This list in no way account's for the actual taste of the ice cream or the texture as it may be altered with the use of stabilizers. It's purely to compare overrun in major brands.

Anonymous Tue Dec 5 22:03:54 2017 No.9797376

>>9797182
Ya, I'm thinking the same thing. The guy is confusing a negative aspect of ice creams from the past with something positive in his nostalgia.

All fresh made ice cream is soft. Before the widespread use of stabilizers in ice cream, shipping and storing the stuff, while maintaining quality, was extremely difficult. The ice cream from the 80's was harder to scoop not because it was denser but because your 10 minute trip from the grocery store to your house caused a bit of it to melt and re-freeze. You were basically trying to scoop a block of ice-milk.

>>	Anonymous Tue Dec 5 22:15:04 2017 No.9797431 >>9797182 >>9797376 I was there. I lived through it. I make it at home. you are completely incorrect, kid.

Anonymous Tue Dec 5 22:32:39 2017 No.9797504

>>9797067
sounds like ice cream that has been stored in a cheap freezer for too long. like my homemade ice cream after a couple weeks in the freezer. yeah the cheap brands use too many stabilizers and whip in more air but there's plenty of ice cream shops where I live that don't do that. haagen dazs is the only store brand I can find without stabilizers. put that 1980s ice cream in your ass

>>	Anonymous Tue Dec 5 22:36:00 2017 No.9797517 >ice cream It's December, you fucking animals. Ice cream is for May-August ONLY

>>	Anonymous Tue Dec 5 22:40:49 2017 No.9797547 >>9797517 Ice-cream in the winter is a different experience than the summer. In the summer it's a requirement almost. In the winter it's an indulgence. If it wasn't frozen just going off the ingredients you'd bet it was a winter dish.

>>	Anonymous Tue Dec 5 23:30:55 2017 No.9797733 File: 3.35 MB, 3024x4032, IMG_20171205_222840.jpg [View same] [iqdb] [saucenao] [google] Peppermint bark Rocky mountain road Christmas cookies Which 1

>>	Anonymous Tue Dec 5 23:37:08 2017 No.9797752 >>9797733 mah ass

>>	Anonymous Tue Dec 5 23:38:00 2017 No.9797756 >>9797517 It's 70 fucking degrees here when our average high is normally 45, I'll eat whatever I damn please

>>	Anonymous Tue Dec 5 23:45:08 2017 No.9797788 File: 2.62 MB, 3024x4032, IMG_20171205_224412.jpg [View same] [iqdb] [saucenao] [google] >>9797733 OH shit, nvm new flavor.

>>	Anonymous Tue Dec 5 23:48:46 2017 No.9797803 >>9797013 Haagen Dazs Graeter's McConnel's Jeni's

Anonymous Tue Dec 5 23:51:18 2017 No.9797812

>>9797067
>Anyone here remember needing to heat up your dipper or knife to scoop or slice through a bucket or block of ice cream? People literally broke handles on that stuff all the time.
I remember that and I was born in 93. It still happens today if I'm not careful. I buy cheap as shit ice cream usually.

>>	Anonymous Wed Dec 6 02:47:03 2017 No.9798515 Any of you got any good ice cream recipes that work with soy milk?

>>	Anonymous Wed Dec 6 09:14:38 2017 No.9799586 >>9798515 use the same amount of soy milk but you need to add in solids to replace the casein and whey protein you lose by not using milk. Most dairy free brands use maltodextrin to do this.

>>	Anonymous Wed Dec 6 11:37:15 2017 No.9800090 File: 211 KB, 712x1024, hg4.jpg [View same] [iqdb] [saucenao] [google] >>9795948

>>	Anonymous Wed Dec 6 12:49:46 2017 No.9800269 >>9799586 What kind of solids? Nuts?

Anonymous Wed Dec 6 13:56:54 2017 No.9800483

>>9800269
https://www.uoguelph.ca/foodscience/book-page/milk-solids-not-fat
So going by this you need to replace the milk proteins with something you can consume, maybe soy protein would work or pea protein.
Use coconut milk/oil to replace the heavy cream.

>>	Anonymous Wed Dec 6 13:59:41 2017 No.9800494 What's the best Thrifty ice cream, and why is it chocolate malted crunch?

>>	Anonymous Wed Dec 6 14:39:26 2017 No.9800620 >>9800483 Thanks, man

>>	Anonymous Wed Dec 6 14:41:13 2017 No.9800625 >>9800620 Be warned it's gonna be not very scoopable when set up unless you get a hold of a stabilizer.

>>	Anonymous Wed Dec 6 14:41:53 2017 No.9800628 >>9796370 DDDDDDDRRRRRRRRRUUUUUUUUUUMMMMMMMMMMPPPPPPPFFFFFFFF YOU CANNOT HAVE TWO SCOOPS YOU CANNOT HAVE LARGE SALTSHAKERS YOU CANNOT SIP WATER DURING A SPEECH WE WILL IMPEACH YOUUUUU

>>	Anonymous Wed Dec 6 14:52:14 2017 No.9800644 >>9800494 >>9797205 >Tfw Thriftys might die cause Walgreens bought out Rite-Aid

>>	Anonymous Wed Dec 6 16:03:15 2017 No.9800891 >>9797067 >ice cream with hard consistency is good Your shit taste is showing On the other hand Custard is thicc and creamy and retains thiccness for a while in the mouth Custard is God tier

>>	Anonymous Wed Dec 6 16:06:24 2017 No.9800900 >>9800644 N-no...

>>	Anonymous Wed Dec 6 18:07:23 2017 No.9801310 >>9800900 And they have announced no plans of continuing the brand

>>	Anonymous Wed Dec 6 18:16:31 2017 No.9801351 >>9797788 >>9797733 goddamm i wish my country had ice cream like you cunts the best one here is probably ben&jerrys and that shit is expensive as fuck

>>	Anonymous Wed Dec 6 18:20:56 2017 No.9801364 >>9801351 blue bell is just another cheap brand, nothing special.

>>	Anonymous Wed Dec 6 21:25:38 2017 No.9802247 >>9801364 its the flavors my man

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