3384

That’s Dairy Queen’s Blizzards. That’s soft-serve ice cream blended together with other stuff.

3385

By commercial do you mean “nationally available giant box brand”? There’s a number of more regional/local brands that I’d take over Hood’s any day of the week, but I expect you could find Hoods anywhere. This devolves into the McDonalds vs local burger joint discussion very quickly.

3386

Yeah, I’m sure there are esp. small batch/regional variants that are better, but thinking of just like, generally available grocery store stuff. Most big brands taste weirdly like bubblegum or banana, for some reason.

E.g. these kinds of things:

I guess people like Organic Valley, although I haven’t tried that one.

3387

We have a number of local dairies, so I’d look to Highland Farms, Shaw Farms, or similar. They all show up at the appropriate time in our local whole foods and farmers markets, so are easily obtainable.

I really do like the taste of highland farm’s milk, so it might make sense that I like their other products.

To give you an idea of the “local” variety:

3388

Always.

image

3389

Yeah, the NY version is probably something like Ronnybrook, although I haven’t ever seen their eggnog, they apparently sell one.

3390

Battenkill over here by Albany.

3391

The confusing thing is that some things labeled “ice cream” have eggs as well.

3392

Eggnog + coffee = awesome.

3393

I prefer eggnog + bourbon= way awesome. :)

3394
3395

I just wanted you to know, I saw what you did annd approve.

3396

If you are following the kitchen gadgetry thread, you will know I got a new thing from ninja that is like a consumer level pacojet, and once eggnog starts showing up at the supermarket, you can bet that shit is getting turned into ice cream.

3397

Now see, them’s almost fightin’ words. As far as I’m concerned, Ice Cream needs three basic things- milk/cream, sugar, and egg yolks. If it doesn’t have those, it’s just not ice cream. I’m grudgingly ok with other thickeners/stabilizers (guar gum, etc), but that’s in addition to the eggs. Most of the ‘fancy’ local boutique companies have ditched the eggs entirely (in favor of the aforementioned thickeners), and that makes me really annoyed.

3398

Hey man, I don’t have a horse in this race, but like @Rock8man it had historically been my understanding that the distinguishing factor between frozen custard and ice cream was eggs, and that seems not to be the case. On the up side, no matter what you call it, it’s delicious.

3399

I’ve not ever heard of normal ice cream having eggs… I thought that once you added eggs, you were in custard/gelato territory.

3400

Gelato is mostly characterized by the use of milk rather than cream, which paradoxically makes it creamier somehow (I think it has to do with how the fat content interacts with aeration).

TBH, like lots of taxonomies, there’s lots of gray area.

While both gelato and ice cream contain cream, milk and sugar, there are differences, too.

Authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream. Some homemade gelato recipes might call for egg yolks because they are a natural emulsifier and will help home cooks achieve silky results without the help of machinery and food science.

American ice cream comes in two styles. One style, known in the ice cream trade as Philly-style, contains milk, cream, sugar and flavorings. The other style, known as frozen custard, starts with a custard base that’s made with egg yolks. When you buy a premium ice cream, you are typically getting frozen custard.

3401

Everything I know about ice cream is a lie!

3402

Haagen Daaz:

Cream, Skim Milk, Cane Sugar, Egg Yolks, Ground Vanilla Beans, Vanilla Extract.

3403

Obviously there’s going to be varying opinions on food categories, but it isn’t that ice cream can’t have any egg yolks, it’s that custard has more egg yolks. In the US the FDA has a specific amount of yolk that pushes you from ice cream to custard.

According to the FDA, one key difference sets the two apart: It’s all about the yolks. Ice cream contains at least 10 percent milkfat and less than 1.4 percent egg yolk, while custard contains at least 10 percent milkfat but must have more than 1.4 percent egg yolk.