Bioengineered ingredients are no bueno and infest EVERYTHING (many times "hidden" by requiring the consumer to check the "Smart Label" to find out if they're in a product).
Ice cream needs cream in it, IMO. So for cream afficianados:
I made strawberry icecream once, with strawbs bits cooked lightly, literally 2 minutes, in SOME syrup (cane sugar and water) - just enough to coat the strawbs, and then this half-cooked, sticky mass was refrigerated. The jammy stuff was folded, when cold, 1/2 and 1/2 into whipped cream. Into the Freezer it went, and whip by hand, once every half hour. Good for a netflix binge, with a whip every time the episode changes. Freeze some more, or thaw it, as needed if it accidentally freezes too hard, for perfect ice cream. Better than anything in the shops.
The best result is not too sweet, so that you actually taste the cream.
The other winner involved making a slightly sweet au-bain-marie egg custard, refrigerating that and then folding whipped cream and buttered almond slivers into it. The custard/cream was whipped and frozen and whipped for several hours - a party-conversation stopper.
Something tells me there's worse things in the food than the dyes.
Seed oils are worse
Bioengineered ingredients are no bueno and infest EVERYTHING (many times "hidden" by requiring the consumer to check the "Smart Label" to find out if they're in a product).
It’s amazing how one person is finally getting something done about food ingredients.
Make your own. Just QUIT buying processed foods—REGARDLESS of their “color”.
Removing dyes???
Can we just make ice cream ice cream again?
Frozen Dessert
Frozen Dairy Dessert
Frozen Dairy Treat
Frozen Novelties
Non-Dairy Frozen Dessert
Ice cream needs cream in it, IMO. So for cream afficianados:
I made strawberry icecream once, with strawbs bits cooked lightly, literally 2 minutes, in SOME syrup (cane sugar and water) - just enough to coat the strawbs, and then this half-cooked, sticky mass was refrigerated. The jammy stuff was folded, when cold, 1/2 and 1/2 into whipped cream. Into the Freezer it went, and whip by hand, once every half hour. Good for a netflix binge, with a whip every time the episode changes. Freeze some more, or thaw it, as needed if it accidentally freezes too hard, for perfect ice cream. Better than anything in the shops.
The best result is not too sweet, so that you actually taste the cream.
The other winner involved making a slightly sweet au-bain-marie egg custard, refrigerating that and then folding whipped cream and buttered almond slivers into it. The custard/cream was whipped and frozen and whipped for several hours - a party-conversation stopper.
yeah, that´s great.
so, whatabout those Epstein files?
Ice cream no longer melts right. Whats the additive that does that? Take that out of ice cream. Im sure its poison.
MICGA
Three years? That makes me feel like they're waiting for a new administration so they don't need to bother.