[HN Gopher] We All Scream for Ice Cream
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       We All Scream for Ice Cream
        
       Author : mooreds
       Score  : 19 points
       Date   : 2024-11-10 15:42 UTC (7 hours ago)
        
 (HTM) web link (thecookscook.com)
 (TXT) w3m dump (thecookscook.com)
        
       | 01HNNWZ0MV43FF wrote:
       | Too bad dairy is subsidized, my ice cream is so expensive
        
         | robg wrote:
         | Try a can of coconut milk and a cup of pecans or cashews
         | blended in 4 cups of water. It's a good vegan base. Inexpensive
         | and most flavors can be layered on top.
        
           | euroderf wrote:
           | What a terrible waste of cashews. YMMV.
        
             | aziaziazi wrote:
             | Haha! Most fatty nuts will do the job!
        
         | voisin wrote:
         | I am confused by this statement which appears to be a non
         | sequitur. If it is subsidized then shouldn't it be artificially
         | inexpensive? Can you clarify?
        
           | pfdietz wrote:
           | Milk prices are artificially inflated in the US, by a formula
           | based on the distance from Wisconsin, I believe.
        
             | aziaziazi wrote:
             | How that subsidy work?
             | 
             | A. If closer to W: subsidize to lower the price down. Ice
             | cream cheaper in W and at its original price further away
             | 
             | B. If further to W: tax to inflate the prices. Ice cream is
             | at its original price in W and more expansive further away
             | 
             | I cannot see how you could have subsidies AND inflated
             | prices at the same time. Maybe A and B are used
             | simultaneously? More clarification would be appreciated :)
        
               | medler wrote:
               | Milk pricing in the US is enormously complicated, but as
               | I understand it, there is effectively a floor on the
               | price of drinkable milk. This keeps some milk producers
               | in business who would otherwise exit the market. As you
               | may know, price floors lead to oversupply, so the
               | government sometimes steps in to buy the excess supply,
               | or will just pay producers to dispose of it.
               | 
               | So yes, as counterintuitive as it sounds, milk is both
               | subsidized and sold at inflated prices
        
               | pfdietz wrote:
               | The US government has an enormous cheese stockpile.
               | 
               | https://www.farmlinkproject.org/stories-and-
               | features/cheese-...
        
       | zabzonk wrote:
       | Yeah, the secret of a good ice cream is the egg and cream
       | custard, and churning while it freezes. Which does make it a bit
       | of a pain, but well worth it.
        
         | irons wrote:
         | My go-to ice cream book is Jeni Britton-Bauer's
         | https://jenis.com/products/jenis-splendid-ice-creams-at-home
         | (which won a James Beard award), and her base for all but a few
         | custard recipes is milk, cream, sugar, starch, and cream
         | cheese. I love eggs, but they are not a required element of
         | top-shelf ice cream.
        
           | fn-mote wrote:
           | Starch and cream cheese?! Whoa. Talk about secret
           | ingredients.
        
           | mhuffman wrote:
           | I have also seen sweetened condensed milk used as a base for
           | some really good ice creams.
        
           | zabzonk wrote:
           | starch has no place in home-made ice cream, though it is
           | there in various forms in commercial ones. cream cheese might
           | be a good idea though. i once made smoked salmon ice cream
           | (intended as a starter) which i could imagine being improved
           | with a bit of cheese.
        
         | yumraj wrote:
         | I always worry about uncooked eggs in ice cream, so don't use
         | it.
         | 
         | Not sure if the fear is justified.
        
           | alpha_squared wrote:
           | Custard-based ice creams will often include some cooking so
           | that you're not using raw eggs, but something closer in
           | cooking to runny eggs (e.g. sunny-side up).
        
         | alpha_squared wrote:
         | > the secret of a good ice cream is the egg and cream custard
         | 
         | For French-style ice cream that's a must, but American ice
         | creams index heavier on the cream/fat content and don't use a
         | custard base.
         | 
         | For American ice creams, I've found a good fat percentage is
         | around 27% fat. That's a blend of about two cups heavy cream
         | (@40% fat) for every cup of whole milk (@3% fat).
        
       | 0xPIT wrote:
       | OT: My local ice cream parlor is called Ice cream, you scream
        
       | loevborg wrote:
       | I was hoping for a reference to the classic scene in a Jim
       | Jarmusch flic
       | https://www.youtube.com/watch?v=7rK3s_BP9kE&ab_channel=Arist...
        
       | DimuP wrote:
       | Well it's kinda sad she didn't find out the recipe
        
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