ice cream emulsifier image
Kevin J
I don't have to but i would like to be able to go without it every day. i'm spending close to nine dollars a week on just ice cream
I am not fat, actually i'm quite fit, i can do 45 minutes on the stair climber without breathing hard
Answer
Well you could "turn yourself off", by telling yourself how bad commercial ice-cream is for you:
“It is not uncommon for commercially produced ice cream to be made without any of the three basic building blocks from which ice cream originates ~ eggs, cream, and sugar.
Instead it will often include an entire pantry of synthetic flavours, sweeteners, stabilizers, and preservatives.
To compete with the flavour and texture of full-fat ice creams, commercial low-fat ice creams (which incorporate a larger percentage of air) must substitute synthetic emulsifiers to keep them smooth and other artificial thickeners to make up for the loss of creamy texture.
It seems that the ingredients deemed suitable for use in ice cream become more bizarre as time goes by. Unilever, the largest producer of ice cream in the U.S., recently introduced a genetically-modified "anti-freeze" protein derived from the blood of a polar ocean fish.
This protein, when used in the ice cream making process, imitates the smooth and creamy texture of real ice cream without incorporating any of the confection’s real ingredients.
Such "breakthroughs" in technology appeal to the consumer - who can seemingly enjoy the pleasure of real ice cream without any of the guilt - as well as the manufacturer, who profits from using cheaper ingredients of lower quality.
But such short term solutions are detrimental both to human health and to that of the planet and the other life forms that it supports.
Many commercial ice creams are made with milk from cows raised by dairy producers that administer large doses of artificial growth hormones and antibiotics, and that provide feed heavily laden with pesticides”.
Read full article here:
http://greenlivingideas.com/ice-cream/ice-cream-returns-to-the-natural-basics.html
You should make your own homemade ice-cream; at least you know what is in it.
You don’t even need a fancy ice-cream making machine, I use to use a spoon for the stirring / churning part.
Homemade ice-cream is utterly sensational………very addictive.
And the variety of flavours is only limited by your imagination.
A few years ago, I made an utterly sensational caramelised pumpkin ice-cream.
I can’t remember the exact ingredients but it was very basic, somewhere along the lines of:
Tin of evaporated milk
Egg yolks
Brown sugar
Vanilla bean pods
Fresh pureed pumpkin
These recipes look similar:
http://www.bhg.com/recipe/ice-cream/pumpkin-ice-cream/
http://www.recipezaar.com/Pumpkin-Ice-Cream-138641
http://mikes-table.themulligans.org/2008/11/15/spiced-pumpkin-ice-cream/
Here are more homemade ice-cream ideas:
http://www.bhg.com/recipes/searchResults.jsp?start=1&searchType=text&resultsType=recipe&resultCategory=kitchen&_requestid=91146
YUMMY.
.
Well you could "turn yourself off", by telling yourself how bad commercial ice-cream is for you:
“It is not uncommon for commercially produced ice cream to be made without any of the three basic building blocks from which ice cream originates ~ eggs, cream, and sugar.
Instead it will often include an entire pantry of synthetic flavours, sweeteners, stabilizers, and preservatives.
To compete with the flavour and texture of full-fat ice creams, commercial low-fat ice creams (which incorporate a larger percentage of air) must substitute synthetic emulsifiers to keep them smooth and other artificial thickeners to make up for the loss of creamy texture.
It seems that the ingredients deemed suitable for use in ice cream become more bizarre as time goes by. Unilever, the largest producer of ice cream in the U.S., recently introduced a genetically-modified "anti-freeze" protein derived from the blood of a polar ocean fish.
This protein, when used in the ice cream making process, imitates the smooth and creamy texture of real ice cream without incorporating any of the confection’s real ingredients.
Such "breakthroughs" in technology appeal to the consumer - who can seemingly enjoy the pleasure of real ice cream without any of the guilt - as well as the manufacturer, who profits from using cheaper ingredients of lower quality.
But such short term solutions are detrimental both to human health and to that of the planet and the other life forms that it supports.
Many commercial ice creams are made with milk from cows raised by dairy producers that administer large doses of artificial growth hormones and antibiotics, and that provide feed heavily laden with pesticides”.
Read full article here:
http://greenlivingideas.com/ice-cream/ice-cream-returns-to-the-natural-basics.html
You should make your own homemade ice-cream; at least you know what is in it.
You don’t even need a fancy ice-cream making machine, I use to use a spoon for the stirring / churning part.
Homemade ice-cream is utterly sensational………very addictive.
And the variety of flavours is only limited by your imagination.
A few years ago, I made an utterly sensational caramelised pumpkin ice-cream.
I can’t remember the exact ingredients but it was very basic, somewhere along the lines of:
Tin of evaporated milk
Egg yolks
Brown sugar
Vanilla bean pods
Fresh pureed pumpkin
These recipes look similar:
http://www.bhg.com/recipe/ice-cream/pumpkin-ice-cream/
http://www.recipezaar.com/Pumpkin-Ice-Cream-138641
http://mikes-table.themulligans.org/2008/11/15/spiced-pumpkin-ice-cream/
Here are more homemade ice-cream ideas:
http://www.bhg.com/recipes/searchResults.jsp?start=1&searchType=text&resultsType=recipe&resultCategory=kitchen&_requestid=91146
YUMMY.
.
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