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Tanya · Post by **Tanya** » 17 Jun 2020, 01:10

Like I stated frozen custard Is terrible.

But you may like it.

Jas · Post by **Jas** » 17 Jun 2020, 01:11

Yeah but you don't like anything

Tanya · Post by **Tanya** » 17 Jun 2020, 01:18

That’s not true, I love books

Tanya · Post by **Tanya** » 17 Jun 2020, 01:19

Plus spicy stuff

Tanya · Post by **Tanya** » 17 Jun 2020, 01:19

Like Curry

Jas · Post by **Jas** » 17 Jun 2020, 01:19

Anything fun then

Jas · Post by **Jas** » 17 Jun 2020, 01:20

Lord Myne wrote: ↑
17 Jun 2020, 01:18
That’s not true, I love books

Lord Myne wrote: ↑
17 Jun 2020, 01:19
Like Curry

Oh now we're talking, slick

Tanya · Post by **Tanya** » 17 Jun 2020, 01:20

Rum Apple cake is delicious too. Ice cream is actually good in it.

Jas · Post by **Jas** » 17 Jun 2020, 01:23

I like rum, apple and cake.

So I'd try it.

Post by **Tuffin** » 17 Jun 2020, 01:25

Curry is great!

Tanya · Post by **Tanya** » 17 Jun 2020, 01:26

I have a recipe I can send it to you

Post by **Tuffin** » 17 Jun 2020, 01:27

That'd be great!

Tanya · Post by **Tanya** » 17 Jun 2020, 01:28

I was talking about the Rum Apple cake

Tanya · Post by **Tanya** » 17 Jun 2020, 01:32

Recipe

Spoiler:

Citizen · Post by **Citizen** » 17 Jun 2020, 01:48

Jas wrote: ↑
17 Jun 2020, 01:08
How does frozen custard differ from gelato or traditional French ice cream, both made from a custard?

Lots of American ice cream contains egg too. American ice cream without egg is Pennsylvania-style. French-style ice cream basically just means ice cream made with egg, so it's an umbrella term more than anything. American ice creams made with egg would technically be French-style and so is frozen custard. The difference between frozen custard and other French-style ice creams is that frozen custard tends to have more milkfat and egg than typical French-stye ice cream.

Of course as with most things the French just ripped off ice cream from the Italians, because the French were culinary barbarians who basically just stole everything from Italy and then convinced the world they created the culinary arts.

True traditional French-style ice cream would have just been sorbet and pretty standard ice cream churned in a bucket with salt like you can do at home.

But in addition to being an umbrella term French-style has become a marketing/hipstery term. Don't put too much stock into it. It just means with egg at the end of the day.

In regards to gelato vs. frozen custard, gelato has much less milkfat, much less air whipped into it and less egg. Or no egg. Gelato can be with or without egg.

Basically what it pretty much always comes down to when comparing any two frozen dairy treats is the amount of milkfat, egg (if any) and air. Tweak those and you make different products.