56

In terms of bulk price wood is about 3x cheaper than plastic. (I buy both plastic and wood materials for commercial and residential uses in my profession.) Also, wood is biodegradable which makes it safer for the environment if children toss away the stick after they eat the ice cream.


52

Firstly, let me disagree and say that I have tasted some (amazing) pistachio ice creams that tasted very much like the actual nuts. That said, I can think of several reasons why the ice cream might taste differently from the nuts: Artificial flavours, like you suggest. You might be able to figure out from the ingredients list if these are used. Salt. If you ...


47

Besides the other things mentioned, wood is an insulator and is a poor thermal sink. To explain -- have you ever tried to hold onto something plastic that's been in your freezer? It can be quite uncomfortable. (as can walking barefoot on one of those new plastic decks when it's been out in the sun). Wood, however, so long as it wasn't soaked, can be held ...


42

One element is tradition. The popsicle was supposedly invented by Frank Epperson when he left a drink mixture on the porch overnight in with a wooden stirrer in it. (Some historians have questioned this narrative, however, given that Epperson claimed this occurred in 1905 in San Francisco, but weather records show that it never got cold enough in the 1905 ...


26

Fundamentally the answer is just 'it is added for flavour; you can skip it if you want'. A few suggestions as to why it might be a good decision to add it: Vanilla flavour can be stronger or weaker, and it might be that the recipe writer prefers their milkshake to have a stronger vanilla flavour than the ice cream they buy. Depending on how much milk is ...


25

Much of the distinctive experience of ice cream comes from its temperature, so be prepared for disappointment. However, a set custard like in a crème brûlée or panna cotta is creamy and holds its shape, and can be flavoured as ice cream can be. Alternatively, a mousse has air bubbles incorporated into the mixture so is much lighter, although less creamy. ...


20

It's perfectly safe to do this, it's not great for the ice cream's consistency to keep warming it and cooling it as you'll start to get big ice crystals. I'd suggest you get a metal ice cream scoop and put it in hot water instead. If you have to thaw it to use it I'd leave it on the counter for 10 minutes instead of nuking it so you get an even thaw, using ...


19

I've accidentally run my scoop, a Zeroll with conductive fluid inside the handle, through the dishwasher. I don't know this for a fact because I didn't cut mine open to check, but I believe what happened to mine (and what's happened to yours) is that the fluid is meant to work at normal body temperature and when it gets too hot, like in a dishwasher, it ...


19

I think the ice cream sticks better to wood than plastic


19

I was at first a bit uneasy about your question, seeing the word "need" as potentially subjective. Then I realized that the core of your question seems to be: Would the cream part of the ice cream (what I really like) have such a different taste if I made pistachio ice cream while skipping the "pour in pistachio nuts" step No, there ...


18

Milk and cream are essentially made up of water, fat, and protein molecules. Within milk and cream, the fat globules are already emulsified in the surrounding water by casein (one of the proteins found in milk and cream). This means that casein molecules surround each fat globule and prevent them from coming together. This is why milk doesn't separate into ...


17

Ice cream is an emulsion and in it, you have air, fat, and ice. The smaller the ice crystals, the smoother the icecream and better chance of achieving a velvety, creamy, smooth texture. The flavor is also elevated given the smaller crystals. Put it in the freezer, and ice crystals start to grow bigger and you lose the benefits. Also, colder temperature ...


17

This adds a couple more slightly speculative reasons to L.Schoon's list, which I commend. Solubility: In ice cream, the pistachios are blended in with water and fats. When you eat them whole they're not. Any fat-soluble flavour compounds will be much more available in the ice cream than when chewed (and mixed with saliva, i.e. water). Some flavour ...


16

Is the liquid inside the handle? Some ice-cream-scoops are hollow and have a liquid on the inside to help heat conduction - this helps melt the ice-cream and prevent it from freezing to the scoop. Here's an example: http://www.amazon.com/Zeroll-1020-Original-Cream-Scoop/dp/B0002U34EW/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1407359424&sr=1-11 Note ...


15

You just need the ice cream to be soft enough to mold. Your recipe is referring to store-bought ice cream that tends to be very hard. A little time on the counter will soften it a bit without melting it completely. A microwave is right out. It would melt pockets completely which would solidify to icy chunks. If you are making the ice cream yourself then ...


14

One reason could be that dishwasher detergent significantly affects aluminum items. I learned early on that aluminum pans lost their shine and had a dark residue on the surface. Not 100% sure, but it seems like oxidation. With a good cleaning the shine can be restored. However, I no longer put any aluminum items in the dishwasher and no longer deal with this ...


13

Short answer: no, it doesn't. I'm actually a bit surprised by the other two answers here about (pieces of) nuts being a common ingredient. Where I'm from, pistachio ice cream usually does not contain pieces of nuts, regardless of whether the flavoring is artificial or natural. (fun fact: pistachio ice cream is usually a good indicator whether an ice cream ...


12

Most pistachio ice creams are made with some, if not most or even all, almond and almond flavoring in addition to pistachio flavoring. That is largely due to the cost difference in the two products, as well as the difficulty in processing pistachios, and probably also the fact that almond flavoring is common and generally well tolerated (by people not ...


12

In Brazil there are recipe variations for "Sorvete quente" (hot ice cream) which is mostly a mix of a custard made with egg yolks and condensed milk, with egg white meringue folded in. The consistency is light and airy due to meringue, so not really the same as ice cream but perhaps close enough to get the name.


11

Sugar does more than just make ice cream sweet. It also controls the way ice cream freezes. Without it, you tend to get bigger ice crystals, which have an unpleasant mouth feel. There are substitutes. Breyer's sugar-free ice cream, for example, has guar gum, polydextrose, cellulose gum and gel, and maltodextrin, among other things. Home ice cream makers don'...


10

FOUND IT! From The Sweet Home The Zeroll isn’t dishwasher safe. Often you’ll see that fact associated with the heat conducting core of the scoop, but that’s not really the culprit. The folks at Zeroll were able to explain a bit to me about how the core of the scoop works, and why it isn’t dishwasher safe. According to Zeroll, the fluid is a “non-toxic, ...


10

I read that as 2 cups of Greek yogurt made from whole milk (ie not low- or non-fat yogurt). The comma does make it confusing, however.


10

I would argue for a clear no - it is impossible for such a thing to exist. It is possible to think of dishes that are for some reason "related" to ice cream - but if you serve them to ordinary people, nobody would take a bite and spontaneously say "wow, this is just like eating ice cream, only warm". The reason behind this is less related ...


9

As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions, my advice would be to not use a plastic container to hold liquid nitrogen unless it's designed to. Yes, the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme ...


9

Ice cream depends critically on the fat in the dairy to form the structure and mouth feel. Ice cream mixes there fore are typically fairly high in dairy fat. You have substituted a comparatively low fat mock cream. which simply does not have the fat necessary to create the body of the ice cream. In fact, the so-called homemade cream recipe is just ...


9

It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy. It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try ...


9

When carbonated root beer comes into contact with the ice cream, carbon dioxide bubbles are released. Likewise, the soda helps to free air bubbles trapped in the ice cream. The fat in the ice cream coats all these bubbles, protecting them and allowing them to expand to create the huge heads of foam you see on root beer floats. https://wonderopolis.org/...


9

It's called "sweet cream" ice cream. If you make your own ice cream with something like milk, cream, eggs, and sugar, and you don't put any additional flavoring in it, it's called a "sweet cream base".


9

During freezing, you care about two parameters - crystal size and overrun. While people making ice cream at home will frequently tell you that smaller crystals equal softer ice cream, that's not exactly correct, especially when you can control the two parameters over a wider range. In reality, smaller crystals make smoother ice cream, while more overrun ...


8

It's a flavor. It's on the subtle side, particularly in the quantities it's often used in, and maybe if you've eaten a ton of vanilla ice cream you don't notice it anymore. (Or maybe you just haven't had very good vanilla ice cream.) The flavor is either from the vanilla bean if it's fancy vanilla ice cream, or more likely from artificially produced ...


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