Cookaholics Bulletin Board

Thanks to JeanF for the link to the updated ice cream guide at CI. I have been looking at many of those things to help me deal with ice, particularly when using natural fruit flavorings. While CI was aiming at vanilla ice cream, not flavored that adds more moisture, the summation really does help me with experimenting. I'm waiting for a used small ice cream maker (1 - 1.5 quart unit) to arrive via slow boat one of these days. When it gets here I'll be working through that list, including the corn syrup.

Tatoosh

PS Blumenthal, my latest "crush" in terms of cooking technology, had a special on ice cream courtesy of the discovery channel where he discusses how he changed the temperature of the custard and so forth. Might be worth a look for the ice cream aficionados.