Funny CW moments page 516

[cori93437]

Mine's not a nonstick, but I just place copious amounts of butter in each well, let it melt in the oven, smear it all around, and then pour in the filling.

Do you pour the eggs into a hot pan then?
Maybe that's my fail.

I've always done it in a sili pan... so I'm having to relearn.

[RitaRose]

On another forum:

I just finished my workout….stationary bike. I have 458 calories to play with….snack time!

Reason #47 why I didn't participate in the thread.

[Baloo]

On another forum:



Reason #47 why I didn't participate in the thread.

Can almost guarantee they'll have eaten over 500 calories of food.

[sidewinder]

I slather my muffin pan in bacon grease & have never had stuck egg muffins either. Not sure how the flavor would work if you're doing sweet v. savory egg muffins though...

[Jaradel]

Basic delicious ice cream recipe is cream, milk, sugar, vanilla. You can certainly play with recipes using Primal ingredients - maybe substituting something for the sugar, or reducing the amount of sugar but allowing some as a "cheat."

Question: is sugar (or sweetener) absolutely required for making ice cream? I know that for baking, removing an ingredient can drastically change the finished product, since baking is akin to edible chemistry, but ice cream, strictly speaking, doesn't NEED sugar does it?

I was just thinking about making a homemade strawberry ice cream, and wondering if the vanilla and natural sweetness of the strawberries would make it sweet enough without adding sugar.

[seashells]

Last night I was craving ice cream and took some frozen mixed berries and heavy cream, used the stick blender and whir whir whir and got this fantastic fruity desserty stuff that tasted like sherbert. Just fruit and cream and it was plenty sweet for me.

[meghanwaslike]

Question: is sugar (or sweetener) absolutely required for making ice cream? I know that for baking, removing an ingredient can drastically change the finished product, since baking is akin to edible chemistry, but ice cream, strictly speaking, doesn't NEED sugar does it?

I was just thinking about making a homemade strawberry ice cream, and wondering if the vanilla and natural sweetness of the strawberries would make it sweet enough without adding sugar.

I've been off sugar and artificial sweetners for a couple months, and if I even try something that has sugar or sweetner in it, it's WAY too much for me. I'd give it a whirl with just fruit or vanilla and if it's not sweet enough maybe add a little raw honey? I can't handle sweet stuff anymore, it makes my teeth hurt.

[Finnegans Wake]

Question: is sugar (or sweetener) absolutely required for making ice cream? I know that for baking, removing an ingredient can drastically change the finished product, since baking is akin to edible chemistry, but ice cream, strictly speaking, doesn't NEED sugar does it?

I was just thinking about making a homemade strawberry ice cream, and wondering if the vanilla and natural sweetness of the strawberries would make it sweet enough without adding sugar.

Sugar is the traditional sweetener, but ice cream doesn't require it AFAIK for any issues WRT consistency. Some folks substitute stevia or other sweeteners, but one could certainly make ice cream without added sweetness.

An ice cream with only strawberries as the sweet component would be much less sweet than what people are used to, so it's a matter of personal taste. I would think it's worth a try. Other fruit like peaches might have higher natural sugar content if a berry ice cream doesn't quite taste sweet enough.

[unsuperb]

Question: is sugar (or sweetener) absolutely required for making ice cream? I know that for baking, removing an ingredient can drastically change the finished product, since baking is akin to edible chemistry, but ice cream, strictly speaking, doesn't NEED sugar does it?

I was just thinking about making a homemade strawberry ice cream, and wondering if the vanilla and natural sweetness of the strawberries would make it sweet enough without adding sugar.

The sugar aids in the overall mouth feel of the ice cream and minimizes ice crystallization (so yes, it does have a purpose beyond making it taste sweet). If that's not a concern for you, then definitely go ahead with dropping the sugar.

[unsuperb]

Do you pour the eggs into a hot pan then?
Maybe that's my fail.

I've always done it in a sili pan... so I'm having to relearn.

No, it's not really hot as by the time I take the pan out of the oven and start smearing the melted butter around, the pan is fairly cool when the egg mixture is added. I do add a lot of butter/fat and can see the excess pool on top of the egg mixture in the end. Maybe that's the key?