Skip to content

Roadfood

Your Guide to Authentic Regional Eats

  • Restaurants Near Me
  • Reviews
  • Restaurant Type
  • States
  • Guides
  • Forums
  • About Roadfood
  • Sign In / Out
Roadfood on Instagram Roadfood on Facebook Roadfood on Twitter
  • Roadfood on Instagram Roadfood on Facebook Roadfood on Twitter
    • reviews
    • guides
    • recipes
    • forums
    • about
  • Restaurant Type
  • State
  • Restaurants Near Me

Home › Forums › Miscellaneous Forums › Miscellaneous – Food Related › vanilla ice cream › RE: vanilla ice cream

May 19, 2006 at 5:39 pm #2560676
lleechef
lleechef
Participant

Good question. So I asked the handsome and knowledgable Zman this, since he worked in the dairy business for many years. I thought the answer too was egg yolks……..WRONG! The big manufacturers all use powdered egg. Apparently there could be a couple of varying factors, if real liquid vanilla was used (opposed to powdered)this could change the color, but the big reason is COLORING. MikeSh was right. Another interesting fact about ice cream is that it is injected with air in the freezer. This is called "overrun" and is done so the ice cream will not be so dense and also protects against ice crystals.
There’s your Ice Cream 101 lesson for today. [;)]

FORUM SEARCH

Log In
Register

Forums

  • Beverage Forum
  • Breakfast Forum
  • Desserts Forum
  • Lunch & Dinner Forums
  • Miscellaneous Forums
  • Regional Forums
  • Restaurant Professionals Forum
  • Roadfood News & Information Forums
  • Side Dishes Forum
  • Snacks & Candy Forum

Forum Statistics

Registered Users
24,339
Forums
41
Topics
51,038
Replies
686,465
Topic Tags
1,978
  • Most popular topics
  • Topics with no replies
  • Topics with most replies
  • Latest topics
  • Topics Freshness
    • home
    • reviews
    • forums
    • about
    • privacy policy
    • your california privacy rights
    • sign in / out
  • Subscribe to our Newsletter!

Proudly powered by WordPress