tag:blogger.com,1999:blog-1166130143905352790.post-29561255169511734682008-02-23T21:30:00.000-08:002008-02-23T18:34:04.694-08:002008-02-23T18:34:04.694-08:00<a href="http://bp1.blogger.com/_HZtoEmr32IQ/R8DTrje5_RI/AAAAAAAAAGM/EkS_CwB2ROM/s1600-h/ice+cream2.jpg"><img id="BLOGGER_PHOTO_ID_5170365117434035474" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_HZtoEmr32IQ/R8DTrje5_RI/AAAAAAAAAGM/EkS_CwB2ROM/s200/ice+cream2.jpg" border="0" /></a><strong>STORE - BOUGHT</strong><br /><br /><p>- A sticky container most likely means the product has thawed, leaked and been refrozen; choose another cartoon.</p><p>-For easier serving, soften ice crem in the refrigerator for about 30 minutes. For speedier results, microwave rock-hard ice cream at medium-low for about 30 seconds.</p><p>-The container should be well-sealed to prevent the ice cream from from absorbing odors from other foods, or forming ice crystals on it's surface. It's a good idea to place a sheet of plastic wrap directly against the surface of the ice cream to seal it from air. Reseal the container tightly after opening. </p><p>-Low-fat ice cream and frozen yogurt melt faster than full-fat varieties. So prechill serving bowls, or add the scoops at the very last minute - or you may end up with a milky puddle over warm pies or hot, bubbling cobblers.<br /><strong></strong></p><p><strong><a href="http://bp1.blogger.com/_HZtoEmr32IQ/R8DUgje5_SI/AAAAAAAAAGU/_5oi7XFeyHc/s1600-h/ice+cream.jpg"><img id="BLOGGER_PHOTO_ID_5170366027967102242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_HZtoEmr32IQ/R8DUgje5_SI/AAAAAAAAAGU/_5oi7XFeyHc/s200/ice+cream.jpg" border="0" /></a>HOMEMADE</strong></p><p>- For the creamiest texture (and a maximum yield), make and chill the ice-cream mixture the day before you plan to freeze it (the chilled mixture will also freeze faster).</p><p>- Fill ice cream machines only two-thirds full - the mixture expands as it freezes and needs room to incorporate air.</p><p>- A fresh-frozen mixture thaws quickly, so handle it as little as possiblebefore getting it into the freezer.</p><p>- If using an old-fashion style churn, add more ice and salt as needed (the faster the freezing process, the smoother the texture of the ice cream.</p><p></p><p><em>Source: Good Housekeeping Step-by-Step Cookbook</em></p>Lourdzhttp://www.blogger.com/profile/07032994540319449308noreply@blogger.com