Re: [CH] First Post

John H. Sphar (jsphar@pacbell.net)
Wed, 14 Sep 2005 19:25:53 -0700 (PDT) 

Thanks a lot to all who responded.  It was just a
simple question to which so many replied.  What a
great list!  It was worth the time to get connected.

About the ice cream...  I like the idea of a sauce
over it (thanks Mike N.).  Also, I am definitely going
to go to my local Baskin Robbins with a stash, or try
it at home.  Never thought of that one.  But Mike,
when you say pickle the peaches, do you really mean
pickle, or do you mean put up with fruit fresh? 
Vinegar with ice cream doesn't give me the a greatest
mental visual.

To you and Helen, Alex, Mike, Jim, Brent, Sandy and
Mark (what's the "=" for? I saw you on eGullet
too...), thanks!

John S. 

--- AndyB <barnhart@mfire.com> wrote:

> John,
> 
> (Re)making your own ice cream is iffy if you don't
> have an ice cream 
> maker.  However, make or have made a thick
> milkshake! -- with the 
> special ingredients.
> 
> Fast food places probably won't cooperate.  We have
> a diner nearby with 
> a counter that has old-fashioned milkshake blender -
> the whirly disk 
> kind.  Start with a thick vanilla shake -- but ask
> them to put in your 
> "special ingredient" before blending.  Be sure the
> ingredient has 
> previously been chopped/powdered finely.
> 
> I don't know where you are on the
> moderate-to-adventuresome scale, but 
> here is a suggestion that both I and my son Doug
> love, but as I am now 
> on a low-carb diet, milkshakes are a no-no.
> 
> Get some Applewood-smoked, Red Savina powder (see
> Jim C.)(use caution). 
> Place one heaping teaspoon in the shake before
> blending.  It is 
> absolutely delicious, and as =Mark comments in a
> later post, you really 
> can't stop drinking it -- I mean you really don't
> want to stop! (It's 
> like taking the poison with the antidote.)
> 
> (Be sure to tell the place to rinse thiner shaker a
> couple of times.)
> 
> AndyB
> 
> John H. Sphar wrote:
>  > Tonight, I purchased a pint of Hagen Dazs Mango
>  > sorbet.  I will puree some peach habs tomorrow. 
> I
>  > want to incorporate them into the ice cream
> somehow.
>  > Never tried it.  I don't want to melt the sorbet
> and
>  > refreeze it, so if anyone knows how to blend
> chiles
>  > into sorbet or ice cream let me know.  Maybe the
> best
>  > way is to make some ice cream from scratch.
>  >
>  >  Again, thanks Alex for the post.
>  >
>  >  Adios,
>  >  John S.
>  >  San Jose, CA
> 


John H. Sphar 
LAN Dyamics 
San Jose, CA 
408.343.1276