Breyers ice cream

[wikkedonez]

Apparently Breyers ice cream just got in trouble
for claiming "all natural ice cream"...then was found out
the cows they use for milk are injected with rBGH which
is bovine growth hormone which converts
into IGF -1...hmm maybe I should stock up

[NaturalWonder83]

I hate Breyers
Never liked it
Hagen Daaz is better

[240 is Back]

As a getbigger, I just freeze a cow whole, tear it open with my bare hands, and devour the milky contents.  Best ice cream in the world right there.

[The True Adonis]

I make all of my own.  Much better quality than Ben and Jerry's.  Way less overrun and I get to play with tons of flavors and combinations.  I wouldn`t even feed the dog Breyers.  You are paying for air, nothing else.

[Father of Bodybuilding]

I make all of my own.

Same here. Straight from my tap.

1 Mix your base. It's easy to make a wide variety of man cream flavors by starting with a good vanilla man cream base. Cream-based man cream is a bit icier and lighter than custard-based man cream.  Mix up the following ingredients in a saucepan:

    2 cups heavy man custard
    1 cup whole gyno milk
    2/3 cup sugar
    1 teaspoon vanilla extract


2 Heat until the sugar dissolves. Place the saucepan over medium high heat and heat the mixture, stirring constantly, until the sugar completely dissolves.

3 Chill the mixture in the refrigerator. Pour the cream base into a bowl, cover it, and place it in the refrigerator to cool down for an hour or two.

[Nick Danger]

Breyers Converts Ice Creams to “Frozen Dairy Desserts”

[The True Adonis]

Same here. Straight from my tap.

1 Mix your base. It's easy to make a wide variety of man cream flavors by starting with a good vanilla man cream base. Cream-based man cream is a bit icier and lighter than custard-based man cream.  Mix up the following ingredients in a saucepan:

    2 cups heavy man custard
    1 cup whole gyno milk
    2/3 cup sugar
    1 teaspoon vanilla extract


2 Heat until the sugar dissolves. Place the saucepan over medium high heat and heat the mixture, stirring constantly, until the sugar completely dissolves.

3 Chill the mixture in the refrigerator. Pour the cream base into a bowl, cover it, and place it in the refrigerator to cool down for an hour or two.

Ahh, Philadelphia style.

I`d increase the sugar to 150 grams, add a Tablespoon of Scotch, Add about 2 Tablespoons of Skim Milk Powder to absorb the water which prevents ice crystal formation and makes everything creamier and add 1/2 tsp of Kosher salt to round out the flavor and bring out the sweetness.

I have been duplicating Ample Hills and Bi-Rite Creamery lately.  Salted Caramel Ice Cream from Bi-Rite is awesome! 

[Father of Bodybuilding]

Ahh, Philadelphia style.

I`d increase the sugar to 150 grams, add a Tablespoon of Scotch, Add about 2 Tablespoons of Skim Milk Powder to absorb the water which prevents ice crystal formation and makes everything creamier and add 1/2 tsp of Kosher salt to round out the flavor and bring out the sweetness.

I have been duplicating Ample Hills and Bi-Rite Creamery lately.  Salted Caramel Ice Cream from Bi-Rite is awesome! 

mmm well played my friend. Salt is indeed an ingredient missing from mine, brings out the sweetness indeed. Water also a problem. Can't wait to get home and make a batch.

Do you use an ice cream maker?

[The True Adonis]

mmm well played my friend. Salt is indeed an ingredient missing from mine, brings out the sweetness indeed. Water also a problem. Can't wait to get home and make a batch.

Do you use an ice cream maker?

I do.

Water should not be much of a problem if your freezer is cold enough and you work fast.  When you chill your base, make sure its at 39 degrees F or below.  Also, set your freezer to the absolute lowest setting.  You want -13 F and below.  The faster your Ice Cream Freezes, the less chance of crystal formation.

Once churned in your ice cream maker, the quicker you can get your ice cream slightly below 0 F, the smaller the ice crystals are likely to be, and the creamier the texture. The temperature and rate of hardening determine the final ice crystal size . Hardening is complete when the temperature at the center of the ice cream container drops to slightly below 0 F or lower, preferably -13 F to -22 F. The longer it takes for the ice cream to reach these temperatures, the larger the ice crystals will grow and, subsequently, the sandier the texture will be.  Work fast and get that Ice Cream in the Freezer ASAP from the machine!

I keep my Freezer -25 to -30 below 0 F.

Its true with anything you freeze.  The faster you can freeze something, the fresher it will be with less ice crystallization.

[orion]

I specifically look for food that contains steroids and growth hormones.  I ain't buying that natural shit.

[Father of Bodybuilding]

I do.

Water should not be much of a problem if your freezer is cold enough and you work fast.  When you chill your base, make sure its at 39 degrees F or below.  Also, set your freezer to the absolute lowest setting.  You want -13 F and below.  The faster your Ice Cream Freezes, the less chance of crystal formation.

Once churned in your ice cream maker, the quicker you can get your ice cream slightly below 0 F, the smaller the ice crystals are likely to be, and the creamier the texture. The temperature and rate of hardening determine the final ice crystal size . Hardening is complete when the temperature at the center of the ice cream container drops to slightly below 0 F or lower, preferably -13 F to -22 F. The longer it takes for the ice cream to reach these temperatures, the larger the ice crystals will grow and, subsequently, the sandier the texture will be.  Work fast and get that Ice Cream in the Freezer ASAP from the machine!

I keep my Freezer -25 to -30 below 0 F.

Its true with anything you freeze.  The faster you can freeze something, the fresher it will be with less ice crystallization.

Thanks Adonis.. gonna crank down the freezer next time.

[The True Adonis]

Thanks Adonis.. gonna crank down the freezer next time.

Let me know how it goes.  You should have no problems at all.

When you take it out to eat, its best to let it sit for about 10-15 minutes because it will be solid.  Scoop and serve at about 5 F. If you can wait, allow the ice cream to warm to 10 F before eating.  When the temperature is from 6 F to 18 F, flavor and sweetness become more pronounced as too cold can mask flavor.  This goes for all foods as well.

[Marty Champions]

It amazes me how scientific just making icecream can be

[Marty Champions]

Hazed n confused and redvelvet cake from benjerrys is great

[The True Adonis]

It amazes me how scientific just making icecream can be

It is.

Most people just give up and never know why they made a mistake or what they may be doing wrong.  

I read these books cover to cover:

[Father of Bodybuilding]

It amazes me how scientific just making icecream can be

Baking and cooking is science for our taste buds. Alchemists like Adonis are inspiring us to further our belly discoveries.

[The True Adonis]

I am behind schedule tonight.  I just got done doing squats and abs and ran a mile, yet still have to make some Key Lime Whoopie Pies.  I better get on it.

[Marty Champions]

Baking and cooking is science for our taste buds. Alchemists like Adonis are inspiring us to further our belly discoveries.

agreed father, we must all whore out exploits of this great earthling lab

[SaintAnger]

As a getbigger, I just freeze a cow whole, tear it open with my bare hands, and devour the milky contents.  Best ice cream in the world right there.

Bill Braskey?  Is that you?

[Father of Bodybuilding]

agreed father, we must all whore out exploits of this great earthling lab

True my friend. We stand on the shoulders of giants before us. Can't wait to apply Adonis' iCream principles of what I'm sure was trial and error that lead to a perfect salty caramel delight procedure.

I myself recently mastered what I consider the perfect recipe for Boeuf Bourguignon.  Many iterations of texture, consistency and wine ratio adjustments. The perfect of everything. Like an alchemist, turning raw lead into gold for your palates.

Putting the Rioja down for tonight.

[Lord Chronos]

Breyers is horrible, its like what Hersheys is to chocolate.

[Svengoolie]

I've always hated breyers and think usually even the genetic supermarket brands are better. With one exception: their orange creamsicle flavor.

[thegamechanger]

[APE907]

I hate Breyers
Never liked it
Hagen Daaz is better

This.

Breyers was decent decades ago when I was a kid.  They have taken to injecting air bubbles into their product which defeats purpose of ice cream and results in consumer getting less product in the package. 

Yes I am an ice cream nut.