At 01:55 PM 3/9/2010, Dave Mcneely wrote:
>going to go for more than two days before eating the ice
>cream.  But, like I said, what do you ................. ?

Unfortunately, ice cream at 32F is liquid.  Just how liquid depends
on how many stabilizers have been added: I've seen cheap ice cream
that held its shape at room temperature.

Haagen-Dazs is the only commercial brand I'm aware of* that uses only
egg yolks (contain lecithin) for
emulsifying/stabilizing.  Incidentally the secret is out -- it's made
by Dreyers (Edys in the East).  It melts absolutely clean to a liquid
with very pleasing mouth feel.  Oh yes -- some of the flavors from
Breyers also, a much lighter ice cream than H/D.

*Starbucks, maybe?  Ben&Jerry definitely use at least a little guar
gum and/or carageenan, and I fancy I can tell the difference sometimes.

Yours,
David