Soon all of the organic ice creams – Häagen-Dazs, oferty pracy ogłoszenia zaraz Ben & Jerry’s and Baskin Robbins – all sold out to some of the world’s largest food manufacturers who changed the ingredients to high fructose corn syrup and many other chemicals. To illustrate the point, a 6-ounce serving of Baskin Robbins Pralines and Cream contains 44 ingredients containing 275 calories, 190 mg of salt, and 31 grams of sugar but does not include the sugar contained in corn syrup (mentioned 4 times on the label).

There are 10 other ingredients containing sugar on the ingredients label. The same chemical substitutes are ingredients in Häagen-Dazs and Ben & Jerry’s. For a family of four we recommend simple ice creams that anyone can make. They are simple recipes that can be combined to make such flavors as Chocolate, Chocolate Swirl, Double Dutch Chocolate Walnut Crunch, Banana Chocolate Chip, Vanilla Chocolate Chip, Banana Walnut, Neopolitan and others – all with the same basic ingredients.

There are literally dozens of ice cream makers available on the Internet, in catalogues or in appliance stores. After studying the various machines and speaking to ice cream chefs, I chose the Lello Gellato which sells for about $160 online. The sugar may reach as much as 100 grams per 6-ounce serving based upon the calculations of experts on the use of corn syrup. There are many others that are cheaper but I chose one that had a freezer container to avoid pre-freezing my ingredients, using rock salt and requiring a hand crank.

Some may have the time to hand crank their ice cream machine, but I don’t. We also suggest going to a restaurant supply store and buying heavy duty quart containers capable of storing liquids in a commercial freezer. When Baskin Robbins was founded in Burbank not far from our home, my mother was so impressed with their organic ice creams that she stopped making her own. Convenience and laziness led to increased sales of grocery store private label ice creams over the years.

Like so many others in my generation, my mother made ice cream at home from her own recipes often employing my brothers and me to turn the crank on a hot summer day. It is simple, easy and can be done in between cooking other meals or watching TV. If the below recipes are not enough to satisfy your dessert needs for your family, the more adventurous chef can find more excellent recipes in The Perfect Scoop from David Lebovitz or THE BEST ICE CREAM MAKER COOKBOOK EVER by Peggy Fallon, available at all book stores or online.

A custard ice cream base is the primary ingredient in all of your fruit based ice creams as well as French vanilla and chocolate. Mastering the technique of ice cream base is the single most important part of making your own ice creams. In the end, the quality of your base will determine whether your ice cream is smooth or grainy. Our preference is for strawberry, chocolate, banana, vanilla, vanilla custard, French vanilla and peach. Our book, Mannie & Ashley’s Organic Cook Book is not due at booksellers until the Fall of 2011.

Custard Ice Cream Base. The simplest way to separate eggs is to crack the egg in a complete circle around its center and remove the top portion of the shell.

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