That looks yummy, John. I haven’t had ice cream in two years. Unless you count mashed up frozen overripe bananas which give you the illusion of ice cream. This looks top notch.
I managed a theater in 2001 and there was a ice-cream shoppe across the street. They made their ice-cream IN HOUSE from a family recipe. It was THE BOMB!!! The couple that owned the shoppe told me that in the winter, when they were shut down, that if they ran out of THEIR batch the ONLY brand they would buy from the store is Blue Bell brand. It is made with good ingredients. Maybe not organic. But still VERY GOOD in my belly. lol
It has been ages since I've attempted making ice-cream from scratch. I can do all sorts of wonderful baked goods. My grandmother's cake and pie recipes are to die for. I do alright making them. Nana's is still the best. I especially love her chocolate buttermilk pie. That will make your tongue slap your brains out!!
Ok.... now I'm gonna have to spend the next 4 days in the kitchen.
Fantastic that you use just the very best ingredients. You said that you don't recommend this product in spite of being pleased with it - why don't you recommend it?
Of all the ice cream makers, the one I bought seems to be the best. But I don't recommend it because that half hour of churning doesn't appear to do anything unless you want to eat the ice cream soft *immediately*. Otherwise the ice cream is hard either way - doesn't matter if you churn it then freeze it or just put the batch directly in the freezer.
John, you should check out Raw Whey, it's the brand I use for my PWO shakes. Great product, and though somewhat expensive, they have an organic version as well. It's all from grass-fed, non-GMO, antibiotic-free Jersey (A2) cows. They only sell through Amazon.
I've actually chatted with them (when I first started using their product). They don't make the claim directly, but most (probably close to all, unless they're not pure-bred) Jersey cows are A2, and all their whey comes from Jersey cow milk. It's also never exposed to high-heat. It comes from raw (not pasturized) milk, and processed at low temperatures to avoid denaturing the protein.
My understanding is that 60% of Jersey cows produce A2/A2 milk.
Otherwise, essentially the same claims as Well Wisdom as far as the cold processing, etc. Differences being that Raw Whey is unflavored and significantly cheaper.
Yeah, I was overzealous in stating such a high ratio, though I think it's a little higher than 60%. That said, by nature, I don't think typical Jersey's are A1/A1. At worst, they're likely A1/A2.
And yeah, the Raw Whey brand is about half the price of Vital (from what I'm seeing), and unflavored, which I prefer. I'd rather use that and make my own PWO recipe (in which I use raw cacao and honey) than to buy flavored with all the unnecessary/undesired ingredients.
That looks yummy, John. I haven’t had ice cream in two years. Unless you count mashed up frozen overripe bananas which give you the illusion of ice cream. This looks top notch.
You might actually like this and be okay consuming it because of the lack of using sugar.
I know! I saw Monks fruit! Keeping this for later!
Cool, I sure wish I could figure out a trick to make it "soft".
I managed a theater in 2001 and there was a ice-cream shoppe across the street. They made their ice-cream IN HOUSE from a family recipe. It was THE BOMB!!! The couple that owned the shoppe told me that in the winter, when they were shut down, that if they ran out of THEIR batch the ONLY brand they would buy from the store is Blue Bell brand. It is made with good ingredients. Maybe not organic. But still VERY GOOD in my belly. lol
It has been ages since I've attempted making ice-cream from scratch. I can do all sorts of wonderful baked goods. My grandmother's cake and pie recipes are to die for. I do alright making them. Nana's is still the best. I especially love her chocolate buttermilk pie. That will make your tongue slap your brains out!!
Ok.... now I'm gonna have to spend the next 4 days in the kitchen.
Fantastic that you use just the very best ingredients. You said that you don't recommend this product in spite of being pleased with it - why don't you recommend it?
Of all the ice cream makers, the one I bought seems to be the best. But I don't recommend it because that half hour of churning doesn't appear to do anything unless you want to eat the ice cream soft *immediately*. Otherwise the ice cream is hard either way - doesn't matter if you churn it then freeze it or just put the batch directly in the freezer.
John, you should check out Raw Whey, it's the brand I use for my PWO shakes. Great product, and though somewhat expensive, they have an organic version as well. It's all from grass-fed, non-GMO, antibiotic-free Jersey (A2) cows. They only sell through Amazon.
https://www.amazon.com/Raw-Grass-Fed-Whey-5LB/dp/B06XX65GS1
Thanks for the recommendation. I'm not seeing any claim on their Amazon page that these are A2 cows.
I've actually chatted with them (when I first started using their product). They don't make the claim directly, but most (probably close to all, unless they're not pure-bred) Jersey cows are A2, and all their whey comes from Jersey cow milk. It's also never exposed to high-heat. It comes from raw (not pasturized) milk, and processed at low temperatures to avoid denaturing the protein.
My understanding is that 60% of Jersey cows produce A2/A2 milk.
Otherwise, essentially the same claims as Well Wisdom as far as the cold processing, etc. Differences being that Raw Whey is unflavored and significantly cheaper.
Yeah, I was overzealous in stating such a high ratio, though I think it's a little higher than 60%. That said, by nature, I don't think typical Jersey's are A1/A1. At worst, they're likely A1/A2.
And yeah, the Raw Whey brand is about half the price of Vital (from what I'm seeing), and unflavored, which I prefer. I'd rather use that and make my own PWO recipe (in which I use raw cacao and honey) than to buy flavored with all the unnecessary/undesired ingredients.
My guess is the percentage of "A2/A2" is going to vary from herd to herd and depend completely on how carefully they are bred.