Today is August 1st and I think the seasons got mixed up. It was damp, and chilly for part of the day. It then started to warm up but then it rained like crazy.
Today was the studio’s Head Shot Days. If you don’t know what that is, once a month we offer a head shot for $37.04 (plus tax). It is delivered as digital files for those who want something for LinkedIn, Facebook, or their web site. Today’s was actually July’s. The August one will be at the end of the month.
I consider myself a connoisseur of ice cream. I’ll eat cheap ice cream, but only as a last resort. For me, there are three things I consider in ice cream: texture, taste and richness.
A couple of years ago I wrote how I won’t buy Dryer’s (Edy’s in the east) anymore because they led the move to the 1.5 quart container of ice cream. When I wrote them and voiced my displeasure, they claimed they did it to save money on packaging. (Which doesn’t make sense because if that were the real reason, they would have gone to a square container.)
I refuse to call frozen custard (like French vanilla “ice cream”, which is actually a custard). I also refuse to call ice milk (like the garbage Breyer’s sells) ice cream. I don’t know if there is a government standard about the amount of cream content, but stuff like Breyer’s does not deserve to be called ice cream. It’s the stuff my parents used to by in the 60s and it was clearly marked on the package, “Ice Milk”.
Many years ago my family gave me a copy of Ben and Jerry’s Ice Cream Book. With some practice, I got to the point where I could make a premium ice cream that would rival anything you could by in those expensive small pint containers. It took a lot of convincing to convince my mother-in-law that I actually made the caramel cashew ice cream we served her. It did not contain milk (with the exception of some sweetened condensed milk) or eggs.
If it weren’t so time consuming and expensive, I’d always make my own ice cream.