My life got even better this weekend. Cherie bought an ice cream maker and yesterday we enjoyed our first delicious homemade ice cream from it.
I like an occasional bowl of ice cream on these hot summer days, and now we can have ice cream with ingredients chosen by us.
Before this weekend I’ve usually eaten Bryers “Frozen Dairy Dessert” (the description that has replaced “ice cream,” now that no cream is actually used in the product). In addition to corn syrup, cottonseed oil, whey and carob bean gum, it contains mono and diglycerides, carrageenan (a seaweed extract used as a thickener), tara gum, guar gum, caramel color, lactase enzyme, annatto and vitamin A palmitate. I’m not sure what some of those things are. The product also includes “natural flavor” to give it a vanilla taste. The flavor is not derived from vanilla beans, however, but rather is likely from castoreum, which is produced from the dried and macerated castor sac/anal scent glands of beavers. The secretion of the castor sacs is used by beavers to mark their territories, and it is extracted by food scientists to create vanilla flavoring, because it produces an intense vanilla flavor.
Now I can edit that out of my life and replace it with homemade ice cream made from only four ingredients: milk, cream, sugar and vanilla extract.
Definitely an upgrade.