Posted by Gerard on January 10, 1999 at 04:00:57:
In Reply to: Re: Frozen desserts and trends posted by cany on January 09, 1999 at 21:33:23:
Often the difference in flavor is because all the gourmet labels have to use pasteurized bases.
Small ice cream shops also work from mixes, even the best ones.
I've never seen a shop make a creme anglais type, I'm sure theres one.
Taylor ice cream makers work in a flash, pour the custard in, add cream and push de button.
Unfortunately they cost a few thou$.
All the famous places in Boston are working from mix, one told me he mixes 50/50, I wonder with what though.?
Regards, Gerard