ElsieD

They were, yes. By that I mean they were scooped at the same time. But, I did not take the actual temperature. Never thought of doing that. Before I re-spin the one that I ran through the Creami yesterday, I'll take the temperature of both the Breville batch and the Creami batch. i'll also take the temperature of the Creami batch after spinning it.

Here are two small scoops of the same ice cream. The one on the right was churned in my Breville, which has a built-in compressor. The one on the left had one spin on the Ice Cream setting on the Creami. The one on the right was normal, firm but scoopable. The one on the left was very, very soft, almost melty. I'm letting that one defrost completely, refreeze it and spin it on a different cycle. Ice Cream Light, maybe. Will report back. t

If you are near a US border town, you can have it shipped to the UPS office and pick it up there.

If you had done that a couple of weeks ago we could have compared little toes. Mine was of the right foot. Yours?

Edited to add: I did make a custard based Salted Caramel Ice Cream the other day. I put it in two Creami pints. The contents of one I will spin on the Ice Cream setting on the Creami. The second batch I froze in my Breville ice cream machine. I'll compare the two probably tomorrow. I was interested in the differences in texture and scoopabillity of the two.

All I can find are 3 but I know there are more. When John gets home tomorrow I'll get him to check the "high" cupboards.

I wish they had tested all the buttons and explained the differences between them. For example, if you have two batches on the same item, what happens if you run one batch through Ice Cream and the other one through Lite Ice Cream. But then, that wasn't the point of the exercise. I'd still like to know, though.

That is a beautiful loaf. You don't by chance have those measurements in grams, do you?

This may interest you (or not). https://www.beanilla.com/

I enjoyed this. Thank you.

I'll be curious to see how your bread turns out. I have made Japanese Milk Bread but not baked it in the Pullman with the lid on.

Thank you. I learned something today. What did you do with the offspring?

What is that "sweet girl"?

Amazon has Pierre Hermé's book "Macarons" on sale for $1.99. https://www.amazon.ca/dp/B07H8PZ89L?ref_=pe_618300_638746490_kdd_atf_0_img

Costco's food wrap comes in a dispenser similar to that. My roll is almost empty and I'm going to put my roll of Press 'n Seal in there and see if that works. Too often I rip a piece of that of on it's box and it squishes up against itself. It is a PITA to untangle. Thanks for posting about this item.

Thank you. I make a fruit bread using dried cranberries (darn spell-check) and raisins and a couple of times I decided to add cinnamon to the mix. I can't quite explain it but the bread wasn't "quite right". To heavy, or something. I no longer add cinnamon. This is the bread I make:

A couple of years ago (pre-covid) I went foraging for asparagus with my BIL. Never having done this before, I was surprised by how easy it was. We would just drive down a few country roads, stop, go down into the ditches and their sides, and pick away. I was speaking with my sister the other day and they have already been enjoying foraged asparagus.

Those look very tasty. I have a couple of questions: What exactly is the impact of cinnamon on yeast? Secondly, what does the rice flour do?

That is amazing! Sometimes we have to be "older" to appreciate "old" anything. I was given such a book once, but I was too young to appreciate it. I remember there were some loose pages in it, and had lots of helpful household hints that were no longer relevant. I don't remember what happened to it but my older self would give her eye teeth (tooth) to have it back. How nice that you were gifted this wonderful book.

That's exactly what I was looking for. Thank you. @Okanagancook did a great job on this.

Someone had posted a wonderful compendium of various settings and times for the CSO. I know it was posted but I can't find it. Can someone help? I had a print-out and use it a lot but I can't find it.

I see the recipe calls for fresh peaches but you are using frozen peaches. I too have frozen peaches so I'll be looking forward to hearing how yours turn out.

That happens to me too. I now stopping eating it at the first "tingle"

Do you have a specific recipe in mind for the peach ice cream?