Don’t ask me how I managed to stumble upon the most ridiculous Yahoo Answers question about ice cream ever, but I did.
“Is eating ice cream bad for the environment”
I burst out laughing and made everyone remotely near me listen to this ridiculous question. Reading through the responses did give me a sense of hope for humanity though, since no one said, “Yes eating ice cream is bad for the environment”.
Obviously the action of eating ice cream is not somehow wiping out species of animals, but the process of manufacturing, then being shipped across country in a refrigerated plane, to be distributed at your grocery store - yeah that could be bad for the environment.
My solution for an earth friendly version of ice cream? Make it yourself!
Let’s discuss ingredients.
Ingredients for Dryer’s Vanilla Bean Ice Cream : skim milk, cream, sugar, corn syrup, whey, molasses, acacia gum, guar gum, ground vanilla beans, natural flavors (with vanilla extract), carob bean gum, carrageenan, xanthan gum
Ingredients for Homemade Vanilla Bean Ice Cream: whole milk, vanilla bean, sugar, heavy cream, and egg yolks.
1. I feel like we shouldn’t eat things that have the letter “x” in one of the ingredients, can we make that be a rule?
2. FunFact: Do you know what “carrageenan” is? I learned this from my job working at the aquarium…it’s red algae! It helps stabilize the ice cream and what not, but really, why do we need this in our ice cream.
3. “Natural flavors”? Why are they adding natural flavors to my ice cream, to balance out the taste of all of those gums and algae?
Here’s the deal. Ice Cream doesn’t need all of this stuff in it if you’re making it from scratch, and honestly its not difficult at all. All you need is an ice cream maker, which you can find on Amazon for $49 or you can go down to Bed Bath and Beyond with your purse full of 20% off coupons and get one there, I love those coupons.
My intentions are not to scare you away from store bought ice cream, because I go out and get it myself too. I’m just showing you how making your own ice cream will yield a much more delicious and real flavor. Trust me, I love some good ole’ Haagen Dazs, (wow, am I the only one that didn’t realize that is how you spell Haagen Dazs. Guess I’m too distracted by the insides to care about the packaging) but this is better.
It was hard to resist not just grabbing this freezing bowl of ice cream and running far, far away…but I managed to share peacefully.
Honestly, this stuff was eaten so quickly that it was super difficult to get any decent pictures in. You’re just going to have to trust me on this one.
Verdict: Best vanilla bean ice cream I’ve ever made. I think what took it to the next level of creaminess was adding that extra egg yolk. So glad I did. Last time I made ice cream, that little bit that was left over would taste icy from being in the freezer over night. This one holds up very nicely the next day (no guarantees there will be any left), just like a store bought one, minus all the algae .
Tip: Since you’re going to have a bunch of left over egg whites, I figured I would include some ideas for you to not let anything go to waste such as: Angel Food Cake, Meringue Cookies, Macaroons, Pavlova, and Swiss Meringue Buttercream Frosting. I made Meringue cookies but they didnt turn out the way that I hoped. I thought they weren’t done, when they were, and cooked them a little (a lot) too long. My plan is to crush them up and put them on ice cream/cupcakes/anything. No waste when it comes to desserts!