Sujet : Re: Big Score!
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 03. Jun 2025, 10:34:37
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <101mfjd$3u1fv$1@dont-email.me>
References : 1 2 3 4 5
User-Agent : slrn/1.0.3 (Linux)
On 2025-06-02, Ed P <
esp@snet.n> wrote:
On 6/2/2025 11:41 AM, Dave Smith wrote:
>
>
I used to think that Haagen Dazs was pretty pricey but then I started
making my own ice cream. Those are the only ingredients that went into
my vanilla, other than a vanilla pod. It turns out that Haagen Dazs is a
bargain compared to home made. By the time you pay grocery store prices
for the cream it is already getting up there. Then there is the vanilla
extract and the bean. There is some work involved. It gets worse when
you do chocolate and it takes several chunks of bakers chocolate. It is
cheaper to buy the premium stuff than to make it at home.
>
I'd make peach or strawberry when they were in season and perfect
ripeness. You just can't buy that at any cost.
I'd make a peach or strawberry sundae with Haagen Dazs vanilla.
-- Cindy Hamilton
Big Score!
Re: Big Score!