Ben and Jerrys?

[maxxi]

Given that B&J is available everywhere what the chocolate fudge would they open a shop for? To sell t-shirts and mugs? What next, a Cadbury shop?

Besides which they probably hadn't counted on the - ahem - independent business above Threshers closing down and wiping out their late night customer base.

All hokum imo.

*mine's a screwball...

[Jeremy]

They probably use oil in the cookie dough. I guess it would end up pretty solid if it was made with butter.

maxxi, I can't see it happening, B&J are more Leiciester Square than Lordship Lane.

[RosieH]

McDonalds ice cream is made of potato.

Unilever employees get free Ben & Jerry's at work - but only up to 2.30pm (obesity is a serious health issue in the western world).

BrandNewGuy doesn't know how to make ice cream.

[BrandNewGuy]

Milk, cream, eggs, sugar and fruit or flavouring of your choice. Will that do?

[Voyageur]

Wah-hey - Crystal Palace is ahead of ED for ONCE! We have had a new Italian Ice-cream and Galette shop and a new Frozen Yoghurt shop open in the last few weeks! :D

[Huguenot]

Well, that won't make you any cookies - what ingredients are you proposing for those?

Gotta compare like for like.

[katie1997]

cookie dough ice cream = slop

B&J cookie dough ice cream = slop

[BrandNewGuy]

Cookies? Butter, egg, flour, sugar and vanilla.

[Huguenot]

So then that's basically all you've got in those ingredients, with a slight change for vegetarians.

The only addition is the stabiliser, which your Gran would also require if she wanted to retail the stuff and have it on shop shelves for months.

Hardly 'muck'.

[katie1997]

Would your average granny wishing to retail ice-cream and have it on shop shelves for MONTHS require emulsifier as well?

[Huguenot]

Yes, without an emulsifier the mixture would separate very quickly.

[katie1997]

Thanks.

[Huguenot]

It's all a bit kneejerk food snob.

If I told someone I'd put E160c in their egg sandwich they'd do their nut about chemical 'muck' in food.

If I told someone I'd put paprika in it they'd compliment me on my creative flair with spices.

However, E160c is paprika.

[Otta]

BrandNewGuy Wrote:

-------------------------------------------------------

> Milk, cream, eggs, sugar and fruit or flavouring

> of your choice. Will that do?

Wouldn't have much of a shelf life though.

Don't get me wrong, my wife makes fresh ice cream, and it's awesome, but if I'm buying some from a shop, Cookie Dough is a favourite. There is room in my life for both, and I won't turn my nose up at one because it isn't the other.

I love lamb, and you can't beat a home cooked lamb steak. Occasionally though I enjoy a doner kebab.

Voyageur Wrote:

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> Wah-hey - Crystal Palace is ahead of ED for ONCE!

> We have had a new Italian Ice-cream and Galette

> shop and a new Frozen Yoghurt shop open in the

> last few weeks! :D

Food wise, CP is ahead of ED in lots of ways to be honest.

[BrandNewGuy]

Huguenot Wrote:

-------------------------------------------------------

> It's all a bit kneejerk food snob.

>

> If I told someone I'd put E160c in their egg

> sandwich they'd do their nut about chemical 'muck'

> in food.

>

> If I told someone I'd put paprika in it they'd

> compliment me on my creative flair with spices.

>

> However, E160c is paprika.

So this a food snob who doesn't understand E numbers, right? I've met them, but I don't think I am one.

If you want shelf life, then go ahead and add emulsifiers. I'd simply try to choose an alternative that was fresh. Needn't be expensive, needn't be snobby.

[MrBen]

Why anyone would open an ice cream shop going into winter in an already cold and wet country is hard for me to understand. Add East Dulwich's sub prime location (retail wise) to that mix and it's even harder.

B&J have a ton of shops in SE England...but Cutty Sark and Tower of London aside, 95% of them are in Odeon cinemas.

No chance.

[katie1997]

I'd only compliment you on your creative flair in adding paprika, sorry I mean E160c, to my egg sandwich if it was Hungarian (specifically from the Szeged region) and of the feledes variety.

PS (apparently ice-cream sells well in cold climates/Winter...cannot remember where I read that tho).

[*Bob*]

Sometimes you don't want high cocoa solids with tobacco top-notes and a bitter finish.

Sometimes you just want a dirty great bar of Galaxy.

Actually, nearly every time.

[BrandNewGuy]

Agreed... but you know it's dirty ;-)

[*Bob*]

DIRTY! yes.. mmmmmmmm

I don't like the new 'slim squares with the wavy top' though. Lipstick on a pig.

[katie1997]

... and there was me thinking Galaxy WAS posh ;-)

[Huguenot]

Finland is Europe's largest ice cream consumer, with around 14 litres per head per year.

It's a VERY cold and VERY wet country, but its residents are notoriously crazy in the head.

[Voyageur]

Huguenot Wrote:

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> Finland ..... its residents are notoriously crazy in the head.

Surely not.

http://img.metro.co.uk/i/pix/2012/07/09/article-1341844228240-13F77A8C000005DC-582701_568x469.jpg

[Jeremy]

What a useful thread. So far I've learned that:

B&J ice cream is muck because it contains stabilisers and emulsifiers. Italian Gelato is much better, even though it usually also contains these ingredients.

Crystal Palace is ahead of East Dulwich because they've had an ice cream shop open in the last few weeks, even though ED has had an ice cream shop (Scooped) for a couple of years.

[Otta]

Thing is, a cone is something you enjoy on a hot day. Tubs of B&J / Hagen Das and the like are things that women eat on the sofa whilst watching a chick flick, it has nothing to do with heat.

I blame "Sex in the city" myself.