Hi  Kirk

      The  raw cream is not available in many areas .

   Natural ice cream is made in  India  based on the use of coconut milk in
the the place of  raw expensive cream. Ice cream can be poisonous  depending
upon the people, due to the very sensation it make , leading to food memory
in the Brain, leading people who eat crazy.In this sense , natural ice cream
can have less effect in this context , with more natural fruits , less
having more funcional nutrients and has less junk.Surely this product from
coconut can be  more competitive  compare to home made Biodiesel as  most of
the people can bebe  crazy  to this ice cream than biofuel making .
Biodeisel operated natural ice cream  production can be  the real solution
for many sea shore area  in developing country, where rich people
travelers  can  enjoy this  delicious ,making possible  real globalized
world.

   Thanking  Keith , for not put this message  as off topic ,.and also
thanking  kirk bring about a magazine  which make debate on controversial
opinion .

Yours truely
Pannir Selvam



2007/7/4, Kirk McLoren <[EMAIL PROTECTED]>:

By Joanne 
Hay<http://editor.nourishedmagazine.com.au/articles/author/jojo/>November 16th, 
2005
http://editor.nourishedmagazine.com.au/articles/home-made-ice-cream
Some families have the rule, "eat everything on your plate or you don't
get dessert". In our family, if anyone doesn't like the dinner (as long as
they actually taste it) there's no problem because dessert is just as
nourishing as the meal. With whole raw eggs, raw cream and natural
sweetening, our ice cream is a delicious, nutritionally dense wholefood.
Since most ice cream is 
poisonous<http://www.nourished.com.au/articles/ice-cream-lies>,
I ask the kids to say no to all other forms of ice cream, and promise to
feed them this recipe til the cows come home.
We use raw cream which is very expensive, but worth it. Using real cream,
you won't need to eat much at once. A couple of tablespoons is enough to
satisfy most adults.

   - 3 egg yolks
   - maple syrup or 
rapadura<http://www.nourished.com.au/articles/sweet-sustenance/2/>to taste.
   - 1 tablespoon vanilla extract
   - 3 cups heavy cream (raw is best)
   - optional: a splash of raw milk to make a soft serve version using
   an ice cream maker.

Beat egg yolks and blend in remaining ingredients. Pour into an Ice Cream
Maker
<http://www.amazon.com/exec/obidos/redirect?tag=nourisnaturah-20%26link_code=xm2%26camp=2025%26creative=165953%26path=http://www.amazon.com/gp/redirect.html%253fASIN=B000AMDNXO%2526tag=nourisnaturah-20%2526lcode=xm2%2526cID=2025%2526ccmID=165953%20>and
process according to instructions. If you don't have an ice cream maker:
blend and freeze, take it out after 1 hour and beat by hand vigorously,
repeat every hour until complete (usually 5-6 hours).
Of course there are variations like, chocolate (using organic fair trade
cocoa), chocolate chip (rapadura chocolate), and adding berries or coconut.

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--
Grupo de Pesquisa em Engenharia de Custos e Processos
DEQ – Departamento de Engenharia Química
CT – Centro de Tecnologia / UFRN, Lagoa Nova – Natal/RN
Campus Universitário. CEP: 59.072-970
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