Angel delight

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Angel delight

Postby johnfb » Sun Mar 04, 2012 11:06 pm

Has anyone ever used angel delight in the making ice cream process?
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Postby wheels » Sun Mar 04, 2012 11:49 pm

Sorry John, No.

What is it about:

Sugar, Modified Starch, Vegetable Oil, Emulsifiers: Propane 1,2 diol esters of fatty acids, Sunflower lecithin; Gelling Agents: Tetrasodium diphosphate, Disodium phosphate; Milk Lactose, Milk Proteins, Colours: Plain Caramel, Annatto, Beetroot Red, Mixed Carotenes; Whey Powder from Milk, Flavourings, Anti-caking Agent: Silicon dioxide; Salt.


That turns it into Nectar: Butterscotch Angel Delight

So Bad: It's Good!
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Postby johnfb » Mon Mar 05, 2012 12:33 am

Yeah Phil, I was in Aldi and saw butterscotch flavour angel delight and got to thinking about adding it to custard to make ice cream instead of using cream.
I wonder if it would work?
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Postby wheels » Mon Mar 05, 2012 3:13 pm

Well, I do a low fat ice cream with just milk, vanilla, sugar and cornflour, so I don't see why not. Why bother with the custard, couldn't you just add more liquid to the Angel Delight so that it doesn't fully set, and then churn it?

(Not that I'm condoning the use of such an awful product! But GO FOR IT!)
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Postby johnfb » Mon Mar 05, 2012 3:17 pm

:lol:

Yeah it's so bad it's good....I will give it a spin and see how it goes
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Postby jenny_haddow » Mon Mar 05, 2012 5:37 pm

Someone once told me the quick setting agent in these was soap, which put me off them no end. Whether it's true or not I don't know, but my daughter ate enough of it when she was a kid, and it did her no harm, so I might give it a try.
However, if you see the large tins of mango puree for sale they make wonderful sorbet in an ice cream machine. Sometimes I throw in a tub of cream, fab!

Jen
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