Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 My husband was very surprised how smooth 's Cauliflower Soup was from the VM. He kept asking was I sure I did not add any other milk products other than the cheddar. Velda On 3/10/2012 4:45 PM, Berry wrote: Yes, I always keep steamed cauliflower on hand.  I grow my own, so I always have loads of it-I steam it or blanch it, sometimes I make a puree by just buzzing it in the Vitamix with a bit of steaming liquid, or just use it straight from the steamer.  For soup, I just adjust the thickness using liquid, rather than a thickener.  Makes for a lovely, rich an creamy soup!  The only ingredients in my cauliflower soup are cauliflower, sea salt, and homemade cheddar cheese-nothing else.  If it needs thinning, I just use a bit of my steaming liquid.  You can also "rice" cauliflower in the Vitamix, and steam it.  Here is a video I made of ricing-the liquid from ricing is DELICIOUS!  I keep a jar of the liquid in my fridge to sip on throughout the day.  I it surprisingly sweet and refreshing.  Here is the video: http://www.mymealmasters.com  Go to the "video" link and click on "ricing cauliflower"-this same method can be used with cabbage, broccoli, carrots, etc.  Sent from my iPad On Mar 10, 2012, at 7:32 PM, "sharon" <smassena@...> wrote:  how do you use the cauliflower – cook it first?  SharonM in W. WA  From: Sent: Thursday, March 08, 2012 9:09 AM Subject: Re: Ice cream ideas   You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 Best strawberry ice cream. I'm going to make more tomorrow and freeze a bit, see if the Xanthan gum wii maintain that texture when it comes out of the freezer. Did you freeze yours?Sent from my iPadOn Mar 11, 2012, at 9:02 PM, Diane Kolack <dkolack@...> wrote: Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2012 Report Share Posted March 12, 2012 I meant to ask what flavor ice cream did you make? terry On Mar 11, 2012, at 9:02 PM, Diane Kolack wrote: > > > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2012 Report Share Posted March 12, 2012 I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve. On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote: I meant to ask what flavor ice cream did you make? terry On Mar 11, 2012, at 9:02 PM, Diane Kolack wrote: > > > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2012 Report Share Posted March 12, 2012 Oh, chocolate. Yum. Was the color okay? We always seem to eat it all. Im doing another Pavlova with curd tonight so I might make some ice cream to freeze as a test.TerrySent from my iPadOn Mar 12, 2012, at 2:18 PM, Diane Kolack <dkolack@...> wrote: I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve. On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote: I meant to ask what flavor ice cream did you make? terry On Mar 11, 2012, at 9:02 PM, Diane Kolack wrote: > > > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2012 Report Share Posted March 12, 2012 I made strawberry ice cream using Bob's Red Mill Xanthan Gum today and it came out smooth and creamy. There is a night and day difference between using it and not using it. Tom From: [mailto: ] On Behalf Of Diane KolackSent: Monday, March 12, 2012 2:19 PM Subject: Re: Ice cream ideas I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve.On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote: I meant to ask what flavor ice cream did you make? terryOn Mar 11, 2012, at 9:02 PM, Diane Kolack wrote:> > > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works!> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2012 Report Share Posted March 12, 2012 Yes, the Xanthan Gum makes a world of difference.Sent from my iPadOn Mar 12, 2012, at 2:42 PM, "Tom Matuschak" <pmatus@...> wrote: I made strawberry ice cream using Bob's Red Mill Xanthan Gum today and it came out smooth and creamy. There is a night and day difference between using it and not using it. Tom From: [mailto: ] On Behalf Of Diane KolackSent: Monday, March 12, 2012 2:19 PM Subject: Re: Ice cream ideas I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve.On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote: I meant to ask what flavor ice cream did you make? terryOn Mar 11, 2012, at 9:02 PM, Diane Kolack wrote:> > > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works!> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2012 Report Share Posted March 12, 2012 it was a weird color.On Mon, Mar 12, 2012 at 2:37 PM, Terry Pogue <tpogue@...> wrote: Oh, chocolate. Yum. Was the color okay? We always seem to eat it all. Im doing another Pavlova with curd tonight so I might make some ice cream to freeze as a test.TerrySent from my iPad On Mar 12, 2012, at 2:18 PM, Diane Kolack <dkolack@...> wrote: I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve. On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote: I meant to ask what flavor ice cream did you make? terry On Mar 11, 2012, at 9:02 PM, Diane Kolack wrote: > > > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 Hi Tom, The problem for me is that xanthum gum and guar gum are derived from corn and most corn in the Universe these days is genetically modified with built in pesticides thanks to the Monsanto company. I'm staying away from all corn or corn derivitives. Beth > > > > > > > Just made this ice cream and it is great. Texture was like soft serve. The > xanthum gum really works! > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 Thanks Beth for pointing this out but I still eat corn products. Genetically modified foods are not limited to corn either; you can add soybean, maize, cotton, and rapeseed oil (canola) to that list. Some claim that 60% to 70% of all processed foods on our grocery shelve have genetically modified ingredients including cereal, sodas, and some baby foods. These genetically modified foods also appear in cattle feed. Personally I don't think there is enough information to abstain from consuming them. Tom From: [mailto: ] On Behalf Of BethB6Sent: Wednesday, March 14, 2012 7:13 PM Subject: Re: Ice cream ideas Hi Tom,The problem for me is that xanthum gum and guar gum are derived from corn and most corn in the Universe these days is genetically modified with built in pesticides thanks to the Monsanto company. I'm staying away from all corn or corn derivitives.Beth> > > > > > > Just made this ice cream and it is great. Texture was like soft serve. The> xanthum gum really works!> > > > > > > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 I also avoid GMO foods-I go to EXTREME lengths, due to my multiple food allergies (the GMO process often splices allergens in to non allergenic things, such as wheat proteins in to corn, etc-thus the dramatic rise in food allergies in the past decade) I don't think there is enough data NOT to avoid GMO foods. It CAN'T be a good idea to insert the DNA of one species of plant in to another. That to me is sort of like putting fish DNA in humans and expecting a good result. It is all a personal choice, of course, but I think anyone who has REALLY done their homework on the GMO thing will avoid them. > > > > > > > > > > > Just made this ice cream and it is great. Texture was like soft serve. > The > > xanthum gum really works! > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 I don't know why people need to fool around with GMOs - you cannot improve on GOD.Every living thing was created to be perfect the way they are.Dennis> > From: berrywell@...> Date: Thu, 15 Mar 2012 00:08:14 +0000> Subject: Re: Ice cream ideas> > I also avoid GMO foods-I go to EXTREME lengths, due to my multiple food allergies (the GMO process often splices allergens in to non allergenic things, such as wheat proteins in to corn, etc-thus the dramatic rise in food allergies in the past decade) I don't think there is enough data NOT to avoid GMO foods. It CAN'T be a good idea to insert the DNA of one species of plant in to another. That to me is sort of like putting fish DNA in humans and expecting a good result. It is all a personal choice, of course, but I think anyone who has REALLY done their homework on the GMO thing will avoid them.> > > > > > > > > > > > > > > > > > > > Just made this ice cream and it is great. Texture was like soft serve.> > The> > > xanthum gum really works!> > > > > > > > > > > > > > > >> > >> >> > > > > ------------------------------------> > Please bookmark these pages:> > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)> > /links/IMPORTANT__Membership__001327149393/> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 AMEN!Sent from my iPadOn Mar 14, 2012, at 9:46 PM, <dgulenchin@...> wrote: I don't know why people need to fool around with GMOs - you cannot improve on GOD.Every living thing was created to be perfect the way they are.Dennis> > From: berrywell@...> Date: Thu, 15 Mar 2012 00:08:14 +0000> Subject: Re: Ice cream ideas> > I also avoid GMO foods-I go to EXTREME lengths, due to my multiple food allergies (the GMO process often splices allergens in to non allergenic things, such as wheat proteins in to corn, etc-thus the dramatic rise in food allergies in the past decade) I don't think there is enough data NOT to avoid GMO foods. It CAN'T be a good idea to insert the DNA of one species of plant in to another. That to me is sort of like putting fish DNA in humans and expecting a good result. It is all a personal choice, of course, but I think anyone who has REALLY done their homework on the GMO thing will avoid them.> > > > > > > > > > > > > > > > > > > > Just made this ice cream and it is great. Texture was like soft serve.> > The> > > xanthum gum really works!> > > > > > > > > > > > > > > >> > >> >> > > > > ------------------------------------> > Please bookmark these pages:> > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)> > /links/IMPORTANT__Membership__001327149393/> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 Well I guess those who worship the almighty dollar think they can! Fran In a message dated 3/14/2012 9:47:00 P.M. Eastern Daylight Time, dgulenchin@... writes: I don't know why people need to fool around with GMOs - you cannot improve on GOD.Every living thing was created to be perfect the way they are.Dennis > > From: berrywell@...> Date: Thu, 15 Mar 2012 00:08:14 +0000> Subject: Re: Ice cream ideas> > I also avoid GMO foods-I go to EXTREME lengths, due to my multiple food allergies (the GMO process often splices allergens in to non allergenic things, such as wheat proteins in to corn, etc-thus the dramatic rise in food allergies in the past decade) I don't think there is enough data NOT to avoid GMO foods. It CAN'T be a good idea to insert the DNA of one species of plant in to another. That to me is sort of like putting fish DNA in humans and expecting a good result. It is all a personal choice, of course, but I think anyone who has REALLY done their homework on the GMO thing will avoid them.> > > > > > > > > > > > > > > > > > > > Just made this ice cream and it is great. Texture was like soft serve.> > The> > > xanthum gum really works!> > > > > > > > > > > > > > > >> > >> >> > > > > ------------------------------------> > Please bookmark these pages:> > /link s/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)> > /links/IMPORTANT__Membership__001327149393/> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 How would that be different than any hybrid?Sent from my iPadOn Mar 14, 2012, at 11:13 PM, fradal@... wrote: Well I guess those who worship the almighty dollar think they can! Fran In a message dated 3/14/2012 9:47:00 P.M. Eastern Daylight Time, dgulenchin@... writes: I don't know why people need to fool around with GMOs - you cannot improve on GOD.Every living thing was created to be perfect the way they are.Dennis > > From: berrywell@...> Date: Thu, 15 Mar 2012 00:08:14 +0000> Subject: Re: Ice cream ideas> > I also avoid GMO foods-I go to EXTREME lengths, due to my multiple food allergies (the GMO process often splices allergens in to non allergenic things, such as wheat proteins in to corn, etc-thus the dramatic rise in food allergies in the past decade) I don't think there is enough data NOT to avoid GMO foods. It CAN'T be a good idea to insert the DNA of one species of plant in to another. That to me is sort of like putting fish DNA in humans and expecting a good result. It is all a personal choice, of course, but I think anyone who has REALLY done their homework on the GMO thing will avoid them.> > > > > > > > > > > > > > > > > > > > Just made this ice cream and it is great. Texture was like soft serve.> > The> > > xanthum gum really works!> > > > > > > > > > > > > > > >> > >> >> > > > > ------------------------------------> > Please bookmark these pages:> > /link s/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)> > /links/IMPORTANT__Membership__001327149393/> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 Hybrids are great...and can and do occur naturally in nature, without intervention. A hybrid is just when two plant species cross breed...not a problem. I have a quince bush that grafted to an apple tree, and I am totally okay with that. With GMO, they splice things that have NO business in the food chain, such as the DNA of scorpions, roundup pesticide, suicide genes, and NON plant/food things into the seeds to make them more pest resistant. I don't know about you, but I do NOT want to be blindly consuming the DNA of a scorpion in my cabbage, thank you! I used to think GMO and hybrid were the same thing, but they are a far cry from each other. It pays to do some research on it, just so you can make your own choices. Try googline " roundup ready soy " for ONE example of GMO, if you are interested in learning a bit more about it. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2012 Report Share Posted March 15, 2012 Yikes, nor would I. I know that on occasion in the plant kingdoms it's not just species that can and do x breed but genera. I had no idea they were using non-plants with plants. Sent from my iPad On Mar 14, 2012, at 11:54 PM, " " <berrywell@...> wrote: > > Hybrids are great...and can and do occur naturally in nature, without intervention. A hybrid is just when two plant species cross breed...not a problem. I have a quince bush that grafted to an apple tree, and I am totally okay with that. With GMO, they splice things that have NO business in the food chain, such as the DNA of scorpions, roundup pesticide, suicide genes, and NON plant/food things into the seeds to make them more pest resistant. I don't know about you, but I do NOT want to be blindly consuming the DNA of a scorpion in my cabbage, thank you! I used to think GMO and hybrid were the same thing, but they are a far cry from each other. It pays to do some research on it, just so you can make your own choices. Try googline " roundup ready soy " for ONE example of GMO, if you are interested in learning a bit more about it. > > > > >> >>> > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2012 Report Share Posted April 1, 2012 We don't eat corn - wonder if you could substitute rice flour for the cornmeal in the Pavlova? Sounds really good! Thanks,My Favorite Video for My Little One! On Mar 12, 2012, at 1:37 PM, Terry Pogue wrote: Oh, chocolate. Yum. Was the color okay? We always seem to eat it all. Im doing another Pavlova with curd tonight so I might make some ice cream to freeze as a test.TerrySent from my iPadOn Mar 12, 2012, at 2:18 PM, Diane Kolack <dkolack@...> wrote: I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve. On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote: I meant to ask what flavor ice cream did you make? terry On Mar 11, 2012, at 9:02 PM, Diane Kolack wrote: > > > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2012 Report Share Posted April 1, 2012 Huh? There is no corn or any flour or any kind in a pavlova. On Apr 1, 2012, at 3:52 PM, hai quan wrote: > > > We don't eat corn - wonder if you could substitute rice flour for the cornmeal in the Pavlova? Sounds really good! > > Thanks, > > > My Favorite Video for My Little One! > > > On Mar 12, 2012, at 1:37 PM, Terry Pogue wrote: > >> >> Oh, chocolate. Yum. Was the color okay? >> We always seem to eat it all. Im doing another Pavlova with curd tonight so I might make some ice cream to freeze as a test. >> Terry >> >> Sent from my iPad >> >> On Mar 12, 2012, at 2:18 PM, Diane Kolack <dkolack@...> wrote: >> >>> I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve. >>> >>> On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote: >>> >>> I meant to ask what flavor ice cream did you make? >>> terry >>> >>> >>> >>> On Mar 11, 2012, at 9:02 PM, Diane Kolack wrote: >>> >>> > >>> > >>> > Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works! >>> > >>> > >>> > >>> > >>> >>> >>> >>> >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2012 Report Share Posted April 1, 2012 http://en.wikipedia.org/wiki/Pavlova_(food)Oh, then you must have a different recipe. I was unfamiliar with this dish so I looked it up. See link above. According to the article corn meal is what makes this dish unique and different than a regular meringue. Sounds yummy. As I read the article again, I also notice an ice cream by the same name that is peaches and cream...Maybe that is what you were talking about? Thanks,My Favorite Video for My Little One! On Apr 1, 2012, at 3:04 PM, Terry Pogue wrote:Huh? There is no corn or any flour or any kind in a pavlova. On Apr 1, 2012, at 3:52 PM, hai quan wrote:We don't eat corn - wonder if you could substitute rice flour for the cornmeal in the Pavlova? Sounds really good!Thanks,My Favorite Video for My Little One!http://www.youtube.com/watch?v=3n1faCCXbeMOn Mar 12, 2012, at 1:37 PM, Terry Pogue wrote:Oh, chocolate. Yum. Was the color okay? We always seem to eat it all. Im doing another Pavlova with curd tonight so I might make some ice cream to freeze as a test.TerrySent from my iPadOn Mar 12, 2012, at 2:18 PM, Diane Kolack <dkolack@...> wrote:I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve.On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote:I meant to ask what flavor ice cream did you make? terryOn Mar 11, 2012, at 9:02 PM, Diane Kolack wrote:Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works!------------------------------------Please bookmark these pages:/links/ (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)/links/IMPORTANT__Membership__001327149393/PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2012 Report Share Posted April 1, 2012 No, not the ice cream but ive never heard of a pav made with corn meal. I make them often but always in the ordinary way with egg white, sugar, vinegar, and a tablespoon of corn starch. Maybe there is a recipe which replaces the corn starch with corn meal.TerrySent from my iPadHDOn Apr 1, 2012, at 5:43 PM, hai quan <hai@...> wrote: http://en.wikipedia.org/wiki/Pavlova_(food)Oh, then you must have a different recipe. I was unfamiliar with this dish so I looked it up. See link above. According to the article corn meal is what makes this dish unique and different than a regular meringue. Sounds yummy. As I read the article again, I also notice an ice cream by the same name that is peaches and cream...Maybe that is what you were talking about? Thanks,My Favorite Video for My Little One! On Apr 1, 2012, at 3:04 PM, Terry Pogue wrote:Huh? There is no corn or any flour or any kind in a pavlova. On Apr 1, 2012, at 3:52 PM, hai quan wrote:We don't eat corn - wonder if you could substitute rice flour for the cornmeal in the Pavlova? Sounds really good!Thanks,My Favorite Video for My Little One!http://www.youtube.com/watch?v=3n1faCCXbeMOn Mar 12, 2012, at 1:37 PM, Terry Pogue wrote:Oh, chocolate. Yum. Was the color okay? We always seem to eat it all. Im doing another Pavlova with curd tonight so I might make some ice cream to freeze as a test.TerrySent from my iPadOn Mar 12, 2012, at 2:18 PM, Diane Kolack <dkolack@...> wrote:I made strawberry-chocolate (adding cocoa powder). Ate the whole thing so I don't know about freezing it. Had the texture of perfect soft-serve.On Mon, Mar 12, 2012 at 1:57 PM, Terry Pogue <tpogue@...> wrote:I meant to ask what flavor ice cream did you make? terryOn Mar 11, 2012, at 9:02 PM, Diane Kolack wrote:Just made this ice cream and it is great. Texture was like soft serve. The xanthum gum really works!------------------------------------Please bookmark these pages:/links/ (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)/links/IMPORTANT__Membership__001327149393/PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
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