Comments on: Going Green

By: Kieran

Kieran — Mon, 12 Nov 2007 10:33:09 +0000

Very cool, Winton, thanks! And Martin – that is indeed a way to do it! I just don’t know if we could and churn 300 litres at a time. Mind you, we’d be pretty fit!

By: Winton

Winton — Sun, 11 Nov 2007 13:05:18 +0000

Remove the period from that last link and it’ll work. Sorry.

By: Winton

Winton — Sun, 11 Nov 2007 13:04:33 +0000

Also worth taking a look at is Boulder Ice Cream, here in the States. They use wind power, biodiesel, and lots of other green practices. See here: http://www.bouldericecream.com/presskit4.html

By: Martin Dwyer

Martin Dwyer — Sat, 10 Nov 2007 07:59:21 +0000

In a restaurant in Kent which I worked in in the 70s we used to make our own ice cream in a thoroughly green fashion.
We had a hand cranked salt churn.
We poured the ingredients into an inner cylinder, put this into a large bucket thing and packed the whole with ice and salt.
Then we hand churned until it became stiff, this took about 30 mts.
The ice-cream was (of course) much better than any I have made in an electric churn.

By: Vicky

Vicky — Fri, 09 Nov 2007 23:12:21 +0000

I like it and will be looking forward to your audit.