YankeeFan
Well-Known Member
- Joined
- Nov 19, 2004
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Nice Cream is trying to fight back, and they're getting a lot of support, but I think they're doomed.
They do make a couple of good points though:
They do make a couple of good points though:
"The state will only accept pasteurization done by a pasteurizer, which is a very expensive piece of equipment because it records time and temperature digitally. It would cost about $40,000. We just do it on a stovetop, which the state won't accept. The state won't allow our method, even though it's safe."
Restaurants don't use pasteurizeurs; they don't get in trouble. If a pastry chef is making ice cream in-house, it's unlikely that he or she is using a pasteurizing machine, but this regulation doesn't affect them. "Restaurants are doing what I'm doing. And if you make ice cream at home, you're using a stovetop like we are."
http://www.thefeast.com/chicago/Six-Clarifications-about-the-Ice-Cream-and-Dairy-License-Debacle-127446403.html