Chuck

But he points out, to be fair, you need to compare like types. Sure. Like you can't compare something that's loaded down with like brownies and Snickers with like a plain vanilla. Yeah. Because, you know, the brownies and Snickers are going to add weight and throw off your judgment.

But he points out, to be fair, you need to compare like types. Sure. Like you can't compare something that's loaded down with like brownies and Snickers with like a plain vanilla. Yeah. Because, you know, the brownies and Snickers are going to add weight and throw off your judgment.

But he points out, to be fair, you need to compare like types. Sure. Like you can't compare something that's loaded down with like brownies and Snickers with like a plain vanilla. Yeah. Because, you know, the brownies and Snickers are going to add weight and throw off your judgment.

Yeah, about 14% to 16%. Yeah, that sounds pretty good when you're talking butterfat. 10% for the cheap stuff that Ned Flanders would eat. Yeah, totally. So like I said, ice cream is a colloid, and it's created by adding egg yolk to milk fat and sugar.

Yeah, about 14% to 16%. Yeah, that sounds pretty good when you're talking butterfat. 10% for the cheap stuff that Ned Flanders would eat. Yeah, totally. So like I said, ice cream is a colloid, and it's created by adding egg yolk to milk fat and sugar.

Yeah, about 14% to 16%. Yeah, that sounds pretty good when you're talking butterfat. 10% for the cheap stuff that Ned Flanders would eat. Yeah, totally. So like I said, ice cream is a colloid, and it's created by adding egg yolk to milk fat and sugar.

I think you use more egg yolk.

I think you use more egg yolk.

I think you use more egg yolk.

Something like that.

Something like that.

Something like that.

Right. So that's just like – well, not necessarily. Well, cholesterol-wise, sure. But the ice cream itself is specifically just this combination of different – types of ingredients with other agents that hold the whole thing together that's put through this process, right?

Right. So that's just like – well, not necessarily. Well, cholesterol-wise, sure. But the ice cream itself is specifically just this combination of different – types of ingredients with other agents that hold the whole thing together that's put through this process, right?

Right. So that's just like – well, not necessarily. Well, cholesterol-wise, sure. But the ice cream itself is specifically just this combination of different – types of ingredients with other agents that hold the whole thing together that's put through this process, right?

And no matter whether you're making it at home or if you just bought a factory or inherited it from your rich uncle who just died and left it to you, then you're going to be following pretty much the same process using virtually the same ingredients.

And no matter whether you're making it at home or if you just bought a factory or inherited it from your rich uncle who just died and left it to you, then you're going to be following pretty much the same process using virtually the same ingredients.

And no matter whether you're making it at home or if you just bought a factory or inherited it from your rich uncle who just died and left it to you, then you're going to be following pretty much the same process using virtually the same ingredients.

Right.

Right.