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This is much like the Great Value brand ice cream sandwiches that did not melt for hours when left in the sun. The more cream in an ice cream product the faste
by Powerofmene 9y ago
This is much like the Great Value brand ice cream sandwiches that did not melt for hours when left in the sun. The more cream in an ice cream product the faster it melts.
In some cases slow melting may not be a good thing.
- kpil 9y agoTrue. The wallpaper paste "ice creams" just get skin on the outside... It's surprising that people doesn't recognize quality. Eg Ben & Jerry's seems to be popular but I never found one that wasn't made of too much low quality candy in cheap ice cream.
- derekp7 9y agoThe reason Ben and Jerry's became popular is because they were one of the first mass market ice creams that came in a bunch of unique flavors and add-ins.
- mobilefriendly 9y agoThey were popular before they were mass market.
- sosborn 9y agoDefine 'quality.' The point of food is to enjoy it. Others seem to enjoy Ben and jerrys even though you don't. It isn't a 'shame,' it's just circumstance.
- libeclipse 9y agoExactly. It's all about taste. I think that comment was a little condescending. Personally I love Ben & Jerry's, and it's a little offensive that you think I "don't recognize quality" and I "only like it because it was first to market". Allow that, it tastes God damned brilliant, and you can't take away from that.
- mattmaroon 9y agoI'd say there are subjective and objective indicators of quality, and that just because a lot of people like it doesn't make it a quality product, at least from a certain standpoint. Bud light is not a quality product from a flavor or obedient standpoint, but in terms of price, consistency, and marketing it's great. But as someone who knows something about ice cream, I'd say B&J is a relatively high quality product. They use mostly good ingredients and that used to be very rare of nationally distributed ice cream.
- chrisseaton 9y ago> Bud light is not a quality product from a flavor ... standpoint Says who? Who can tell everyone else what their preferred flavours should be?
- icebraining 9y agoNobody is doing that. I, for example, like plenty of things that I recognize as low quality.
- deleted 9y ago[deleted]
- drdeca 9y agoI'm not entirely sure that aesthetic realism isn't true. Which, that's not to say that if someone were to have a different taste than the "objectively correct one" (assuming that one did exist) that they would be wrong to have it, but I consider it to plausible that someone's tastes (e.g. mine) could be in some proper sense, "incorrect". There are a number of topics where I feel like, if aesthetic realism is true, my personal tastes probably do not really match up with the true taste.
- notdang 9y agoI can give you an example: Hershey's chocolate. For some reason people in US and Mexico seem to enjoy it.
- junkculture 9y agoHershey's is a category all by itself. The first time I tasted their products I couldn't believe that they sold at all, leave alone in volumes. But if you've never tasted Lindt, you'd never know what you're missing.
- bitexploder 9y agoLook if people still eat fermented shark some of us can enjoy an occasional Hershey bar. Also, while good, Lindt typically contains soy products. There are a lot of very good milk and dark chocolates out there these days. Alter Eco 85% is my stand by. I know Hershey's doesn't have a local of cocoa content, but food tastes are as much culture as quality for some things.
- junkculture 9y agoFermented shark? TIL. I don't personally know what's wrong with soy, but an excess of anything is bad in the long run.
- bitexploder 9y agoPhytoestrogens. There are enough issues around them that I just avoid soy. I know the small amount in soy leichitin is not a really a big deal, but I try to be consistent and just keep it eliminated.
- chc 9y agoHershey's chocolate contains milk, which comes from a pregnant cow, which produces actual estrogen in massive quantities. It also contains isoflavones (aka phytoestrogens) from the cacao. If you're eating dairy and chocolate while avoiding soy, you're probably paying too much attention to FUD.
- ghaff 9y agoI'm not convinced any of the national premium brands are all that great. I tend to agree on Ben and Jerry's. To my taste, most of their flavors are way too gimmicky. I have a local ice cream place near where I live. I rarely buy ice cream from the supermarket any longer.
- drewmol 9y agohttps://en.m.wikipedia.org/wiki/Jeni%27s_Splendid_Ice_Creams https://en.m.wikipedia.org/wiki/Jeni%27s_Splendid_Ice_Creams Check out Jeni's for a premium brand that has some national distribution, as well as direct to consumer shipping from their website. It's $$$, but I used to be an ice cream connoisseur of sorts, and I think it lives up to the hype.
- ghaff 9y agoNot sure I've ever noticed them but will keep my eyes open. Thanks.
- mattmaroon 9y agoIt's local to me. Great ice cream but she doesn't use eggs and to my taste a good ice cream with eggs just has a richness Jeni's lacks. Her Uganda vanilla ice cream loses hands down to just a classic vanilla ice cream, made lovingly, with egg yolks, even though her beans cost 10x as much.
- drewmol 9y agoGood point, but I thought traditionally 'Ice Cream' was w/o eggs, with eggs was 'Frozen Custard'. I prefer vanilla w/o eggs, but chocolatey flavors I prefer custard.
- ghaff 9y agoI'm not sure there's any consistent nomenclature. With eggs vs. without is sometimes called French Vanilla vs. just Vanilla. But you'll find plenty of Vanilla recipes with yolks just called Vanilla. And for other flavors, you'll find tons of recipes with yolks still called ice cream. You're technically correct but I'm not sure how widely used "frozen custard" is.
- koolba 9y agoAre you referring to Walmart store brand ice cream sandwiches?
- Powerofmene 9y agoYes, Great Value is the WalMart store brand.
- zappo2938 9y agoThey use seaweed to keep the shape. [0] [0] https://en.wikipedia.org/wiki/Carrageenan#Production https://en.wikipedia.org/wiki/Carrageenan#Production
- deleted 9y ago[deleted]
- computerex 9y agoYou got that backwards. > Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches. http://www.snopes.com/food/ingredient/walmarticecream.asp http://www.snopes.com/food/ingredient/walmarticecream.asp
- Powerofmene 9y agoYou are Corerect. I knew what I wanted to say then turned around and said it completely backwards. Thank you for correcting my error. "Why didn’t it melt? According to Sean O’Keefe, a professor and food chemist at Virginia Tech, the more cream—meaning fat—ice cream has in it, the faster it melts. Nonfat ice cream takes longer to melt than fatty ice cream because it has more water in it. “More water means the ice cream will have to absorb more energy before it can melt. Also, low-fat ice creams tend to have more air whipped into them, which allows them to keep their shape longer,” according to an article in the Pittsburgh Post-Gazette summarizing O’Keefe’s explanation. When asked about its ice cream sandwich’s stubborn refusal to melt, Walmart gave a different, slightly less profound explanation: “Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches.” Walmart’s Great Value ice cream sandwiches contain corn syrup, guar gum, and cellulose gum—all ingredients that could also contribute to their failure to melt. Häagen-Dazs ice cream doesn’t have any corn syrup or “gums of any type,” said WCPO. For the record, according to the FDA, it’s safe to eat ice cream with corn syrup and those “gums”—though maybe not after it has spent 12 hours in the sun."