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Thank you very much for this! I remember eating a very "cheap" icecream as a kid, that was more "ice" or "frozen" than the creamy (expensive) goop I find everyw
by zo1 2y ago
Thank you very much for this! I remember eating a very "cheap" icecream as a kid, that was more "ice" or "frozen" than the creamy (expensive) goop I find everywhere these days. I think it's down to a combination of less creaminess, and more crystallization (to follow your list). But this kind of concise guide or explanation really let's me try to recreate that texture, as I don't think it's something that anyone would "sell" traditionally.
The ice-cream was "cheap" I think because it was made in a "failing" country that still had a relatively functioning dairy and manufacturing chain, so they were doing their best to still make icecream whilst dealing with the loss of key ingredients and dwindling margins stemming from the economic situation.
- zabzonk 2y agothat would be a sorbet?
- zo1 2y agoMight be? But I've only ever had fruity or flavored sorbets. So maybe I just need to find one that's leaning more on the plain/traditional ice cream flavors like vanilla and chocolate.
- xandrius 2y agoThe worst offender is when the ice-cream feels "airy". Icy is nice for fruity bases, while not great for creams.
- quesera 2y agoAiry ice cream is also lighter. Beware pints that weigh less than expected. At a minimum, it indicates a ton of air whipped into the mix. But it's also a decent proxy for low-quality ingredients or garbage fillers. In the grocery store / mass market context, it's hard to do much better than Häagen-Dazs. Just be aware that their "pints" are now only 88% of a pint (this baffles me -- are the ingredients really a meaningful contributor to total COGS?).
- gmac 2y agoWell, for Haagen-Dazs, perhaps yes. It’s decent stuff because it’s mostly cream and eggs. Also, smaller packs are not just about COGS: you’ll probably buy more or buy again sooner.