3 ms·

Icecream was solved in 1950s in USSR.

by lstodd 4mo ago

microgpt 4mo ago
[dead]
socalgal2 4mo ago
I've had lots of different ice creams. I enjoy the differences. Turkish Ice Cream is chewy for example. I like soft serve sometimes too and the quality varies widely from icy (meh) to smooth (yum) to light and creamy (yum). There's a branch in Japan that advertizes it's 25% whipped cream. it's great! What's 1950s USSR ice cream like?
- striking 4mo ago
  I've not personally had it but from my experience with fresh high quality high milk fat dairy (which I believe Soviet ice cream to be), the richness, high fat content, lack of air bubbles and stabilizers help keep it from melting.
  - lstodd 4mo ago
    Best ingredients possible make the product remarcable. For icecream you make it from cream, not milk, not some substitute, just the real milk cream. Not the processed crap that's sold along the same crap milk. The real thing, made from real milk at the spot. And then you have the product. It's enshittification reversed.
    - striking 4mo ago
      Yep. The only place I have had anything like this is at the University of Connecticut dairy farm. They make the ice cream on campus from dairy cows that live on campus. And it's lovingly made by bushy-tailed, bright-eyed students, so the technique is immaculate as well. There are some facsimiles where I live now but nothing could ever replace the real thing.
  - IAmBroom 3mo ago
    > I've not personally had it... > which I believe Soviet ice cream to be... Wow.
    - striking 3mo ago
      I mean. I looked up https://en.wikipedia.org/wiki/Plombir https://en.wikipedia.org/wiki/Plombir The standard at which it was made appears to be a historical fact.
- lstodd 4mo ago
  Process makes the product, not percentage. You can for example attempt to make icecream from say typical 30% and end up with uneatable slop only because you didn't start with whole milk out of the cow. Turkish I would not consider an icecream at all (and I lived in IST for half a year). it is hard to convey in words the sheer delight. has to be experienced.
protocolture 4mo ago
The first step in getting good ice cream, is banishing trotsky.

Icecream was solved in 1950s in USSR.

by lstodd 4mo ago

Icecream was solved in 1950s in USSR.

microgpt 4mo ago

[dead]

socalgal2 4mo ago

I've had lots of different ice creams. I enjoy the differences. Turkish Ice Cream is chewy for example. I like soft serve sometimes too and the quality varies widely from icy (meh) to smooth (yum) to light and creamy (yum). There's a branch in Japan that advertizes it's 25% whipped cream. it's great! What's 1950s USSR ice cream like?

striking 4mo ago
I've not personally had it but from my experience with fresh high quality high milk fat dairy (which I believe Soviet ice cream to be), the richness, high fat content, lack of air bubbles and stabilizers help keep it from melting.
- lstodd 4mo ago
  Best ingredients possible make the product remarcable. For icecream you make it from cream, not milk, not some substitute, just the real milk cream. Not the processed crap that's sold along the same crap milk. The real thing, made from real milk at the spot. And then you have the product. It's enshittification reversed.
  - striking 4mo ago
    Yep. The only place I have had anything like this is at the University of Connecticut dairy farm. They make the ice cream on campus from dairy cows that live on campus. And it's lovingly made by bushy-tailed, bright-eyed students, so the technique is immaculate as well. There are some facsimiles where I live now but nothing could ever replace the real thing.
- IAmBroom 3mo ago
  > I've not personally had it... > which I believe Soviet ice cream to be... Wow.
  - striking 3mo ago
    I mean. I looked up https://en.wikipedia.org/wiki/Plombir https://en.wikipedia.org/wiki/Plombir The standard at which it was made appears to be a historical fact.
lstodd 4mo ago
Process makes the product, not percentage. You can for example attempt to make icecream from say typical 30% and end up with uneatable slop only because you didn't start with whole milk out of the cow. Turkish I would not consider an icecream at all (and I lived in IST for half a year). it is hard to convey in words the sheer delight. has to be experienced.

protocolture 4mo ago

The first step in getting good ice cream, is banishing trotsky.