Maybe I am going crazy, but I have noticed a difference about ice cream and its only been Maybe the last 8-10 years was when I first noticed it.
Ice cream from the supermarket doesn’t seem to melt properly, and is also way too soft. This seems most noticeable in novelties now, but also most hard ice cream as well.
Did they add some component to make it softer or less likely to freezer burn? Am I just going crazy?
(US, but I assume anywhere else where the same brands are sold have had the same issue.)
I will never get over Breyer’s ice cream going cheap.
Have you looked at Häagen-Dazs? I only looked at their plain chocolate flavor, but the ingredients are only Cream, Skim Milk, Cane Sugar, Cocoa Processed With Alkali, and Egg Yolks. That’s the real deal right there!
I like Ben and Jerry’s, but I definitely know that it’s not “real” ice cream. They shine because they have good flavor combinations.
Bruster’s and Graeter’s are ice cream shops that make their ice cream in-house. They also contain stabilizers but I prefer it over what’s in the grocery store. I’m not sure if that is because I’m used to it or what. If you have a location for either of these near you, I would check them out.
Lastly, I would check if you have any local places that make their own ice cream. You might find what you’re looking for there.
The ironic thing is Breyers ran commercials about how you could pronounce every ingredient in their ice cream. They had like a 10 year old read their ingredient list vs. competitors.
But when they got bought out by Unilever, quality went downhill fast