I decided to purchase store bought ice cream after years of just buying from places like Cold Stone. It seems to me most ice cream manufacturers have very soft ice cream now despite storing it in a freezer for a week straight. I could easily drop a spoon in the tub and watch it cut straight through to the bottom. The consistency is now kind of disgusting because it feels like I’m eating whipped cream instead of something that should be semi solid. So far I’ve tried Tillamook, Dryer’s, and Target’s in house brand and they all have that same mushy texture.
Before anyone suggests it’s my freezer, I’ve kept it relatively uncluttered and everything else stays frozen just fine. I also make sure not to purchase those tubs of “Frozen Dairy Dessert”. What happened? Is this some cost cutting measure or are customer’s preferences really going to extremely soft textures?
Several years ago when I lived in PA I frequented an independent ice cream shop that made their own in house. He complained about all the air added to commercial ice cream lately. He had a conversion rate for how many pounds a gallon should weigh and would weigh his containers to ensure he sold the correct amount. Some of the best ice cream I’ve ever had, and had exotic flavors too such as Kulfi (cardamom) and ginger. Search Nutz about Ice Cream in Bethlehem PA. I was just thinking about him the other day and his ginger ice cream. The eggnog at the end of the year is amazing too. The “regular” flavors year round are good as well. I know he ships across the country, I’ve never looked into it yet.
