More to the point, in America, the USDA regulations allow for hard pack ice cream to have up to 40% of its volume expanded with air.
WAAaaaay back in the early 2000’s after Unilever bought them, I bought a pint of Ben & Jerry’s Vanilla ice cream and got home and it sat on the counter and melted - much to my dismay - (It ended up under a towel and did not get put away.)
When I opened it, the level of ice cream in the container had dropped down by almost a quarter. What the hell? So I got another pint and at that time noticed that it was easier to scoop - a sign that there’s air being incorporated.
Yeah… nope. Done.
Haven’t bought Ben & Jerry’s in over 20 years. (besides, there’s a real homemade ice cream shop around the corner from my home - it’s what I get now and I support the woman that runs it.)
I like the lighter, fluffier ice cream with more air in it over tough, dense, lardass ice cream.
Finer ice crystals give a smooth, creamy texture.
Higher fat content or higher overrun of smaller, dispersed air cells achieve that by keeping ice crystals small during dynamic freezing.
When I run an ice cream mixer, I aim for higher overrun using plain milk to achieve a snowy, fluffy ice milk.
We just don’t find anything like it in stores.
More to the point, in America, the USDA regulations allow for hard pack ice cream to have up to 40% of its volume expanded with air.
WAAaaaay back in the early 2000’s after Unilever bought them, I bought a pint of Ben & Jerry’s Vanilla ice cream and got home and it sat on the counter and melted - much to my dismay - (It ended up under a towel and did not get put away.)
When I opened it, the level of ice cream in the container had dropped down by almost a quarter. What the hell? So I got another pint and at that time noticed that it was easier to scoop - a sign that there’s air being incorporated.
Yeah… nope. Done.
Haven’t bought Ben & Jerry’s in over 20 years. (besides, there’s a real homemade ice cream shop around the corner from my home - it’s what I get now and I support the woman that runs it.)
I like the lighter, fluffier ice cream with more air in it over tough, dense, lardass ice cream. Finer ice crystals give a smooth, creamy texture. Higher fat content or higher overrun of smaller, dispersed air cells achieve that by keeping ice crystals small during dynamic freezing.
When I run an ice cream mixer, I aim for higher overrun using plain milk to achieve a snowy, fluffy ice milk. We just don’t find anything like it in stores.
Ice cream should be sold by weight. Volume makes Calorie counting so much more complicated.
It’s not like that currently. Ben & Jerry’s is very dense. At least in Canada.
Apparently so dense that they thought Unilever wouldn’t interfere with the campaigning.
yeah because we live in a country with laws up here
It is the most dense ice cream that I purchase in the US.