Ice cream versus “frozen dairy desserts”?

For years I’ve been buying Breyers ice cream, thinking that it really was “ice cream”, which, according to Business Insider (BI), is legally stipulated by the Food and Drug Administration to be this:

In order to qualify as ice cream, a product must meet two criteria:

1. Ice cream must contain a minimum of 10% dairy milkfat.

2. Ice cream must have no more than 100% overrun and weigh no less than 4.5 lbs. per gallon.

But what the heck is “overrun,” you ask? Well overrun is the amount of air that is whipped into the ice cream base during freezing and is usually presented by a percentage. For example, with 100% overrun, for every gallon of ice cream base you would wind up with 2 gallons of finished ice cream.

The more air churned into the ice cream base, the lighter and fluffier the texture. A product with low overrun will be more dense and heavier. The FDA regulates the amount of overrun in ice cream in order to prevent unscrupulous manufacturers from producing and selling an ice cream product that is mainly air instead of cream. (Thanks, U.S. government!)

Now I don’t buy ice cream near as often as I used to, what with watching more carefully the stuff I ingest, but I do look at ice cream in the grocery store, and rarely buy a carton, which I’ve learned to eat directly from the carton with a spoon (not if I have visitors!) rather than put in a bowl, for this method of ingestion reduces intake.  It did tick me off, however, when some ice cream manufacturers, including Breyers, reduced the standard half-gallon carton by 25% to make it 1.5 quarts instead of two. And they did that, as far as I’m concerned, to increase profits, hoping the consumer wouldn’t notice the downsizing. (I wrote them a letter at the time but can’t remember the reply.)

Now, when I went shopping today, I noticed that many of the flavors of Breyers didn’t have “ice cream” written on the cartons. “Were they really ice cream?”, I asked myself. Well, you have to look closely to see, as in this one:

And there, written in small letters at the bottom, it says “frozen dairy dessert”. That’s not legally ice cream. Flavor after flavor I looked at said that, though a few flavors did say “ice cream”.

What’s the difference?  As BI notes, “Anything with less than 10% milkfat and/or more than 100% overrun cannot use the term ‘ice cream’ officially, hence the designation of ‘frozen dairy dessert’.”

Well, most consumers aren’t going to inspect the top for that designation, I suspect. And I wondered how many of Breyers’s products are real ice cream versus “frozen dairy desserts”. BI says this:

A company may sell multiple types of dairy-based products from line to line. For example, Breyers sells both ice cream (their original “Natural” line) and frozen dairy desserts (the entirety of the Breyers Blasts! line), which include many of the candy flavors like Reese’s.

So I googled “Breyers Ice Cream”, looking for real ice cream, and found this link (click on screenshot to go to site):

And it takes you a page that includes this (and more flavors):


I would have thought these were all ice cream since they’re on the linked page, and the bit at the top implies to me that they’re ice cream (“we start with fresh cream”, etc.).

But they’re not. You have to click on each flavor to find out if it’s “ice cream” or “frozen dairy dessert”.  Here’s a real ice cream:

And here’s a frozen dairy dessert:

Sometimes you can’t even tell from the description, but have to click on the “See nutrition facts, ingredients, and more arrow” to find out. Here’s one that used to be a staple for me:

But if you click on the arrow, you see this:

So caveat emptor: read the carton if you’re looking for real ice cream (I realize that it won’t make a difference to many readers). There were a surprisingly large number of “frozen dairy desserts” on the page you get when you click on the “Breyers Ice Cream” link shown above.

When I buy ice cream now, and I don’t know when I will, I’ll stick to real ice cream, some of the small gourmet types like Ben & Jerry’s, or a local staple, Blue Bunny (made in Iowa), which proudly bears “Ice Cream” on its carton. (And yes, I know that once Blue Bunny “Cookie Dough” Ice Cream was recalled because of Listeria contamination.) And even Blue Bunny has downsizing: this one’s 46 ounces, others are the now standard 48 ounces (1.5 quarts).

Blue Bunny doesn’t mess around, and although they have “lite” ice cream, the vast bulk of their product is the real thing, and I absolutely love their “double strawberry”: strawberry ice cream with big pieces of strawberry in it as well as swirls of strawberry sauce. It comes in the 48 ounce tub.

So get off my lawn with your “frozen dairy desserts”!

91 Comments

  1. yazikus
    Posted August 19, 2017 at 1:19 pm | Permalink

    Tillamook is pretty great. But now I have to go Google it to be sure it is what I think it is.

  2. Posted August 19, 2017 at 1:27 pm | Permalink

    1. If I can afford it, it’s Ben & Jerry’s: it’s labeled ice cream or yogurt (omg, who wants that?).

    2. When I can’t afford it, it’s Hood because local farmers sell to that coop and it’s not tricky to read the label. Not yet at least.

    3. Ice cream is most definitely good for you. Butter fat is good. (Vermont state credo.)

    • Carey Haug
      Posted August 19, 2017 at 2:03 pm | Permalink

      I’m a Vermonter as well, but other than Cherry Garcia, I am not crazy about Ben and Jerry’s. It has too many add-ins and not enough ice cream. It’s a real dilemma as I like to buy local.

  3. Andy Lowry
    Posted August 19, 2017 at 1:28 pm | Permalink

    My favorite is Jeni’s. You can find all the flavors at jenis.com. If your local grocery has Graeter’s, that’s pretty good too. Jeni’s has stores in Chicago, check it out! Every time I’m visiting in Ohio, I overdose on it.

  4. Posted August 19, 2017 at 1:28 pm | Permalink

    .

  5. Mike K.
    Posted August 19, 2017 at 1:28 pm | Permalink

    Thanks for bringing attention to this! I too have been concerned about the downsizing and possibly cheapening of ice cream. It’s a less-obvious form of inflation. Don’t mess with my butter pecan!

  6. ThyroidPlanet
    Posted August 19, 2017 at 1:34 pm | Permalink

    You’re cutting carbs, right?

    • Posted August 19, 2017 at 2:04 pm | Permalink

      Yes, but I hate it. I may go on the fast-two-days-a-week diet as I tolerate fasting well but can’t live without bread, and beer.

      • dabertini
        Posted August 19, 2017 at 3:00 pm | Permalink

        Enjoy your bread and beer. Carbs are good for you!! Moderation is the key.

      • ThyroidPlanet
        Posted August 19, 2017 at 3:17 pm | Permalink

        Two words : almond milk.
        And one more word, one number : zero sugars.

        … [sits quietly]…..

        • BobTerrace
          Posted August 19, 2017 at 3:34 pm | Permalink

          Almond milk – is that the stuff used to clean windshields?

          Who sits on that very low stool to milk almonds?

        • dabertini
          Posted August 19, 2017 at 3:56 pm | Permalink

          Poor use of almonds?!

        • infiniteimprobabilit
          Posted August 19, 2017 at 7:34 pm | Permalink

          Yep. My wife is (supposed to be) on a low-sugar diet. You can easily get e.g. low-sugar yogurt, and no-sugar ‘diet’ soft drinks and no-added-sugar fruit juice, but for some reason low-sugar ice cream is bloody hard to find and quite expensive (this is in NZ). Why this is I don’t know.

          Ice cream is typically around 25% sugar (probably why I like it so much…)

          cr

          • ThyroidPlanet
            Posted August 19, 2017 at 8:16 pm | Permalink

            No-added-sugar isn’t bad – I like sweet potato + almond milk ice cream, also with cocoa….

          • ThyroidPlanet
            Posted August 19, 2017 at 8:16 pm | Permalink

            No-added-sugar isn’t bad – I like sweet potato + almond milk ice cream, also with cocoa….

          • Carey Haug
            Posted August 20, 2017 at 11:04 am | Permalink

            You could get an inexpensive ice cream maker and make your own homemade with the artificial sweetener of your choice. I’ll bet there are recipes on the Internet. I would try one with strong flavors to mask the artificial taste of the sweetener, chocolate perhaps.

      • ThyroidPlanet
        Posted August 19, 2017 at 3:24 pm | Permalink

        Oh and:

        Fasting a whole day might be too much. Start small – I sometimes skip breakfast or lunch. Never dinner…

        Ok I’ll stop now.

      • ThyroidPlanet
        Posted August 19, 2017 at 3:30 pm | Permalink

        One more thing :

        Spiralized vegetables – squash, zucchini, beets – that much less pasta going into the system.

        Ok now I’ll stop really.

  7. BobTerrace
    Posted August 19, 2017 at 1:45 pm | Permalink

    I’ve reluctantly, mostly given up ice cream and now eat Nestle’s Outshine frozen fruit bars. Flavors like peach, tangerine, coconut, pineapple, etc. 80 calories.

    Once a month or less often, I go to one of the local ice cream stands (20 gazillion calories for a medium)

  8. Randy schenck
    Posted August 19, 2017 at 2:03 pm | Permalink

    I just happen to have in the freezer as we speak – SCHWAN’S Chocolate Chip Ice Cream. In nice big letters this one is the real stuff.

  9. Harrison
    Posted August 19, 2017 at 2:03 pm | Permalink

    This sort of corner-cutting and trying to hide it is part of why I’ve always had trouble swallowing libertarian lassaiz-faire rhetoric. Healthy markets require informed consumers, and there are clear incentives to keep them uninformed.

  10. Leslie
    Posted August 19, 2017 at 2:04 pm | Permalink

    When I was a kid, there was a product called Ice Milk. If I remember correctly, Sealtest brand marketed their version under their Light N Lively product line. I haven’t seen it in decades.

  11. tubby
    Posted August 19, 2017 at 2:06 pm | Permalink

    I checked the tub of Breyer’s coffee flavor in my freezer, and sure enough it’s a ‘frozen dairy dessert’. It may have also been the only actual coffee flavored ice cream-like concoction available- it doesn’t seem to be a popular flavor in my area. It’s nice to put a little scoop of it in my iced coffee now and then.

  12. Andrea Kenner
    Posted August 19, 2017 at 2:13 pm | Permalink

    I remember how great I thought Breyer’s vanilla was in the past. I tried some recently, and my reaction was “meh.”

  13. Historian
    Posted August 19, 2017 at 2:20 pm | Permalink

    The downsizing of many products has been going for many years. I have noticed this for cereal boxes and yogurt containers. The downsizing can be as much as 25%. Obviously, the reason for this is to sell less product at the same price. Sometimes, all manufacturers of a specific product do this so that the only choice consumers have is to stop buying the product (which may be impossible) or to suck it up.

    Consumer reports has an article on this.

    https://www.consumerreports.org/cro/magazine/2015/09/packaging-downsizing-less-is-not-more/index.htm?EXTKEY=AYFCF06

    • Posted August 19, 2017 at 2:22 pm | Permalink

      and all your recipes have to be re-calibrated.

    • Leigh
      Posted August 19, 2017 at 3:34 pm | Permalink

      Used to be one bought coffee by the pound. I don’t remember the last time I saw a 16 oz package or can of coffee on the shelf. Pay more, get less – is that our new national motto.

      Ice cream is a once every 3-4 months treat for me – last time I had any was Memorial Day weekend, so I’m about due for some. I like gelato – where does that fall on the ice cream vs frozen dessert continuum. The container does not use either term; it just says gelato.

      • Gregory Kusnick
        Posted August 19, 2017 at 3:59 pm | Permalink

        The first rule of good coffee is don’t buy it in cans! Buy whole beans and grind them yourself, or have your local roaster grind it to order.

    • bundorgarden
      Posted August 20, 2017 at 2:21 am | Permalink

      And it’s not only food stuffs. Get a copy of Scientific American from the 1950s or 1960s and see how much bigger and thicker the magazine was then compared with now.

  14. Rita
    Posted August 19, 2017 at 2:22 pm | Permalink

    Three Twins Ice Cream is the best I’ve tasted so far. Their ice cream is 14% milkfat and about 50% overrun. You can buy their ice cream at Marianos, Bonne Sante, Whole Foods, etc. http://threetwinsicecream.com/

    • Rita
      Posted August 19, 2017 at 2:26 pm | Permalink

      Also, Ben & Jerry’s Creme Brulee.

    • Gregory Kusnick
      Posted August 19, 2017 at 2:27 pm | Permalink

      Three Twins is my go-to brand as well. Not only does the label say “ice cream”, the ingredients list is short and pronounceable.

  15. rudolphpaul
    Posted August 19, 2017 at 2:25 pm | Permalink

    Gelato? It has less fat and substantially less air than “ice cream” (Scam cream?) and some of us think it tastes better.

  16. Ken Kukec
    Posted August 19, 2017 at 2:28 pm | Permalink

    I’m not much for sweets, but ice cream’s my one indulgence. As a rule I’ll go to one of the homemade joints in the neighborhood. But when I get a craving in the middle of the night, when the insomnia’s on me, I’ll run down to the convenience mart for a Haagen Dazs or Ben & Jerry’s. (I’m not even that crazy about the latter — usually stuffed with too much candied crap — but I like giving my business to the two mensches who own it).

    You reach in the freezer compartment, you don’t even have to wipe the frost off the glass to tell which ones they are. You can tell from the weight of the carton alone.

    • Carey Haug
      Posted August 19, 2017 at 4:00 pm | Permalink

      Ben and Jerry’s is owned by Unilever. They stil have a factory in Waterbury, Bermont and use Vermont cream and milk. Ben and Jerry sold the business years ago.

      • Ken Kukec
        Posted August 19, 2017 at 6:40 pm | Permalink

        Well, I hope Unilever does some good in the world with whatever portion it gets of the $5 I spend at the mini-mart a coupla times a month. 🙂

        • Carey Haug
          Posted August 20, 2017 at 11:11 am | Permalink

          You can feel good about the Vermont dairy farmers and factory workers who make a living through Ben and Jerrys.

      • Adam M.
        Posted August 19, 2017 at 11:01 pm | Permalink

        Breyers was degraded after it was bought by Unilever around a decade ago. They haven’t been able to legally call their stuff “ice cream” for a long time!

        Ben and Jerry also sold out, but they learned from what happened to Breyers and insisted on some conditions that prevent Unilever from destroying their ice creams the way they’ve destroyed Breyers’.

  17. jwthomas
    Posted August 19, 2017 at 2:47 pm | Permalink

    Reading the easily visible print on your package doesn’t tell you much without reading the almost invisible print that lists the total contents of the package. By law the ingredients must be listed in order of their percentage from top to bottom. The real question is what makes up the ingredients not only of the “frozen dairy dessert” but what’s in the correctly labeled “Ice Cream.” Just what is “ice cream”? You may be surprised to find out.

  18. ploubere
    Posted August 19, 2017 at 3:23 pm | Permalink

    Good on the government to force some standards. But I think the reason why the manufacturers reduced butter fat was not to save money but because of consumer concern over calories. Real ice cream is very high calorie, as you may well know. People like “lite” foods, so they started making ice cream with just skim milk to make a lower calorie version, which sold well.

    • Gregory Kusnick
      Posted August 19, 2017 at 4:01 pm | Permalink

      People don’t like “lite” foods; they like the idea of eating “lite” foods.

  19. Posted August 19, 2017 at 3:25 pm | Permalink

    I’ve managed to get my weight down to where it belongs and have kept it there for several years, but it hasn’t been easy. Unlike you lucky people I can’t get away with eating whatever tastes good until I can’t eat any more of it.

    I guess our tongues have evolved to tell us what’s good to eat and what isn’t, but I’ve learned that you shouldn’t listen to your tongue because your tongue lies to you.

    • Martin Knowles
      Posted August 21, 2017 at 1:36 am | Permalink

      Don’t shoot the messenger. Our tongue just does the brain’s bidding.

  20. Dean Reimer
    Posted August 19, 2017 at 3:39 pm | Permalink

    Several years ago I interviewed for a company that made a special dissolving type of wood fiber pulp made from Western Hemlock. I asked them what the applications were, and one of them was as a bulking agent for ice cream. I’m presuming they were referring to “frozen dairy dessert” and its ilk, rather than genuine ice cream.

    So the next time you bite into a “frozen dairy dessert” ice cream cone, you might be getting a mouthful of dissolving wood pulp. Mmm, yummy!

    • Sixtus
      Posted August 19, 2017 at 7:21 pm | Permalink

      Hemlock eh? Socratic dairy dessert anyone?

  21. denise
    Posted August 19, 2017 at 4:20 pm | Permalink

    Be careful buying half and half also. I picked up a pint one day that looked at first glance like any other container, and when I got home I discovered it was fat-free. Contained mostly skim milk and corn syrup. Directly down the drain.

    • Kevin
      Posted August 19, 2017 at 4:24 pm | Permalink

      Anything fat free or sugar free or salt free is wrong.

  22. jahigginbotham
    Posted August 19, 2017 at 4:25 pm | Permalink

    Depending on brand “ice cream” products in Southern California are sold in all three sizes: half-gallon, 1.75 qt and 1.5 qt.

    Ice milk i haven’t seen in decades.

    @20, also often “seaweed” (agar) in your frozen concoction.

    Try the criteria for the many types of fruit spreads available as well.

  23. Posted August 19, 2017 at 4:32 pm | Permalink

    We’ve long had a code at our house so that we won’t confuse Breyer’s (B=Bad) and Dreyer’s (D=Delicious). I’m not sure they have Dreyer’s on the East Coast–it might be Edy’s–but it’s long been my go-to ice cream. Always vanilla, of course.

    • Gregory Kusnick
      Posted August 19, 2017 at 4:54 pm | Permalink

      I’m a vanilla partisan myself, but seriously, if Three Twins is available in your area, you have to try Dad’s Cardamom. Preferably over a slice of peach pie.

  24. Posted August 19, 2017 at 4:36 pm | Permalink

    Blue Bunny shows up sometimes at the Grocery Outlet here in California. Dang, it’s good.

    It’s-It ice cream-filled oatmeal cookies are a San Francisco tradition that are amazing.

    • Posted August 19, 2017 at 7:49 pm | Permalink

      OMG I used to eat them when I lived in California–they’re “awesome”, as the kids say. I haven’t seen any in Chicago–ever!

    • jahigginbotham
      Posted August 20, 2017 at 7:24 pm | Permalink

      It’s at some other stores as well. I haven’t tried so i don’t remember, but try Pavilion’s or Smart & Final.

      • Gregory Kusnick
        Posted August 20, 2017 at 8:49 pm | Permalink

        I think I’m smart enough to avoid any store that promises me a final shopping experience.

      • Posted August 21, 2017 at 1:47 am | Permalink

        Thanks for the tip!

  25. Mike McCants
    Posted August 19, 2017 at 4:36 pm | Permalink

    “The SpaceX Dragon capsule recently delivered 6,400 pounds of cargo for crew members, including lab equipment, supplies and 30 individual cups of Blue Bell ice cream.”

    Copied from the Internet:

    “Most ice cream is made with 10 percent butterfat and a good amount of air used as filler, but super-premium ice cream contains 16 percent butterfat. This is why you can feel a distinct weight difference between containers of gourmet ice cream versus less expensive brands. They all taste good, but one is just a little more special than the other.”

  26. Steve Pollard
    Posted August 19, 2017 at 4:36 pm | Permalink

    It might just be worth noting that the late Margaret Thatcher, an Oxford Chemistry graduate, worked for the confectionery company J Lyons in the early 50s, where she worked on methods of emulsifying ice cream to maximise its capacity to retain air. So PCC(E)’s disillusionment with Breyer’s may be linked, however tenuously, with the pre-political career of one of the most controversial of recent British Prime Ministers.

  27. Serendipitydawg
    Posted August 19, 2017 at 4:56 pm | Permalink

    Britizh supermarkets can get away with a lot more and still call whatever is in the tub ice cream (I think they can’t say dairy unless it actually includes cream but they are very creative with implication).

    I prefer to stick to the farm 2 miles down the road, theirs doesn’t have any ingedients in common with the factory product.

    • Serendipitydawg
      Posted August 19, 2017 at 4:57 pm | Permalink

      Sorry, it’s late and Z is very near S on the touchscreen 🙂

  28. Posted August 19, 2017 at 5:34 pm | Permalink

    In the Phoenix Metro area, we have a local company, Sweet Republic, that is within a rounding error of the ice cream I’d make for myself given the time. For example, their mint chip ice cream is made not with mint extract and green dye, but with fresh mint leaves. Their coffee ice cream is made from fresh-ground coffee that they get from Cortez coffee, the local roaster I’m deeply devoted to…and, in fact, it’s thanks to Sweet Republic that I discovered Cortez in the first place.

    If you want, it can actually be trivial to make ice cream yourself at home, and without any fancy equipment. For the simplest starting point, pour some cream into a quart-sized ziploc bag and squeeze out all the air before sealing. Put that bag into a gallon-sized bag, and then fill the rest of the bag with ice (crushed, preferably, but cubed works) and salt — ice cream salt, ideally, but table salt will work. Don a pair of oven mittens and knead the bag, being sure to knead the small bag inside. Won’t take but a few minutes to turn to ice cream.

    You can add anything you want to the cream, before or after. Sugar is an obvious choice, as is vanilla extract. Make a custard base and freeze that. Leave out the sugar and add savory herbs for a garnish for a cold soup. Go wild.

    When you get tired of the ziploc bag thing, there’re all sorts of countertop gadgets that’ll make it easy.

    Cheers,

    b&

    • barn owl
      Posted August 20, 2017 at 10:07 am | Permalink

      The ice cream maker attachment for the Kitchen Aid is quite good, if you have a decent-sized freezer in which to chill the bowl. So far I’ve made strawberry, green tea, and black licorice (using melted licorice toffees) ice creams with mine, and they were all delicious (though not exactly healthy eating).

      I tend to thrive on dairy products, and therefore I very rarely eat ice cream these days. Some of the non-dairy alternatives, like NadaMoo, are surprisingly creamy and tasty. They’re also kind of pricey, so I’m inclined to eat smaller servings.

      • ThyroidPlanet
        Posted August 20, 2017 at 10:26 am | Permalink

        The almond milk / sweet potato ice creams I’m talking about you can just toss in the freezer, it’s still edible. While the funds accumulate, because yes I’m hoping to get that very attachment!

        BTW

        Their spiralizer attachment – you will not be disappointed.

        • barn owl
          Posted August 20, 2017 at 11:23 am | Permalink

          Hmmm, I’ll have to look at that attachment. My feelings about my Kitchen Aid border on the cult-like. How did I live so many years without it?

          ;-D

  29. Ken Kukec
    Posted August 19, 2017 at 6:50 pm | Permalink

    Thanks for the info, boss. Here, I thought “frozen dairy dessert” was just the “decay preventive dentifrice” name for ice cream.

    • Gregory Kusnick
      Posted August 19, 2017 at 7:02 pm | Permalink

      Really? “Frozen dairy dessert” didn’t trigger your lawyer instinct?

  30. infiniteimprobabilit
    Posted August 19, 2017 at 7:28 pm | Permalink

    I couldn’t care less whether it’s ‘ice cream’ or ‘frozen dairy dessert’. They could make it with soy and coconut oil for all I care and leave the global-warming methane-farting water-polluting cows out of it completely (I don’t know if that’s possible, btw). I just go by the flavour.

    That said, I note the Breyers description of their Ice Cream – “includes ingredients such as milk, fresh cream, sugar*, fruit and chunks of chocolate”

    Note the ‘such as’ – my suspicious mind tells me that’s a complete let-out – their ice cream might not contain any of those things, or maybe just .001% of them.

    Probably lots of sugar, though.

    cr

  31. Posted August 19, 2017 at 8:57 pm | Permalink

    Around here, we make our own. Simple recipe. 1 cup whole milk. 2 cups heavy cream. About 3/4 cup sugar (to taste really). 1 TSP of pure vanilla extract. Mix thoroughly and pour into our Cuisinart Ice Cream Maker (1.5 qt.). Williams Sonoma has them for $70 with an extra bowl. I’ve seen them for $50 with one bowl.

    Make sure you get good vanilla, makes all the difference.

  32. Posted August 19, 2017 at 10:23 pm | Permalink

    Thanks, Jerry, for the heads-up.

    I grew up in West Philadelphia, less than two blocks from the main Breyer’s plant at 43rd and Woodland Ave. Breyers was revered in New York City but was actually originally a Philadelphia ice cream. When Breyers was bought by Kraft and spread nationwide, and ceased to be made in the Philadelphia plant, I was skeptical that the same wonderful taste could be achieved.

    When it reached Seattle I tasted it, and was astonished to find that the taste of the Natural Vanilla flavor was exactly the same, as far as I could tell. The ice cream I loved from my childhood was still there. However, I see that that flavor is still labeled as “ice cream”.

    I will exercise appropriate skepticism and read the labels more closely now.

  33. darrelle
    Posted August 19, 2017 at 10:35 pm | Permalink

    In the category of commonly available at most any grocery store ice cream nothing comes even remotely close to Haagen Daz. Don’t waste your money on anything else.

    • Posted August 20, 2017 at 4:31 am | Permalink

      You forgot the gratuitous umlauts over the name!

      • darrelle
        Posted August 20, 2017 at 9:46 am | Permalink

        Oops! I make a poor German. My ancestors would be disappointed.

      • Ken Kukec
        Posted August 20, 2017 at 1:45 pm | Permalink

        Hey, even The New Yorker saves the umlauts for the diphthongs.

    • Posted August 20, 2017 at 4:38 pm | Permalink

      Darrelle is correct. Take his advice. Haagen Dasz, made in Brooklyn not Scandinavia, continues to top all the rest and then some. But some of its fanciful flavors have a bit too much sugar…not its coffee ice cream, which is the best! And chocolate. And mix them to get mocha (their mocha chip is too sweet).

  34. Craw
    Posted August 19, 2017 at 11:00 pm | Permalink

    What a relief the standard isn’t 11%, else some of our ice cream would be transformed into frozen dairy dessert, to the detriment of us all.

    • infiniteimprobabilit
      Posted August 19, 2017 at 11:34 pm | Permalink

      You’re a cynic.

      Same occurred to me. What’s magic about 10%?

      What it means – among other things – is that if someone tries to produce a healthier low-saturated-fat ice cream, it stops being officially ice cream *even if it tastes the same*.

      cr

  35. Adam M.
    Posted August 19, 2017 at 11:03 pm | Permalink

    Since being bought out and degraded by Unilever, most of Breyers’ flavors contain more corn syrup than cream in their ‘ice cream’ (now “frozen dairy dessert”).

    • infiniteimprobabilit
      Posted August 19, 2017 at 11:46 pm | Permalink

      It almost certainly always did. New Zealand ice cream typically contains ~25% sugar, I’d be surprised if American ice cream was hugely different.

      cr

      • Adam M.
        Posted August 21, 2017 at 2:17 am | Permalink

        Before being bought by Unilever, the typical Breyers ice cream ingredients were “milk, cream, sugar, and {strawberries, chocolate, or whatever other flavoring}”. They prided themselves on their simple ingredients.

        • infiniteimprobabilit
          Posted August 21, 2017 at 3:50 am | Permalink

          But regardless of that, I’ll bet it always did contain more sugar (whether in the form of cane sugar or corn syrup) than cream.

          – is what I was getting at.

          I think anyone who calls cream a ‘simple’ ingredient is not a chemist 😉

          cr

  36. infiniteimprobabilit
    Posted August 19, 2017 at 11:40 pm | Permalink

    For the inquisitive among us –

    https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/archive-2013-2014/ice-cream-chemistry.html

    cr

  37. Vaal
    Posted August 20, 2017 at 9:17 am | Permalink

    Jerry,

    I saw your comment about cutting carbs and of course that will mean everyone will come out of the woodwork for diet recommendations. Thus…I can not help myself, I have no real “choice” :-)……

    It seems different approaches work for different people, but as a fellow “foodie” I can empathize with the difficulty in cutting out bread. I didn’t see whether you are doing it to lose a bit of weight, or for some other health reason. But…I had to lose 50 pounds at one point, knew it wouldn’t work for me to cut down heavily on any particular food group, especially carbs. So I went the “moderation” route – just using an iphone app to make sure I didn’t eat too many calories.

    The weight came off six years ago and it’s been fairly easy to keep it off (usually).
    I’m a bread fanatic and haven’t given it up, or sweets, or anything else. Mostly it’s moderation during the week days, eat out at whatever foodie place I want on the weekends.

    Just a thought, in case your other approaches don’t work for you.

    • ThyroidPlanet
      Posted August 20, 2017 at 9:41 am | Permalink

      I would like to point out that, consistent with rule 19 and recommendations of a few readers, I have suggested tasty things to eat – it is really hard to censor my diet comments, and one of them is, but ….

      Yummy food. Not diet. Trying.

      • Vaal
        Posted August 20, 2017 at 10:23 am | Permalink

        Uh-oh. I may have to look at the roolz again, in case I violated one (and if I did I’m sorry).

        • Vaal
          Posted August 20, 2017 at 10:29 am | Permalink

          I just looked at that rool.

          I may be wrong but I’m pretty sure I didn’t violate it. My interpretation is that rool is in place to hold of health-food nazis, the ones who want to tell Jerry “why are you eating that, it’s unhealthy!!”

          Whereas my attitude is the opposite; I’ve always supported Jerry’s search for deliciousness and I don’t like “good food/bad food” thinking to begin with. That’s why I talked of not cutting out food others will decry as “bad.”

          But still, as I acknowledge, people offering diet advice can be annoying, so I must stop there.

        • ThyroidPlanet
          Posted August 20, 2017 at 10:29 am | Permalink

          it’s taken me a while, but I can see the distinction between sharing “yummy food” as one user put it, and … the other things. The other things start to sound like daytime TV.

        • ThyroidPlanet
          Posted August 20, 2017 at 10:31 am | Permalink

          For the record I didn’t accuse anyone of rule 19 violations and I also admit I myself transgressed … transgressed?… into diet talk…

          • infiniteimprobabilit
            Posted August 20, 2017 at 8:02 pm | Permalink

            Best diet advice I can offer is: WEIT. Well, that, and the rest of the Internet.
            (Or any other crazily time-consuming hobby).
            Instead of eating.

            (Or as one Internet addict said, ‘there’s no calories on the Internet’).

            I find it works for me. That, and being too lazy to get up and feed myself.

            cr

  38. ThyroidPlanet
    Posted August 20, 2017 at 9:44 am | Permalink

    Cool Whip

    Take a look at that one – narrowly threading the FDA regulations…

  39. Wayne Y Hoskisson
    Posted August 21, 2017 at 12:10 am | Permalink

    Breyers continues to make ice cream as well as frozen dairy desert. My father ran a university dairy lab. He was a microbiologist who specialized in food and dairy products in particular. Part of the lab included a dairy products business as well as all the parts leading up to the products. What Breyers sells as frozen dairy desert looks very much like the ice milk that was sold years ago. The change in name looks like a sales ploy since ice milk never took off. The soft serve cones at most chains like Artic Circle, Dairy Queen, MacDonalds, etc are essentially ice milk. I buy either and have no concerns. If you look at the calories for a one half cup serving you will see the frozen dairy desert has fewer calories per serving. The difference is in the lower fat content. If you are on a low saturated fat diet you may be able to eat the frozen desert in moderation.

    When Breyers and Dreyers came to Utah they were both made at a local ice cream maker’s facility.

    If you look on a bottle of milk there is an identifying number for where it was bottled. When you look at the milk in the dairy case you may find that more than one brand comes from a single dairy plant. The same may be true of ice cream. I will see if there is such a number on ice cream next time I buy some. If you do an internet search for “where does my milk come from” you should find one of several sites that can tell you where your milk came from.

  40. jimbo
    Posted August 22, 2017 at 6:24 am | Permalink

    “I’ve learned to eat directly from the carton with a spoon (not if I have visitors!) rather than put in a bowl, for this method of ingestion reduces intake.”

    Wow, I’m the total opposite — if I eat directly from the carton the whole thing is likely to disappear. I try to scoop out a modest amount into a bowl before I’ve tasted any of it, then get the carton back into the freezer, clean and put away the scoop, etc., hoping that the trouble of going through the whole routine again will be a deterrent to having seconds. Sometimes it actually works… 🙂

    • Posted August 22, 2017 at 6:26 am | Permalink

      I limit myself to five big bites when consuming from the carton; that’s a pretty small “serving.”


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