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.)

  • BearOfaTime@lemm.ee
    2·
    1 month ago

    Yea, I make my own ice cream, because, well, really it’s something we shouldn’t be eating a lot of in the first place (mostly the sugar, but there’s also this double-whammy to glycemic response when a lot of sugar is consumed with a lot of fat - ice cream).

    So I’ll make about a quart at a time, usually for an upcoming event. I got my first ice cream maker at a second hand store for not much, and it was a modern one with the freezable insert.