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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Turkey Hill.

The key to any ice cream is to make sure it's called "ice cream" and not "frozen dairy dessert". Breyers and Edy's is now "frozen dairy dessert" and it sucks. [/quote]

Watch out, Turkey Hill is also headed down that path. Butter Pecan, Pistachio, Eggnog, and Pumpkin from that brand are all now frozen dairy dessert. For now you can read the red lid and watch out for anything that doesn't say "real ice cream."

Sad that's the less expensive store brands are more likely to sell actual ice cream.[/quote]

I can’t believe that people count brands like Turkey Hill as ‘ice cream’. 
Because it’s not.

Ingredients - so many additives, so much air.

Ingredients: MILK, SUGAR, CORN SYRUP, ROASTED PECANS (PECANS, COTTONSEED OIL, BUTTER, SALT), NONFAT MILK, WHEY, POLYDEXTROSE, CREAM, NATURAL FLAVORS, CALCIUM CARBONATE, PROPYLENE GLYCOL MONOESTERS, GUAR GUM, MONO & DIGLYCERIDES, CELLULOSE GUM, CARRAGEENAN, VITAMIN A, VITAMIN D3.

The words "frozen dairy dessert" sound far less appealing than "ice cream," which evokes a sense of childhood nostalgia (at least for me) about the satisfying sweetness that made hot summer days just a little bit more bearable. But the reason that some ice cream packages note that the product inside is a "frozen dairy dessert" is due to FDA regulations on the the term "ice cream."

https://www.brandeating.com

[/quote]

PP, and meh, just because you don't like the ingredient list doesn't mean you get to dictate what is and isn't "ice cream." Unless of course, you work for the unit of the FDA that makes this decision - I'm guessing not. Guess it couldn't occur to you that I am quite familiar with FDA terminology for the product, and that's the definition I was telling everyone on.

Ice cream doesn't have to be premium to make the cut. But the fact that these national brands that are popular with the masses, who once sold solely ice cream, are still masquerading their product as ice cream (since that's what said masses have been buying for years), after they have unceremoniously downgraded their product to frozen dairy dessert. When's the last time that you saw a commercial with kids screaming for frozen dairy dessert?

My point is, if a supermarket brand can crank in at least the requisite 10% dairy fat and keep it under 100% overrun, while charging significantly less than the national brands, then what are the masses paying extra for?

Signed, Make my own ice cream from scratch and didn't need the splainin' about ingredients.[/quote]

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