Best ice cream in the park

[goooof1]

Ghirardelli doesn't actually make ice cream though. I thought it was Dreyer's.



Milk is always the first ingredient unless you're talking a super-heavy ice cream like Ben & Jerry's. I don't think Dreyer's has gone downhill at all. At least they're not like Breyer's (Unilever) that's increasingly making stuff [edit] that can't even be called "ice cream" by law. I am kind of ticked off at how Nestle has altered the standard size from a half gallon, then to 1.75 quarts, and now 1.5 quarts. Then many of the other retailers followed by downsizing.

Nope, not just super premium. Milk as the first ingredient is/was NOT the norm for regular ice cream. It came along with the 1.75 then 1.5 quart sizes. There are still brands that use more cream, including several store brands. Cream should always be the first ingredient.......it's ice cream.

 

[bcla]

Nope, not just super premium. Milk as the first ingredient is/was NOT the norm for regular ice cream. It came along with the 1.75 then 1.5 quart sizes. There are still brands that use more cream, including several store brands. Cream should always be the first ingredient.......it's ice cream.

The Breyer's commercials I linked include some readings of their ingredient lists. Milk was always the first ingredient. More cream creates a harder ice cream and of course racks up more calories. Use whole milk then cream, and the product can meet the 10% milk fat (or less if there's "bulky flavors" like crushed cookies, cookie dough, etc.) requirement for FDA labeling as "ice cream". Even 30 years ago, Dreyer's/Edy's, Breyer's, Blue Bell, etc weren't marketed as being "premium". They were mass market brands, and I don't remember cream ever being the #1 ingredient. You got a half gallon (at least used to) at a reasonable price.

I've looked up various ingredient lists for major brands selling tubs/cylinders, and milk is generally the #1 ingredient.

This Blue Bell list seems to be 10 years old:

http://docs.kedc.org/administrators...e Cream/Blue Bell Nutritional Information.pdf

Here's an industry book on ice cream from 1986:

https://books.google.com/books?id=9M_4BwAAQBAJ

It mentions the same thing about milkfat standards (the 8% for "bulky flavors"). These major brands were always made for a price point.