/ck/ - Food & Cooking

what price point?
cheap - blue bell or tilamook
less cheap - haagen dazs or graeters probably

>>15877294
Breyers. Cleanest label and available everywhere. I’d eat better ice cream if those sold better ice cream.

>>15877294
Get pic related, and:
>cream
>milk
>sugar
>vanilla extract
>salt

>>15877294
but french vanilla is superior

>>15877312
Didn't Haagen change their vanilla recipe recently and it tastes like shit now?

>>15877408
> Haagen
It’s a shit ice cream with a name chosen solely to make dumb Americans think it was some fancy foreign ice cream

Schwans

>>15877408
haven't had it in a long time so who knows
>>15877332
breyers only sells frozen dairy deserts now.

>>15877487
>only sells frozen dairy deserts now
Goddamnit. I seriously spend a few minutes every couple months in the ice cream section trying to find a basic ass vanilla ice cream that isn’t filled with carrageenan. Vanilla ice cream should have like 4 ingredients tops. Breyers was basically the only one close to that and I would buy it begrudgingly because it’s still not what I would call “high quality “
But if they really got their classification changed then I don’t think there are any good options left

H•E•B Creamy Creations

>>15877525
>fructose and dextrose in ingredient line
Damn, if only nature created something that combined the two...

>>15877537
Huh?

>>15877537
Cute.
They look like two really fat businessmen shaking hands about a deal they made.

>>15877294
go to a Cold Stones, when you get to the door just keep walking by because you're a grown ass man and its to humiliating to walk in there

>>15877578
grown men can enjoy ice cream

Brigham's or Edy's

>>15877590
Strong men also cry . . .

>>15877578
>humiliating to walk in there
Do they still sing and dance when people walk in? I know firehouse sub's does a whole staff greeting but its fine.

Your local brand

>>15877756

Had this guy in high-school that kept trying to start a pop punk band cuz he was convinced his job at cold stone taught him how to be a good singer. Dude would bust out his nasally pop punk voice out when you walked in to see him

>>15877765
>>15877756
>>15877590
yea they still sing and dance when you walk in the why yes it's humiliating to walk in there as a grown man to buy ice cream in front of teens and kids.
I guess i could just find a child to walk with me but that's risky just for some ice cream

Turkey Hill

>>15877312
>blue bell
i would rather die of old age than salmonella

>>15877294
Häagen-Dazs or >>15877335
Anything with guar gum in it is shit.

>>15877861
good thing it was listeria

>>15877294
Tillamook

>>15877294
Talenti.

>>15877294
a lot of ice """""""""creams"""""""" are basically just frozen milk

>>15877901
Overrated. Try eating real ice cream for once.

>>15877537
When you split the sucrose into glucose + fructose, it increases the freezing point depression factor of the sugar by 1.9x. It makes the consistency softer without making it too sweet.

>>15878377
Ah, thanks

Never tasted bad or sub par ice cream, I mean it's fuckin ice cream

>>15877312
>Blue Bell
>no safety seal
why would you ever buy this

>>15877294
Hogging dogs

I think it's a canuck brand only but I really really like president's choice black label
https://www.presidentschoice.ca/product/pc-black-label-black-label-ice-cream/20604543004_EA
>Ingredients
>Cream, milk, frozen egg yolk (contains sugar), sugar, vanilla extract.

Literally nothing besides what you wou would put in it at home. Very rich, very clean tasting, and no grody residue left in your mouth afterwards. I love it. Pretty expensive at 4.50 CAD for the little container, but I find it so rich that my portions are very small compared to cheap ice cream, which I can really pig out on without feeling sated.
/advertisement

>>15877312
Chapmans

>>15877294
Double Rainbow French Vanilla, the best running for the past 20 years.

>>15878670

Because I’m not a faggot and I don’t give a fuck

>he can't make ice creams
just die, loser

>>15877863
Not bad, but the superior Michigan ice cream is Guernsey's.

>>15878893
i grow bourbon vanilla and it has a distinctly different flavor then typical vanilla most people ae used to

Just try it if you've never had it. You'll agree it's the goat.

>>15881239
According to Google they’re the same plant just grown in different countries (Madagascar vs Mexico). Do you live in Madagascar?

Makes me wonder if the differences in Mexican/Tahitian/bourbon are based on terroir or preparation method

Ben & Jerry's has top-tier vanilla in addition to their other flavors

Haagen Dazs is probably the best mass market ice cream.

Check the ingredients and nutrition facts for proof. Five simple ingredients, massive fat /volume ratio indicating low runoff and high butterfat content.

Walmart makes surprisingly decent ice cream. I made some homemade ice cream yesterday. It was icy as it could be. I read up on why that could be and found you need the mix and bucket to be as cold as possible. The flavor was fine but wasn't the best. I messed up the first try when making the mix, too, but was able to salvage it into so really good pudding.

>>15877441
This, plebs will never know

>>15881286
the bourbon vanilla has almost a cherry smell to it, climate can really affect flavors. My mother is almost 25'ft and 2/3"in thick which is decent for a home grower. Also have some leafless endangered ones you need permits to grow but they're not for eating

>>15881287
Except they put guar gum in it.

>>15877441
>>15881298
>INGREDIENTS: CREAM, BUTTERMILK, CORN SYRUP, MILK, SUGAR, WHEY, NONFAT MILK SOLIDS, MONO & DIGLYCERIDES, GUAR GUM, NATURAL FLAVOR, COLORED WITH ANNATTO, CARRAGEENAN, CELLULOSE GUM.
Trash.

>>15881291
the red paper carton french vanilla was bad

>>15877335
no egg?

Why are so-called ice cream enthusiasts afraid of stabilizers? Unless you like icy texture, ice cream has to be stabilized with something. Ice cream that isn't stabilized with gums is generally going to be stabilized with egg yolks. It gives a cleaner label, but makes an inferior product because egg yolks mute flavors. Stabilizing with guar gum or locust bean gum on the other hand doesn't affect the flavor at all and gives great flavor release.

People who judge ice cream by the ingredient list almost never know what the fuck they're talking about. It's literal food babe levels of retardation where people assume that difficult to pronounce ingredient = low quality.

>>15882076
I'm the anon who posted the ice cream maker. I don't use ">muh stabilizers" and there's no icy texture to it.

>>15882076
this queer is so damn deluded I bet his favorite brand of ice cream is some whipped up gum-filled "frozen dessert" nonsense lol

>>15877335
Shut up fag

>>15877804
Thought this was Nikocado for a second

>>15882083
Because you're using either shit-tons of sugar or shit-tons of fat. Probably both. Enjoy your candy. I'll be over here enjoying my homemade low-sugar, low-fat ice cream with 38% solids content stabilized with guar gum, locust bean gum and carrageenan, which allows me to actually taste the milk flavor.

>>15882301
congrats you win the "dumbest post of the day" award

>>15882310
I accept your concession of defeat.

>>15877487
>breyers only sells frozen dairy deserts now.
????
I bought some Breyer's vanilla ice cream on wednesday though

>>15882313
lol this delusional idiot thinks I'm the same dude he was arguing with earlier

at any rate you lost quite a ways back when you started defending additives and claiming that shit-tier frozen dessert is superior to actual ice cream or frozen custard

this other dude and I are just making fun of you at this point

>>15882344
>j-just making fun
Feel free to leave your seethepost by the door.

>>15882407
your pathetic cognitive dissonance is like ambrosia to me

>>15882301
Enjoy your lab food. I'll enjoy my ice cream.

>>15877441
Schwan's is the best

>>15877294

>>15877294
best every flavour in fact

Umpqua

>>15882419
those are all natural products with like one step of processing from the original plant

>>15883845
cyanide is natural you jabroni, why don't you do us all a favor and mix that into your ice cream too?

>you WILL eat the seaweed ice cream

>dabs on all other ice creams

>>15884099
i can smell this photo

>>15877578
Masculinity so fragile you can't enjoy a good ice cream.

>>15877855
Turkey Hill Original Vanilla is top tier.

>>15877551
>tfw molecules hold hands more than you do

I enjoy pic related from my commieblock country since it's cheaper than Haagen. Is the ingredient list /ck/ approved?
>fresh whole milk, brown sugar, cream, extra grade whole milk powder, egg yolk, natural vanilla flavor

I have no idea if "fresh" and "extra grade" actually mean anything or they're just marketing terms.

>>15877294
Snoqualmie.

kirkland. seriously, try it.

>>15885771
>the ingredient list /ck/ approved?
Fuck off, Reddit.

>>15877413
In my experience Haagen has been the best supermarket ice cream if you're not making it at home.

Ben and Jerry's is a meme

>>15885771
Overall there's not anything there that doesn't belong.

>fresh whole milk
Fresh means that it was made with real milk as opposed to just combining water, skim milk powder and butterfat. Usually this means better flavor.

>extra grade whole milk powder
This adds milk protein which makes the ice cream retain more air, giving better texture. It also drives up the total solids which makes it less icy. It also adds lactose which depresses the freezing point like the sugar, making the ice cream softer, but without adding much sweetness. I don't know what extra grade means.

There are high quality milk powders which taste just like milk and low quality ones which have a kind of cheesy, cooked milk flavor, similar to whey protein powder. Just about all good ice creams have added milk powder on top of the actual milk, and the ones that don't (Häagen-Dazs) kind of cheat the label by evaporating some water out of the milk, which is basically the same thing as just adding the powder, i.e. you're just concentrating the milk solids.

>egg yolk
Adds emulsifier (lecithin), increasing air retention and improving texture. At higher doses it also acts as stabilizer, i.e. it thickens the ice cream base, resulting in smaller ice crystals during churning. The thickening also makes the frozen ice cream less melty. There's no other stabilizer listed, which makes me assume that this ice cream has a decent amount of egg yolk.

>natural vanilla flavor
This could really be anything. The fact that they're not making a point of calling it real Bourbon vanilla or some such marketing term makes me assume it's just cheap synthetic vanillin.

>>15877294
Maggie Beer.

>>15883661
I've bought a bunch of shit from Schwan's over the years but most of it is either slightly better than Walmart garbage or just as bad. Their ice cream is probably one of their lowest quality offerings, on par with the cheaper shit you would buy at Walmart.

>>15877294
one time when i was a kid and i was staying with my grandparents it was time for dessert. my grandpa was having pina colada ice cream. it was the same color as vanilla so i had some.
boy was i in for a nasty surprise.

>>15877487
I've noticed that wording before but I'm not a big ice cream guy. What exactly is the difference? Something to do with actually using cream to make it?

>>15882076
Total horseshit.

>>15888714
for ice cream to be called ice cream it needs to have a certain amount of milk protein and fat in it.

>>15888603
Ok chud

>>15877294
Diplom Royal from Norway, it's made with actual vanilla

>>15888858
None of you have probably tasted it, but it's high quality stuff. The cream is from Norwegian farms (made from free-grazing animals that aren't fed growth hormones and eats a natural diet). The consistency is great when frozen. The color is also wonderful, just how it should be, it looks real.

>>15877408
>Didn't Haagen change their vanilla recipe recently and it tastes like shit now?
Yes, starting last year they changed the formulas for their ice cream for their 60th birthday event. It's a subtle change, but the texture is ruined and it's now on par with every other cheap ice cream brand out there.

>>15879730
>Double Rainbow French Vanilla
THIS. Best ice cream ever. Unfortunately they only have it on the West coast.

>>15877294
Tilamook. Only good thing to come out of Cali.

>>15877413
i saw that episode of seinfeld too!

>>15881286
There are two species, V. Planifolia, which is the most common kind, grown in madagascar, mexico etc; and V. Tahitensis, grown in places like Tahiti and New Guinea. Typically Tahitensis is more floral/fruity while planifolia (aka bourbon vanilla) is more woody/raisiny/confected. The growing conditions have a big effect on flavor, as well. I'm a huge fan of bourbon vanilla from Tonga, and Tahitensis from Papua New Guinea, which have almost an anise type note to them.

>>15882224
It's a baby photo of him

>>15886717
Thanks anon that was informative. I always wondered why they add milk powder in addition to milk.

>>15877294
Kuwait Danish Dairy

and ben and jerry

>>15882076
google search for bait

>>15882088
>>15888727
>>15892534
Not an argument. You know what stabilizer does? It thickens the ice cream base. Just like starch in a sauce or egg yolk in a custard. Except gums thicken more effectively, so you only need 0.2% whereas with starch you need around 2% and with egg >4%. This means they don't affect flavor.

They do not make ice cream gummy, unless you add way too much. They do not make ice cream that's excessively airy (overrun is controlled mainly by churning speed and duration). They are not unhealthy. They make the ice cream base thicker. That's all they fucking do. A thick base resists fast melting, causes smaller ice crystals during churning and reduces the rate of crystallization in the freezer so you get smoother ice cream.

Underbelly, an ice cream autist with a power level greater than my own explains stabilizers better than I could:
https://under-belly.org/the-components-of-ice-cream/
(see Stabilizers and Emulsifiers section)

>>15877804
This took me so long to figure out

>>15877294
Me

>>15882076
It's highly debatable that egg yolks make for inferior ice cream. Aside from acting as a stablizer, egg yolks are also an emulsifier, which most gums/starches/fibers aren't. Egg yolks also significantly reduce the wheying off you'd get with something like a xanthan gum. Plus a lot of people actually prefer the custardy flavour of egg yolks in ice cream.

If you prefer not to use egg yolks then good for you. They're really expensive, and I can understand why you might not want add any eggy flavour. But there's a reason why so many premium ice creams have egg yolks in them.

Personally, I've gotten the best results using a mix of 6% egg yolks and 3% inulin by weight.

>>15894742
I think it's perfectly fine to use egg yolks as a source of emulsifier, I just think that they're often not an ideal stabilizer. For emulsification you only need 1-2%, whereas for stabilizing more is required, typically at least 4%.

I recently did a side by side taste test with vanilla ice creams that I made that had 2%, 4% and 8% yolk. Other ingredients were slightly adjusted to make the fat and solids content identical. The 2% and 4% had great flavor and were basically identical, but the 8% batch had significantly muted flavors. By contrast the milk and vanilla flavors in the low-egg batches were much brighter and more complex. It was like a difference between cheap and expensive vanilla. After this I decided to stick to 2-4% yolk as a general rule.

I do agree that there's definitely a place for frozen custard and other high-egg formulations if that's the flavor you're going for. But if I'm making let's say a coffee ice cream, I really just want to taste the coffee. So my "template" recipe has 2% yolk by default for emulsification. For stabilization I instead rely on guar gum and locust bean gum.

>>15877294
stone ridge creamery
shit is fucking amazing

>>15883821
Seconding this, that shit is the best you can have from the freezer aisle.

Blue bell

for me, it's Grycan - the best Polish ice cream brand

>>15897183

if you live in Ontario I recommend trying this one, good ingredients and excellent texture and taste

Costco's Kirkland signature vanilla ice cream is unbelievably good. They didn't make any for quite a while because the price of vanilla beans went too high. It's back last time I looked. Only drawback is you gotta buy two cartons. Not a great idea for someone that lives alone.

>>15878670
>>15877294
>>15877312
ice cream master race checking in

>>15900970

e coli race more like

>>15892738
Imagine being this much of a drooling moron.

>>15895244
Only vulgarian tastelets use stabilizers.

>>15884099
self check
this stuff is so good
it must suck so much to not be white

>>15884099
>>15900816
>>15901064
Guar-gummed trash.

>>15900979
listeria

>>15901089
Hey bud I spend a lot of money at Costco and I'm not gonna let you trash talk its products

>>15877294
Thriftys hands down. Taste homemade

>>15901316
Costco is good in general, but they should have launched an ultra-premium ice cream to compete with Häagen-Dazs. Right now the latter has a monopoly on the high-end in America.

>>15877294
I have been enjoying these little cuck cups from Blue Bell. Publix sells them.

>>15886717
Are you a food scientist? Are normal people expected to know this stuff? Am I an NPC?

>>15901316
Based costco defender

>>15877804
Worlds worst optical illusion.

>>15901913
Costco's house ice cream is $1.50/pint. The price/quality ratio is unmatched

>>15900995
well anon you don't have to imagine

Just adding another vote for costco's being god-tier.

IT goes by another name. When Costco stopped carrying it, another brand that was identical in taste and texture, probably the company who makes it for Costco, took its place.