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.)
I don’t eat cream all that often, and I try to buy the better brands, but I guess I actually need to figure out what ingredients I hate and read the labels. Ninja creami sounds neat, but I dont eat ice cream enough to warrant the counter space.