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.)
It’s “frozen dessert” because they can’t say ice cream when they take out dairy.
It’s actually because icecream has a defined air and fat content, and if you leave those guidelines you stop being icecream.
For now. I fully expect rules like this to be fully rolled back so that ice cubes will be legally “ice cream”.