Wal-Mart ice cream doesn't melt
 

"THIS FAT-LACED ICE CREAM DIDN'T TURN OUT TO BE HEALTHY?! HOW DARE YOU, WALMART!"
http://www.huffingtonpost.com/2014/0...usaolp00000592

It's crap ice cream that you paid $1.99 for. What did you expect lady!

Damn, I need to go to Wal Mart. My ice cream sandwiches melt too fast.

Yeah how is this a bad thing? Give me slow-melting, chemical-ridden ice cream over mess-making natural ice cream any day.

Now if they can use that science to make ice cubes that don't melt we'll be in good shape. At least as far as consuming alcoholic beverages on the beach.

Bad Ice Cream/ Wal-Mart

No way. The best tasting stuff has none of that crap in it. It's cream, eggs, sugar, and flavor.

Hell, I'm sure Walmart gets their ice cream from the same place as many other cheap brands do.

Sounds like another Walmart witch hunt.

You're right. IIRC correctly, Edy's had similar results (non-melting because of chemicals) in ice cream taste tests from Cook's Illustrated a couple years ago.

maybe expect that there was ice cream in the ice cream?

You'll be shocked to learn that some companies use things called "preservatives" in their food products.

Another bang-up article by HuffPost.

Chinese lead.

I have same problem with the more expensive Blue bunny or bell ice cream sandwich.
I get the mini size for the kids and bastards never melt. Also they are a sombitch to get the wrapper off.

She'd better stay away from soft serve ice cream if she thinks an ice cream sandwich will kill someone.

Which makes it practically a custard which isn't going to melt like an ice cube will.

I left my Trader Joes on the counter and it evaporated within 20 seconds/douches that go there

Sarcastic post was sarcastic.

I love ice cream sammiches, but I buy Blue Bunny. They're very good.

Translation: natural food additives designed to allow the consumer to receive a consistent and stable product are working as planned.

The gums and carrageenan are supposed to minimize the effect of temperature variations experienced during transport from factory to your home. If you don't like it make your own or pay double for the stuff that doesn't have it. Some people must try really hard to find things to gripe about.

It's the tara gum that makes it not melt, not being a custard. Milk, eggs, and sugar is pretty standard for an ice cream base. The egg acts as an emulsifier and makes the ice cream creamier. Ice cream or frozen custard should melt. The cheaper - or at least non-premium brands - use chemicals to stabilize and emulsify, as well as prevent it from melting very fast. Put any cheap custard up against even Breyer's, and you'll see the Breyer's melt a lot faster.

Corn starch and potassium...

My biggest motivation to lose weight is Walmart. I don't want to blend in with the Walmart herd. I want to look at that herd with disgust, Ban Walmarts.

This.

High fructose corn syrup

Haagen Dazs is the only mainstream ice cream manufacturer that uses eggs and it's a very small percentage of the product. In large dairy production, eggs add too many unwanted headaches for ice cream, so they are avoided.

For the plain ice creams (vanilla, etc.) you can get away with milk, cream, sweetener, thickeners and flavoring. For the more popular flavors (i.e. cookies and cream) it's much more difficult to produce a decent product without stabilizers, emulsifiers, etc.

I'll use Breyer's as an example.

Here's their vanilla ice cream:

MILK, CREAM, SUGAR, TARA GUM, NATURAL FLAVOR. Ingredients and Nutrition Facts are current as of 3/1/13.

Here's their Rocky Road, which is very popular:

FROZEN DAIRY DESSERT [MILK, SUGAR, CORN SYRUP, CREAM, COCOA (PROCESSED WITH ALKALI), WHEY, MONO AND DIGLYCERIDES, GUAR GUM, CAROB BEAN GUM, CARRAGEENAN, VITAMIN A PALMITATE, TARA GUM, NATURAL FLAVOR], MARSHMALLOW SWIRL [MILK, CORN SYRUP, SUGAR, CREAM, WHEY PROTEIN CONCENTRATE, GUAR GUM, CARRAGEENEN, NATURAL FLAVOR], CHOCOLATEY COATED ALMONDS [CHOCOLATE FLAVORED COATING (SUGAR, COCONUT OIL, NATURAL COCOA, NONFAT MILK, WHOLE MILK POWDER, BUTTER OIL, SOY LECITHIN, NATURAL FLAVOR), DRY ROASTED ALMONDS]. Ingredients and Nutrition Facts are current as of 3/1/13

I worked in an ice cream plant during my college years. Making ice cream in high volume is quite a science. If it doesn't taste good and have good "mouth feel" it will rot in the grocers freezer.

I don't think I'd call Breyer's a premium brand. Haagen Dazs and Graeter's both use eggs. It only takes like 1 percent (ish) egg yolk to emulsify. And small batch uses egg a lot.

I'm not against the chemicals, believe me. But ice cream should melt. I even commented earlier that Breyer's melts. A lot of the cheaper brands use stabilizers to make the ice cream melt slower.

They do.

That's why I eat Blue Bell. Best ice cream in the country.

Tara gum isnt a chemical, its just as natural as eggs.

Wal-Mart ice cream doesn't melt
 

Maybe chemical wasn't the right word. How about "additive."

And while natural, not exactly "just as natural as eggs."

Yes, everybody who goes to Wal-Mart is fat.

OH MY GODSZ!!! MY ICE CREME SANDWITCH DIDNT MELTS!!! OHH NOWWS!!!! CALL THE HUFFINGTON POAST!!! SOMEONE MUST BE HALD ACCOUNTABLES!!!!

it has GUM in it!!! OH THE OUTRAGEEE!!! I bet they sell eggs too from chickens that are kept in cages!!!! OHHH SO UNHUMANEEE YEOEOOOOWWWWW

Willy Wonka must have invented it.

Central Dairy in Jeff City makes the best ice cream Ive ever tasted.

They claim to be of the "pure" ice cream guild. BS! They don't put their ingredient list on their website. They say, "Check the package for ingredients!" OK, that seems suspicious until you see a picture of the carton. "Made with loving care" and a bunch of other stuff.

http://www.family-wellness.com/wp-co...0/IMG_0550.jpg

That says vegetable gums. Awesome. I wasn't even counting it as a vegetable serving.

Don't you ever ****ing talk to me with that tone again.

Blue Bunny uses eggs.

http://www.bluebunny.com/products/d/...atural_Vanilla

That's a French Vanilla. They call it "All Natural" but it's the same thing. Those are very limited runs since it takes extra care to make sure there are no pathogens that get to the consumer.

No wonder you sucked last year....

You know what they feed the chickens that lay the eggs for your ice cream right?

My eggs are from a local grainary, and they have a huge pasture where they roam and eat their natural diet. And I hardly ever eat ice cream, but if I do, there's a good chance I'll make my own with locally sourced dairy, too. Of course, I do use dry ice to make it.

Use some of that vegetable gum too, gotta get your greens.

Pump mine full of steroids to make them bigger, live longer, produce more eggs, and confine them to cages to maximize the farmers return on investment.

Ben and Jerry's is a mainstream ice cream manufacturer.

Ben and Jerry's uses eggs.

did you not click the article??!

we paid $1.99 for that, not her!

/racist

Corporations,

Put weird chemicals in our food and hormones in our meat products all you want, just make sure you limit these to the really cheap food that only poor people buy.

We trust you with this.

Thanks in advance.

Damn. That box was made in 1998! Good preservatives.

Skip to 1:35 to get to the actual video, around 2:30 for actual experiment with Wal-mart brand, Klondike, and Weight Watchers.

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