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.)
guar gum, xantham gun, locust bean extract, etc - all emulsifers or texture additives used to mask lower product quality and allow more air to be whipped in.
Even the expensive stuff, Ben & Jerrys (sold out to PE a while ago), boutique brands at Whole Foods, and even Kirkland premiun have the same list of bullshit.
The only brand I can reliably find without them is Haagen Dazs.