[KarlInOhio]

I had thought that the ice cream/not ice cream difference in Breyers was from the flavors that added junk to the desert. If you toss in enough cookie dough or mint chips does that drop drop the total milk fat below 10%? I'll check their vanilla next time I'm at the grocery store.

Now time for a pet peeve: why is ice cream (or frozen dessert) sold by volume? Butter, margarine and 'spreads" too whipped and watered down to even be called margarine are all sold by weight. Cool Whip type products are sold by weight. Only ice cream and its pale substitutes allow the infusion of air to replace actual product. Although I'm sure the stores would take three quarts of milk, shake it to form frothy bubbles and sell it as a gallon if they could.

[Brian Griffin]

“are all sold by weight”

Take cartons to the produce section and weigh them to get a better sense of value.

[daniel1212]

Now time for a pet peeve: why is ice cream (or frozen dessert) sold by volume? Butter, margarine and 'spreads" too whipped and watered down to even be called margarine are all sold by weight. Cool Whip type products are sold by weight.

Traidtionaly, it was hard to standardize ice cream. See post https://freerepublic.com/focus/f-chat/4355439/posts?page=162#162 Only ice cream and its pale substitutes allow the infusion of air to replace actual product.

Actually, if there was no air in ice cream it would be like eaten like cubes, lacking texture and hardly scoopable. brands like Ben and Jerry's have less overrun, but still lots of air.

[Elsie]

Well, meat has WATER injected into it.