Posted on 12/01/2025 6:05:48 AM PST by Red Badger
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We haven’t bought store bought fake “ice cream”, in years.
We prefer to make our own, with our KitchenAid ice cream attachment. Easy peasy.
“A little sucralose into real cream tastes really good to me.
A little of Splenda (sucralose) goes a long way as it is approximately 600 times sweeter than sugar. One of life’s more saved delicacies.
wy69
Said nobody, never, under no circumstances.
Even more troubling, though, is the fact that it’s made from people.
Breyer’s Frozen Dairy Dessert is made from people!
Kroger ice cream is ice cream. Just checked.
“...The scam is simple: charge the same, deliver less...”
Actually, it’s charge MORE, deliver less.
You like creamer as opposed to cream.
Listeria costs extra.
Big box stores aren’t the only stores. Stores that big can dictate terms with factories. So I can imagine they would be one place with 100% turn over from one factory to another.
I don’t buy tools but the stores I frequent certainly had American made items side by side with Chinese. At least for a time.
Yes. I especially like the Cremora brand.............
The Piggly Wiggly near me in northern Illinois closed up a few years ago. Did not shop there much, but when the ex and I did shop there we would get a good laugh, their muzak system would play a commercial “At Piggly Wiggly…..Shop the pig!”
Which is why I only buy ice cream at a regional dairy store, which only sells REAL ice cream.
I like to stir in local honey and it’s a lot like soft ice cream with a taste that is reminiscent of cheesecake.
I think I’m addicted to it now. It’s so easy to make, so insanely tasty and delicious and its actually good for the body, too!
Who needs ice cream?
“are all sold by weight”
Take cartons to the produce section and weigh them to get a better sense of value.
Every four or five years, I get a hankering for Haagen-Dazs Vanilla Swiss Almond. It’s worse every time. The last time — last year — it was much lighter than it used to be, so it has had a greater percentage of air incorporated, what ice cream pros call “overrun.” The weight of the formerly 16-oz. package was now 14 oz., and the indentation in the bottom of the carton was deeper to disguise the diminished quantity. The Swiss almonds were now small pieces rather than the whole almonds, or at least bigger chunks, they used to be. Of course, the price was higher than it used to be, too. Always over $5, sometimes approaching $7.
That was it for me. I promptly did some research, bought a fairly pricey Italian gelato maker (Lello Musso) and a few good ice cream books. I now make ice cream as good as what we used to get at the dairy store when I was a kid in the Midwest, and my Vanilla Swiss Almond is what Haagen-Dazs (peace be upon them) used to be.
There’s no substitute for cooking at home if you can do it. Fewer and fewer can.
Pritzker.
“Shop the Pig!” lol.
Now, all they would need would be an “Oinking” Dialtone for their company phone number.
“Press 1 Oink for Accounting, 2 Oinks for Today’s Sales,
3 Oinks for Customer Service 4, to hear these choices again!”
Does it still need to be kept frozen? Does it melt? Just wondering???
Likewise.
That’s the only kind we buy. But they pissed me off when they downsized their 1/2 gallon to a smaller amount.
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