Edy's Slow-Churned ice cream...

[phucheneh]

I randomly developed quite the sinus infection overnight, which in turn always gives me some kind of throat-AIDS.

So I went to the grocery story to buy some ice cream, 'cause solid foods are being a bitch.

I'm eating a bowl of the mint chocolate chip variety of the ice cream in question. It's goddamned delicious, yet it claims to be made with nonfat milk, with '1/2 the fat' and '1/3 the calories' printed on the carton.

That seems unpossible, since a generic tub of the higher-fat stuff from Purity (the major dairy supplier in this region) doesn't even taste as good. Not as thick and creamy.

Am I eating some kind of product cleverly engineered from toad mucus or something?

 

[Ken g6]

Creamy, Healthier Ice Cream? What’s the Catch?

You're right that there's something fishy about that ice cream.

New industrial processes, including one that involves a protein cloned from the blood of an Arctic Ocean fish, have allowed manufacturers to produce very creamy, dense, reduced-fat ice creams with fewer additives.

 

[phucheneh]

I saw that article and it didn't seem to explain much. They mention Edy's seperately from the fish protein thing.

Edy’s (branded as Dreyer’s west of the Rockies) has tripled sales in its reduced-fat line since replacing its Grand Light with Slow Churned in 2004. Breyers introduced Double Churned flavors last year and has nearly doubled its product line. More than just marketing-speak, slow-churned and double-churned each refers to a process called low-temperature extrusion, which significantly reduces the size of the fat globules and ice crystals in ice cream.
Banking on the creamy mouth-feel of these new formulations, even Häagen-Dazs launched a line of Light ice creams last year to complement its butterfat-rich line. “We waited years and years for this technology,” said Gulbin Hoeberechts, a marketing manager for the company. “Before, our only choices would have been adding air, water or ingredients that don’t belong in ice cream.”

“The quest has always been for the taste and texture of full-fat ice cream,” said Tyler Johnston of Edy’s. “Since the 1980’s it’s been about adding ingredients,” he said, referring to the gels and gums that commercial producers churn into reduced-fat ice cream to improve and stabilize its texture. “Now we have a complicated process, but the recipe can be simplified,” he added, referring to the industrial freezers that reduce the ice cream from minus 5 to minus 25 degrees Celsius for low-temperature extrusion.

 

[Vdubchaos]

Who cares.

You are eating Ice Cream, it's not healthy regardless.

 

[Markbnj]

I just don't get the point of reduced calorie/reduced fat treats. Are people eating ice cream every day that it's so important they get the light version? If you're going to have a treat, eat a damn treat.

 

[Wonderful Pork]

I just don't get the point of reduced calorie/reduced fat treats. Are people eating ice cream every day that it's so important they get the light version? If you're going to have a treat, eat a damn treat.

That only works if you have the willpower for portion control. If you eat an entire container of ice cream no matter what, might as well get the "light" stuff."

(I say this as somebody who struggles with portion control)

 

[phucheneh]

Wow, you guys sure miss the point.

'What do you mean things can be as/more tasty when NOT cooked in lard?! GIMMAH MAH LARD!'

I didn't even realize it was supposed to be 'low fat' when I bought it. But delighted that it is excellent ice cream, despite being less unhealthy than the vast majority.

Rather than be curious about how they accomplished that, I guess I should've just eaten the fattiest thing I could find to spite myself.