>>21394724
>why add whole milk for more fat when you can add more cream for a better tasting fat? its Ice cream, not ice milk
I once made made ice using only heavy cream for the base (no milk) thinking more fat = more flavor, right? Turns out it's not as good as it sounds.Too much fat blunts the flavoring/sweetness and your tongue already has a harder time discerning tastes of cold foods/drink over those served at warm and room temp plus the finish left a greasy coating in the mouth that wasn't very enjoyable.
>>21391445
>it just depends on how much cream you use though. you can definitely use skim milk to make a cheaper product, but if you add like 1.5 tbsp of cream to skim milk, you have whole milk. just having skim milk in the ingredient list doesn't necessarily indicate if it's a cheaper product or not. you'd need to look at the fat and protein content for that, unless it has other things mixed in then you'll have a harder time telling.
This, man has conquered nature. We've mastered how to extract and live on another species's milk then took that extracted milk and separated out the cream and then add it back in exacting quantities to control the total fat content to a precise %.
>>21393094
>Breyers is not even ice cream.
Breyers has two different product lines that look identical except for the product description by law. Once is "Frozen Dairy Dessert" and the other says "Ice Cream", and the latter is actually really good (for more calories naturally) especially for the price/oz.
>>21394411
My nigga, Aldi's Specialty Select is also really good for the money. I buy it when Blue Bell isn't on sale.
