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.)
Haagen Daaz has been the only brand worth buying for at least a decade now.
Häagen-Dazs is always disappointing though because they use skim milk instead of full fat cream. Tillamook is so much better.
I recently started buying Tillamook, and it is sooo much better than the other brands. It kind of ruined the other brands for me now, I’ll buy them on sale and then be disappointed that I did when I eat it.