I decided to purchase store bought ice cream after years of just buying from places like Cold Stone. It seems to me most ice cream manufacturers have very soft ice cream now despite storing it in a freezer for a week straight. I could easily drop a spoon in the tub and watch it cut straight through to the bottom. The consistency is now kind of disgusting because it feels like I’m eating whipped cream instead of something that should be semi solid. So far I’ve tried Tillamook, Dryer’s, and Target’s in house brand and they all have that same mushy texture.
Before anyone suggests it’s my freezer, I’ve kept it relatively uncluttered and everything else stays frozen just fine. I also make sure not to purchase those tubs of “Frozen Dairy Dessert”. What happened? Is this some cost cutting measure or are customer’s preferences really going to extremely soft textures?
If it’s soft but cold, that means it’s not dense. If it’s not dense, that means there’s likely a lot of air. Probably almost half.
a 3 gallon pail of their stuff is 15 pounds. Let’s turn that into useful measurements.
3 gallons = 11.356 litres
15 pounds = 6.8 kg.
1 ml of water is 1 gram, so if the bucket was full of just water, it would weight nearly double what this bucket weights.
From my time working with the product, I know that Soft-serve is commonly 40% air.
6.8kg is 58.8% of the weight of the ice cream. That’s pretty darn close to 60%
Edit: Changed g to gallons to make things less confusing.
Here I am trying to figure out how much air they’re putting into your ice cream if 3 grams of ice cream is 11.356 litres…
That’s poor notation on my part.
I’m the dense one, not the ice cream.
Cheers for fixing it! I figured it out, but I still commented because I thought it was funny, haha