People get pissed off that Costco can charge $15 a gallon for its premium vanilla ice cream. It’s real vanilla, it’s real ice cream, and it doesn’t have a bunch of air whipped into it. There’s a reason why it costs what it does.
everyone always complains Ben and Jerry's is too expensive despite the fact they're the only ice cream brand in supermarkets and convenience stores that doesn't use slave labor to source their chocolate and vanilla pretty sure most other brands of fair trade ice cream would be way more expensive to offset the costs of being a small, obscure business
I am too. We bought the ninga ice cream maker, and we make homemade frozen coconut, soy, oat, and hazelnut milk. Sorbet and kulfi, since I'm part Indian. We make kulfi from coconut or pistachio milk.
I noticed as well. Ice-cream used to cause me so much pain. It's great that I can now have ice-cream, but I don't like the way they did it. This is wrong.
I have a cousin that couldn't tolerate something about ice cream when we were kids. Birthday parties we always had sherbet because he could eat it without problems.
In the US you have to check the packaging, a lot of the cheaper "ice cream" is labeled as a "frozen dairy desert". Will have a lot of corn syrup and other cheap ingredients.
the US brand Tillamook is the only brand that legitimately has more real cream in it than it has added sugar. if you've only ever had ben and jerry's and haagen-dasz which only _pretend_ to be "premium" ice cream, you need to try tillamook once.
The reason the US is stricter about ice cream labeling is probably more because the dairy lobby has huge influence on the government’s regulations and labelling restrictions rather than actual interest in the consumer’s experience. People are willing to pay more for real ice cream, so making the labelling clear and consistent across the board helps the dairy guys sell more.
It might also have helped that Americans have long taken ice cream pretty seriously. The stuff was a big deal to the all branches of the U.S Armed Forces during WW2, nice treats was recognized as one of those things which is very good for soldier morale (happier soldiers work and fight better), and ice cream was always a favorite, thus quite a lot of effort was put into providing it, even out in the hot and tropical pacific.
@@gigglybeast nah its a negative influence cus the dairy industry force-excludes vegans as well, they dont want vegans to be included in food standards so real vegan ice cream using vegan milks cant be labelled "ice cream" even tho its literally the same exact thing just a different source for certain ingredients it still hurts consumers just in other ways
@@vendetta.02 It shouldn't be permitted to use the word "cream" on the label if it doesn't contain cream. That's confusing and deceptive. And since you don't want cream, there should be a category name that makes sense and is clear that it contains no animal products. Even having the word "cream" on the label means people need to get out their reading glasses to decipher the ingredients list.
@@vendetta.02 Vegans can have their own frozen treats. The problem is that "vegan" is just used as a dumping ground for junk, and destroys our ability to communicate clearly. First that came to mind: vegan leather. There are apparently some quality equivalents to leather under the "vegan leather" umbrella, but the vast majority of products you find will be polyurethane plastic (PU). PU is not new. It has been used since long before veganism and vegan products became popular. We just called it "faux leather." This is what happens. You want the name of the good product (leather=ice cream) but you will end up with (polyurethane=vegan ice cream). Nobody benefits except greedy unscrupulous corporations that have and will continue to literally poison anyone unfortunate enough to be strong-armed into using their products. You can dislike dairy all you like, but without protections, vegan just means "anything that's not an animal" including fossil fuel jackets that fall apart in 6 months and contribute to the disposable product epidemic.
The only scoopable ice cream I eagerly buy in UK's grocery stores is 'Mackie's of Scotland Traditional Dairy Ice Cream'. If you're in the UK and want your icecream to taste of delicious and creamy milk, that's the brand I absolutely 100% recommend! I get it from ASDA, but I know some other stores carry it, too, so it shouldn't be too hard to track down. Here's the ingredient list of it, if anyone's curious; Whole Milk (60%), Whipping Cream (21%), Sugar, Milk Solids, Glycerine, Emulsifier (Mono- and Diglycerides of Fatty Acids), Pasteurised Free Range Eggs, Stabilisers (Sodium Alginate and Guar Gum)
Mackies is the best. I make my kids Kinder Bueno milkshakes at home with it. Few scoops of Mackies, splash of milk & 2 sticks of Bueno. Blitz in a blender and serve.
I've been making my own ice-cream at home for 5 years now. Not exactly cheaper (especially with the £500 Cuisinart machine) but at least I know what's in it, and I can make what I like.
Same! Been making my own ice creams for a few years now, both dairy and vegan, I wouldn't go back to shop bought. If anyone wants to get into it I highly recommend checking out Ruben's Ice Cream Science blog. I've also found that I can get excellent results with the cheaper Cuisinart freezer bowl model, and have had some success with the Ninja Creami too!
@@skipper409 I tend to aim between 16% - 24% total fat content, depending on which machine I'm using and if I'm doing a vegan recipe or not. The ninja works best on the low end of that, and the standard churned dairy ice creams can take more fat
I'm an ice cream snob, I've always hated cheap ice cream, especially vanilla- i never found it tastes very vanilla-y, it just tastes sweet. When i found gelato parlours in adulthood, i realised why people like ice cream so much.
I always thought Breyer's vanilla bean had a good rich vanilla flavor. But, I haven't checked ingredients. In fact, when I get vanilla, that is typically what I get.
Ice cream is subject to the USDA's food labeling rules, not the FDA. As an agricultural product (milk), it's under their jurisdiction. The USDA's rules are famously strict. As you correctly point out, the FDA, which covers manufactured/processed/non-agricultural products (basically anything that isn't fresh or minimally processed animal or fruit/vegetable produce; even hot dogs are subject to the USDA, not the FDA), may as well not have any rules at all beyond "as long as you're not poisoning anyone, anything goes."
And even then, as long as those poisons are at a negligent level. Makes for a thin line when the consumer ends up buying multiple poisons not knowing so a cumulative effect occurs over the years making it hard to pin point the cause of medical conditions.
Most actual food is handled by the USDA. Food and Drug Administration is a misleading name, it should be called the Supplement and Drug Administration.
FDA about to all be out of a job in a couple months, I'm so stoked to see the new team and their plans for enforcing stricter than EU food labeling and policies
I especially love (read: gag) the FDAs maximum limits for how many rat turds or bug parts or other contaminants are allowed in processed products before they consider it too contaminated for sale/human consumption And don’t get me wrong I fully understand it’s impossible to make/sell 100% uncontaminated products bc of how warehouses/storage and manufacturing works… but some of those limits seem way higher than what they could be… and it just squicks me out. I really think we could do better, especially as technology improves the supply chain and production line.
As a Vegan, I have no qualms with vegan "ice creams" being labelled 'almond/oat/soya based frozen dessert'; these labelling laws have not increased Vegan options whatsoever, since all of these cheaper products still have milk powders and proteins in them anyway - I think that justification for laxing the labelling requirements is utter nonsense
I'm a lactose intolerant omnivore and I appreciate that in the US it's generally very obvious what's dairy based and what's not. I'm still a bit peeved at the bad rap that soy has gotten, because there were some soy-based fake ice creams with relatively low fat that I liked that were discontinued. The replacements all have much higher fat content than the soy stuff they replaced.
I still think the gatekeeping of product names for stuff with animal ingredients is wrong. "Frozen dessert" is unspecific and could mean anything. And instead of being glad, that we as a society make it possible to phase out those ingredients that cause so much unnecessary suffering and emissions, people cling to it at if it was a sign of quality. It is sad. Its like we could not say 'car' to an elecetric car or hybrid anymore, but would have to call them "vehicles", just to make the people fighting change comfortable.
@@leza4453 Yeah I do hear you, I just think it's case-by-case. Like it annoys me when they call vegan mayo like 'mayo-maize' or 'vegenaise' etc. because in my mind, mayonnaise is fundamentally a thickened oil spread that just happens to use a tiny amount of egg yolk as an emulsifier historically but could easily use an alternative emulsifier and still remain fundamentally the same thing. I guess the compromise for ice cream would be like "ice almond cream" or "ice oat cream" - basically balancing accuracy/integrity in labelling with inclusion for vegan products which are often just as good with so many other added benefits for people and the environment
@@hjones6829 I disagree. mayonnaise has always been an emulsification of vegetable oil and egg yolk. If something new and similar comes along, it should have a new name, so as to not create confusion.
To be fair, neither Walls nor Morrisons appear not to have the words "Ice Cream" on the packaging. It's "Soft Scoop". That said, I feel like I'd defending the devil here, and it's clear the quality is poor no matter how you define them compared to the years gone by. There's also lower grade 'Ice Cream' which if melts in the tub, can be refrozen with no obvious change to taste or texture.
Its also usually sold by volume instead of weight which encourages as much air as possible to be included in the product. This means a lot of them are just frozen mousse. You have to spend an absolute fortune on ice cream to get anything worthy of the name, and even then the chances are the only thing available will be a loathsomely sweet American ice cream competing for your attention with an arms race of crap like Oreos. There is only one sensible answer: make your own. I make my own yoghurt and use that, costs me about £1.50 a litre, chuck in a few frozen raspberries and a couple of table spoons of raspberry jam and you're golden. Really creamy, pro-biotic, not too sweet and low fat. Not so great for chocolate ice cream because of the yoghurt twang, but for fruit based concoctions its fantastic. Giant food corporations are forever going for the cheapest industrial option, if you want to eat decent food these days you either win the lottery or learn to make it yourself.
@@jimmypad5501 You appear to have misunderstood the label. That's the product description, i.e. what it is, which is very often a very specific legal term (see juice drink vs juice). Below that are the ingredients, i.e. *after* the bold "Ingredients" heading.
The dairy industry is **very** powerful in the US. Would not be surprised at all if they had a hand in the legislation about ice cream. I doubt it had anything to do with "customer satisfaction." It seems more likely (to me anyway) that it was vested interests making sure they got their cut.
Next time anyone wants to complain about Haagen Daz they should remember this is why it seems expencive, just checked a tub of vanilla in my greezer, 39% fresh cream, condensed milk, sugar, water, egg yolk and valinlla. Thats it, no oils, no weirdness. Just proper ingredients. Still wont complain if someone throws some walls infront of me though tbh
Always double check your Haagen Dasz. Some of their flavors may contain ingredients that some ppl want to avoid. Eg. their pistachio flavor has sunflower oil.
Cornwall resident here, shocked that I also think I recognise the beach from the Kelly Whip van picture. Kelly's is fantastic and its niche of using Clotted Cream, something we're obsessed with down here, is probably why it'll stay with dairy in it for the future.
With your govt openly working with American politicians and insurance companies to kill the NIH, I wouldn't be too sure of the sanctity of any other industry. 🤷♀️
In Canada, we have really strict regulations around milk, so even the cheapest milk is still really milk. But the same doesn't apply for cream, so nearly ALL cream is actually just starch + skim milk + vegetable fats. To the point that I actually can't find real cream at MOST grocery stores, and in particular in my own rural Quebec town, NEITHER of the two large chain grocery stores carry real cream. This then extends, of course, to sour creams. I actually uncovered the issue with the sour creams first, and then decided I might just start making my own, like I do with yogurt, but I couldn't find any real cream to source to make it. I haven't even looked into icecreams here yet, but I have no doubt that including actual cream or milk products in them would be faaar to luxurious for any of the companies in Canada. I'm now starting to look into the option of making my own cream by re-emulsifying straight butter into milk.
This makes me so sad for you! I bought cream on the weekend in Alberta, so I went to look at the carton. It's 33% Whipping Cream (Lucerne brand, I don't think you have in Quebec) and the ingredients are: Cream, Milk, Carrageenan. I'm sorry yours has gone to heck!
There's actually a comment slightly further up from you of Canadian who looked online and found that a fair number of ice creams in Canada are actually real ice cream. So perhaps there's still hope?
@@iicydiamonds oh right yeah for context, I'm in Queb-land. Which is all the more surprising, because the culture here is really invested in good food. Like, there are entire stores dedicated just to spices, which include some that I generally struggle to find in the west, like savoury ('chubritsa' in Bulgarian). But no cream for me. I'm sure there is good cream at some of the local creameries, but sadly, there aren't any in my corridor of towns through the mountains, which are dominated by large-chain grocery stores only.
I found your "wanna get ice cream?" Section fairly interesting. As someone who lives in Long Island, with pretty much no cultural history of ice cream, saying "do you wanna get ice cream" basically means do you want to go to Carvel or Baskin-Robbins to get a "hard" served scooped Sunday with toppings. Like yeah people get soft serve sometimes because they like it, But that's an alternate choice like a milkshake. but "going out for ice cream" here pretty much always means hard served sundaes. Even our local homemade ice cream places don't make their own soft serve or anything like that. They just make their own hard served flavors.
Yeah, I’m also from the US, and I agree. It’s actually not very common to find soft serve ice cream in the US. You generally get a product called soft serve which is not ice cream. Basically all fast food restaurants in the US sell soft serve and not soft serve ice cream. Ice cream is a serious matter here in the US. It’s not uncommon for people to make homemade ice cream, especially in the summer. If you really want to get at the core of ice cream culture in the US we all have at least heard stories about or know people that make their own ice cream and share with friends and family. The best way to experience ice cream culture if you don’t have it is to make your own ice cream and be that person to introduce your friends and family to real homemade ice cream. Buy 2 ice cream makers. You want one to be a manual hand turn style thing. This one you’ll use socially and have people take turns cranking. Everyone will be awestruck at how much effort it takes and how good the results are. Also, everyone should know the ziplock Bag method to make ice cream, and for a lot of people this will mean tasting very salty ice cream.
Yes, I thought that was interesting too. I'm from the Netherlands and to me (and most people over here I think) going out to get ice cream means getting gelato/Italian ice cream on a cone. Soft serve (or basically anything that isn't gelato, with the exception of Ben & Jerry's and such) is considered for kids. Being offered an ice cream and then ending up at a fast food place with soft serve/ sundaes/something on a stick would be pretty disappointing too most people. Even the ice cream trucks over here generally serve gelato.
@@evan You need to stop saying Brits, England is not Britain. It is not Kraft they changed their name many moons ago they are now called Mondelez International, Inc.
@@GMitchell2012 Yeah, but when it comes to certain subjects it IS appropriate to refer to ‘Brits’ as a catch-all term when it refers to all the British Isles
I thought it was my tastebuds just getting old at 40 years old, but ive defiantly noticed how bad UK "icecream" has got over the years, and the sad thing is since i thought the UK has been pretty good with ingredients over the years i never really took a 2nd to look at the ingredients, I will be checking from now on though, Thank you
I thought was going crazy too, until I bought a pack of almond Magnums a few months ago and it was awful. I've always loved the almond ones, and mostly the outer layer was fine, but the ice cream tasted like any cheap crap I usually avoid! It was also a yellowish colour (just like the cheap horrible stuff), which was strange given that I distinctly remember when I was younger, that Magnum was like the gold standard for mass-produced ice cream lollies, with whiter coloured ice cream (evidence it was genuine), and vanilla seed. This new incarnation had a token amount of seed in it, with weird texture ice cream. Never buying one again.
I'm Dutch, and ive been noticing that most repackaged food has been declining in taste since before I became an adult (biologically!*). Even though historically, the Netherlands have had really good social support. Not only when it comes to living, healthcare, finances, etc, but also in ensuring protecting its citizens. Be it protecting against landlords, corporations, purchases, wrongful treatment and many more. However just like all of the aforementioned things; food, its nutritional value, toxins and health have lost their protections. I always read the labels before I might purchase anything from the grocery stores, and I've noticed that it's incredibly hard to find anything not filled with very unhealthy crap! Most food contain palm oil and high fructose corn syrup. Even food where you wouldn't think it has a place, like prepackaged breadcrumbs for example. Even regular bread isn't safe anymore. It's mere impossible to find bread without many health destroying ingredients. Many if not most contain at least industrial lubicrants in the form of heavily processed "natural" oils, dextrose (added sugar), and other additives to keep the bread "fresh". P.s. While looking up some ingredients I've learned that one of our biggest grocery stores have recently changed most of their more expensive breads ingredients. So that's great to learn! Other grocery stores are still mostly selling unhealthy bread tho.
90s kid from the PNW in the USA. An ice cream for me is a trip to your local Ice Cream Parlor with a whole freezer full of 6-26 different flavors of ice creams where you can get a cone, cup, milkshake, sundae, or even a whole banana split or ice cream cake for birthdays.
From NC and it's the same for me, what's really good is when you find a creamery that makes their own ice cream. Maybe it's a placebo, maybe it's cause they keep the best cream for themselves, maybe it's not ultra processed. Whatever the reason, that's the best you can get, imho.
Thanks, thanks a lot for playing that damn Mister Softee song. My dog HATES Mister Softee song. She reacts to it every time she hears it. I tried to fast forward that part of your video, to no avail. As soon as she heard it, she bounded up from her sleeping place and started barking at the front door as the legions of Mister Softees were attacking (or so she thought). You see, the Mister Softee truck has a habit of sitting for 5-10 minutes at the curb across the street from my house and playing the damn song over and over and over and over and over and over and over again, like some maniacal Pied Piper who's drawing in the kids to the magic of vegetable oil. Ahh, the pleasures of living on Long Island in the summertime. Anyway, I love your videos and can see why you have SO many avid subscribers/followers. I'll be reading my ingredients lists on my "ice cream" in the future! Cheers (or however you say it over there).
My dog does the same thing....Well, except he just wants to get a nice small kiddy cup of vanilla with a sprinkle of peanuts....He absolutely loves it and goes crazy whenever he hears Mr.Softey! My bet it's ok as a once-in-while treat, since he's great shape and really healtjy. Seriously, it's kinda funny he gets WAY more excited than all the neighborhood kids that mob the poor truck. Hehe
I'm Icelandic and have lived in the uk for about a decade now and I still haven't had good soft serve over here. The few times I've had a mr whippy it's made me ill and tasted weird. A mcflurry might unironically be the best soft serve you can get in the UK. Aside from that I gave up on store bought ice cream almost a year ago and have been making my own gelato since, growing peppermint in a little pot in my window and making kickass minty ice cream. (edit: I do not have an ice cream maker, but have found leaving the mixture overnight in the fridge then pouring it into a glass pyrex container (that was left in the freezer overnight) works really well for me. I only need to stir it once after 2 hours and the texture is usually lovely)
@@AO2437. Absolutely. I was recently in london and tried Oddono's for the first time and it was incredible. Sadly ice cream shop selection is a bit sparse round where I live.
This video explains so much…. We’ve just got back from a cruise (US cruise line) and there was both scoop and soft-serve ice cream available. I’m from the UK and couldn’t understand why so many of the US passengers were eating soft-serve. Now I understand it was because it actually tastes of something! I really wish I’d tried it now!
Buy real icecream, or make it yourself, melt it slightly and whip it with a hand blender or something similar. Put it into piping bag, or a plastic bag and make a small hole and pipe it into a cone :D soft serve :D
In Australia we usually label them 'ice confection' or 'frozen desert' if it has less than a certain amount of milk fat/solids, so if the companies try to cheap out by watering it down they legally have to call it an ice confection. I believe there's also a limit on how aerated the product can be? Ice cream is usually whipped but if they over whip or aerate it to the point its half air then they can't really call it proper ice cream either. And if the ice cream is made using the traditional recipe that uses egg, they can distinguish themselves from other icecreams by labelling their product as a 'premium ice cream'. So without needing to read the ingredients you can get a lot of information at a glance if you pay attention to these different labelling terms.
Hey, Evan! You are so right about commercial ice cream standards quickly melting away like... ice cream on a cone in hot weather! Yes, you briefly covered other options but a true follow-up to this video should be about true independent ice cream parlours that are popping up in response to that very issue. Those places make their own true ice cream, with fresh ingredients and, above all, offer flavours you can't find in supermarket freezers, like guava, blackberry, peach, gooseberry, actual real banana ice cream and so many more! We have quite a few here, in Quebec, Canada, and they are often sold out at the end of the day! 🍦 As for your regrets about soft-serve ice cream, you can prep some yourself with hard ice cream and a press like a hand-held spaghetti maker. If push comes to shove, you always have the option of buying an ice cream making kit/machine. Quality assured!
Yes! When he mentioned having no other good options my first thought was "dude, you live in london, you've probably got over 10 independent ice cream parlours within 30mins travel of your flat". I also live in london and am way too much of an ice cream snob to usually bother with store bought cause the quality of independent ice cream parlours has spoiled me. The other day after a meal out we were craving an ice cream for desert so checked google maps for the nearest open place and we lucked out, it was amazing. It's near Carnaby Street and called Bilmonte, highly recommend, especially if you love a rich dark chocolate or pistachio gelato.
I've managed to miss this downward spiral as I don't really like milk so I tend to stick with sorbets when it comes to frozen desserts. But the death of the Cadbury's Creme Egg has hit me hard so I understand completely and sympathise with the UK ice cream lovers.
@@NelielSugiura to be honest i eat cadbury all the time and never noticed the difference. Its still way better than hersheys and its vomit tasting aftertaste, and i still rate cadbury as the best highly manufactured chocolate up there with Terrys.
@@wickedzinger5397 I find that Dairy Milk still tastes the same (or not too noticeably worse...I think they know that they would get a lot of backlash for messing that up) but the chocolate in Creme Eggs has down down in quality a LOT and the creme inside has gotten way more sickly.
I'm an ingredients label reader now. No matter how small the font, or how many things I'm buying: I read it all. Best ice cream in my region (and it is actually hours away) is from Avondale Dairy Barn in Niagara-on-the-Lake. Dozens of flavours, in any combo you want, and the cows are literally out back.
Dairy products are so heavily protected in the US because of lobbying by the dairy board. So for once lobbying did something good. The idea is that by requiring the minimum 10% dairy fat, you increase milk sales to ice cream producers and guarantee sales for the dairy producers. The increased quality is just a side effect.
Mate, ice-cream is basically a metaphor for most things in England now. Government have de-regulated every thing to the point that we can't even swim at a lot of coasts or rivers without getting poisoned.
They didn't "de-regulate" they "blessed lying"... they made it government sanctioned lying. That is not "de-regulation". Stop lying to peddle your agenda and deflect from the fact that "this is YOUR fault" and those like you that pray day and night without cease for "government based salvation"!
And here in the US, we have someone running for president who believes the answer for all economic woes is more deregulation!!! And gutting education, so we don't learn about the origin of the FDA, Upton Sinclair's "The Jungle" and the corruption of corporations!
I'm in uk. I took out a scoop of ice cream and forgot to put the tub back in the freezer. Although completely thawed it hadn't turned to liquid but had kept its shape. I found that very worrying and I haven't bought ice cream since then - around 3 years.
This kinda thing made the news in the US a few years ago. One of the biggest purveyors of “frozen dairy desserts” drew a bunch of controversy after updating their formula to one that allegedly doesn’t melt. People have become much more aware of ice cream labeling regulations in the past few years.
I bought Meadow Gold brand "ice cream" sandwiches. They tasted fine but felt really weird, texture-wise. It also left a yucky coating on my tongue. I left one out on the counter for an experiment and the darn thing never melted. I left it out for 3 days. I threw the rest in the garbage.
Okay, so now I have to check the ice cream we have in Canada! I’ve never even thought of ice cream not actually being ice cream! I know we have better food laws in Canada (compared to the US) … so here’s hoping! Also, where I live, we have a large Italian community, so I can get real Gelato!
@@suzybearheart530 , well, just remember almost half the world barely has food at all! So in that way, we’re both pretty fortunate (and rich) countries.
"Margarine" has disappeared from the shops. I looked up what margarine actually is and it's essentially a butter substitute made using vegetable oil. Bertolli, Flora and "I Can't Believe it's Not Butter" are all secretly margarine. It sounds like British ice cream is mostly whipped, frozen margarine.
I guess they call margarine "spread" these days, but I don't think it's a secret that it's margarine. Apparently in the US if it contains less than 80% fat it has to be called a "spread" and not margarine. However, since these days the name "margarine" is less appealing to consumers, most companies choose to call their product a "spread." But I think for most people, if it's not butter then it's margarine, and no one is fooled by calling it a "spread." I ate mostly margarine as a kid back in the '70s and early '80s, because we were poor and butter was quite a bit more expensive (which is the reason it was invented in Europe in the mid-1800s, as a cheaper alternative to butter of which there was a shortage... though originally it was made from tallow). I've been making up for it by eating tons of butter ever since. 😊 In 2018 the FDA banned using hydrogenated or partially hydrogenated oils in margarine, which got rid of the trans fats, so margarine (at least in the U.S.) is probably not particularly unhealthy. However, in my opinion it is and always has been far inferior to real butter.
@@jackgilchrist over here it's much easier, we have full fat margarine (80-90% fat), three quarter fat margarine (60-62% fat), half fat margarine (39-41% fat), plant margarine (the fat must be 97% plant fats and minimum 15% linoleic acid), and a couple special versions like one better for baking, or organic margarine. And unless specifically declared as plant margarine, you could sell animal-based margarine. Which is rare, basically everything available is plant-based. Oh, and the same situation with trans fats, and also since 2008
@@thomaseriksen6885 It's also pretty much what started food labeling laws in general; the competition of margarine that was branded as butter in the beginning.
Most people used to call Flora margarine or marge for short, but its labelled as spread as Flora went from 80% to 70% fat so was no longer a margarine. As I understand it, technically nobody makes margarine anymore. I think the change may have been in the 90's. Marge used to be horrible stuff, often made with whale oil.
We've made vanilla ice cream with fresh goat milk, goat cream, vanilla, maple syrup, in a zipper bag inside a bigger zipper bag with ice cubes & salt. Wrap in a towel & shake/squish for 5 minutes, eat ice cream right away, bcz if you leave it in the freezer for later, it hardens into a tasty brick.
As a Brit, I definitely am used to the enshittification of just about every facet of my quality of life. From the smallest and least consequential things to the laws that govern them.
The thing I hate about the whole thing is, you can't talk about it without getting into politics, and the UK political landscape is now nearly as weaponised as in the US, so any minor conversation about, say, the lack of bins on a street, or the dairy content of ice cream, can quickly degrade into name-calling.
If you buy shit you get shit, there's still plenty of "real" products in the UK, and you're doing the country a disservice by repeating the bullshit that Americans put out with no actual knowledge of what it's like.
Loving the picture of a Kelly's Ice Cream van on Polzeath Beach (also known as Hayle bay) north Cornwall. We've been there many times. One summer around 30 years ago a van got caught in by the incoming tide and struggled to drive to safety because of the wet sand. My dad ran down from the cliff top and organised a bunch of people to help get it going again by putting large chunks of slate from the cliffs under the wheels to provide traction and get the momentum going. Soft serve almost sunk because of soft sand until Steve saved it with scrounged slate.
As a ex food inspector, I always found it weird that the government and I assuming most governments acknowledge industry meaning food companies are some of the most corrupt businesses out there. Then while acknowledging this, allow them to police themselves for the most part. Food companies would literally sell you cardboard with meat flavoring as meat if they could.
In Germany if you ask someone to go (!) eat an ice cream, it's most likely a gelato style ice cream. Posticle ice imo is rather something for at home or kiosks, who are not specialized in ice cream. Soft ice cream, at least when I grew up, was considered as less quality ice cream, although I always liked it, because it used to be rare in the 90s and early 2000s.
Lots of Kiosks on beaches etc. which are specialised as in sell nothing but popsicle stuff, your usual freezer full of Langnese (Unilever, called differently elsewhere, the people making Magnum). But yes they're kiosks, that's the differentiating factor, whereas any self-respecting ice cafe will have an espresso machine, some chairs, and be run by migratory Italians from the Val di Zoldo who'll laugh when you call an affogato with Malaga a "Spanish bathing accident". (Malaga doesn't contain wine but rum over here so don't even think of going off on me for mixing wine and coffee). Soft serve is something I remember from the Netherlands, at least tasted like it had proper ingredients.
This is the same as where I grew up in the USA, "getting ice cream" meant like gelato or other hard scoop ice cream, soft serve was like only something I associated with fast food restaurants
work in Cardiff Bay and we have not just one 'real dairy ice-cream' vendor, Cadwalladers but TWO - the other being Llanfaes Dairy, Mermaid Quay. they also both serve vegan 'frozen creamy dessert' products so no-one is left out.
The best Ice Cream I have had is clotted cream Ice Cream in Devon. There's a place in Honiton, Devon, called simply "Ice Cream Shop" which has been making clotted cream ice cream since the 1930s. Unbeatable, I hope it is still there!
For brands you can buy in the supermarket, my usual two are Kelly's and Mackie's - both of which are proper dairy ice cream with whole milk being the primary ingredient. Locally in Yorkshire we have some fantastic local producers - Brymor, Ryeburn and Northern Bloc are all absolutely superb. These mostly retail in their own local ice cream parlours or a select small number of cafés, and I think Booths (a kind of northern Waitrose) might also stock them, but apart from that you're unlikely to see them in supermarkets.
In the UK dairy ice cream vanished from the market during WW2 and, in the postwar era, shortages meant that the only practical way to manufacture ice cream for mass consumption was to replace dairy with vegetable fat. Brits forgot what real ice cream was like.
Native Philadelphian here. Just last week I was explaining to my Australian friend what jimmies are. You must have been listening! In Australia, supermarkets carry an ice cream brand called "Connoisseur". ~25% dairy and very good.
I had a similar experience while living near Philly, to be fair tho, the Aussie had to explain a golden gay time(ice cream bars kinda like good humor in the US) I miss the Wawa smoothies and some water ice in the summer, I was near Big Vars in Delco
3:02: When a Chicago-area resident wants pizza, they more likely want a thin crust "Tavern-Style" with square slices -- the ubiquitous Stuffed or Pan pizza some people like to call a "casserole" is usually what we serve to tourists or have on special occasions (rather than an everyday thing).
don't tell them, let them crowd the tourist traps while we enjoy actual pizza in peace. every time some snob on breadtube makes a joke about a casserole I just know they've blown $100 on stupid bullshit at Navy Pier and I laugh
Exactly! Most Chicagoans eat more Tavern-style pizza than we do deep dish. While we eat deep dish and enjoy it for what it is, it’s not our mainstay when it comes to pizza eating. Anyone who thinks that has never spent any extended periods of time in Chicago.
@@naurrr There was a "My Pi" in my Chicago-Rogers Park neighborhood. Loved it. Epecially since they also had half ears of corn on the cob. They had been frozen, but still way better than canned corn.
somebody saying "Do you want to go get an ice cream" and taking you to get a cornetto is like someone saying "Do you want to go out for itallian food" and taking you to get a lasagna from the freezer isle in an asda
Did you know that Margaret Thatcher had a chemistry degree, and her first job out of university was for an ice-cream where she was to find a way of putting as much air as possible into ice cream?
People willingly buy all kinds of new "whipped" everything here in the US, the ads claiming whipping makes it better. Even as a kid I knew that just meant they were being super cheap and tricking you to pay more for less.
I'm so glad to finally have this explained. When I try to explain to my UK friends that Swedish ice cream just tastes more like cream to them they don't get it, they think their ice cream is fine, bit they've just gotten so accustomed to this watery veg oil mess that they don't know any better 😭
@@ulture For like triple the price yeah, none of me and my working class friends are paying for that. It especially sucks when, again, in my country all ice cream is real ice cream and is way cheaper than it is here.
Thank you Evan! The timing on this is uncanny. I was literally just yesterday arguing to my family that UK store bought ice cream tastes so low quality (which surprised them, as I am someone who adores ice cream and always raves about how much I love it on Holiday) but I didn't have the knowledge as to why. I've been called an ice cream snob! Vindication and justice has been soft-served with this video! Which is still more than our grocery stores apparently give us...
I bought myself an ice cream maker last year and have been making ice creams and sorbets ever since - not only do I know what goes in, but it means I can make any flavour I want, really gets the creative juices flowing 😊
So this was a very interesting topic that got me curious about ice cream in Canada. I went on line to a large chain grocery store Superstore.They are these huge hangar-like stores (Costco later tried to "modify" these stores to their own "branding" variation but it's basically the same thing so if you've been to Costco, you know what Superstore looks like). Firstly, the labelling of "ice cream": no matter what kind of ice cream I tried to search for it still led to the same results chain: Home-Food-Frozen Food-Ice Cream & Desserts-Ice Cream Products. No matter what kind of ice cream we are talking about: it could be soft ice cream, hard ice cream, gellato, ice cream on a stick or in a sandwich. Doesn't matter. they are all ice cream product label. Second the content of milk/milk products. I looked at various kinds of ice creams. Branded and generic (generic store brands like no name and presidents choice which are cheaper versions of the product). I also looked at lactose free (thinking maybe those may not have milk) and even plant based ice creams. Guess what? THEY ALL HAVE MILK, CREAM OR MILK PRODUCTS IN THEM! Even the plant based ice cream which I would assume would not have any milk ingredients, have a warning that "it may contain milk". Third, content of eggs in ice cream. Most ice creams I have looked at, has some form of eggs in them. The only exception that don't are the cheap generic ice creams and the plant based ice creams. So yeah, if you want good old fashioned ice cream, come for a visit in Canada and have a treat. :D
The plant based products don't have milk ingredients - they're simply manufactured on equipment that also makes dairy ice cream, so may contain traces left over from the batch before. It's only labelled for allergen reasons.
You can get Häagen-Dazs brand ice cream in almost any grocery store, and it is the only national brand that is real ice cream. I’ve read all of the labels, so I know lol that’s what happens when you get retired.
I grew up in Wisconsin. Dairy was kind of our thing. Frozen custard was super common there. One of our local chains even went national, Culver's. Soft serve was gotten from a different local chain place named Frostie Freeze. It was okay. Soft serve always tasted weirdly fake to me compared to the milk shakes, malts, concretes (super thick shake), and frozen custard.
Living in Milwaukee, the Frozen Custard Capital of the World, has spoiled me! I can now understand why people from here who visit the UK often return very disappointed with their ice cream. It's just not nearly the same. I guess it all makes sense now. Ive been hearing for some time that ice cream in the UK doesn't taste good from other sources too.
I am a UK resident and have found most ice cream to be totally fake and comprised of sugar and palm oil and no ice cream! Am so happy you did this video. The only real quality icecream I can find at the moment is Haagen Dazs. That is the only brand I buy now. Some of the flavours are a bit sweet, though you can consume them with some fruit and they are lovely if you can afford it.
I'm so used to hearing about America having food from chemical factories, while we (supposedly) have the protections to have actual food, to see a complete reversal of this when it comes to ice-cream, I now understand why ice-cream, particularly of late, has become bland, watery, and not at all like the ice-cream I remember from more than a decade ago (even the stuff from the ice-cream van). No, manufacturers of (somewhat) affordable UK ice-cream have instead shrunkflated the ingredients, replacing them with cheap, low quality not-ice-cream ingredients, while charging as much as for actual ice-cream. Also, I thought it was because a large part of my taste buds have died as I've gotten older.
Just look at the ingredients and pay up if you want proper dairy stuff. It's fine complaining about the cheap stuff, but that's what it is - cheap. There are loads of fancy brands that use milk and even butter 😊
The UK government has been trying to sneak in American produced pork products (almost all, ironically, from Smithfield which was bought by a Chinese company in 2012) for the past decade.
I don’t know what UK people you met but the things you showed is what we class as “Ice lollies”. We consider “icecream” gelato like what’s made in Italy.
Thinking about it, in Australia, Mr Whippy is definitely not a genericised trademark here. It will predominantly refer to their brand vans, and maybe other brand icecream vans. Icecream from McDonald's is officially a "soft serve cone", but colloquially just icecream. And any other soft serve you can find is likely frozen custard, but they are rare.
I don't know, I think when most people hear the music they say "Mr Whippy". but IIRC they do sell pre packaged ice creams as well as soft serve. Very rarely hear them where I am and I am quite surprised they still travel around suburban streets. I'm pretty sure non-branded vans use the music.
@@Cheepchipsable I see that more as strong brand recognition, rather than genericisation. And it definitely only refers to the vans, not to soft serve without a van.
Cornish and New Forest ice cream is the best. Definitely try New Forest ice cream if you ever leave London! I must admit i used to love tub ice cream bought from shops but had really gone off it. So glad there's an actual reason and I'm not just getting old and bored of sweet things
Evan I am loving for this content. But on the ice cream front: Up here in the north of England (I live like 30 mins away from here but it's so good we travel for it) The Milking Parlour in Kirkby Lonsdale... They fill your cone with melted chocolate and if you're there in time you see the milk being delivered in churns. Literally the best ice cream I've ever had.
I can't comment on what goes into most food regulations, but there are very good reasons to regulate how food categories are labeled. It's not just ice cream, it is also products such as cheese and chocolate. Think of what would happen if you allowed a company to call their product cheese when it is just vegetable oil mixed with a bit of cheese curds. Or call their product chocolate when it has absolutely no coca butter or even coca. How about calling something butter that hasn't seen a cow? You may not think much about government regulations, but I'll take them over corporations doing whatever they want.
@@troys6965 - I'm not saying lobbyists aren't influencing some or even most regulations. However, would you want corporations, the same ones who hire the lobbyists, to be free to label their products as traditional food when they are just a mess of man-made chemicals?
Not in London, sadly, but in the city in India where my grandparents live, malai kulfi from one specific shop is so so good (it’s great from other shops too but this one is the goat), my absolute favourite!
Several years ago, a tv consumer programme (here in the UK) let all of these soft scoop ice-creams melt in bowls. The resulting mostly water messes were revolting. I now only buy Hagen-Daas, because it only has the traditional ice-cream ingredient and, it reminds me of ice creak when I was a kid that came in waxed cardboard blocks and was seriously hard to cut because it wasn't mostly air and water.
I read EVERY ice cream label in three grocery stores and YOU ARE CORRECT!!! Häagen-Dazs is the only real ice cream available in the area, where I live, and everywhere else that I have been in the United States. There may be some dairies that offer it, but there are no commercial brands other than Häagen-Dazs.
Growing up in the Midwest USA we were kinda spoiled for choice, but limited in style. Every town over a certain size had a local dairy at one point and that meant that dairy normally made ice cream. In my very rural area the 4 adjacent small towns(ranging from under 500 to around 2000, more during tourist seasons) had 6 family owned and run, locally supplied, ice cream shops within 15 minutes of each other. Also don’t forget the local diners, shops, and stores which served local ice cream from round the region of my area. These were all traditional hand packed, full dairy fat, small batch, ice cream. Mostly frozen custard or ice milk styles; whole milk, added cream, sugar, salt, with or without eggs, and flavored. We made ice cream at school/daycare and at home every summer until I was in my teens. Buying ice cream in the supermarket wasn’t normal, and the store bought stuff was normally bad. I was a 90’s kid. It wasn’t till the bigger town near by got a Super Walmart in the 2000’s we were exposed to the whole world of commercial ice cream. The nearest “city”, about 100k people, had a few chain soft serve places like DQ and A&W but that wasn’t considered “ice cream” it was always referred to as “soft serve” or simply by the store you were buying it from. I didn’t even know what gelato was, and never saw it outside of movies, until I was in college.
I didn't realise how lucky I had it, with 2 "local" dairy manufacturers in my corner of the UK. Cotteswold does readily available real milk and cream, while Bennets does good quality ice cream. The Cotteswold milk is too expensive to buy regularly but the cream and the Bennets tubs are cheap enough to justify, given how little we use.
I was about to add that making your own icecream at home other than soft scoop requires a lot of freezing usually. I guess do it yourself or find the Tesco Cornish Dairy Icecream that tastes quite like Kelly's, and add stuff.
As a Canadian who grew up in the 90s, and usually ice cream was a treat we got at the ice cream shop when we went camping... My default thought if someone wants to go for an ice cream is the harder style, scooped and placed into/onto a waffle cone. Arguably I would say that is also the best kind since it comes on so many wonderful flavors like maple walnut, rocky road, and tiger (orange cream and licorice)
This is iteresting, here in Finland you can't even get soft serve in store, since it's pretty much impossible to make stable in Freezer without tons of additives and stuff. Only way to get it is from soft serve machine.
@@Coccinelf He physically held and ate the products on camera, it's called Soft scoop. Those two 2L tubs are supposed to be a Rough Approximation of low fat Soft Serve in take home tub form. It's obviously no where close to as good Soft Serve straight from a machine, but that is the intention to imitate.
@@Neojhun Soft serve and soft scoop are not the same. Soft scoop is just designed to make it easier to scoop out the ice cream from the tub, it's just a convenience thing. Soft serve is a Mr, Whippy.
You said, "jimmies!" I'm from Pittsburgh, and I can't tell you how many arguments I've gotten into with people who call them "sprinkles," usually people from the East. But you're 😮from NJ! And you said "jimmies!!" Yay!
@joshuasanderson7359 Pittsburgh and Philadelphia (and the NJ area he's from) are only about 300mi/500km apart but are culturally different. There's a food name rivalry, too. Pittsburgh drinks pop, but Philly drinks soda. Pittsburghers eat subs, but Philly eats hoagies. And so on.
The best ice cream, ever was from the local sweet shop growing up, it was owned by an Italian family and all the ice cream, tablet and toffee, was hand made. The type of shop where all the big jars were along the back wall, and you get your sweets measured out on an old-fashioned scale and received them in a paper bag. Such a shame that once the owners passed away, their family did not want to carry on with the business. Something's you don't forget in your childhood. Evan NOWHERE on the front of the labels you showed of Morrison's does it say ICE CREAM. It says vanilla soft scoop, NOT vanilla soft scoop ice cream.
The best ice cream in the uk is Mackies Scottish ice cream. Made from 60% milk and 21% whipping cream with the rest being eggs and sugar. The scots always do everything better.
I’m mostly annoyed by the fact that 2 litre tubs of chocolate ice cream just don’t exist anymore. Nowadays it’s tiny tubs with all this extra crap in it :(
Ben and Jerry's makes me so sad. It's such a fun idea but I just do not want four different types of chocolate chunk, sloppy marshmallow and a thick slurry of syrup in my fancy chocolate, and every "new" flavour is just a variation on that
@@storageheateri can relate to this. I love that, even tho they're bought by an international conglomerate, they maintain creative control. The ingredients aren't too sus... But finding a flavour i enjoy instead of some overloaded abomination designed to be enjoyed exclusively by stoners is almost impossible. Don't you Brits have Haagen-Dasz? That's real ice cream and they make simple flavours. Here in Canada, even the store brands, for a $1 less, make little premium tubs that aren't full of processed junk
@@dyscotopiaYes we have Haagen Dazs. It’s in every supermarket. We’ve had it here for decades. They started out here with a beautiful ice cream parlour in Leicester Square in London, that I first visited in 1989. It was incredibly popular and always had long queues going out the door for a seat in the indoor cafe , rather than take away section. But sadly it closed down a few years ago. And there are no Haagen Dazs ice cream parlours anywhere in the UK anymore. We have it in our supermarkets though since the 90s and is just as widely available and as popular as Ben & Jerry’s over here, or our own Kelly’s. I think it’s not been mentioned because it’s not a British brand. But then neither is Ben & Jerry’s. So I was wondering why no one was bringing it up! One of my favourite UK brands is Hackney Gelato - a local small company from an inner London borough! But my absolute favourite local UK ice cream, better even than Kelly’s is Purbeck ice cream from Dorset. Gorgeous! There is an ice cream parlour in Lulworth Cove in Dorset that sells it, where I first tasted it in holiday a few times there. But I also came across a Purbeck ice cream truck at a food fair in London a couple of times. Not available in supermarkets though! Another good smaller brand available in supermarkets is Jude’s.
Soft serve has never really been my platonic ideal of ice cream. For me, ice cream is four, maybe five, simple ingredients: Milk, Cream, Sugar, Vanilla; sometimes eggs. I remember 20 years ago Breyer’s used to make some of the best ice cream, especially for a national brand. It was made with milk, cream, sugar, and natural vanilla; no fillers. It would soften into this velvety airy cream that was top notch. They don’t make that anymore. Now, I buy ice cream from local dairy producers, scan the labels, and make sure that what I’m buying is without gums or vegetable oils. They’re few and far between, but well worth the effort to find them.
I love soft serve, but cannot stand the stuff from tubs. I think it's because all the prepacked soft serve I've had was the kind that's basically frozen mousse, it has so much air whipped into it. Walls "ice cream" is my sworn enemy. Still like soft serve from fast food or ice cream shops though
If you haven't read Chris Van Tulleken's book 'Ultra Processed People', I'd recommend it. His inspiration for his book came from noticing that his daughter's "ice cream" wasn't melting on a hot summer's day.
Choice ( thde Australian version of Which) says "Food Standards Australia define ice cream as "a sweet frozen food that is made from cream or milk products or both and other foods, and is generally aerated". Crucially, it must contain at least 10% milk fat and 16.8% food solids." However "Reduced fat versions must contain at least 25% less fat than standard ice cream, and low fat versions must contain no more than 3% fat." and many brands are just leaving out all descriptors on the main part of the packaging, with some of them saying "reduced fat ice cream" in smaller lettering elsewhere on the packaging.
I find many of them don't even say that much. They'll call themselves ice confection or ice confectionary. Definitely have to pay more attention if you want real icecream from Australian supermarkets.
I've never found if hard distinguishing the low fat versions of ice cream at the supermarket. Most have it written where it's not hard to see or the packaging is different to the regular version.
Just to add my UK perspective to the pile: 'Do you want an Ice Cream?' has drastically different meanings depending on where you are. Are we at home? If yes > Have you heard the chime of an ice cream van in the last 10 minutes? if yes > Mr Whippy if no > Something from the freezer on a stick, or a cornetto, or even an ice lolly. if no > Whatever is nearest - or your preference if there is a choice, either a van serving Mr Whippy, or what I'd call 'the proper stuff' from a parlour. I have actually never much liked anything you can buy for your freezer at home, so my opinion on whether it's worse nowadays isn't really useful.
I can’t imagine being out with somebody and them going “do you wanna get some ice cream” unless we specifically passes an ice cream place that caught our attention
Thankfully round Huddersfield we had better than Mr Whippy (the knock-off adidas tracky and burberry cap of British ice cream) in our ice cream vans. We had, and still have, Dixons Milk Ices which is far superior
To be honest about 60% of the time I would buy an ice-lolly like a Twister or a Fab or even a Sonic from the ice cream van rather than a Mr Whippy. But if I did get a Mr Whippy, of course I got a Flake.
5:40 This isn’t just because the FDA decided to regulate the term “ice cream”. The beef and dairy industry in the US is big business with deep pockets and massive lobbying arms. They want to make sure that when people think “meat” they think “beef” (“It’s what’s for dinner.”) (Although, the pork industry didn’t want to get left behind. Remember: “It’s the other white meat.”) When people think “milk” the industry wants people to think “dairy”; there has been some movements to ban the term “milk” for nut-based dairy alternatives.
It's also a legacy issue in that in the late 1800's-early 1900's unscrupulous sellers were passing off 'filled milk' (which had as much dairy and nutrition as non dairy creamer) as milk... Basically think Chinese melamine milk scandal only most weren't filling their milk with actively toxic chemicals but rather chalk and other nutritionally useless crap. FDA actually put a stop to that in the labeling requirements.
It's also a legacy issue in that one reason the FDA came to be was exactly to put a stop to 'filled milk' which had about as much dairy as the Brit 'ice creams' but were sold as milk in the late 1800's early 1900's.
Great video, thanks for doing this! As a South African now living in the UK, it's pretty wild how big the contrast in quality is. Growing up in a developing nation, we all had this mindset that the first world was so far ahead on all this stuff. Really, we had the best of all worlds.
I love ice cream. That love of ice cream is exactly why I eat a lot less of it now than I ever have done before. I now limit myself to artisanal ice creams. These are normally found out in the countryside at diary farms.
I’m from the Boston area, and you got it almost right: Steve’s invented the mix-in, and that happened in Cambridge. Harvard Square to be specific. If you come to Boston, sample our many, many delicious options!
In nyc: “ you wanna get an ice cream?” ( heads to baskin robbins to get cups of scoopable ice cream) Unless it’s summertime then it’s a soft serve from the “Mr Softee “ trucks that drive around the neighborhoods.
0:24 I don't see the word Ice Cream anywhere on the package. There are in fact no words on the packaging to indicate what kind of food product it is. The product is so fake that it cannot legally be called anything. Clearly labeling laws weren't enough to curb this growing problem some 20 years ago when it started. Taxing the consumers who buy this kind of garbage is dumb and does not work, it just inventivizes politicians to ignore the problem because of the increased tax revenue, and even if any of them were willing, Conservativies simply will not sign off on any kind of regulation that would prevent companies from commiting this kind of food fraud.
I don’t know if it’s because I’m in Scotland but brands like Mackies and the Cornish stuff seem perfectly fine to me for supermarket ice cream. You can immediate tell the difference between those and the ones you mention in the video that are just oils. I shop at Lidl a lot more now and the Bon Gelati stuff isn’t bad. Still doesn’t beat anything you can get at a dedicated ice cream shop, especially the ones at the sea side. Plus they always make insane flavours like Irn Bru, lemon meringue, fudge brownie etc. Maybe that’s what you’re referring to as Italian Gelato. Regardless of the ingredients, texture and taste matter more and I’ll vote with my money. Also, if you ask someone to go for ice cream, you’re likely going to an ice cream shop or chippy in my experience, not the supermarket to pick a magnum or whatever.
Fun Fact: The Ice Cream regulations in the US are so strict because Alcohol Prohibition as result of the butterfly effect as during WW1 then too much fresh milk existed This is also the cause for American Cheese
Chiming in from Germany. I am not sure if it’s an EU law, or a German law, that prohibits calling anything „ice cream“ which does not contain a certain amount of actual cream in it. Also, there are limits on the amount of air whipped in to enlarge the volume. (Thinking about it, must be a german thing. The lowest rung on the frozen dessert ladder is „Speiseeiszubereitung“, which basically means it’s frozen something, but surely not ice cream.) My favourite packaged ice cream treat used to be Magnum White, but as you said, Evan: it’s not what it used to be, neither in taste, nor size. But my very favourite gelato is from a tiny café in Frankfurt/Main, they have a vegan carrot-ginger ice cream with all the sweet and spice my heart desires.
Yeah, except the everyday word most people use most in pretty much all cases is "Eis", which can be just about anything frozen. I have almost never heard anyone say "Eiskrem", and most products people buy at the supermarket aren't "Eiskrem".
@@timseguine2 absolutely true. Which „Eis“ is meant is usually derived from context. „Eis essen gehen“ usually means gelato, „mit/ohne Eis“ in drinks means ice cubes. Regulations are for companies.
I think the first half of the video actually shows the difference in European vs American food standards pretty well. European food regulators tend to focus a lot more on food safety and insuring the baseline quality of raw ingredients, tending to leave protectionist labeling for regions and industries to other agencies. The US FDA tends to be less strict on safety standards but more directly involved in what Eurpean regulators would consider marketing, e.g. meat grading, and protectionism. In this instance a European food regulator would consider the source of fat content to be largely inconsequential to the actual nutritional value , and as such, a marketing issue. In contrast a bread having a significant difference in preservatives and sugars would be considered a nutritional difference and be cracked down on.
In all honesty, I would not be surprised to learn that the reason the FDA is so strict about ice cream standards is due to the large dairy industry here in the United States. Best way to sell more cream is to make it legally an ingredient.
@@evan This is an interesting point for sure. It should be remembered that the FDA is not a consumer focused agency; it is more of a body for protecting the interests of food producers. Hence the meat grading and in this instance what you can call ice cream. Europeans might be interested to know that anyone here in the States can make "Champagne" or "Port" for example.
Another interesting difference is that the FDA generally focuses likelihood of harm from an ingredient while EU regulations generally focus on potential of harm. There are also so many ingredients that just have different labelling conventions or names in other markets and people just assume it's banned because they don't see the name they associate with it.
evan, you need to get to swansea, south wales (home of the first passenger carrying railway in the world). not only is it in a beautiful area, but you really need to compare Joe's icecream to Forte's and Verdi's. it'll also make a nice weekend away for you both
Hopkins Creamery in southern Delaware, USA. It is ridiculously good. If you choose to eat it at their farm store, it’s next to the cows the milk comes from.
I feel South Wales is more about the cone or the ice cream in a small circular tub due to Joe's Ice Cream being super popular around the sea side places.
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People get pissed off that Costco can charge $15 a gallon for its premium vanilla ice cream. It’s real vanilla, it’s real ice cream, and it doesn’t have a bunch of air whipped into it. There’s a reason why it costs what it does.
Ice cream is supposed to be a treat. You pay more to get something good that you should eat once in a while.
@saiyedakhtar3931 Nah but I'm a gluttonous fat fuck
everyone always complains Ben and Jerry's is too expensive despite the fact they're the only ice cream brand in supermarkets and convenience stores that doesn't use slave labor to source their chocolate and vanilla
pretty sure most other brands of fair trade ice cream would be way more expensive to offset the costs of being a small, obscure business
it's not premium."real" is not "premium". Fuck the industry for selling "Real" as "premium". Rotten world.
@@Miksolo Aren't they owned by Unilever or some other conglomerate? Those old hippies sold out.
I’m lactose intolerant but noticed that I could often get away with cheap crappy brands but not fancy organic freshly made ice cream
Swings and roundabouts, lol.
I am too. We bought the ninga ice cream maker, and we make homemade frozen coconut, soy, oat, and hazelnut milk. Sorbet and kulfi, since I'm part Indian. We make kulfi from coconut or pistachio milk.
I noticed as well. Ice-cream used to cause me so much pain.
It's great that I can now have ice-cream, but I don't like the way they did it.
This is wrong.
I have a cousin that couldn't tolerate something about ice cream when we were kids. Birthday parties we always had sherbet because he could eat it without problems.
probably just avoid junk food
In the US you have to check the packaging, a lot of the cheaper "ice cream" is labeled as a "frozen dairy desert". Will have a lot of corn syrup and other cheap ingredients.
the US brand Tillamook is the only brand that legitimately has more real cream in it than it has added sugar. if you've only ever had ben and jerry's and haagen-dasz which only _pretend_ to be "premium" ice cream, you need to try tillamook once.
This pisses me off constantly
Or just look entirely for package that says ice cream
@@donovan6320 Wow! What a novel idea! I can’t believe I didn’t think of that myself!
Never seen that
The reason the US is stricter about ice cream labeling is probably more because the dairy lobby has huge influence on the government’s regulations and labelling restrictions rather than actual interest in the consumer’s experience. People are willing to pay more for real ice cream, so making the labelling clear and consistent across the board helps the dairy guys sell more.
It might also have helped that Americans have long taken ice cream pretty seriously.
The stuff was a big deal to the all branches of the U.S Armed Forces during WW2, nice treats was recognized as one of those things which is very good for soldier morale (happier soldiers work and fight better), and ice cream was always a favorite, thus quite a lot of effort was put into providing it, even out in the hot and tropical pacific.
A rare instance where industry influence on regulation also helped the consumer.
@@gigglybeast nah its a negative influence cus the dairy industry force-excludes vegans as well, they dont want vegans to be included in food standards so real vegan ice cream using vegan milks cant be labelled "ice cream" even tho its literally the same exact thing just a different source for certain ingredients
it still hurts consumers just in other ways
@@vendetta.02 It shouldn't be permitted to use the word "cream" on the label if it doesn't contain cream. That's confusing and deceptive. And since you don't want cream, there should be a category name that makes sense and is clear that it contains no animal products. Even having the word "cream" on the label means people need to get out their reading glasses to decipher the ingredients list.
@@vendetta.02 Vegans can have their own frozen treats. The problem is that "vegan" is just used as a dumping ground for junk, and destroys our ability to communicate clearly. First that came to mind: vegan leather. There are apparently some quality equivalents to leather under the "vegan leather" umbrella, but the vast majority of products you find will be polyurethane plastic (PU). PU is not new. It has been used since long before veganism and vegan products became popular. We just called it "faux leather."
This is what happens. You want the name of the good product (leather=ice cream) but you will end up with (polyurethane=vegan ice cream). Nobody benefits except greedy unscrupulous corporations that have and will continue to literally poison anyone unfortunate enough to be strong-armed into using their products. You can dislike dairy all you like, but without protections, vegan just means "anything that's not an animal" including fossil fuel jackets that fall apart in 6 months and contribute to the disposable product epidemic.
The only scoopable ice cream I eagerly buy in UK's grocery stores is 'Mackie's of Scotland Traditional Dairy Ice Cream'. If you're in the UK and want your icecream to taste of delicious and creamy milk, that's the brand I absolutely 100% recommend! I get it from ASDA, but I know some other stores carry it, too, so it shouldn't be too hard to track down.
Here's the ingredient list of it, if anyone's curious;
Whole Milk (60%), Whipping Cream (21%), Sugar, Milk Solids, Glycerine, Emulsifier (Mono- and Diglycerides of Fatty Acids), Pasteurised Free Range Eggs, Stabilisers (Sodium Alginate and Guar Gum)
Mackies is the best. I make my kids Kinder Bueno milkshakes at home with it. Few scoops of Mackies, splash of milk & 2 sticks of Bueno. Blitz in a blender and serve.
Seconding! Mackie's is great
I also like Kelly's of Cornwall!
Have seen it in Lidl.
I can vouch for Mackies as well, its also sold in Tesco
I've been making my own ice-cream at home for 5 years now. Not exactly cheaper (especially with the £500 Cuisinart machine) but at least I know what's in it, and I can make what I like.
Not cheap but it doesn't screw you up inside.
Same! Been making my own ice creams for a few years now, both dairy and vegan, I wouldn't go back to shop bought. If anyone wants to get into it I highly recommend checking out Ruben's Ice Cream Science blog. I've also found that I can get excellent results with the cheaper Cuisinart freezer bowl model, and have had some success with the Ninja Creami too!
Me too….i make my own - but it tastes too creamy! (The recipe i use has 70% double cream, 30% whole milk)
@@skipper409 Your ice creams fat content is way too high. Try swapping the ratios i.e. 30% double cream and 70% whole milk.
@@skipper409 I tend to aim between 16% - 24% total fat content, depending on which machine I'm using and if I'm doing a vegan recipe or not. The ninja works best on the low end of that, and the standard churned dairy ice creams can take more fat
I'm an ice cream snob, I've always hated cheap ice cream, especially vanilla- i never found it tastes very vanilla-y, it just tastes sweet. When i found gelato parlours in adulthood, i realised why people like ice cream so much.
Same here. Only natural cream and milk ice cream or none at all.
Cheap ice cream uses synthetic vanillin to flavour it.
@@Stuntman707 Which is made from Beaver BUTT!!! (Literally, look it up)
I always thought Breyer's vanilla bean had a good rich vanilla flavor. But, I haven't checked ingredients. In fact, when I get vanilla, that is typically what I get.
@@feliciagaffney1998 You might be eligible for some of the $9 million they just settled in court for the suit
Ice cream is subject to the USDA's food labeling rules, not the FDA. As an agricultural product (milk), it's under their jurisdiction. The USDA's rules are famously strict. As you correctly point out, the FDA, which covers manufactured/processed/non-agricultural products (basically anything that isn't fresh or minimally processed animal or fruit/vegetable produce; even hot dogs are subject to the USDA, not the FDA), may as well not have any rules at all beyond "as long as you're not poisoning anyone, anything goes."
Thank you for the important correction!! I hope it gets pinned one day!!
And even then, as long as those poisons are at a negligent level. Makes for a thin line when the consumer ends up buying multiple poisons not knowing so a cumulative effect occurs over the years making it hard to pin point the cause of medical conditions.
Most actual food is handled by the USDA. Food and Drug Administration is a misleading name, it should be called the Supplement and Drug Administration.
FDA about to all be out of a job in a couple months, I'm so stoked to see the new team and their plans for enforcing stricter than EU food labeling and policies
I especially love (read: gag) the FDAs maximum limits for how many rat turds or bug parts or other contaminants are allowed in processed products before they consider it too contaminated for sale/human consumption
And don’t get me wrong I fully understand it’s impossible to make/sell 100% uncontaminated products bc of how warehouses/storage and manufacturing works… but some of those limits seem way higher than what they could be… and it just squicks me out. I really think we could do better, especially as technology improves the supply chain and production line.
As a Vegan, I have no qualms with vegan "ice creams" being labelled 'almond/oat/soya based frozen dessert'; these labelling laws have not increased Vegan options whatsoever, since all of these cheaper products still have milk powders and proteins in them anyway - I think that justification for laxing the labelling requirements is utter nonsense
I'm a lactose intolerant omnivore and I appreciate that in the US it's generally very obvious what's dairy based and what's not. I'm still a bit peeved at the bad rap that soy has gotten, because there were some soy-based fake ice creams with relatively low fat that I liked that were discontinued. The replacements all have much higher fat content than the soy stuff they replaced.
I still think the gatekeeping of product names for stuff with animal ingredients is wrong. "Frozen dessert" is unspecific and could mean anything. And instead of being glad, that we as a society make it possible to phase out those ingredients that cause so much unnecessary suffering and emissions, people cling to it at if it was a sign of quality. It is sad.
Its like we could not say 'car' to an elecetric car or hybrid anymore, but would have to call them "vehicles", just to make the people fighting change comfortable.
@@leza4453 Yeah I do hear you, I just think it's case-by-case. Like it annoys me when they call vegan mayo like 'mayo-maize' or 'vegenaise' etc. because in my mind, mayonnaise is fundamentally a thickened oil spread that just happens to use a tiny amount of egg yolk as an emulsifier historically but could easily use an alternative emulsifier and still remain fundamentally the same thing. I guess the compromise for ice cream would be like "ice almond cream" or "ice oat cream" - basically balancing accuracy/integrity in labelling with inclusion for vegan products which are often just as good with so many other added benefits for people and the environment
@@hjones6829 I disagree. mayonnaise has always been an emulsification of vegetable oil and egg yolk. If something new and similar comes along, it should have a new name, so as to not create confusion.
@@NogardCodesmith That's just factually incorrect though. It's like 70-80% oil, 10-15% water/spirit vinegar (+ like mustard and stuff), and then
To be fair, neither Walls nor Morrisons appear not to have the words "Ice Cream" on the packaging. It's "Soft Scoop". That said, I feel like I'd defending the devil here, and it's clear the quality is poor no matter how you define them compared to the years gone by. There's also lower grade 'Ice Cream' which if melts in the tub, can be refrozen with no obvious change to taste or texture.
At 09:05 at the top of the ingredients list it says "vanilla flavour ice cream."
But yes, it's not prominently featured anywhere else.
Its also usually sold by volume instead of weight which encourages as much air as possible to be included in the product. This means a lot of them are just frozen mousse. You have to spend an absolute fortune on ice cream to get anything worthy of the name, and even then the chances are the only thing available will be a loathsomely sweet American ice cream competing for your attention with an arms race of crap like Oreos. There is only one sensible answer: make your own. I make my own yoghurt and use that, costs me about £1.50 a litre, chuck in a few frozen raspberries and a couple of table spoons of raspberry jam and you're golden. Really creamy, pro-biotic, not too sweet and low fat. Not so great for chocolate ice cream because of the yoghurt twang, but for fruit based concoctions its fantastic. Giant food corporations are forever going for the cheapest industrial option, if you want to eat decent food these days you either win the lottery or learn to make it yourself.
@@marcbecker1431that’s one of the ingredients but that’s not the label of the product
@@jimmypad5501 You appear to have misunderstood the label. That's the product description, i.e. what it is, which is very often a very specific legal term (see juice drink vs juice). Below that are the ingredients, i.e. *after* the bold "Ingredients" heading.
@@osric1730some countries have legislation that helps to restrict this to a degree e.g minimum grams solids/L. Don’t know if uk has this.
Notice it doesn't actually say "ice cream" anywhere on the tub (at 0:12)
It doesn't on the lid, but it does above the ingredients list 9 mins in
@duskdiamond7587 Breyers no longer says ice cream, instead it is called a frozen dairy dessert. Yuk!
@@duskdiamond7587But at that point you're already at the ingredients list and so you can tell it's not ice cream
The dairy industry is **very** powerful in the US. Would not be surprised at all if they had a hand in the legislation about ice cream. I doubt it had anything to do with "customer satisfaction." It seems more likely (to me anyway) that it was vested interests making sure they got their cut.
Here in Iowa it's illegal to pass margarine off as butter. The dairy lobby is strong here
Next time anyone wants to complain about Haagen Daz they should remember this is why it seems expencive, just checked a tub of vanilla in my greezer, 39% fresh cream, condensed milk, sugar, water, egg yolk and valinlla. Thats it, no oils, no weirdness. Just proper ingredients. Still wont complain if someone throws some walls infront of me though tbh
Häagen dazs is my go-to ice cream. Sure, it costs more, but it actually tastes good and how much ice cream do you eat anyways?
birb
There's vastly nicer ice cream with as good or better ingredients, for at least slightly cheaper sometime by a decent amount.
Always double check your Haagen Dasz. Some of their flavors may contain ingredients that some ppl want to avoid. Eg. their pistachio flavor has sunflower oil.
Do you mean vanilla or vanillin, a chemical found in vanilla that gives it it's flavour but it usually added to foods as a vanilla flavouring.
Cornwall resident here, shocked that I also think I recognise the beach from the Kelly Whip van picture. Kelly's is fantastic and its niche of using Clotted Cream, something we're obsessed with down here, is probably why it'll stay with dairy in it for the future.
Kelly's or nothing
I came here to recommend Kelly's clotted cream ice cream and I'm in the East Midlands.
@@chava2uk150 Nah. Roskilly's.
@@IAMPLEDGEI love Mr B's when we're in Hayle, roskilly is also decent or a trip to callestick farm is always worth it on a hot day.
With your govt openly working with American politicians and insurance companies to kill the NIH, I wouldn't be too sure of the sanctity of any other industry. 🤷♀️
In Canada, we have really strict regulations around milk, so even the cheapest milk is still really milk. But the same doesn't apply for cream, so nearly ALL cream is actually just starch + skim milk + vegetable fats. To the point that I actually can't find real cream at MOST grocery stores, and in particular in my own rural Quebec town, NEITHER of the two large chain grocery stores carry real cream.
This then extends, of course, to sour creams. I actually uncovered the issue with the sour creams first, and then decided I might just start making my own, like I do with yogurt, but I couldn't find any real cream to source to make it.
I haven't even looked into icecreams here yet, but I have no doubt that including actual cream or milk products in them would be faaar to luxurious for any of the companies in Canada.
I'm now starting to look into the option of making my own cream by re-emulsifying straight butter into milk.
This makes me so sad for you! I bought cream on the weekend in Alberta, so I went to look at the carton. It's 33% Whipping Cream (Lucerne brand, I don't think you have in Quebec) and the ingredients are: Cream, Milk, Carrageenan. I'm sorry yours has gone to heck!
There's actually a comment slightly further up from you of Canadian who looked online and found that a fair number of ice creams in Canada are actually real ice cream. So perhaps there's still hope?
what the fuck
@@iicydiamonds oh right yeah for context, I'm in Queb-land. Which is all the more surprising, because the culture here is really invested in good food. Like, there are entire stores dedicated just to spices, which include some that I generally struggle to find in the west, like savoury ('chubritsa' in Bulgarian). But no cream for me.
I'm sure there is good cream at some of the local creameries, but sadly, there aren't any in my corridor of towns through the mountains, which are dominated by large-chain grocery stores only.
I seem to recall the Palm Oil fiasco with butter you all delt with... Buttergate . Totally still an issue here over in the States south of you.
I found your "wanna get ice cream?" Section fairly interesting. As someone who lives in Long Island, with pretty much no cultural history of ice cream, saying "do you wanna get ice cream" basically means do you want to go to Carvel or Baskin-Robbins to get a "hard" served scooped Sunday with toppings. Like yeah people get soft serve sometimes because they like it, But that's an alternate choice like a milkshake. but "going out for ice cream" here pretty much always means hard served sundaes.
Even our local homemade ice cream places don't make their own soft serve or anything like that. They just make their own hard served flavors.
Yeah, I’m also from the US, and I agree. It’s actually not very common to find soft serve ice cream in the US. You generally get a product called soft serve which is not ice cream. Basically all fast food restaurants in the US sell soft serve and not soft serve ice cream. Ice cream is a serious matter here in the US. It’s not uncommon for people to make homemade ice cream, especially in the summer. If you really want to get at the core of ice cream culture in the US we all have at least heard stories about or know people that make their own ice cream and share with friends and family. The best way to experience ice cream culture if you don’t have it is to make your own ice cream and be that person to introduce your friends and family to real homemade ice cream. Buy 2 ice cream makers. You want one to be a manual hand turn style thing. This one you’ll use socially and have people take turns cranking. Everyone will be awestruck at how much effort it takes and how good the results are. Also, everyone should know the ziplock Bag method to make ice cream, and for a lot of people this will mean tasting very salty ice cream.
Yes, I thought that was interesting too. I'm from the Netherlands and to me (and most people over here I think) going out to get ice cream means getting gelato/Italian ice cream on a cone. Soft serve (or basically anything that isn't gelato, with the exception of Ben & Jerry's and such) is considered for kids. Being offered an ice cream and then ending up at a fast food place with soft serve/ sundaes/something on a stick would be pretty disappointing too most people. Even the ice cream trucks over here generally serve gelato.
I love the references to the Tom Scott and Adam Ragusea videos. Two videos I really appreciated.
They’re great and thorough! Always something to learn even if just perspective :)
@@evan You need to stop saying Brits, England is not Britain. It is not Kraft they changed their name many moons ago they are now called Mondelez International, Inc.
@@GMitchell2012 Yeah, but when it comes to certain subjects it IS appropriate to refer to ‘Brits’ as a catch-all term when it refers to all the British Isles
@@charlieistryinghisbest We love drinking their milk and eating them yum yum.
@@cocobrowny Only if it's the United Kingdom. Sometimes the island of Ireland included in the archipelago
I thought it was my tastebuds just getting old at 40 years old, but ive defiantly noticed how bad UK "icecream" has got over the years, and the sad thing is since i thought the UK has been pretty good with ingredients over the years i never really took a 2nd to look at the ingredients, I will be checking from now on though, Thank you
I thought was going crazy too, until I bought a pack of almond Magnums a few months ago and it was awful. I've always loved the almond ones, and mostly the outer layer was fine, but the ice cream tasted like any cheap crap I usually avoid! It was also a yellowish colour (just like the cheap horrible stuff), which was strange given that I distinctly remember when I was younger, that Magnum was like the gold standard for mass-produced ice cream lollies, with whiter coloured ice cream (evidence it was genuine), and vanilla seed. This new incarnation had a token amount of seed in it, with weird texture ice cream. Never buying one again.
I had a pack of Walls Feast this summer having not had it for a decade. Now I know why my childhood favourite was so disgusting
"defiantly"?
american companies started buying everything cadbury's etc
and they been using the most natural but worse stuff they can get away
I'm Dutch, and ive been noticing that most repackaged food has been declining in taste since before I became an adult (biologically!*).
Even though historically, the Netherlands have had really good social support. Not only when it comes to living, healthcare, finances, etc, but also in ensuring protecting its citizens. Be it protecting against landlords, corporations, purchases, wrongful treatment and many more. However just like all of the aforementioned things; food, its nutritional value, toxins and health have lost their protections. I always read the labels before I might purchase anything from the grocery stores, and I've noticed that it's incredibly hard to find anything not filled with very unhealthy crap! Most food contain palm oil and high fructose corn syrup. Even food where you wouldn't think it has a place, like prepackaged breadcrumbs for example. Even regular bread isn't safe anymore. It's mere impossible to find bread without many health destroying ingredients. Many if not most contain at least industrial lubicrants in the form of heavily processed "natural" oils, dextrose (added sugar), and other additives to keep the bread "fresh".
P.s. While looking up some ingredients I've learned that one of our biggest grocery stores have recently changed most of their more expensive breads ingredients. So that's great to learn! Other grocery stores are still mostly selling unhealthy bread tho.
90s kid from the PNW in the USA. An ice cream for me is a trip to your local Ice Cream Parlor with a whole freezer full of 6-26 different flavors of ice creams where you can get a cone, cup, milkshake, sundae, or even a whole banana split or ice cream cake for birthdays.
I'm from the days where the local pharmacies still had Ice cream shops in them, I mean if walgreens still had them I'd go a lot more often.
I remember when I went with my cousin on summer days to get hand-scooped ice cream cones from the Thrifty pharmacy.
From NC and it's the same for me, what's really good is when you find a creamery that makes their own ice cream. Maybe it's a placebo, maybe it's cause they keep the best cream for themselves, maybe it's not ultra processed. Whatever the reason, that's the best you can get, imho.
I'm 45, there was a pharmacy a block down the street from me that had real ice cream, penny candy and fountain soda.
RIP Thrifty
2:50 "words are really cool" atp I immediately paused n was about to skip the ad, it was a false alarm...
Haha no spon in this one and I almost ALWAYS leave ads towards the end! Who would that segue even be an ad for a dictionary? :P
@@evanI was expecting DuoLingo or something lol
Thanks, thanks a lot for playing that damn Mister Softee song. My dog HATES Mister Softee song. She reacts to it every time she hears it. I tried to fast forward that part of your video, to no avail. As soon as she heard it, she bounded up from her sleeping place and started barking at the front door as the legions of Mister Softees were attacking (or so she thought). You see, the Mister Softee truck has a habit of sitting for 5-10 minutes at the curb across the street from my house and playing the damn song over and over and over and over and over and over and over again, like some maniacal Pied Piper who's drawing in the kids to the magic of vegetable oil. Ahh, the pleasures of living on Long Island in the summertime. Anyway, I love your videos and can see why you have SO many avid subscribers/followers. I'll be reading my ingredients lists on my "ice cream" in the future! Cheers (or however you say it over there).
Well written. Poor dog.
Hello, neighbor!
My dog does the same thing....Well, except he just wants to get a nice small kiddy cup of vanilla with a sprinkle of peanuts....He absolutely loves it and goes crazy whenever he hears Mr.Softey! My bet it's ok as a once-in-while treat, since he's great shape and really healtjy. Seriously, it's kinda funny he gets WAY more excited than all the neighborhood kids that mob the poor truck. Hehe
I'm Icelandic and have lived in the uk for about a decade now and I still haven't had good soft serve over here. The few times I've had a mr whippy it's made me ill and tasted weird.
A mcflurry might unironically be the best soft serve you can get in the UK.
Aside from that I gave up on store bought ice cream almost a year ago and have been making my own gelato since, growing peppermint in a little pot in my window and making kickass minty ice cream.
(edit: I do not have an ice cream maker, but have found leaving the mixture overnight in the fridge then pouring it into a glass pyrex container (that was left in the freezer overnight) works really well for me. I only need to stir it once after 2 hours and the texture is usually lovely)
Blame Thatcher
Have you not tried Mackies? lovely stuff.
Soft serve, sure, but there’s other types of ice creams that are great here
@@AO2437. Absolutely. I was recently in london and tried Oddono's for the first time and it was incredible. Sadly ice cream shop selection is a bit sparse round where I live.
The best (by a mile) soft serve ice cream I have ever had is the free ice cream they give you on the way out of eating at FlatIron.
This video explains so much…. We’ve just got back from a cruise (US cruise line) and there was both scoop and soft-serve ice cream available. I’m from the UK and couldn’t understand why so many of the US passengers were eating soft-serve. Now I understand it was because it actually tastes of something! I really wish I’d tried it now!
Soft serve isn't necessarily better. For instance, McDonald's soft serve.
Buy real icecream, or make it yourself, melt it slightly and whip it with a hand blender or something similar. Put it into piping bag, or a plastic bag and make a small hole and pipe it into a cone :D soft serve :D
In Australia we usually label them 'ice confection' or 'frozen desert' if it has less than a certain amount of milk fat/solids, so if the companies try to cheap out by watering it down they legally have to call it an ice confection. I believe there's also a limit on how aerated the product can be? Ice cream is usually whipped but if they over whip or aerate it to the point its half air then they can't really call it proper ice cream either. And if the ice cream is made using the traditional recipe that uses egg, they can distinguish themselves from other icecreams by labelling their product as a 'premium ice cream'. So without needing to read the ingredients you can get a lot of information at a glance if you pay attention to these different labelling terms.
Hey, Evan!
You are so right about commercial ice cream standards quickly melting away like... ice cream on a cone in hot weather!
Yes, you briefly covered other options but a true follow-up to this video should be about true independent ice cream parlours that are popping up in response to that very issue. Those places make their own true ice cream, with fresh ingredients and, above all, offer flavours you can't find in supermarket freezers, like guava, blackberry, peach, gooseberry, actual real banana ice cream and so many more!
We have quite a few here, in Quebec, Canada, and they are often sold out at the end of the day!
🍦
As for your regrets about soft-serve ice cream, you can prep some yourself with hard ice cream and a press like a hand-held spaghetti maker.
If push comes to shove, you always have the option of buying an ice cream making kit/machine. Quality assured!
Yes! When he mentioned having no other good options my first thought was "dude, you live in london, you've probably got over 10 independent ice cream parlours within 30mins travel of your flat". I also live in london and am way too much of an ice cream snob to usually bother with store bought cause the quality of independent ice cream parlours has spoiled me.
The other day after a meal out we were craving an ice cream for desert so checked google maps for the nearest open place and we lucked out, it was amazing. It's near Carnaby Street and called Bilmonte, highly recommend, especially if you love a rich dark chocolate or pistachio gelato.
Peach ice cream is delicious… when it’s made with real peaches.
I've managed to miss this downward spiral as I don't really like milk so I tend to stick with sorbets when it comes to frozen desserts. But the death of the Cadbury's Creme Egg has hit me hard so I understand completely and sympathise with the UK ice cream lovers.
I guess I missed that as well since I stick to dark chocolate. Never liked milk in chocolate. Even hot chocolate should be with dark chocolate powder.
@@NelielSugiura to be honest i eat cadbury all the time and never noticed the difference. Its still way better than hersheys and its vomit tasting aftertaste, and i still rate cadbury as the best highly manufactured chocolate up there with Terrys.
@@wickedzinger5397 I find that Dairy Milk still tastes the same (or not too noticeably worse...I think they know that they would get a lot of backlash for messing that up) but the chocolate in Creme Eggs has down down in quality a LOT and the creme inside has gotten way more sickly.
@@selenityshiroiYT to be honest I never really liked creme egg I found sickly even before 🤣
I'm an ingredients label reader now. No matter how small the font, or how many things I'm buying: I read it all. Best ice cream in my region (and it is actually hours away) is from Avondale Dairy Barn in Niagara-on-the-Lake. Dozens of flavours, in any combo you want, and the cows are literally out back.
Dairy products are so heavily protected in the US because of lobbying by the dairy board. So for once lobbying did something good. The idea is that by requiring the minimum 10% dairy fat, you increase milk sales to ice cream producers and guarantee sales for the dairy producers. The increased quality is just a side effect.
Mate, ice-cream is basically a metaphor for most things in England now.
Government have de-regulated every thing to the point that we can't even swim at a lot of coasts or rivers without getting poisoned.
Criminal neglect
They didn't "de-regulate" they "blessed lying"... they made it government sanctioned lying. That is not "de-regulation". Stop lying to peddle your agenda and deflect from the fact that "this is YOUR fault" and those like you that pray day and night without cease for "government based salvation"!
And here in the US, we have someone running for president who believes the answer for all economic woes is more deregulation!!! And gutting education, so we don't learn about the origin of the FDA, Upton Sinclair's "The Jungle" and the corruption of corporations!
@@CD-vb9fi Who are you talking to?
Schizo moment@@raumfahreturschutze
I'm in uk. I took out a scoop of ice cream and forgot to put the tub back in the freezer. Although completely thawed it hadn't turned to liquid but had kept its shape. I found that very worrying and I haven't bought ice cream since then - around 3 years.
This kinda thing made the news in the US a few years ago. One of the biggest purveyors of “frozen dairy desserts” drew a bunch of controversy after updating their formula to one that allegedly doesn’t melt. People have become much more aware of ice cream labeling regulations in the past few years.
I bought Meadow Gold brand "ice cream" sandwiches. They tasted fine but felt really weird, texture-wise. It also left a yucky coating on my tongue. I left one out on the counter for an experiment and the darn thing never melted. I left it out for 3 days. I threw the rest in the garbage.
Okay, so now I have to check the ice cream we have in Canada! I’ve never even thought of ice cream not actually being ice cream! I know we have better food laws in Canada (compared to the US) … so here’s hoping! Also, where I live, we have a large Italian community, so I can get real Gelato!
@@nancyrafnson4780 let us know what you find! But yeah, you do have better food laws. I think the whole world has better food laws than us. 😩
@@suzybearheart530 , well, just remember almost half the world barely has food at all! So in that way, we’re both pretty fortunate (and rich) countries.
"Margarine" has disappeared from the shops. I looked up what margarine actually is and it's essentially a butter substitute made using vegetable oil. Bertolli, Flora and "I Can't Believe it's Not Butter" are all secretly margarine. It sounds like British ice cream is mostly whipped, frozen margarine.
I guess they call margarine "spread" these days, but I don't think it's a secret that it's margarine. Apparently in the US if it contains less than 80% fat it has to be called a "spread" and not margarine. However, since these days the name "margarine" is less appealing to consumers, most companies choose to call their product a "spread." But I think for most people, if it's not butter then it's margarine, and no one is fooled by calling it a "spread."
I ate mostly margarine as a kid back in the '70s and early '80s, because we were poor and butter was quite a bit more expensive (which is the reason it was invented in Europe in the mid-1800s, as a cheaper alternative to butter of which there was a shortage... though originally it was made from tallow). I've been making up for it by eating tons of butter ever since. 😊
In 2018 the FDA banned using hydrogenated or partially hydrogenated oils in margarine, which got rid of the trans fats, so margarine (at least in the U.S.) is probably not particularly unhealthy. However, in my opinion it is and always has been far inferior to real butter.
@@jackgilchrist over here it's much easier, we have full fat margarine (80-90% fat), three quarter fat margarine (60-62% fat), half fat margarine (39-41% fat), plant margarine (the fat must be 97% plant fats and minimum 15% linoleic acid), and a couple special versions like one better for baking, or organic margarine.
And unless specifically declared as plant margarine, you could sell animal-based margarine. Which is rare, basically everything available is plant-based.
Oh, and the same situation with trans fats, and also since 2008
Probably the most famous fake imitation food product.
Donald Duck worked in a margarine factory.
@@thomaseriksen6885 It's also pretty much what started food labeling laws in general; the competition of margarine that was branded as butter in the beginning.
Most people used to call Flora margarine or marge for short, but its labelled as spread as Flora went from 80% to 70% fat so was no longer a margarine. As I understand it, technically nobody makes margarine anymore. I think the change may have been in the 90's.
Marge used to be horrible stuff, often made with whale oil.
We've made vanilla ice cream with fresh goat milk, goat cream, vanilla, maple syrup, in a zipper bag inside a bigger zipper bag with ice cubes & salt. Wrap in a towel & shake/squish for 5 minutes, eat ice cream right away, bcz if you leave it in the freezer for later, it hardens into a tasty brick.
As a Brit, I definitely am used to the enshittification of just about every facet of my quality of life. From the smallest and least consequential things to the laws that govern them.
The thing I hate about the whole thing is, you can't talk about it without getting into politics, and the UK political landscape is now nearly as weaponised as in the US, so any minor conversation about, say, the lack of bins on a street, or the dairy content of ice cream, can quickly degrade into name-calling.
If you buy shit you get shit, there's still plenty of "real" products in the UK, and you're doing the country a disservice by repeating the bullshit that Americans put out with no actual knowledge of what it's like.
Come to America if you wanna see your future in a decade
@@josephpbrown free pass to slag off the Tories
But this product is delicious
Loving the picture of a Kelly's Ice Cream van on Polzeath Beach (also known as Hayle bay) north Cornwall. We've been there many times. One summer around 30 years ago a van got caught in by the incoming tide and struggled to drive to safety because of the wet sand. My dad ran down from the cliff top and organised a bunch of people to help get it going again by putting large chunks of slate from the cliffs under the wheels to provide traction and get the momentum going.
Soft serve almost sunk because of soft sand until Steve saved it with scrounged slate.
Glad I grew up in Spain so only the gelato sort of ice cream comes to mind 🎉
As a ex food inspector, I always found it weird that the government and I assuming most governments acknowledge industry meaning food companies are some of the most corrupt businesses out there. Then while acknowledging this, allow them to police themselves for the most part. Food companies would literally sell you cardboard with meat flavoring as meat if they could.
Mackie's ice cream. 60% milk, 20 % cream and even pasteurised egg. Try it
They also make chocolate
I was going to make this same recommendation. Last time I had it (several years at this point) it was the best 'plain' ice cream in a tub.
I’m sure I’ve had the hard variant but now I’m gonna make sure I pick some up when I’m off the cut
This is my favourite!
Mackies is great @@evan, they used to have storefronts in Glasgow. Very milky flavor which is nice
In Germany if you ask someone to go (!) eat an ice cream, it's most likely a gelato style ice cream.
Posticle ice imo is rather something for at home or kiosks, who are not specialized in ice cream.
Soft ice cream, at least when I grew up, was considered as less quality ice cream, although I always liked it, because it used to be rare in the 90s and early 2000s.
Lots of Kiosks on beaches etc. which are specialised as in sell nothing but popsicle stuff, your usual freezer full of Langnese (Unilever, called differently elsewhere, the people making Magnum). But yes they're kiosks, that's the differentiating factor, whereas any self-respecting ice cafe will have an espresso machine, some chairs, and be run by migratory Italians from the Val di Zoldo who'll laugh when you call an affogato with Malaga a "Spanish bathing accident". (Malaga doesn't contain wine but rum over here so don't even think of going off on me for mixing wine and coffee). Soft serve is something I remember from the Netherlands, at least tasted like it had proper ingredients.
East Germany has soft serve, and its pretty good on average
same in spain
This is the same as where I grew up in the USA, "getting ice cream" meant like gelato or other hard scoop ice cream, soft serve was like only something I associated with fast food restaurants
For me "going to get an ice cream" also means getting a scoop in a cone or cup, possibly gelato. I'm from the UK
work in Cardiff Bay and we have not just one 'real dairy ice-cream' vendor, Cadwalladers but TWO - the other being Llanfaes Dairy, Mermaid Quay. they also both serve vegan 'frozen creamy dessert' products so no-one is left out.
I’ve had ice cream from there when I visited and it is really bloody good!
oh cool I live near Cardiff bay and haven't actually had either of those yet, I'll keep an eye out for them
"How much information do you want to know about ice cream?"
Me: "Yes."
Watched the whole thing
watching the varied subjects you cover, a post-modern cassandra screaming "we're living in a dystopia" feels like a suitable metaphor
The best Ice Cream I have had is clotted cream Ice Cream in Devon. There's a place in Honiton, Devon, called simply "Ice Cream Shop" which has been making clotted cream ice cream since the 1930s. Unbeatable, I hope it is still there!
Oh god, clotted cream ice cream is so bloody good. I'm from Cornwall and grew up on it. There is nothing else quite like it in texture or taste ❤
I would eat myself sick with that stuff omg it sounds heavenly
Sorry it's not, it's now a chippy
The Co-op sells a clotted cream ice cream which is bloody good (according to my wife).
For brands you can buy in the supermarket, my usual two are Kelly's and Mackie's - both of which are proper dairy ice cream with whole milk being the primary ingredient.
Locally in Yorkshire we have some fantastic local producers - Brymor, Ryeburn and Northern Bloc are all absolutely superb. These mostly retail in their own local ice cream parlours or a select small number of cafés, and I think Booths (a kind of northern Waitrose) might also stock them, but apart from that you're unlikely to see them in supermarkets.
Booths, a superior Northern version of Waitrose
In the UK dairy ice cream vanished from the market during WW2 and, in the postwar era, shortages meant that the only practical way to manufacture ice cream for mass consumption was to replace dairy with vegetable fat. Brits forgot what real ice cream was like.
No we have it everywhere lol
Native Philadelphian here. Just last week I was explaining to my Australian friend what jimmies are. You must have been listening!
In Australia, supermarkets carry an ice cream brand called "Connoisseur". ~25% dairy and very good.
I had a similar experience while living near Philly, to be fair tho, the Aussie had to explain a golden gay time(ice cream bars kinda like good humor in the US)
I miss the Wawa smoothies and some water ice in the summer, I was near Big Vars in Delco
aka hundreds and thousands or sprinkles in the UK
I’m an Aussie. What is a Jimmie?
@@richardwadd9769 "Hundreds and thousands"
@@andrina118 oh, thanks. I would never have guessed.
18:26 thank you. As a nutrition student. I'm actively wanting to fight this. DO NOT BUY FROM BIG FOOD.
3:02: When a Chicago-area resident wants pizza, they more likely want a thin crust "Tavern-Style" with square slices -- the ubiquitous Stuffed or Pan pizza some people like to call a "casserole" is usually what we serve to tourists or have on special occasions (rather than an everyday thing).
don't tell them, let them crowd the tourist traps while we enjoy actual pizza in peace.
every time some snob on breadtube makes a joke about a casserole I just know they've blown $100 on stupid bullshit at Navy Pier and I laugh
Exactly! Most Chicagoans eat more Tavern-style pizza than we do deep dish. While we eat deep dish and enjoy it for what it is, it’s not our mainstay when it comes to pizza eating. Anyone who thinks that has never spent any extended periods of time in Chicago.
@@naurrr There was a "My Pi" in my Chicago-Rogers Park neighborhood. Loved it. Epecially since they also had half ears of corn on the cob. They had been frozen, but still way better than canned corn.
somebody saying "Do you want to go get an ice cream" and taking you to get a cornetto is like someone saying "Do you want to go out for itallian food" and taking you to get a lasagna from the freezer isle in an asda
Did you know that Margaret Thatcher had a chemistry degree, and her first job out of university was for an ice-cream where she was to find a way of putting as much air as possible into ice cream?
That fits with her mission to downgrade everything decent in the UK until it fitted with her 'no such thing as society' ethos!
Milk Snatcher strikes again.
Being a Yank, I'm not surprised.
@@skaldlouiscyphre2453 😂😂
People willingly buy all kinds of new "whipped" everything here in the US, the ads claiming whipping makes it better. Even as a kid I knew that just meant they were being super cheap and tricking you to pay more for less.
I'm so glad to finally have this explained. When I try to explain to my UK friends that Swedish ice cream just tastes more like cream to them they don't get it, they think their ice cream is fine, bit they've just gotten so accustomed to this watery veg oil mess that they don't know any better 😭
It's a mixed bag. Support Sia and Otto.👍
the UK has literally dozens of brands of real ice cream
@@ulture For like triple the price yeah, none of me and my working class friends are paying for that. It especially sucks when, again, in my country all ice cream is real ice cream and is way cheaper than it is here.
@@SaveMeMoon you can get 500ml of Ben and Jerries for the equivalent of £1.16 in Sweden?
@@SaveMeMoonSorry, if you're Swedish, why do you consider yourself an informed opinion on ice-cream in the UK?
Thank you Evan! The timing on this is uncanny. I was literally just yesterday arguing to my family that UK store bought ice cream tastes so low quality (which surprised them, as I am someone who adores ice cream and always raves about how much I love it on Holiday) but I didn't have the knowledge as to why.
I've been called an ice cream snob!
Vindication and justice has been soft-served with this video! Which is still more than our grocery stores apparently give us...
No one's called me it yet but I self identify as an ice cream snob so you're not alone 😂
I bought myself an ice cream maker last year and have been making ice creams and sorbets ever since - not only do I know what goes in, but it means I can make any flavour I want, really gets the creative juices flowing 😊
So this was a very interesting topic that got me curious about ice cream in Canada. I went on line to a large chain grocery store Superstore.They are these huge hangar-like stores (Costco later tried to "modify" these stores to their own "branding" variation but it's basically the same thing so if you've been to Costco, you know what Superstore looks like).
Firstly, the labelling of "ice cream": no matter what kind of ice cream I tried to search for it still led to the same results chain: Home-Food-Frozen Food-Ice Cream & Desserts-Ice Cream Products. No matter what kind of ice cream we are talking about: it could be soft ice cream, hard ice cream, gellato, ice cream on a stick or in a sandwich. Doesn't matter. they are all ice cream product label.
Second the content of milk/milk products. I looked at various kinds of ice creams. Branded and generic (generic store brands like no name and presidents choice which are cheaper versions of the product). I also looked at lactose free (thinking maybe those may not have milk) and even plant based ice creams. Guess what? THEY ALL HAVE MILK, CREAM OR MILK PRODUCTS IN THEM! Even the plant based ice cream which I would assume would not have any milk ingredients, have a warning that "it may contain milk".
Third, content of eggs in ice cream. Most ice creams I have looked at, has some form of eggs in them. The only exception that don't are the cheap generic ice creams and the plant based ice creams.
So yeah, if you want good old fashioned ice cream, come for a visit in Canada and have a treat. :D
The plant based products don't have milk ingredients - they're simply manufactured on equipment that also makes dairy ice cream, so may contain traces left over from the batch before. It's only labelled for allergen reasons.
You can get Häagen-Dazs brand ice cream in almost any grocery store, and it is the only national brand that is real ice cream. I’ve read all of the labels, so I know lol that’s what happens when you get retired.
I grew up in Wisconsin. Dairy was kind of our thing. Frozen custard was super common there. One of our local chains even went national, Culver's. Soft serve was gotten from a different local chain place named Frostie Freeze. It was okay. Soft serve always tasted weirdly fake to me compared to the milk shakes, malts, concretes (super thick shake), and frozen custard.
Mmmm, butter burgers
Ah Fosters Freeze
Frostie Freeze has almost died out, sadly. Surprisingly, one of their few remaining locations is in Anchorage, Alaska
Living in Milwaukee, the Frozen Custard Capital of the World, has spoiled me! I can now understand why people from here who visit the UK often return very disappointed with their ice cream. It's just not nearly the same. I guess it all makes sense now.
Ive been hearing for some time that ice cream in the UK doesn't taste good from other sources too.
Just came back from Chicago and the standard for frozen custard over there is so high!!
I am a UK resident and have found most ice cream to be totally fake and comprised of sugar and palm oil and no ice cream!
Am so happy you did this video. The only real quality icecream I can find at the moment is Haagen Dazs. That is the only brand I buy now. Some of the flavours are a bit sweet, though you can consume them with some fruit and they are lovely if you can afford it.
I'm so used to hearing about America having food from chemical factories, while we (supposedly) have the protections to have actual food, to see a complete reversal of this when it comes to ice-cream, I now understand why ice-cream, particularly of late, has become bland, watery, and not at all like the ice-cream I remember from more than a decade ago (even the stuff from the ice-cream van).
No, manufacturers of (somewhat) affordable UK ice-cream have instead shrunkflated the ingredients, replacing them with cheap, low quality not-ice-cream ingredients, while charging as much as for actual ice-cream.
Also, I thought it was because a large part of my taste buds have died as I've gotten older.
Just look at the ingredients and pay up if you want proper dairy stuff. It's fine complaining about the cheap stuff, but that's what it is - cheap. There are loads of fancy brands that use milk and even butter 😊
The UK government has been trying to sneak in American produced pork products (almost all, ironically, from Smithfield which was bought by a Chinese company in 2012) for the past decade.
@@Jorfikin the UK people are paying American prices for the cheap stuff in a country with a gdp smaller than the state of California)
I don’t know what UK people you met but the things you showed is what we class as “Ice lollies”. We consider “icecream” gelato like what’s made in Italy.
lolly ices god dammit lol
Except the soft stuff sold from vans and served in McDonalds etc
Thinking about it, in Australia, Mr Whippy is definitely not a genericised trademark here. It will predominantly refer to their brand vans, and maybe other brand icecream vans.
Icecream from McDonald's is officially a "soft serve cone", but colloquially just icecream.
And any other soft serve you can find is likely frozen custard, but they are rare.
I don't know, I think when most people hear the music they say "Mr Whippy". but IIRC they do sell pre packaged ice creams as well as soft serve.
Very rarely hear them where I am and I am quite surprised they still travel around suburban streets.
I'm pretty sure non-branded vans use the music.
@@Cheepchipsable
I see that more as strong brand recognition, rather than genericisation. And it definitely only refers to the vans, not to soft serve without a van.
Cornish and New Forest ice cream is the best. Definitely try New Forest ice cream if you ever leave London!
I must admit i used to love tub ice cream bought from shops but had really gone off it. So glad there's an actual reason and I'm not just getting old and bored of sweet things
Evan I am loving for this content. But on the ice cream front: Up here in the north of England (I live like 30 mins away from here but it's so good we travel for it) The Milking Parlour in Kirkby Lonsdale... They fill your cone with melted chocolate and if you're there in time you see the milk being delivered in churns. Literally the best ice cream I've ever had.
In the U.S., I suspect several food regulations have roots in industry lobbyists, not what's healthy.
Not "several" ... _all._ In this case, however, it's the dairy industry, so consumers managed to come out ahead for once.
I can't comment on what goes into most food regulations, but there are very good reasons to regulate how food categories are labeled. It's not just ice cream, it is also products such as cheese and chocolate. Think of what would happen if you allowed a company to call their product cheese when it is just vegetable oil mixed with a bit of cheese curds. Or call their product chocolate when it has absolutely no coca butter or even coca. How about calling something butter that hasn't seen a cow?
You may not think much about government regulations, but I'll take them over corporations doing whatever they want.
@@jpdemer5 For once. 👍
@@ColdRunnerGWN If lobbyists aren't to blame, who benefits by adding manufactured products to food?
@@troys6965 - I'm not saying lobbyists aren't influencing some or even most regulations. However, would you want corporations, the same ones who hire the lobbyists, to be free to label their products as traditional food when they are just a mess of man-made chemicals?
Evan’s making his very own Last Week Tonight! You’ll laugh, you’ll despair, you’ll roll your eyes, and you just might learn something. Brilliant.
I'm for it! 🙂👍
I like your background lighting setup, it's really well balanced
Not in London, sadly, but in the city in India where my grandparents live, malai kulfi from one specific shop is so so good (it’s great from other shops too but this one is the goat), my absolute favourite!
Several years ago, a tv consumer programme (here in the UK) let all of these soft scoop ice-creams melt in bowls. The resulting mostly water messes were revolting. I now only buy Hagen-Daas, because it only has the traditional ice-cream ingredient and, it reminds me of ice creak when I was a kid that came in waxed cardboard blocks and was seriously hard to cut because it wasn't mostly air and water.
I read EVERY ice cream label in three grocery stores and YOU ARE CORRECT!!! Häagen-Dazs is the only real ice cream available in the area, where I live, and everywhere else that I have been in the United States. There may be some dairies that offer it, but there are no commercial brands other than Häagen-Dazs.
I need more content like this I LOVE how you choose a topic and you can NOT read every single thing about it 😭✨
Growing up in the Midwest USA we were kinda spoiled for choice, but limited in style. Every town over a certain size had a local dairy at one point and that meant that dairy normally made ice cream. In my very rural area the 4 adjacent small towns(ranging from under 500 to around 2000, more during tourist seasons) had 6 family owned and run, locally supplied, ice cream shops within 15 minutes of each other. Also don’t forget the local diners, shops, and stores which served local ice cream from round the region of my area. These were all traditional hand packed, full dairy fat, small batch, ice cream. Mostly frozen custard or ice milk styles; whole milk, added cream, sugar, salt, with or without eggs, and flavored. We made ice cream at school/daycare and at home every summer until I was in my teens. Buying ice cream in the supermarket wasn’t normal, and the store bought stuff was normally bad. I was a 90’s kid. It wasn’t till the bigger town near by got a Super Walmart in the 2000’s we were exposed to the whole world of commercial ice cream. The nearest “city”, about 100k people, had a few chain soft serve places like DQ and A&W but that wasn’t considered “ice cream” it was always referred to as “soft serve” or simply by the store you were buying it from. I didn’t even know what gelato was, and never saw it outside of movies, until I was in college.
I didn't realise how lucky I had it, with 2 "local" dairy manufacturers in my corner of the UK. Cotteswold does readily available real milk and cream, while Bennets does good quality ice cream. The Cotteswold milk is too expensive to buy regularly but the cream and the Bennets tubs are cheap enough to justify, given how little we use.
This was something my family realised after my mum tried making her own ice cream at home. And we all went "Wow! This tastes so much better!"
I was about to add that making your own icecream at home other than soft scoop requires a lot of freezing usually. I guess do it yourself or find the Tesco Cornish Dairy Icecream that tastes quite like Kelly's, and add stuff.
As a Canadian who grew up in the 90s, and usually ice cream was a treat we got at the ice cream shop when we went camping... My default thought if someone wants to go for an ice cream is the harder style, scooped and placed into/onto a waffle cone.
Arguably I would say that is also the best kind since it comes on so many wonderful flavors like maple walnut, rocky road, and tiger (orange cream and licorice)
I'm also a Canadian, grew up in the 00s in BC, and this is what I think of too.
im also a canadian born in the 90s in BC, and you just brought back the memory of tiger ice cream... hadn't thought about that in decades!
This is iteresting, here in Finland you can't even get soft serve in store, since it's pretty much impossible to make stable in Freezer without tons of additives and stuff.
Only way to get it is from soft serve machine.
Are you saying Evan is talking about buying soft serve in a tub? because I didn't catch it and if so it's really weird, wow!
@@Coccinelf He physically held and ate the products on camera, it's called Soft scoop. Those two 2L tubs are supposed to be a Rough Approximation of low fat Soft Serve in take home tub form. It's obviously no where close to as good Soft Serve straight from a machine, but that is the intention to imitate.
I used to just put my ice cream in a bowl as a kid and then whip it with my spoon. Home made soft serve!
@@Neojhun Soft serve and soft scoop are not the same. Soft scoop is just designed to make it easier to scoop out the ice cream from the tub, it's just a convenience thing. Soft serve is a Mr, Whippy.
@@MeppyMan Would that make it a Mr. Meppy?
The war on fat was a mistake. They just replaced it with sugar and seed oils.
You said, "jimmies!" I'm from Pittsburgh, and I can't tell you how many arguments I've gotten into with people who call them "sprinkles," usually people from the East.
But you're 😮from NJ! And you said "jimmies!!" Yay!
Who the heck is Jimmy??
@@crash.override the sprinkles on ice cream
I only know them as "jimmies" from Dan from Game Grumps/NSP who is also from NJ.
As an Aussie, definitely sprinkles would be the word here
@joshuasanderson7359 Pittsburgh and Philadelphia (and the NJ area he's from) are only about 300mi/500km apart but are culturally different. There's a food name rivalry, too. Pittsburgh drinks pop, but Philly drinks soda. Pittsburghers eat subs, but Philly eats hoagies. And so on.
The best ice cream, ever was from the local sweet shop growing up, it was owned by an Italian family and all the ice cream, tablet and toffee, was hand made. The type of shop where all the big jars were along the back wall, and you get your sweets measured out on an old-fashioned scale and received them in a paper bag. Such a shame that once the owners passed away, their family did not want to carry on with the business. Something's you don't forget in your childhood.
Evan NOWHERE on the front of the labels you showed of Morrison's does it say ICE CREAM. It says vanilla soft scoop, NOT vanilla soft scoop ice cream.
The product label on the back says vanilla ice cream and it also says it front and Center on the website listing!
@@evancentre surely?😂
@@fayesouthall6604The yank spelling is er.
The best ice cream in the uk is Mackies Scottish ice cream. Made from 60% milk and 21% whipping cream with the rest being eggs and sugar. The scots always do everything better.
The only ice cream I buy.
I saw that somewhere, I'll have to try some now
Dang?! The most bizarre video ever, slightly askew, neuro divergent rant I’ve seen in a while.
SUBSCRIBED.
I’m mostly annoyed by the fact that 2 litre tubs of chocolate ice cream just don’t exist anymore. Nowadays it’s tiny tubs with all this extra crap in it :(
Ben and Jerry's makes me so sad. It's such a fun idea but I just do not want four different types of chocolate chunk, sloppy marshmallow and a thick slurry of syrup in my fancy chocolate, and every "new" flavour is just a variation on that
@@storageheaterisn't that their whole USP? That is the fun idea
@@erinkinsella91 Oh. You're right, it's an inherently messy and disappointing idea, they just do good quality ice cream that I hate
@@storageheateri can relate to this. I love that, even tho they're bought by an international conglomerate, they maintain creative control. The ingredients aren't too sus... But finding a flavour i enjoy instead of some overloaded abomination designed to be enjoyed exclusively by stoners is almost impossible.
Don't you Brits have Haagen-Dasz? That's real ice cream and they make simple flavours. Here in Canada, even the store brands, for a $1 less, make little premium tubs that aren't full of processed junk
@@dyscotopiaYes we have Haagen Dazs. It’s in every supermarket.
We’ve had it here for decades.
They started out here with a beautiful ice cream parlour in Leicester Square in London, that I first visited in 1989.
It was incredibly popular and always had long queues going out the door for a seat in the indoor cafe , rather than take away section.
But sadly it closed down a few years ago. And there are no Haagen Dazs ice cream parlours anywhere in the UK anymore.
We have it in our supermarkets though since the 90s and is just as widely available and as popular as Ben & Jerry’s over here, or our own Kelly’s.
I think it’s not been mentioned because it’s not a British brand. But then neither is Ben & Jerry’s.
So I was wondering why no one was bringing it up!
One of my favourite UK brands is Hackney Gelato - a local small company from an inner London borough!
But my absolute favourite local UK ice cream, better even than Kelly’s is Purbeck ice cream from Dorset.
Gorgeous! There is an ice cream parlour in Lulworth Cove in Dorset that sells it, where I first tasted it in holiday a few times there.
But I also came across a Purbeck ice cream truck at a food fair in London a couple of times.
Not available in supermarkets though!
Another good smaller brand available in supermarkets is Jude’s.
i still love your videos! i’ve been watching you for so long 😭
👏keep it up 🫶
amazing videos mate
Soft serve has never really been my platonic ideal of ice cream. For me, ice cream is four, maybe five, simple ingredients: Milk, Cream, Sugar, Vanilla; sometimes eggs. I remember 20 years ago Breyer’s used to make some of the best ice cream, especially for a national brand. It was made with milk, cream, sugar, and natural vanilla; no fillers. It would soften into this velvety airy cream that was top notch. They don’t make that anymore. Now, I buy ice cream from local dairy producers, scan the labels, and make sure that what I’m buying is without gums or vegetable oils. They’re few and far between, but well worth the effort to find them.
I love soft serve, but cannot stand the stuff from tubs. I think it's because all the prepacked soft serve I've had was the kind that's basically frozen mousse, it has so much air whipped into it. Walls "ice cream" is my sworn enemy.
Still like soft serve from fast food or ice cream shops though
If you haven't read Chris Van Tulleken's book 'Ultra Processed People', I'd recommend it. His inspiration for his book came from noticing that his daughter's "ice cream" wasn't melting on a hot summer's day.
Choice ( thde Australian version of Which) says "Food Standards Australia define ice cream as "a sweet frozen food that is made from cream or milk products or both and other foods, and is generally aerated". Crucially, it must contain at least 10% milk fat and 16.8% food solids."
However "Reduced fat versions must contain at least 25% less fat than standard ice cream, and low fat versions must contain no more than 3% fat." and many brands are just leaving out all descriptors on the main part of the packaging, with some of them saying "reduced fat ice cream" in smaller lettering elsewhere on the packaging.
I find many of them don't even say that much. They'll call themselves ice confection or ice confectionary.
Definitely have to pay more attention if you want real icecream from Australian supermarkets.
I've never found if hard distinguishing the low fat versions of ice cream at the supermarket.
Most have it written where it's not hard to see or the packaging is different to the regular version.
In Australia anything that falls outside these standards simply has to be called Ice Confection. It is well complied with.
Just to add my UK perspective to the pile:
'Do you want an Ice Cream?' has drastically different meanings depending on where you are.
Are we at home?
If yes >
Have you heard the chime of an ice cream van in the last 10 minutes?
if yes > Mr Whippy
if no > Something from the freezer on a stick, or a cornetto, or even an ice lolly.
if no >
Whatever is nearest - or your preference if there is a choice, either a van serving Mr Whippy, or what I'd call 'the proper stuff' from a parlour.
I have actually never much liked anything you can buy for your freezer at home, so my opinion on whether it's worse nowadays isn't really useful.
I can’t imagine being out with somebody and them going “do you wanna get some ice cream” unless we specifically passes an ice cream place that caught our attention
Thankfully round Huddersfield we had better than Mr Whippy (the knock-off adidas tracky and burberry cap of British ice cream) in our ice cream vans. We had, and still have, Dixons Milk Ices which is far superior
It would depend if you were also visiting or living near the seaside
To be honest about 60% of the time I would buy an ice-lolly like a Twister or a Fab or even a Sonic from the ice cream van rather than a Mr Whippy. But if I did get a Mr Whippy, of course I got a Flake.
@@conormurphy4328 Is UK not big on ice cream? I've done that a lot with both friends and family
5:40 This isn’t just because the FDA decided to regulate the term “ice cream”. The beef and dairy industry in the US is big business with deep pockets and massive lobbying arms. They want to make sure that when people think “meat” they think “beef” (“It’s what’s for dinner.”) (Although, the pork industry didn’t want to get left behind. Remember: “It’s the other white meat.”) When people think “milk” the industry wants people to think “dairy”; there has been some movements to ban the term “milk” for nut-based dairy alternatives.
It's also a legacy issue in that in the late 1800's-early 1900's unscrupulous sellers were passing off 'filled milk' (which had as much dairy and nutrition as non dairy creamer) as milk... Basically think Chinese melamine milk scandal only most weren't filling their milk with actively toxic chemicals but rather chalk and other nutritionally useless crap.
FDA actually put a stop to that in the labeling requirements.
It's also a legacy issue in that one reason the FDA came to be was exactly to put a stop to 'filled milk' which had about as much dairy as the Brit 'ice creams' but were sold as milk in the late 1800's early 1900's.
Yeah.. calling nut juice and oat water milk should be criminal.
Great video, thanks for doing this! As a South African now living in the UK, it's pretty wild how big the contrast in quality is. Growing up in a developing nation, we all had this mindset that the first world was so far ahead on all this stuff. Really, we had the best of all worlds.
8:18 our best *interests at heart
I love ice cream. That love of ice cream is exactly why I eat a lot less of it now than I ever have done before. I now limit myself to artisanal ice creams. These are normally found out in the countryside at diary farms.
I’m from the Boston area, and you got it almost right: Steve’s invented the mix-in, and that happened in Cambridge. Harvard Square to be specific. If you come to Boston, sample our many, many delicious options!
I need to!
In nyc: “ you wanna get an ice cream?”
( heads to baskin robbins to get cups of scoopable ice cream)
Unless it’s summertime then it’s a soft serve from the “Mr Softee “ trucks that drive around the neighborhoods.
0:24 I don't see the word Ice Cream anywhere on the package. There are in fact no words on the packaging to indicate what kind of food product it is. The product is so fake that it cannot legally be called anything. Clearly labeling laws weren't enough to curb this growing problem some 20 years ago when it started. Taxing the consumers who buy this kind of garbage is dumb and does not work, it just inventivizes politicians to ignore the problem because of the increased tax revenue, and even if any of them were willing, Conservativies simply will not sign off on any kind of regulation that would prevent companies from commiting this kind of food fraud.
I don’t know if it’s because I’m in Scotland but brands like Mackies and the Cornish stuff seem perfectly fine to me for supermarket ice cream. You can immediate tell the difference between those and the ones you mention in the video that are just oils. I shop at Lidl a lot more now and the Bon Gelati stuff isn’t bad.
Still doesn’t beat anything you can get at a dedicated ice cream shop, especially the ones at the sea side. Plus they always make insane flavours like Irn Bru, lemon meringue, fudge brownie etc. Maybe that’s what you’re referring to as Italian Gelato. Regardless of the ingredients, texture and taste matter more and I’ll vote with my money.
Also, if you ask someone to go for ice cream, you’re likely going to an ice cream shop or chippy in my experience, not the supermarket to pick a magnum or whatever.
Fun Fact: The Ice Cream regulations in the US are so strict because Alcohol Prohibition as result of the butterfly effect as during WW1 then too much fresh milk existed
This is also the cause for American Cheese
I get Kelly's Clotted Cream Ice Cream, and I checked, it's main ingredients are Cornish whole milk and clotted cream (10%), and yeah, it's good stuff!
Chiming in from Germany.
I am not sure if it’s an EU law, or a German law, that prohibits calling anything „ice cream“ which does not contain a certain amount of actual cream in it. Also, there are limits on the amount of air whipped in to enlarge the volume. (Thinking about it, must be a german thing. The lowest rung on the frozen dessert ladder is „Speiseeiszubereitung“, which basically means it’s frozen something, but surely not ice cream.)
My favourite packaged ice cream treat used to be Magnum White, but as you said, Evan: it’s not what it used to be, neither in taste, nor size.
But my very favourite gelato is from a tiny café in Frankfurt/Main, they have a vegan carrot-ginger ice cream with all the sweet and spice my heart desires.
Yeah, except the everyday word most people use most in pretty much all cases is "Eis", which can be just about anything frozen. I have almost never heard anyone say "Eiskrem", and most products people buy at the supermarket aren't "Eiskrem".
@@timseguine2 absolutely true. Which „Eis“ is meant is usually derived from context. „Eis essen gehen“ usually means gelato, „mit/ohne Eis“ in drinks means ice cubes.
Regulations are for companies.
I think the first half of the video actually shows the difference in European vs American food standards pretty well.
European food regulators tend to focus a lot more on food safety and insuring the baseline quality of raw ingredients, tending to leave protectionist labeling for regions and industries to other agencies.
The US FDA tends to be less strict on safety standards but more directly involved in what Eurpean regulators would consider marketing, e.g. meat grading, and protectionism.
In this instance a European food regulator would consider the source of fat content to be largely inconsequential to the actual nutritional value , and as such, a marketing issue. In contrast a bread having a significant difference in preservatives and sugars would be considered a nutritional difference and be cracked down on.
Interesting
In all honesty, I would not be surprised to learn that the reason the FDA is so strict about ice cream standards is due to the large dairy industry here in the United States. Best way to sell more cream is to make it legally an ingredient.
@@evan This is an interesting point for sure. It should be remembered that the FDA is not a consumer focused agency; it is more of a body for protecting the interests of food producers. Hence the meat grading and in this instance what you can call ice cream. Europeans might be interested to know that anyone here in the States can make "Champagne" or "Port" for example.
Well, kinda. I think protecting food names aside from regional brands like Champagne, I think is mostly left to individual countries
Another interesting difference is that the FDA generally focuses likelihood of harm from an ingredient while EU regulations generally focus on potential of harm. There are also so many ingredients that just have different labelling conventions or names in other markets and people just assume it's banned because they don't see the name they associate with it.
evan, you need to get to swansea, south wales (home of the first passenger carrying railway in the world). not only is it in a beautiful area, but you really need to compare Joe's icecream to Forte's and Verdi's. it'll also make a nice weekend away for you both
Hopkins Creamery in southern Delaware, USA. It is ridiculously good. If you choose to eat it at their farm store, it’s next to the cows the milk comes from.
I feel South Wales is more about the cone or the ice cream in a small circular tub due to Joe's Ice Cream being super popular around the sea side places.
If you're ever in South West Wales, try Joe's - 1 ltr vanilla tubs are sold in supermarkets; Sidoli's is good too but not easily found in supermarkets
Interesting this video made me realize my default for soft serve here in SoCal is actually Frozen Yogurt and not ice cream
Fosters Freeze.
@@kisstuneAre they even still around?
Seems that that's not a bad thing, compared to what's shown in the video. Well, provided there's actual yogurt in it.
First time watching one of your videos and it was great, and the song at the end confirmed my sub 😂