Breyer's

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, what the hell does "double-churned mean?

You churn ice cream, it freezes, you pack it and store 'til serving.

They're

Quoted message said:

probably just whipping more damned air into it.

Yep. Under US Law 50% is the maximum % of air allowed in Ice Cream (Don't
ask me how I know that - and I don't know what it is for UK law, it's a
mystery.) So that means for every spoonful of Ice cream 50% is air. in a
500ml tub of Ice Cream, 250ml is air.

What a Rip Off.

Although many Premium quality ice cream makers tend towards about 25% or
less.

Then you get to too little air and it's like a brick. So you have to find a
happy medium.

--
J.P. in London.

In article <[email hidden]>,

Wayne Boatwright said:

Okay, what the hell does "double-churned mean?

You churn ice cream, it freezes, you pack it and store 'til serving. They're
probably just whipping more damned air into it.

Just more marketing hype, and I am sure there are plenty of people who
fall for that hype.

"Stan Horwitz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Okay, what the hell does "double-churned mean?

You churn ice cream, it freezes, you pack it and store 'til serving.
They're
probably just whipping more damned air into it.

Just more marketing hype, and I am sure there are plenty of people who
fall for that hype.

Well, if people eat less ice cream because they are having their
usual serving, it serves it's purpose. I hear it's very good, at least
the Edy's Slow Churned. I haven't tried it, ice cream isn't my
downfall.

nancy

JP in Lon said:

"Wayne Boatwright" wrote

Quoted message said:

Okay, what the hell does "double-churned mean?

You churn ice cream, it freezes, you pack it and store 'til serving.

They're

Quoted message said:

probably just whipping more damned air into it.

Yep. Under US Law 50% is the maximum % of air allowed in Ice Cream (Don't
ask me how I know that - and I don't know what it is for UK law, it's a
mystery.) So that means for every spoonful of Ice cream 50% is air. in a
500ml tub of Ice Cream, 250ml is air.

What a Rip Off.

Although many Premium quality ice cream makers tend towards about 25% or
less.

Then you get to too little air and it's like a brick. So you have to find a
happy medium.

http://home.howstuffworks.com/ice-cream.htm

Overrun
Overrun is the increase in volume from the initial mixture to the final
product, which is caused by the introduction of air bubbles by the
dasher. It is indicated as percentage -- a gallon of mixture that turns
into 1.5 gallons of ice cream has a 50 percent overrun. A lot of
commercial ice cream uses a 100 percent overrun. That is, it's half
air. Premium ice creams use a smaller overrun.
As a rule of thumb, you can judge the quality of an ice cream by
weighing it. Heavier ice creams are generally higher quality. However,
you have to compare like volumes and flavors, since some flavors are
heavier, and solids mixed into the ice cream can affect the weight as
well.

Double Churn:
http://www.time.com/time/globalbusiness/article/0,9171,1064453,00.html

Sheldon

JP in Lon said:

"Wayne Boatwright" wrote

Quoted message said:

Okay, what the hell does "double-churned mean?

You churn ice cream, it freezes, you pack it and store 'til serving.

They're

Quoted message said:

probably just whipping more damned air into it.

Yep. Under US Law 50% is the maximum % of air allowed in Ice Cream (Don't
ask me how I know that - and I don't know what it is for UK law, it's a
mystery.) So that means for every spoonful of Ice cream 50% is air. in a
500ml tub of Ice Cream, 250ml is air.

What a Rip Off.

Although many Premium quality ice cream makers tend towards about 25% or
less.

Then you get to too little air and it's like a brick. So you have to find a
happy medium.

http://home.howstuffworks.com/ice-cream.htm

Overrun
Overrun is the increase in volume from the initial mixture to the final
product, which is caused by the introduction of air bubbles by the
dasher. It is indicated as percentage -- a gallon of mixture that turns
into 1.5 gallons of ice cream has a 50 percent overrun. A lot of
commercial ice cream uses a 100 percent overrun. That is, it's half
air. Premium ice creams use a smaller overrun.
As a rule of thumb, you can judge the quality of an ice cream by
weighing it. Heavier ice creams are generally higher quality. However,
you have to compare like volumes and flavors, since some flavors are
heavier, and solids mixed into the ice cream can affect the weight as
well.

Double Churn:
http://www.time.com/time/globalbusiness/article/0,9171,1064453,00.html

Sheldon

Nancy Young said:

"Stan Horwitz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Okay, what the hell does "double-churned mean?

You churn ice cream, it freezes, you pack it and store 'til serving.
They're
probably just whipping more damned air into it.

Just more marketing hype, and I am sure there are plenty of people who
fall for that hype.

Well, if people eat less ice cream because they are having their
usual serving, it serves it's purpose. I hear it's very good, at least
the Edy's Slow Churned. I haven't tried it, ice cream isn't my
downfall.

nancy

Yes, it is really good!

Sue(tm)
Lead me not into temptation... I can find it myself!

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, if people eat less ice cream because they are having their
usual serving, it serves it's purpose. I hear it's very good, at
least
the Edy's Slow Churned. I haven't tried it, ice cream isn't my
downfall.

I have some of the Edy's Slow Churned Light Caramel Swirl. Delish!! I
didn't buy it because of the marketing hype, I bought it because the
flavor looked yummy, and it was on sale.

"Curly Sue" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

"Stan Horwitz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

> Okay, what the hell does "double-churned mean?
>
> You churn ice cream, it freezes, you pack it and store 'til serving.
> They're
> probably just whipping more damned air into it.

Just more marketing hype, and I am sure there are plenty of people who
fall for that hype.

Well, if people eat less ice cream because they are having their
usual serving, it serves it's purpose. I hear it's very good, at least
the Edy's Slow Churned. I haven't tried it, ice cream isn't my
downfall.

nancy

Yes, it is really good!

I agree, Edy's ice creams are generally excellent.

--
Peter Aitken

Peter Aitken said:

I agree, Edy's ice creams are generally excellent.

Oh, I have the exact opposite opinion. Edy's is full of artificial
flavors and guar gum and the like. It's pedestrian at best. Breyer's
all natural is simple and tasty. Their Cherry Vanilla (really black
cherry) is terrific.

I saw the whine upthread about how much air is in Breyer's, but come
on. It's not going to be like a super premium, but you aren't paying
super premium prices either. There's a reason it doesn't cost $3.50 a
pint.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User said:

I saw the whine upthread about how much air is in Breyer's, but come
on. It's not going to be like a super premium, but you aren't paying
super premium prices either. There's a reason it doesn't cost $3.50 a
pint.

Brian

But, they did originate the "three-pint" half-gallon.

And now, all the ice-cream makers are copying it.

<rj>

FYI - "Edy's" is known as "Dreyer's" in some areas of the planet - like
the Hellman's / Best Foods thingy.

RJ said:

On 23 Sep 2005 20:02:27 GMT, "Default User" <[email hidden]>

Quoted message said:

I saw the whine upthread about how much air is in Breyer's, but come
on. It's not going to be like a super premium, but you aren't paying
super premium prices either. There's a reason it doesn't cost $3.50
a pint.

Quoted message said:

But, they did originate the "three-pint" half-gallon.

And now, all the ice-cream makers are copying it.

Who, Breyer's? No, Edy's beat them to that by about a year.

brian