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
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.
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.
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
@@evanEvan,you know that the cows that produce that milk are terribly mistreated and that their children are taken away right? :( You seem like such a nice person,surely you don't want to contribute to that right?❤
@@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'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.
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.
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.
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.
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.
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 disgaree on the terminology: I think it actually acknowledges language use rather that being some nefarious scheme to misuse language to trick people into thinking something is something else. If you ask people (i.e. normal people, not packaging designers or supermarket executives or government lawyers) what Mr Whippy or vegan ice cream is, they're going to say "ice cream", they're not going to call it a "frozen dessert" or something. If pushed some people might say it's not "proper ice cream", but it's still ice cream linguistically-speaking. I don't even know what other name you could possibly have for vegan ice cream if you weren't allowed to use the term "ice cream". It's literally the only name for it, that's just what it's called!
Yes! There is a reason why farmer unions and the meat and dairy industry push hard on EU level to exclude vegan alternatives from using the names, costumers would associate with the products. They want to make vegan products seen as lesser quality and overall harder to find for the consumers.
@@leza4453 Well the farmers are right to try and protect their better products and vegan alternatives should always be labelled as such. They are not the same.
Nah, I think manufacturers needing to use more technically precise words than general parlance is a good idea. Very cleanly defined product categories help consumers compare products more easily, since they just need to check the category name instead of the ingredients list. Plus things can get really weird with ingredients lists. Since they (typically) don't contain exact percentages, only a descending order, one ingredient only needs to be slightly above another in order to appear first. So for instance, lets say that there are two brands of ice cream that both use both butterfat and vegetable oil in their ice cream. And let's say that for Brand A, 51% of the fat in their ice cream is butterfat, and 49% of it is vegetable oil; whereas for Brand B, 90% of it is butterfat and only 10% of the fat is vegetable oil. Because ingredients lists are ordinal and not absolute, if both brands otherwise use the same ingredients, it's fully possible that they might both have the exact same ingredients list, despite clearly having very different compositions. But, it actually gets even worse than this, since "butterfat" isn't usually what's listed in the ingredients, "cream" is. And cream is only between around 20% and 50% butterfat by weight (in comparison, things like coconut oil and palm oil are 100% fat). This means that it's fully possible for one brand of ice cream to contain more vegetable oil than butterfat, and still have the exact same ingredients list in the exact same order as a brand that contains primarily butterfat with some vegetable oil. However, if there are different product categories based on butterfat percentage, it could very well be the case that the two brands fall into two different categories, and can be distinguished that way.
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
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.
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 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!
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
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.
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.
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.
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.
I would like to point out that on the packaging of the product, it does not actually claim to be ice-cream, iced cream, or ice cream. It is merely 'VANILLA SOFT SCOOP: A REAL FAMILY FAVOURITE'. Edit: Apparently it does actually make the claim, but on the back and on the website.
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!
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).
Here in Aus a pricier 2L tub like Bulla Cream Classics is 20% milk Cream a common supermarket stocked product. It's quite rich and thick and very much does not melt into a thin liquid. It coats your mouth and I think they add gum to it. We just have a massive dairy industry here and if you paid enough (11 aud per 2L tub) it's going to be very creamy.
As a seasoned experimental chef, I now make my own ice cream. All I need is two bowls, ice, salt, and the ice cream solution itself (I am partial to using greek yogurt in it for flavour). See Adam Ragusea's video for a good starter process.
Oh, wow, I didn't realise the bowl situation I apply to water bath cooking could be applied to that process, too. 😅 That is more doable than what I had previously been considering.
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’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’m huge lover off ice cream, I never buy ice cream from stores. I always get my one from my local dessert parlour. When I went my US road trip I was blown away on how amazing US ice cream was. I miss frozen custard so much, it’s the perfect ice cream
When you say ‘you have to go out of your way’ to find anything that’s not Mister Whippy, I think that’s a very location specific thing. Maybe, possibly, a mister whippy van might come round in the summer, but I’ve not seen one in my town. If I want an ice cream while I’m out, rather than a supermarket tub, I go down to the river to one of the ice cream boats. Cute boats, moor up where there seem to be significant numbers of tourists, and serve really rich, slow melting ice cream in fancy flavours like lemon curd (with real lemon curd ripples through it) or proper vanilla with the little flecks. It’s expensive, but it’s the only thing I can be guaranteed to find, if that’s your criteria for availability
My go to ice-cream is Aldi Guannis Cornish Clotted Cream Soft Scoop Ice-Cream. Just read the ingredients label and it contains 61% whole milk, 12% double cream and 6% Cornish Clitted Cream. 😉👍
I make clitted cream with my wife most nights, and twice on Tuesday. And if I'm lucky, her friend Amanda joins us on occasion. Usually birthdays and Christmas.
I’m not sure what you mean about having to go out of your way for dairy ice cream unless specifying soft serve. There are obviously speciality ice creams but I can go to pretty much any supermarket and get a mackies or Kellys or Haagen-Dazs. Personally I think most people know that cheap ice cream isn’t dairy or at least lesser quality and are ok with it because they don’t want to spend more or don’t have it often enough to care.
I am specifically talking about soft serve as that’s the prime focus of the vid! Felt I had to say “not hard or gelato” like 4 times 🥺 tho I do come back to them
@@evan I’d say it’s probably because the UK has a different relationship with soft serve. Things like Mr Whippy are more aimed at kids while adults would usually have a hard ice cream. I think soft serve in a cone is seen as more of a novelty (e.g seaside) or nostalgic for adults. Even the tub you bought is more likely aimed at parents so their kids can have ice cream for a cheap and easy dessert.
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!
The stuff out of the chest freezers were once tagged simply as " Ices " here as this included ice lollies as well as mousses by Birds Eye . Asian stores carry " Kulfi " in various flavours . These are traditionally made from evaporated milk . All supermarkets carry " Dairy Ice Cream " as well as formula " Ice Cream " which is pretty grim . Formula is available in 1 gallon containers for both mobile street vendors and sea front gift shops . For own brand Dairy Ice Cream try Waitrose . Just about every county in the UK has at least one farm producing Dairy Ice Cream and some have several like Cornwall and mine has a local goat farm producing ice cream . I would recommend supporting these farmers .As for high streets shops , my favourite is Thorntons .The best ice cream is made with a custard base ( 1 pint full cream milk , 2 eggs , 1 Oz castor sugar ) with the addition of flavourings , the simplest being chocolate, just add a couple of tablespoons of quality cocoa powder or to taste or vanilla by adding a pod at the custard stage . For dairy ice cream connoisseurs, I recommend " Purbeck " from where I used to live , in the Isle of Purbeck in Dorset .
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.
Hockings Dairy Cream Ices in north Devon. Especially at the north beach at Westward Ho! You can pay a few pound at a little hut and drive over the salt flats to the beach where you can park all day.
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.
Really enjoyed the video thank you (not a topic I knew I wanted to know more about haha!) just wondered in your research did pricing and rising food inflation come up anywhere? For example was there any evidence that companies in the UK reduce milk content etc swapping out for vegetable oils because it means they can maintain current price points for consumers without making products smaller - with the cost of living I’d assume ice cream being more of an indulgent purchase would drop of shopping lists. Would be interested to know more xx
In Sweden we call all types of icecream ”glass”. Then if you want to be more precise you can say pinnglass (pinn=stick) for any type of icecream on a stick including fruit ice (saftis saft=juice is=ice), gräddglass (a fatter icecream made with cream=grädde), mjukglass (mjuk=soft) that you call frozen custard, and so on. We don’t have any rules anymore about what can be called gräddglass but there are an industry agreement in the EU that say that gräddglass must have at least 8% milkfat.
What region are you from? From where I'm from (Stockholm area) "saftis" is not that common and instead "isglass" - which hilariously translates into "ice ice cream" - is used to mean this frozen juice style of ice cream.
Living in Germany, i usually would think at italio style ice. Which i would by from an ice saloon / cafe where they claim to make the ice themselves and quite often is run by an italian family. Or my favorite place where you ca actually watch them making the ice. Which often enough actually is vegan (Sorbet). You can blame tge EU for stuff, but I asked wikipedia about the German terms and there are multiple terms. The general term we would use is Eis. "Creamice" or "Eiscremeis" (creme ice) requires 50% milk and amounts of egg parts. "Eiscreme" (ice creme) just has to have 10% milk fats and is mostly industrial produced. "Fruchteis" (fruit ice) has to have 20% fruits (or 10 % if it'smade from fruits with high acid values) "Fruchteiscreme" (fruit ice cream) has to have 8% milk fats and is also mostly industrially produced "Milcheis" (milk ice) has to have 70% milk. This is according to Wikipedia the most common form of "Eis" (meant to be eaten) "Sahneeis" (whipped cream ice) whity 18% whipped cream "Softeis" (soft ice) not regulated, usually made without milk "Sorbet" mostly just fruit based, partly regulated "Wassereis" (water ice) primarily frozen water with up to 3% fats and 12% other taste providing ingredients So, over here in Germany, according to Wikipedia it is different to the UK. (While "ice cream" would be the least quality industrial stuff compared to other terms.) So if UK dropped all standards around ice creams it's not because of the EU. As EU countries apparently can regulate it. And I'm quite sure that especially for Italy it's an important topic.
Thank you. If you're going to ASSUME a product is 'ice cream' without checking, you're doomed to eat crap. Just like creamer isn't cream, so this doesn't claim to be ice cream
@lynnhamps7052 oh, so you have to look at the back panel (and therefore the declaration of what's in it) to see it called icecream? Right next to the crappy ingredient list?
Soft ice cream is whipped more so you're basically buying air just for the convenience of scooping it out more easily. Leaving the tub out for a few minutes to soften isn't that much hastle. I usually go to local farm shops for ice cream.
My favourite ice cream comes from a local business called the milk barn which produces its own ice cream fresh everyday from their own herd of cows that are on site.
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
I live in the area of the US that has Braum's stores. their ice cream is the standard around here, because A. Quality and B. they have their own farm and only open stores in a certain radius for freshness
Prior to my dad's passing in 2022; whenever we did grocery shopping and checked the 2L ice cream tubs - he'd pass over just about anything that wasn't Bulla or Blue Ribbon due to the lowering of milk fat content and overuse of air used to bulk-up the cheaper brands reducing the quality of flavour. It was a similar thing to when buying milk - he grew up in Sydney in the 60's with fresh buttermilk with all the fat content in it being as close to farm-fresh as one could get in the suburbs after it had been pasturised. By the late 90's he stopped buying milk outside of using it for cereal and cooking due to how little milk fat was left in the "full fat" plain milk brands by that time, again reducing the quality of flavour.
This explains so much! I thought it was just the difference between childhood and maturity. When I was a kid, a tub of ice cream would last maybe a week in our freezer. I loved the stuff, even the cheapest stuff we could buy. But the last few years or so, I'll buy a tub of Carte D'Or, thinking it's the good stuff, and it will sit in my freezer for a year before even being opened. It's only for the hottest days of summer, otherwise it stays there untouched. I more partial to Indian kulfis these days, but I need to take a look at the ingredients on the box now.
When I want ice cream in England I usually go for tge clotted cream ice creams made by Kelly's or Rodda's, but honestly even Asda soft scoop clotted cream ice cream isn't bad. It has a smaller percentage of the actual clotted cream, but at least it's still milk and cream based otherwise.
I miss my local soft serve ice cream van. Mr and Mrs Toni (as they were known) had the BEST vans back in the day. A 5p 'kiddy cone' came with a couple of 'bubblegum' gum balls, a chocolate flake (small) cake sprinkles and raspberry syrup. (When I was a toddler they were 5p, then 10/15/20p till I was a teen) And Mrs Toni was (and still is, retired tho) the sweetest aunty like lady a kid could ever have. She did the school run in summer and autumn (fall to you yanks) and every kid wanted to save just enough change after school for one of her soft ice creams. I think every kid and teen (even us grown ups) cried when we heard she and her husband were retiring. We still get summer and autumn ice cream vans. But they aren't the Toni's. And most of us don't buy from em nowadays. Even when you do, they don't do nice, creamy soft ice creams any more. It's all walls n nestle and so on. And cost a fortune. Aldi do some not too bad ice cream, as do iceland (the shop, not the country, i dont know what ice cream they get overin Iceland) And yeah, the carte d'Or stuffs been getting worse. Maybe try the protine and keto specialty ice creams as I think they have to use more milk. And the 'sweedish glace' dairy free vanilla isn't bad, if you want to have actual dairy free, but reasonable tasting... (Tho, I'd go for some sorbet instead myself there)
American here and the best ice cream I've had was...Homemade, actually but as far as store products, Van Leeuwen is pretty nice. (Just dodge the novelty brand collabs they do like Kraft Mac & Cheese or ranch ice cream). There's a brand called Salt & Straw that does a lot of unusual flavors (Earl Grey tea and olive oil among others) amidst more standard stuff but they're very pricey to ship outside of their small region of scoop shops. Honestly, I just keep working on perfecting homemade ice cream.
If you ever get to the Yorkshire Dales, there's a brand sold there called Brymor, and it is awesome. Straight from a local dairy, and sold at local tourist spots like Pateley Bridge and Malham. The best flavour of course being rum n' raisin 😉 Edit: not soft serve though, sorry!
If you are buying from the supermarket, Jude's is a good brand to go with - having proper ingredients (very fond of their cherries and cream). To a reasonable extent, also: Ben and Jerry's, Kelly's, any ice cream bars made by Mars, Haagen-Dazs, Mackies, Rizza's, Oppo Brothers, Duchy, Yeo Valley, Crosta & Mollica, Remeo, Hackney, Norfolk County, Mini Milks, Sainsbury's Taste the Difference, Waitrose No.1, Morrison's The Best, Kulfi and seemingly anything that specifies that it is 'Cornish', 'Devon', 'dairy' or 'gelato' (unless it specifies 'non-dairy gelato'). So there are plenty of options out there if you cannot afford (and/or be bothered) to make your own or have to go out to a decent parlour.
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
Need to try Minghella icecream, made here on the isle of wight with local milk and cream...it's bloody lovely. Fun fact, Anthony Minghella, the late film director was one of the families sons. 😊✌🇬🇧
I think of Italian Gelato. Then again, I am half-Italian, but born in Southampton, UK And way back my grandfather commercially made ice-cream and sold it in the local area. The Mr Whippy style ice cream is complete crap to me. Incidentally, I remember being in Lidl about 10 years ago and their cheap vanilla ice-cream really had actual vanilla in it. EDIT: Cotton Candy? Are you referring to Candy Floss, by any chance? 🤭
this is with everything. Here we went through a similar process with hamburger patty, when they started substituting beef with pork and latter on with chicken, without saying it. To the point that some of them contained no beef at all. Then our version of FDA intervened and forced (the same old companies you showed) to disclose what kind of meat was used. Of course manufactures put in those microscopic letters at the back of the box where you could only read with a magnifying lenses. Than the "FDA" had to intervene, again, so they had to put it *readable* at the front of the package.
“London Catering Sevices” operate soft serve vans on the south bank (next to London Eye) with Kelly’s of Cornwall soft serve ice cream so you can definitely get it in London! They tend to switch between the regular and clotted cream version which I find even more tasty.
Most memorable ice cream: - 40 years ago while on a cycling holiday in Wales, I stopped at the head of a beautiful green valley near Machynlleth where there was a business selling honey - and their own Honey and Rosewater ice cream. It was like the food of the gods. The taste and the scenery made for a truly sublime experience. Perhaps someone knows whether weary travellers are still able to buy this ambrosial ice cream today.
You're quite right Evan, Cheap British ice cream does not have to contain Milk, cream or vanilla. In 2015, the UK changed its regulations for ice cream, removing the requirement for a minimum amount of dairy fat and milk protein. Before that, a product labeled “ice cream” in the UK had to contain at least 5 percent dairy fat and 2.5 percent milk protein. However, since the introduction of the Food Information for Consumers Regulations in 2015, these rules no longer apply. We can probably thank the Tories for that.
My favourite packaged ice creams are Nuii and Magnum, I checked the ingredients and both contain milk and Nuii has 14% cream. The best hand dipped ice cream I’ve had was from a shop in the Austrian Alps. The best soft serve I’ve had was from a campsite on the Gower that had its own ice cream van, and from a stand by Hampton Court Palace (it was yellowish in colour and super thick and creamy), most ‘cheap’ soft serve is usually white.
Love Adam Ragusea! Yay! He's the first person I think of when I get into these food-y-chemical-y subjects. I've no idea where the bit that he's threatening comes from though hahahah oh God what have I missed?! 😆
I'm in Spain (I don't know if this applies to all EU) but here we classified ice cream as ice-cream if it contents fat or sherbet if it's fat free and then we look at how much it weighs per volume. 1 litter of ice-cream or sherbet can be maximum 50% air. If 1 litter weighs less than 500 g it has to be called "frozen dessert" or any other creative name the companies want to invent.
I grew up in Texas and so Blue Bell was always my favorite as a kid. Live in the midwest now and my favorite soft serve of all time is at the local soda fountain
My favourite ice-cream I ever had was Haagen Dazs English Milk Tea flavour. In Japan. It's long since been discontinued. Nevertheless I am actually shocked 'tea flavour ice-cream' hasn't caught on here yet. It's actually amazing.
Midwesterner here. Culvers frozen custard is our go-to for anything like a good ice cream. I used to like Breyers because they used to be made from "real" ingredients, but their current "frozen dairy dessert" offerings are complete garbage.
I try to buy from local smaller brands rather than big name brands, one part to support local economy/jobs, the other because I want to avoid those brands that are so consolidated, like you mentioned. I am in Sheffield and my local favourites (that can be ordered across the UK) are: - Our Cow Molly's ice cream. Their vanilla ice cream contains 57% milk, 21% cream and actual bourbon vanilla + other stuffs - Yee Kwan ice cream for fun and interesting East Asian flavours (and also dairy free sorbets). Their vanilla ice cream contains whole milk (unknown %age) and cream 10% but that's not what I'd go them for. (I highly recommend the Lychee ice cream and the Yuzu sorbet)
My father had a Mr Softee ice-cream van way back in the 70s and 80s and even then I noted the large cans the stuff came in was clearly labeled " contains non dairy fat". Whilst it was ok as a kid upon leaving home I have tended to avoid non dairy ice-cream, generally sticking to more "luxury" brands. Unfortunately one of my favourites was from Bonds of Elswick, which closed a few years back.
My favorite ice cream is the chocolate-cherry-chili flavour of gelato-style ice cream locally produced in Lübars, a small village inside of Berlin. My favorite packaged ice cream is probably the chocolate bar with vanilla ice cream and caramel inside.
To be fair there are plenty of American brands that are doing exactly the same thing. The only difference is they cannot label it as ice cream so at least we have warning on the front of the label without diving into the ingredients. Blue Bunny, not ice cream, Breyer’s, not ice cream, and I’m sure the list goes on.
Around 40 yrs ago, I learnt a little rhyme…”things aren’t always as them seem, sodium alginate masquerades as cream…” That applied specifically to ice cream containing a lot of seaweed extracts. That was 40 yrs ago. Before the legislation changed. None of this is a surprise. I make my own ice cream….real fruit, real eggs and real cream….small batches, rarely make it into the freezer as I make it when I want it.
Growing up (west of Scotland), we had ice cream vans that ran all year... and they served ice cream made from creamy milk and sugar (hard scoop ice cream). Churned in batches, and eaten in a cone or between two wafers. If you were lucky you might get a nougat wafer (marshmallow between two wafers and covered in chocolate) instead of a plain wafer! If you were really really lucky you might get a DOUBLE nougat!
@@MiriamWalcottyou can still buy the oyster shell wafers. You don't see them often but every now and again Asda or Morrisons etc will have them in. Even home bargains have had them in.
The best ice cream I've had is the gelato style in Cefalù in Sicily. You're right about Kelly's cornish clotted cream ice cream in the UK shops, it's definitely the best one sold in a tub.
Ice cream in England really started with the "penny lick" from street vendors about 1820. Cheap ice was imported from Norway, and they looked for cheap ingredients. The only reason they didn't use artificial vanilla was because it hadn't been invented.
Bruh, up here in Vermont, we've got a whole different word for soft-serve on a cone: a creemie / creamie /creemee / creamee (spelling varies). If someone says "let's go get ice cream", they could be referring to either hard-serve traditional old-school stuff OR soft-serve. But whereas soft-serve in other places isn't usually very dairy-based, most of the creamee places here proudly declare the local farm that the cream came from. There's a few places that do a maple creamee, and oh my freakin golly goshy, there is absolutely NO COMPARISON between real cream with real maple vs the fakey fake junk sitting on an IHOP table getting drizzled into a vat of cold vegetable oil.
Ha! You can feed us Monsanto in our corn, but we draw the line at ice cream ingredients! 😅 (Also... is your workspace desk a green screen? Because how is it so tidy? That's the real mystery!)
If anyone in the UK ever asked me if I wanted to "go get an ice cream", I'd be re-thinking my friendship; it's just not something I'd ever consider making a specific trip for.
This is crazy, because where I live in Canada you can't put ice cream on the packaging if it's not you know ice cream, it's frozen dessert, that's what they call it, since it's not legally ice cream
notice how the packaging itself used here in fact does not use the term ice cream on it - and frozen dessert is how the vegan ice creams used to be labelled online & on price labels here before this regulatory change, and they sold just fine like that. this change benefits the dairy ice cream brands more than the vegan ones imo
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
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.
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
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
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 :)
@@evanEvan,you know that the cows that produce that milk are terribly mistreated and that their children are taken away right? :(
You seem like such a nice person,surely you don't want to contribute to that right?❤
@@evanThe dairy industry is absolutely horrible :(
@@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'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.
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.
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
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.
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.
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.
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 disgaree on the terminology: I think it actually acknowledges language use rather that being some nefarious scheme to misuse language to trick people into thinking something is something else.
If you ask people (i.e. normal people, not packaging designers or supermarket executives or government lawyers) what Mr Whippy or vegan ice cream is, they're going to say "ice cream", they're not going to call it a "frozen dessert" or something. If pushed some people might say it's not "proper ice cream", but it's still ice cream linguistically-speaking. I don't even know what other name you could possibly have for vegan ice cream if you weren't allowed to use the term "ice cream". It's literally the only name for it, that's just what it's called!
Yes! There is a reason why farmer unions and the meat and dairy industry push hard on EU level to exclude vegan alternatives from using the names, costumers would associate with the products.
They want to make vegan products seen as lesser quality and overall harder to find for the consumers.
Sorbet. But this I a very specific term and also more "fancy"
@@katzazi664 Sorbet is a specific form with fruit and sugar, but a vegan vanilla ice cream or a vegan Magnum isnt a sorbet.
@@leza4453 Well the farmers are right to try and protect their better products and vegan alternatives should always be labelled as such. They are not the same.
Nah, I think manufacturers needing to use more technically precise words than general parlance is a good idea. Very cleanly defined product categories help consumers compare products more easily, since they just need to check the category name instead of the ingredients list.
Plus things can get really weird with ingredients lists. Since they (typically) don't contain exact percentages, only a descending order, one ingredient only needs to be slightly above another in order to appear first. So for instance, lets say that there are two brands of ice cream that both use both butterfat and vegetable oil in their ice cream. And let's say that for Brand A, 51% of the fat in their ice cream is butterfat, and 49% of it is vegetable oil; whereas for Brand B, 90% of it is butterfat and only 10% of the fat is vegetable oil. Because ingredients lists are ordinal and not absolute, if both brands otherwise use the same ingredients, it's fully possible that they might both have the exact same ingredients list, despite clearly having very different compositions. But, it actually gets even worse than this, since "butterfat" isn't usually what's listed in the ingredients, "cream" is. And cream is only between around 20% and 50% butterfat by weight (in comparison, things like coconut oil and palm oil are 100% fat). This means that it's fully possible for one brand of ice cream to contain more vegetable oil than butterfat, and still have the exact same ingredients list in the exact same order as a brand that contains primarily butterfat with some vegetable oil. However, if there are different product categories based on butterfat percentage, it could very well be the case that the two brands fall into two different categories, and can be distinguished that way.
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
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
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?😂
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’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
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.
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?
I need more content like this I LOVE how you choose a topic and you can NOT read every single thing about it 😭✨
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.
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 still love your videos! i’ve been watching you for so long 😭
👏keep it up 🫶
amazing videos mate
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.
Ice cream in Australia must contain at least 10% milk fat and 16.8% food solids.
Did you notice those two tubs he held up didn’t say ice cream on the lid? Wonder if that’s to avoid any legal
Issues there?
Most brands sold in Australia don't include the words "Ice Cream" anywhere on the container as a result. Bulla is an exception.
@@dougcox3990 Oddly enough, I have 2 containers of Bulla in my freezer.
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.
I would like to point out that on the packaging of the product, it does not actually claim to be ice-cream, iced cream, or ice cream. It is merely 'VANILLA SOFT SCOOP: A REAL FAMILY FAVOURITE'.
Edit: Apparently it does actually make the claim, but on the back and on the website.
On the back and on the website it says vanilla ice cream weirdly enough
@@evan, fair enough! I retract my objection.
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!"
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!
Ha-ha! I was just thinking of Adam's video on ice cream and then you mentioned that exact video 😂 I'm glad we're watching the same quality content
Wicked vid I don't buy ice-cream anymore as I make my own at home as I have an ice -cream machine 👍
Interesting this video made me realize my default for soft serve here in SoCal is actually Frozen Yogurt and not ice cream
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).
Here in Aus a pricier 2L tub like Bulla Cream Classics is 20% milk Cream a common supermarket stocked product. It's quite rich and thick and very much does not melt into a thin liquid. It coats your mouth and I think they add gum to it. We just have a massive dairy industry here and if you paid enough (11 aud per 2L tub) it's going to be very creamy.
As a seasoned experimental chef, I now make my own ice cream. All I need is two bowls, ice, salt, and the ice cream solution itself (I am partial to using greek yogurt in it for flavour). See Adam Ragusea's video for a good starter process.
Oh, wow, I didn't realise the bowl situation I apply to water bath cooking could be applied to that process, too. 😅 That is more doable than what I had previously been considering.
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’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!
I’m huge lover off ice cream, I never buy ice cream from stores. I always get my one from my local dessert parlour. When I went my US road trip I was blown away on how amazing US ice cream was.
I miss frozen custard so much, it’s the perfect ice cream
When you say ‘you have to go out of your way’ to find anything that’s not Mister Whippy, I think that’s a very location specific thing. Maybe, possibly, a mister whippy van might come round in the summer, but I’ve not seen one in my town. If I want an ice cream while I’m out, rather than a supermarket tub, I go down to the river to one of the ice cream boats. Cute boats, moor up where there seem to be significant numbers of tourists, and serve really rich, slow melting ice cream in fancy flavours like lemon curd (with real lemon curd ripples through it) or proper vanilla with the little flecks.
It’s expensive, but it’s the only thing I can be guaranteed to find, if that’s your criteria for availability
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
'It contains no milk' only it does...
Morrisons soft scoop: Partially reconstituted skimmed milk concentrate, Glucose syrup, Sugar, Vegetable oils (coconut, palm stearin, palm, palm kernel), Whey powder (milk), Dextrose, Emulsifier (mono- and diglycerides of fatty acids), Flavouring, Stabilisers (guar gum, carob gum), Colours (beetroot red, carotenes).
Walls soft scoop: Reconstituted skimmed MILK, water, glucose syrup, sugar, coconut fat, fructose, whey solids (MILK), stabilisers (guar gum, tara gum, carrageenan, locust bean gum), emulsifier (mono- and diglycerides of fatty acids), colours (annatto norbixin, curcumin), flavourings
What do you think skimmed milk and whey powder are?
Also dairy's objectively a terrible thing ethically and health wise, Americans aren't out here 'protecting ice cream' they're out here protecting dairy farmers...
And artificial fats are a great thing ?
My go to ice-cream is Aldi Guannis Cornish Clotted Cream Soft Scoop Ice-Cream. Just read the ingredients label and it contains 61% whole milk, 12% double cream and 6% Cornish Clitted Cream. 😉👍
I make clitted cream with my wife most nights, and twice on Tuesday. And if I'm lucky, her friend Amanda joins us on occasion. Usually birthdays and Christmas.
Lactose intolerant here so I can only dream of how ice cream used to be when I'm shovelling my Swedish glacé.
i also dream of how swedish glace itself used to taste
I’m not sure what you mean about having to go out of your way for dairy ice cream unless specifying soft serve. There are obviously speciality ice creams but I can go to pretty much any supermarket and get a mackies or Kellys or Haagen-Dazs.
Personally I think most people know that cheap ice cream isn’t dairy or at least lesser quality and are ok with it because they don’t want to spend more or don’t have it often enough to care.
I am specifically talking about soft serve as that’s the prime focus of the vid! Felt I had to say “not hard or gelato” like 4 times 🥺 tho I do come back to them
@@evan I’d say it’s probably because the UK has a different relationship with soft serve. Things like Mr Whippy are more aimed at kids while adults would usually have a hard ice cream. I think soft serve in a cone is seen as more of a novelty (e.g seaside) or nostalgic for adults. Even the tub you bought is more likely aimed at parents so their kids can have ice cream for a cheap and easy dessert.
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
The stuff out of the chest freezers were once tagged simply as " Ices " here as this included ice lollies as well as mousses by Birds Eye . Asian stores carry " Kulfi " in various flavours . These are traditionally made from evaporated milk . All supermarkets carry " Dairy Ice Cream " as well as formula " Ice Cream " which is pretty grim . Formula is available in 1 gallon containers for both mobile street vendors and sea front gift shops . For own brand Dairy Ice Cream try Waitrose . Just about every county in the UK has at least one farm producing Dairy Ice Cream and some have several like Cornwall and mine has a local goat farm producing ice cream . I would recommend supporting these farmers .As for high streets shops , my favourite is Thorntons .The best ice cream is made with a custard base ( 1 pint full cream milk , 2 eggs , 1 Oz castor sugar ) with the addition of flavourings , the simplest being chocolate, just add a couple of tablespoons of quality cocoa powder or to taste or vanilla by adding a pod at the custard stage . For dairy ice cream connoisseurs, I recommend " Purbeck " from where I used to live , in the Isle of Purbeck in Dorset .
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.
Hockings Dairy Cream Ices in north Devon. Especially at the north beach at Westward Ho! You can pay a few pound at a little hut and drive over the salt flats to the beach where you can park all day.
Yes! 100% Hockings all the way - the best vanilla ice cream
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.
Really enjoyed the video thank you (not a topic I knew I wanted to know more about haha!) just wondered in your research did pricing and rising food inflation come up anywhere? For example was there any evidence that companies in the UK reduce milk content etc swapping out for vegetable oils because it means they can maintain current price points for consumers without making products smaller - with the cost of living I’d assume ice cream being more of an indulgent purchase would drop of shopping lists. Would be interested to know more xx
In Sweden we call all types of icecream ”glass”. Then if you want to be more precise you can say pinnglass (pinn=stick) for any type of icecream on a stick including fruit ice (saftis saft=juice is=ice), gräddglass (a fatter icecream made with cream=grädde), mjukglass (mjuk=soft) that you call frozen custard, and so on. We don’t have any rules anymore about what can be called gräddglass but there are an industry agreement in the EU that say that gräddglass must have at least 8% milkfat.
What region are you from? From where I'm from (Stockholm area) "saftis" is not that common and instead "isglass" - which hilariously translates into "ice ice cream" - is used to mean this frozen juice style of ice cream.
@@bountyjedi south of Sweden (Blekinge).
Living in Germany, i usually would think at italio style ice. Which i would by from an ice saloon / cafe where they claim to make the ice themselves and quite often is run by an italian family. Or my favorite place where you ca actually watch them making the ice. Which often enough actually is vegan (Sorbet).
You can blame tge EU for stuff, but I asked wikipedia about the German terms and there are multiple terms. The general term we would use is Eis.
"Creamice" or "Eiscremeis" (creme ice) requires 50% milk and amounts of egg parts.
"Eiscreme" (ice creme) just has to have 10% milk fats and is mostly industrial produced.
"Fruchteis" (fruit ice) has to have 20% fruits (or 10 % if it'smade from fruits with high acid values)
"Fruchteiscreme" (fruit ice cream) has to have 8% milk fats and is also mostly industrially produced
"Milcheis" (milk ice) has to have 70% milk. This is according to Wikipedia the most common form of "Eis" (meant to be eaten)
"Sahneeis" (whipped cream ice) whity 18% whipped cream
"Softeis" (soft ice) not regulated, usually made without milk
"Sorbet" mostly just fruit based, partly regulated
"Wassereis" (water ice) primarily frozen water with up to 3% fats and 12% other taste providing ingredients
So, over here in Germany, according to Wikipedia it is different to the UK. (While "ice cream" would be the least quality industrial stuff compared to other terms.) So if UK dropped all standards around ice creams it's not because of the EU. As EU countries apparently can regulate it. And I'm quite sure that especially for Italy it's an important topic.
It doesn't say ice cream on the lid.
Thank you. If you're going to ASSUME a product is 'ice cream' without checking, you're doomed to eat crap. Just like creamer isn't cream, so this doesn't claim to be ice cream
Exactly. There are still labelling rules.
@Calamity-Spice
On the description label above the ingredients it clearly says soft serve vanilla ice cream...I'm sad and looked it up..lol
@@lynnhamps7052 I see that too….but the ingredients don’t even list vanilla or cream. 😭
@lynnhamps7052 oh, so you have to look at the back panel (and therefore the declaration of what's in it) to see it called icecream? Right next to the crappy ingredient list?
Soft ice cream is whipped more so you're basically buying air just for the convenience of scooping it out more easily. Leaving the tub out for a few minutes to soften isn't that much hastle. I usually go to local farm shops for ice cream.
i appreciate real people who leave reviews on products and places. it can be very helpful
My favourite ice cream comes from a local business called the milk barn which produces its own ice cream fresh everyday from their own herd of cows that are on site.
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
I live in the area of the US that has Braum's stores. their ice cream is the standard around here, because A. Quality and B. they have their own farm and only open stores in a certain radius for freshness
Prior to my dad's passing in 2022; whenever we did grocery shopping and checked the 2L ice cream tubs - he'd pass over just about anything that wasn't Bulla or Blue Ribbon due to the lowering of milk fat content and overuse of air used to bulk-up the cheaper brands reducing the quality of flavour.
It was a similar thing to when buying milk - he grew up in Sydney in the 60's with fresh buttermilk with all the fat content in it being as close to farm-fresh as one could get in the suburbs after it had been pasturised. By the late 90's he stopped buying milk outside of using it for cereal and cooking due to how little milk fat was left in the "full fat" plain milk brands by that time, again reducing the quality of flavour.
This explains so much! I thought it was just the difference between childhood and maturity. When I was a kid, a tub of ice cream would last maybe a week in our freezer. I loved the stuff, even the cheapest stuff we could buy. But the last few years or so, I'll buy a tub of Carte D'Or, thinking it's the good stuff, and it will sit in my freezer for a year before even being opened. It's only for the hottest days of summer, otherwise it stays there untouched. I more partial to Indian kulfis these days, but I need to take a look at the ingredients on the box now.
When I want ice cream in England I usually go for tge clotted cream ice creams made by Kelly's or Rodda's, but honestly even Asda soft scoop clotted cream ice cream isn't bad. It has a smaller percentage of the actual clotted cream, but at least it's still milk and cream based otherwise.
I have Kelly's clotted cream ice cream in the freezer. One of my favourites.
I miss my local soft serve ice cream van.
Mr and Mrs Toni (as they were known) had the BEST vans back in the day.
A 5p 'kiddy cone' came with a couple of 'bubblegum' gum balls, a chocolate flake (small) cake sprinkles and raspberry syrup.
(When I was a toddler they were 5p, then 10/15/20p till I was a teen)
And Mrs Toni was (and still is, retired tho) the sweetest aunty like lady a kid could ever have.
She did the school run in summer and autumn (fall to you yanks) and every kid wanted to save just enough change after school for one of her soft ice creams.
I think every kid and teen (even us grown ups) cried when we heard she and her husband were retiring.
We still get summer and autumn ice cream vans.
But they aren't the Toni's.
And most of us don't buy from em nowadays. Even when you do, they don't do nice, creamy soft ice creams any more. It's all walls n nestle and so on. And cost a fortune.
Aldi do some not too bad ice cream, as do iceland (the shop, not the country, i dont know what ice cream they get overin Iceland)
And yeah, the carte d'Or stuffs been getting worse.
Maybe try the protine and keto specialty ice creams as I think they have to use more milk.
And the 'sweedish glace' dairy free vanilla isn't bad, if you want to have actual dairy free, but reasonable tasting...
(Tho, I'd go for some sorbet instead myself there)
18:26 thank you. As a nutrition student. I'm actively wanting to fight this. DO NOT BUY FROM BIG FOOD.
The product at 9:00 meets the criteria at 6:00 as it has milk protein and some sort of fat.
American here and the best ice cream I've had was...Homemade, actually but as far as store products, Van Leeuwen is pretty nice. (Just dodge the novelty brand collabs they do like Kraft Mac & Cheese or ranch ice cream). There's a brand called Salt & Straw that does a lot of unusual flavors (Earl Grey tea and olive oil among others) amidst more standard stuff but they're very pricey to ship outside of their small region of scoop shops. Honestly, I just keep working on perfecting homemade ice cream.
If you ever get to the Yorkshire Dales, there's a brand sold there called Brymor, and it is awesome. Straight from a local dairy, and sold at local tourist spots like Pateley Bridge and Malham. The best flavour of course being rum n' raisin 😉
Edit: not soft serve though, sorry!
If you are buying from the supermarket, Jude's is a good brand to go with - having proper ingredients (very fond of their cherries and cream). To a reasonable extent, also: Ben and Jerry's, Kelly's, any ice cream bars made by Mars, Haagen-Dazs, Mackies, Rizza's, Oppo Brothers, Duchy, Yeo Valley, Crosta & Mollica, Remeo, Hackney, Norfolk County, Mini Milks, Sainsbury's Taste the Difference, Waitrose No.1, Morrison's The Best, Kulfi and seemingly anything that specifies that it is 'Cornish', 'Devon', 'dairy' or 'gelato' (unless it specifies 'non-dairy gelato'). So there are plenty of options out there if you cannot afford (and/or be bothered) to make your own or have to go out to a decent parlour.
There are often small scale local ice cream companies, that make higher quality icecream.
Hockings is my favourite.
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
but god forbid we call it oat _milk_
Need to try Minghella icecream, made here on the isle of wight with local milk and cream...it's bloody lovely.
Fun fact, Anthony Minghella, the late film director was one of the families sons. 😊✌🇬🇧
The background music is a bit annoying Evan!
My phone seemed to really appreciate it's chance to use 3d/surround audio.
I thought I was having auditory hallucinations....
Haha sorry! I think I made a mistake with the mix when I was exporting it. Honestly a bit sleep deprived 😩
Itll be sorted for the next
I think of Italian Gelato. Then again, I am half-Italian, but born in Southampton, UK And way back my grandfather commercially made ice-cream and sold it in the local area. The Mr Whippy style ice cream is complete crap to me. Incidentally, I remember being in Lidl about 10 years ago and their cheap vanilla ice-cream really had actual vanilla in it.
EDIT: Cotton Candy? Are you referring to Candy Floss, by any chance? 🤭
this is with everything. Here we went through a similar process with hamburger patty, when they started substituting beef with pork and latter on with chicken, without saying it. To the point that some of them contained no beef at all.
Then our version of FDA intervened and forced (the same old companies you showed) to disclose what kind of meat was used.
Of course manufactures put in those microscopic letters at the back of the box where you could only read with a magnifying lenses. Than the "FDA" had to intervene, again, so they had to put it *readable* at the front of the package.
“London Catering Sevices” operate soft serve vans on the south bank (next to London Eye) with Kelly’s of Cornwall soft serve ice cream so you can definitely get it in London! They tend to switch between the regular and clotted cream version which I find even more tasty.
Most memorable ice cream: - 40 years ago while on a cycling holiday in Wales, I stopped at the head of a beautiful green valley near Machynlleth where there was a business selling honey - and their own Honey and Rosewater ice cream. It was like the food of the gods. The taste and the scenery made for a truly sublime experience. Perhaps someone knows whether weary travellers are still able to buy this ambrosial ice cream today.
You're quite right Evan,
Cheap British ice cream does not have to contain Milk, cream or vanilla.
In 2015, the UK changed its regulations for ice cream, removing the requirement for a minimum amount of dairy fat and milk protein.
Before that, a product labeled “ice cream” in the UK had to contain at least 5 percent dairy fat and 2.5 percent milk protein. However, since the introduction of the Food Information for Consumers Regulations in 2015, these rules no longer apply.
We can probably thank the Tories for that.
My favourite packaged ice creams are Nuii and Magnum, I checked the ingredients and both contain milk and Nuii has 14% cream. The best hand dipped ice cream I’ve had was from a shop in the Austrian Alps. The best soft serve I’ve had was from a campsite on the Gower that had its own ice cream van, and from a stand by Hampton Court Palace (it was yellowish in colour and super thick and creamy), most ‘cheap’ soft serve is usually white.
Love Adam Ragusea! Yay! He's the first person I think of when I get into these food-y-chemical-y subjects. I've no idea where the bit that he's threatening comes from though hahahah oh God what have I missed?! 😆
I'm in Spain (I don't know if this applies to all EU) but here we classified ice cream as ice-cream if it contents fat or sherbet if it's fat free and then we look at how much it weighs per volume. 1 litter of ice-cream or sherbet can be maximum 50% air. If 1 litter weighs less than 500 g it has to be called "frozen dessert" or any other creative name the companies want to invent.
I grew up in Texas and so Blue Bell was always my favorite as a kid. Live in the midwest now and my favorite soft serve of all time is at the local soda fountain
The answer is Mackies. Over 80% milk and whipping cream. Raspberry ripple or tablet is the best😋
My favourite ice-cream I ever had was Haagen Dazs English Milk Tea flavour. In Japan. It's long since been discontinued. Nevertheless I am actually shocked 'tea flavour ice-cream' hasn't caught on here yet. It's actually amazing.
Midwesterner here. Culvers frozen custard is our go-to for anything like a good ice cream.
I used to like Breyers because they used to be made from "real" ingredients, but their current "frozen dairy dessert" offerings are complete garbage.
I try to buy from local smaller brands rather than big name brands, one part to support local economy/jobs, the other because I want to avoid those brands that are so consolidated, like you mentioned.
I am in Sheffield and my local favourites (that can be ordered across the UK) are:
- Our Cow Molly's ice cream. Their vanilla ice cream contains 57% milk, 21% cream and actual bourbon vanilla + other stuffs
- Yee Kwan ice cream for fun and interesting East Asian flavours (and also dairy free sorbets). Their vanilla ice cream contains whole milk (unknown %age) and cream 10% but that's not what I'd go them for. (I highly recommend the Lychee ice cream and the Yuzu sorbet)
My father had a Mr Softee ice-cream van way back in the 70s and 80s and even then I noted the large cans the stuff came in was clearly labeled " contains non dairy fat". Whilst it was ok as a kid upon leaving home I have tended to avoid non dairy ice-cream, generally sticking to more "luxury" brands. Unfortunately one of my favourites was from Bonds of Elswick, which closed a few years back.
My favorite ice cream is the chocolate-cherry-chili flavour of gelato-style ice cream locally produced in Lübars, a small village inside of Berlin.
My favorite packaged ice cream is probably the chocolate bar with vanilla ice cream and caramel inside.
To be fair there are plenty of American brands that are doing exactly the same thing. The only difference is they cannot label it as ice cream so at least we have warning on the front of the label without diving into the ingredients. Blue Bunny, not ice cream, Breyer’s, not ice cream, and I’m sure the list goes on.
Around 40 yrs ago, I learnt a little rhyme…”things aren’t always as them seem, sodium alginate masquerades as cream…” That applied specifically to ice cream containing a lot of seaweed extracts. That was 40 yrs ago. Before the legislation changed. None of this is a surprise. I make my own ice cream….real fruit, real eggs and real cream….small batches, rarely make it into the freezer as I make it when I want it.
Growing up (west of Scotland), we had ice cream vans that ran all year... and they served ice cream made from creamy milk and sugar (hard scoop ice cream). Churned in batches, and eaten in a cone or between two wafers. If you were lucky you might get a nougat wafer (marshmallow between two wafers and covered in chocolate) instead of a plain wafer! If you were really really lucky you might get a DOUBLE nougat!
Lord you brought back some memories. In London we called that double shell with ice cream an "oyster". I guess they don't make them like that anymore.
@@MiriamWalcottyou can still buy the oyster shell wafers. You don't see them often but every now and again Asda or Morrisons etc will have them in. Even home bargains have had them in.
The best ice cream I've had is the gelato style in Cefalù in Sicily.
You're right about Kelly's cornish clotted cream ice cream in the UK shops, it's definitely the best one sold in a tub.
Ice cream in England really started with the "penny lick" from street vendors about 1820. Cheap ice was imported from Norway, and they looked for cheap ingredients. The only reason they didn't use artificial vanilla was because it hadn't been invented.
Bruh, up here in Vermont, we've got a whole different word for soft-serve on a cone: a creemie / creamie /creemee / creamee (spelling varies). If someone says "let's go get ice cream", they could be referring to either hard-serve traditional old-school stuff OR soft-serve. But whereas soft-serve in other places isn't usually very dairy-based, most of the creamee places here proudly declare the local farm that the cream came from. There's a few places that do a maple creamee, and oh my freakin golly goshy, there is absolutely NO COMPARISON between real cream with real maple vs the fakey fake junk sitting on an IHOP table getting drizzled into a vat of cold vegetable oil.
I think of soft serve frozen custard. All geat ice cream starts with a custard base.
Best ice cream is home made one I made out of raisins!
Ha! You can feed us Monsanto in our corn, but we draw the line at ice cream ingredients!
😅
(Also... is your workspace desk a green screen? Because how is it so tidy? That's the real mystery!)
9:15 hey! There was whey powder!
9:34 😂😂😂😂😂😂
If anyone in the UK ever asked me if I wanted to "go get an ice cream", I'd be re-thinking my friendship; it's just not something I'd ever consider making a specific trip for.
This is crazy, because where I live in Canada you can't put ice cream on the packaging if it's not you know ice cream, it's frozen dessert, that's what they call it, since it's not legally ice cream
Yeah, we have that in the US.
Certain brands are now frozen deserts now instead of ice cream.😢
notice how the packaging itself used here in fact does not use the term ice cream on it - and frozen dessert is how the vegan ice creams used to be labelled online & on price labels here before this regulatory change, and they sold just fine like that. this change benefits the dairy ice cream brands more than the vegan ones imo