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So many large brands being posted - OP asked for STORE brands!
Some people just feel compelled to talk. You could ask a question about people's dogs and you'd have a few piping up to say they don't have dogs and then proceed to tell you about their cats.
We are lucky that the Agriculture division of a local university makes/sells ice cream from the cows they raise, so we usually go with that one (Howling Cow).
Recently, we had a coupon and tried Publix (Butter Almond) and thought it was quite good.
i will NOT eat high fructose corn syrup and "stabilizers". It is in almost all ice creams now, even the higher priced, supposedly premium ones.
I am an ice cream lover - it is my favorite dessert. I have purhased an ice cream maker to make my own ice cream from the ingredients is is supposed to be made from - milk, cream, salt, and whatever fruits, nuts, or flavorings are desired.
We bought a 1/2-gallon of the Trader Joe’s french vanilla today and the first thing I noticed was how dense it seemed. Now it is 1/3 more volume than the typical 48 oz cartons, but it seems to have less air whipped in. Taste-wise it’s pretty good, it melts like “real” ice cream and doesn’t have an aftertaste.
I haven't even been impressed with Haagen Daazs lately. I recently tried two flavors other than my favorite, Coffee (only because they were on sale and I had coupons), and I found both absolutely bland and flavorless. Definitely not worth either the cost or the calories!
Used to work at a bakery with a nationwide market, making several brands of bread. The difference between our brand, the few other brands and the store brands? We stopped the conveyors and switched bags. Also, our brand got a longer shelf life stamped onto the bags.
We bought a 1/2-gallon of the Trader Joe’s french vanilla today and the first thing I noticed was how dense it seemed. Now it is 1/3 more volume than the typical 48 oz cartons, but it seems to have less air whipped in. Taste-wise it’s pretty good, it melts like “real” ice cream and doesn’t have an aftertaste.
The dark chocolate is better. :-)
As for vanilla, pour a little whiskey, rum, Chambord, whatever your favorite liquor, over it. That's how I like it. Or make a milkshake substituting a little liquor for the milk, maybe add some banana or fruit of choice.
This spring TJ had a chocolate ice cream with a raspberry sorbet swirl in it that was very good. But it's a seasonal flavor. They are big on seasonal items.
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