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Kate, the Accidental Hedonist, has posted a
neat trick that will enable you to choose the better ice
cream when confronted with brands that you have never tasted before at the market. The trick is to weigh the
(frozen) containers, since ice cream is sold by volume, not weight. In other words, if a manufacturer churns more air
into his or her product, it will fill up a bigger container without using up extra products. By weighing the cartons of
ice cream, you can choose a higher quality brand that will taste richer, creamier and better than a cheaper
one.
There are different grades of ice creams that are based on overrun, which is the term for the amount of air mixed into the product. The cheapest ice creams have 90 to 100 percent overrun - meaning that they are half air - while premium ice creams have 60-80 percent and super-premium ice creams can have anywhere from 10-40 percent. Some air in the ice cream is good, as it lightens up the texture and keeps it from being a dense, chewy mass, but it's just silly to pay $5 for a gallon of ice cream when you're really only getting a quart. Next time, weigh the containers or just go for the ice creams labeled as "super premium" when you are looking for high quality indulgence. Your taste buds will thank you.
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3-03-2006 @9:12AM Peter said... This technique doesn't really help you pick the "better ice cream", it just tells you how to get the most ice cream for your money. Why not choose based on flavors you like? Who cares if I can get a great deal on something I don't want to eat anyway.
Reply
3-03-2006 @11:03AM Kate said... Peter,
In fact, it does help out, as many people in the ice cream business will tell you.
More air in the product will allow for the ice cream to melt in your mouth quicker, is the cause of the graininess of texture in some ice creams and helps cause a loss of spherical air bubbles and formation of continuous air channels within the product.
You can read this for yourself here:
http://www.foodsci.uoguelph.ca/dairyedu/icdefects.html
Or simply type "ice cream" and "overrun" into google and read up on it yourself.
Reply