The Glade 4.0

I've been a fan of Ben&Jerry's ice creams for a long while, and I like how quirky the names for their ice creams can be but...

Schweddy Balls? I dunno.. even if it's in homage to a SNL skit, this one's a bit much for me

heh.. i'll pass.. It doesn't even sound good when you read the ingredients..

I'd eat it.

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"Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Jesus of Nazareth

I don't care for Rum (or Rum Balls), or Chocolate Malt Balls... or overpriced vanilla ice cream for that matter :p

That's funny, I don't care for cheap vanilla ice cream. And all the damn ice creams have switched to 'slow churn' or 'churn style', which is just a manufacturing trick that allows them to approximate a creamy mouthfeel using gum fillers instead of butterfat, which has the added benefit of whipping more air in, so you actually get less mass in your given volume. And the cheap ones sweeten with corn syrup and have vanillin. Bleugh.

You get what you pay for. I am totally willing to pay more for a premium product.

I have no idea how Ben and Jerry's ice cream is made, or where it fits on the Quality scale.

My perception of the brand (which is solidified by this thread) is that they are more about gimmicks than they are about making good ice cream.

Go eat some. It's tasty. My favorite is the "Everything But The..." Its yum.

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"Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Jesus of Nazareth

Ben & Jerrry's is high quality ice cream made by people with a quirky sense of humor.

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Go back to zero, take a pill, and get well ~ Lemmy Kilmister

Honestly, their 'cheap gimmicks' are more a marketing strategy for their super premium ice cream.

To be labeled 'ice cream' and not 'ice milk' or 'frozen dairy dessert' a product is required to have at least 10% butterfat. Most ice cream sticks between 10-12%; B&J is at 16%, which accounts for some of the price difference (butterfat is expensive). And then there's the 'overrun' which is the percentage of air that's whipped into the ice cream during churning. Breyers has nearly 100% overrun, meaning a scoop is half ice cream and half air. B&J has about 25%, giving it a richer, colder mouthfeel. Yes, you pay more. But you're getting more product in the same size container.


ALTHOUGH.... some people like the fluffier, softer, sweeter, faster melting non-premium ice creams. More power to ya if you're one of them, you even get a lower-fat product!

Taamar, I wish to sign up for your food seminars please. I'm always learning something new from your posts!
Now that I know what it is, I like the high overrun percentage (and so does NF) of our fav generic brand of ice cream because it makes it easier to serve and keeps it from getting freezer burnt...I like that airy-creamy light mouthfeel.

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"Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Jesus of Nazareth