We first tried this in Oregon a few years back. We can now buy it in AZ making us very happy :-)
Posted on 05/23/2014 7:25:56 PM PDT by kingattax
Plain as it is, vanilla is the nation’s favorite ice-cream flavor. Our expert tasters tried 19 (including gelatos), separating the yum from the ho-hum. For ice-cream lovers who venture beyond vanilla, we also recommend a dozen in three other flavors: salted caramel, mint chip, and fudge brownie.
Taste. Among vanillas, Ben & Jerry’s and Häagen-Dazs are the clear winners: dense and creamy, with intense dairy flavor and complex, high-quality vanilla flavor. A runner-up, Talenti, is quite sweet and a bit icy, with a fruity-floral vanilla flavor typical of Tahitian vanilla.
As you go down the Ratings, the ice creams tend to be a bit more gummy or have vanilla flavor that’s generic or less pronounced.
(Excerpt) Read more at yahoo.com ...
Exactly. See my #15.
Marianne’s in Santa Cruz California....four generations making ice cram that is fabulous. Outside of the ice cream I make at home I vote for Marianne’s period paragraph end of story.
And a ps after the 30 : I will NEVER buy Ben and Jerry’s anything. Haagen Daz is not bad. I love the peppermint bark at Christmas time. Their chocolate gelato is very nice
It's smooth, creamy, really lovely, available here and there throughout the country. The ingredients are pure as they come, and the price tag --not exactly cheap. I pick up the occasional pint when they go on sale.
My fave flavor is French Lavender.
It must be everyone's fave, as it sells out first. Luscious.
Don’t know where you read that....maybe it only applies locally. Vanilla has been the number one seller forever
This is from a webpage for a gelato shop:
Gelato is Italy’s version of ice cream, with three major differences.
First, gelato has significantly less butterfat than ice cream’s typical 18 and 26 percent. Tests conducted by Delaware’s Department of Agriculture confirmed Caffé Gelato’s vanilla and chocolate gelato both have less than 10 percent butterfat.
However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster.Therefore, the customer will taste gelato’s full flavor immediately.
Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.
Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.
I like Blue Bell Dutch Chocolate... other than that not so much
We first tried this in Oregon a few years back. We can now buy it in AZ making us very happy :-)
Gelato has more cream and is a denser product
Well if you are going to add chocolate sauce you may as well list card board to the list
Asking questions of fact is obsolete in the internet age:
http://en.wikipedia.org/wiki/Help:IPA_for_Italian
Gelato typically has more sugar than ice cream and may have a custard base with egg yolks.
Peppermint ice cream on a chocolate brownie and hot chocolate sauce, NOT fudge sauce, is the best holiday treat. I guess it goes with Christmas why it’s so seasonal. It’s even hard to find in the best gourmet stores anytime.
On special today 3.99 today 1/2 gallon.
Bananna Split & Orange Swirl today
The Orange Swirl is like a 1/2 gallon of Dreamsicle.
Oh my now that takes me back. Can I be that old??? I LOVED Borden’s peach ice cream. One of the truly great ice crams. Dolly Madison used to have a brick and mortar store in the place I grew up in. Nothing better on a hot summer night than driving out to get ice cream and then go to the airport to watch the planes land
Straus coffee ice cream makes one wish it was connected via IV:
http://strausfamilycreamery.com/products/item/organic-coffee-ice-cream
Their other flavors are deadly; deadly because it’s all you’ll ever eat again. Will make you say “screw the waistline!”; make you abandon all discipline; leave you with no willpower; make you turn down a romp in the hay with your dream girl; etc etc etc.
Sorry, chocolate sauce is a vehicle for ice cream, not vice versa.
So is VSOP.
I’m sure that’s what they’re thinking, but it’s still effed up. First of all, it’s SO good it should be available all year round, and if they MUST make a seasonal out of it, sell it in the summer for God’s sake. When I used to make my own ice cream, peppermint was definitely one of the summer flavors.
Nothing like Teaberry ice cream in PA in the summer.
Can’t get it where I’m at, so I have to make it.
Ice cream is like sex - even when it’s bad it’s pretty good. So these comparisons are kind of silly. I would rather have Breyers Cookies & Cream than many of the fancier varieties - many of them are too sweet and rich for my taste.
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