Yet for all the emphasis on luxury, one thing is conspicuous by its absence from the ingredients: cream — and even, in many cases, fresh milk.
According to Unilever, this omission is actually to save us from ourselves. ‘It’s in line with our policy on removing saturated fats,’ explains a straight-faced spokeswoman.
A supermarket buyer is perhaps more candid. ‘Taking cream out of ice cream is actually quite normal,’ she says.
‘You can now buy a two-litre tub of soft scoop for less than a pound. Don’t forget there’s 17.5 per cent VAT on that, and the store needs to take a profit of 25-30 per cent. If you also take away the cost of the lid and the tub, you’d think there was hardly anything left for the ice cream makers.’
So if there’s no money to spare for fresh cream, what is in it?
The whipped ice cream squirted out of a nozzle to make the cones which you buy from an ice cream van, used to contain pig fat or lard. Today, filling ice cream with commercial vegetable oils is a common practice.
Virtually all basic supermarket lines from own-brand soft scoop to Carte d’Or rely heavily on it.
The amount of dairy produce an ice cream must contain in order legally to qualify for the name is appallingly low. The FSA requires ‘dairy ice cream’ to have a minimum of 2.5 per cent of milk protein and an additional minimum 5 per cent of dairy fat. That’s all.
There is one more: thin air. Ice cream is sold by volume, not weight, so a way of making it go further is to whip as much air into the mixture as possible before freezing it into plastic tubs
Yuk !
Buy the more expensive premium stuff because the reality is that it's actually cheaper !
abhijitdash123
7 May 171#7
I love the Vanilla one from Morrisons. Its absolutely delightful :smiley:
jamhops
7 May 171#6
I find it has an odd tang to it now, try it before you stock up (don't try before you buy)
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Opening post
8 comments
Yet for all the emphasis on luxury, one thing is conspicuous by its absence from the ingredients: cream — and even, in many cases, fresh milk.
According to Unilever, this omission is actually to save us from ourselves. ‘It’s in line with our policy on removing saturated fats,’ explains a straight-faced spokeswoman.
A supermarket buyer is perhaps more candid. ‘Taking cream out of ice cream is actually quite normal,’ she says.
‘You can now buy a two-litre tub of soft scoop for less than a pound. Don’t forget there’s 17.5 per cent VAT on that, and the store needs to take a profit of 25-30 per cent. If you also take away the cost of the lid and the tub, you’d think there was hardly anything left for the ice cream makers.’
So if there’s no money to spare for fresh cream, what is in it?
The whipped ice cream squirted out of a nozzle to make the cones which you buy from an ice cream van, used to contain pig fat or lard. Today, filling ice cream with commercial vegetable oils is a common practice.
Virtually all basic supermarket lines from own-brand soft scoop to Carte d’Or rely heavily on it.
The amount of dairy produce an ice cream must contain in order legally to qualify for the name is appallingly low. The FSA requires ‘dairy ice cream’ to have a minimum of 2.5 per cent of milk protein and an additional minimum 5 per cent of dairy fat. That’s all.
There is one more: thin air. Ice cream is sold by volume, not weight, so a way of making it go further is to whip as much air into the mixture as possible before freezing it into plastic tubs
Yuk !
Buy the more expensive premium stuff because the reality is that it's actually cheaper !