Maybe I am going crazy, but I have noticed a difference about ice cream and its only been Maybe the last 8-10 years was when I first noticed it.
Ice cream from the supermarket doesn’t seem to melt properly, and is also way too soft. This seems most noticeable in novelties now, but also most hard ice cream as well.
Did they add some component to make it softer or less likely to freezer burn? Am I just going crazy?
(US, but I assume anywhere else where the same brands are sold have had the same issue.)
This reminds me of this ice cream I used to buy as a kid called the Snow Storm. I’ve eaten it over the years and one day the packaging slightly changed with a new emblem that stated now made with real ice cream. That’s when I started questioning all ice creams. Nowadays I’m more aware of ice cream as opposed to a frozen dessert or treat which a lot of “ice creams” now have on their packaging here at least in the US.