What is your favorite premium ice cream?

[Szeph el raton]

Häagen Dazs Choc Choc Chip ... sooooo good.

But at least 5 months since I ate it the last time. Trying to loose some weight. Yes, I'm looking at you Sho'nuff, stay away from the dark side of the food pyramid.

 

[Get Smart]

Originally Posted by sho'nuff

where is this located?

the actual parlour is in Alhambra, but a few places in South Pasadena use their ice cream like The Fair Oaks Pharmacy (if you like ice cream and havent been here you are seriously missing out) and Gus' BBQ across the street on Fair Oaks.

 

[sho'nuff]

Originally Posted by Get Smart

the actual parlour is in Alhambra, but a few places in South Pasadena use their ice cream like The Fair Oaks Pharmacy (if you like ice cream and havent been here you are seriously missing out) and Gus' BBQ across the street on Fair Oaks.

i got to check it out . thanks Jason.

 

[Get Smart]

Originally Posted by sho'nuff

i got to check it out . thanks Jason.

Yelp it!

 

[whacked]

Originally Posted by samblau

In the realm of ice cream...doesn't "premium" have something to do with the fat content?

Yep.

"¢Superpremium ice cream. Tends to have very low overrun and high fat content, and the manufacturer uses the best quality ingredients.
"¢Premium ice cream. Tends to have low overrun and higher fat content than standard ice cream, and the manufacturer uses higher quality ingredients.
"¢Standard ice cream. Meets the minimum requirements of the ice cream standard of identity in 21 CFR § 135.110.
...

http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3006745

 

[sho'nuff]

what is overrun?

 

[whacked]

Originally Posted by sho'nuff

what is overrun?

Measure of the amount air contained in the ice cream, as opposed to the ice cream mix. So, low overrun = higher density.

 

[sho'nuff]

Originally Posted by whacked

Measure of the amount air contained in the ice cream, as opposed to the ice cream mix. So, low overrun = higher density.

oh i see. but i thought the air content was what gave it its special texture of fluffiness. so i considered more fluff/air content, then it was better.

like for instance, when you take an ice cream carton out of the freezer and leave it out for awhile to melt down, thus losing its air content/overrun, then you place it back in the freezer for refreezing. the texture is basically lost. it is just solid brick of melted then refrozen milk and cream.

(this happens alot in grocery stores; people taking an ice cream out, changing their minds, but not replacing it leaving it out, later the store personnel puts it back in the freezer)

 

[wahwho11]

Originally Posted by Get Smart

not at stores, but Fosselman's ice cream parlour is tops
^ I live like 4 blocks from it. They even had a verison commercial in there.

 

[willpower]

Scoops, close to Melrose and Vermont

http://www.yelp.com/biz/scoops-los-angeles

 

[Biscotti]

Graeter's and Aglemesis Brothers

two Cincinnati favorites.

 

[lefty]

Why is there no cinnamon ice cream? Seems like a natural.

lefty

 

[D.agody]

Ben and Jerrys Cool Britannia

Its off to the Flavor Graveyard.. but it was the best

Strawberry ice cream with chocolate covered shortbread chunks

 

[ysc]

You probably can't get hold of it in the US, but Salcombe dairy Honeycomb is truly awesome.

 

[LabelKing]

I am partial to pistachio gelato.