Hm. Well, to each their own. That's one of the aspects of eating ice cream that I enjoy, and I'd miss it eating a product that didn't melt the same way. Kind of like eating barbecue ribs without getting your fingers all covered in sauce; along with the taste, the experience is part of why I eat the food.
This is much like the Great Value brand ice cream sandwiches that did not melt for hours when left in the sun. The more cream in an ice cream product the faster it melts.
In some cases slow melting may not be a good thing.
The time-lapse they link shows the ice-cream almost immediately starting to melt.
It is pretty incredible, and the ice-cream seems to keep its shape for hours despite melting, and apparently melts slower than regular ice cream. No need to ruin it by vastly over-hyping it in the title.
Yes, ice cream that melts into what resembles a soapy sponge, and takes weeks to finally disappear from the sidewalk is scary. Thankfully there still are ice cream makers that use actual cream, and not whatever this modern concoction is.
Someone will come up with an Instant Pot convenience level ice cream maker, and then it'll be worth eating again.
I have made ice cream like this using Gellan as a stabilizer. It's just too much of a pudding to melt. It's not really what you want in an ice cream. You at least want it to melt completely in mouth temperatures.
You are Corerect. I knew what I wanted to say then turned around and said it completely backwards. Thank you for correcting my error.
"Why didn’t it melt? According to Sean O’Keefe, a professor and food chemist at Virginia Tech, the more cream—meaning fat—ice cream has in it, the faster it melts. Nonfat ice cream takes longer to melt than fatty ice cream because it has more water in it.
“More water means the ice cream will have to absorb more energy before it can melt. Also, low-fat ice creams tend to have more air whipped into them, which allows them to keep their shape longer,” according to an article in the Pittsburgh Post-Gazette summarizing O’Keefe’s explanation.
When asked about its ice cream sandwich’s stubborn refusal to melt, Walmart gave a different, slightly less profound explanation: “Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches.”
Walmart’s Great Value ice cream sandwiches contain corn syrup, guar gum, and cellulose gum—all ingredients that could also contribute to their failure to melt. Häagen-Dazs ice cream doesn’t have any corn syrup or “gums of any type,” said WCPO.
For the record, according to the FDA, it’s safe to eat ice cream with corn syrup and those “gums”—though maybe not after it has spent 12 hours in the sun."
> Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches.
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