pillsbury & sara lee ice creams
Branded ice creams assume you dig Twix or Nestles Crunch (or in this case, Pillsbury cookie dough) so much, you want an ice cream version, too. Anybody like Pillsbury cookie dough that much? The rest of the semi-new Kemps/Pillsbury ice cream line - turtle fudge brownie, peanut butter fudge chunk, caramel swirl, brownies n cream, cake & ice cream, homemade vanilla - doesn't seem Pillsbury-ish at all. More-clever: the very-new Sara Lee strawberry cheesecake ice cream by Breyers; it ain't the first cheezcake ice cream, but it keys in on the common practice of eating Sara Lee’s frozen cheesecake straight from the freezer. Coming next from Pillsbury/Kemp (a Minnesota ice creamery trying to expand outa the Midwest): brownie bar, cookiewich, and cookie dough bar.
posted by TG @ 9:47 AM
18 comments
18 Comments:
tg:
Assume you meant to write "co-branded" ice creams, since that's what your link calls such products. All these ice creams with other ingredients mixed in make me worry about where our taste buds are headed. Just give me Breyer's vanilla, one of the better vanilla ice creams, and I can add a fruit topping, make a coke float, or eat it with a cookie, cake or pie if I like. Just wish stores sold Breyer's in smaller sizes; it is nearly always in half-gallons at the stores I shop in.
CO yes yes, thank you co-charlotte. you are also correct re: the horror of mix-ins. they're a sin, a travesty, a blight on the face of ice cream. even choc chips interfere w/ the integrity of ice cream. 'course, that assumes you're eating good ice cream, but most of these mix-in deals (and most ice cream in general, including, sorry, the much-touted blue blue) are mediocre if not absolute crap.
as for breyers' "half gallons", the plano guy needs to step in here. he has much to say on the topic
I think it is laziness and lack of knowledge that has led to all the mix-ins. Today's young people don't know how to prepare strawberries for an ice cream topping, for example, and they are too lazy to butter there own vegetables. Gotta let Birdseye do. Now back in the day....
does anyone make a good banana ice cream? my mom used to make it in an old-fashioned freezer, and it was worth turning the handle for what seemed like an hour. maybe the banana won't hold up in commercial products?
it's rare to find banana ice cream at all, but the hugely overrated blue bell has a seasonal banana out right now. it's, what can i say, adequate; it has some banana chunks. sonic has an excellent banana shake.
aww poor twistedlink! his attention wanders cuz nobody's askin him any VIP questions! (or is that an actual snore cuz he's STILL in bed?) twistedlink, twistedlink, tell us about some of the great oregon microbrewed beers - word has it you have QUITE a bit of FIRST-HAND experience there (wink nudge!). give us the 411 on microbreweries, pleaz pleaz PLEAZ
The best ice cream I ever had was apricot, made from ripe fresh fruit by my great-aunt. She developed the recipe after her career took her to California.
apricot ice cream? i used to get an awesome apricot pastry at Napoleon's bakery on main street in santa monica. wuz that your aunt's recipe? it was gorgeous: puff pastry with two apricot halves laid on top. (looked way more like eggs than that white-choc almond joy, may i say.)
awwwww twistedlink don't pout. how bout sausage. what kind o sausage can be found in the great pacific northwest? tell us everything we need to know about sausage
tg: when are you going to put up more personal information? have tried to view your "complete profile" and don't get any new information. least you could give us a side shot like they use on smoking gun.
pix, i disabled. i admire twistedlink's nefarious needle but hate seeing my mug on every @#! comment. there's no in between.
re: my personal profile, i cain't figure out how to insert info w/out it showing up on the blog home page. i'd love to get in some bathing suit shots, myself. my damn tech guy is on vakay
tg: don't think aunt pola made puff pastry, but the one you described sounds yummy. i love everything apricot except too sweet preserves. prefer using cooked dried apricots with just the right amount of sugar to the stuff the stores sell in jars.
Pet peeve number #646...
The MAJORITY of Ice Cream manufactures do NOT sell their product in 1/2 gallon containers anymore.
I know Blue Bell (not a big fan) makes a BIG deal on their package that they STILL sell 1/2 gallon containers
Be sure to read the content amount i.e. fine print.
i looked it up cuz i'm a "reporter type" (not to be confused with a REAL reporter): the actual size is "1.75 quarts". that should please charlotte ruse, who finds a half gallon too big.
tg:
Just picked up this week's Observer. Did I miss a change in restaurant critics? The review this week, anyway, is by a Dave Faries. He's a different style of writer from Mark; didn't mention turds or anything else repulsive. Seemed a bit long-winded, however.
You're right about reading the fine print on food products -- IF you are comparison shopping for price. I seldom -- almost never if not in actual fact never -- finish a 1.75 gallon container before tossing it due to freezer burn.
Maybe someone should start a single person/small family lobby to try to get food manufacturers to give us more size choice in not only ice cream but other prepared food products as well. I hate being wasteful, but when I've had enough of a particular food, I toss the remainder or give it to stray cats.
I would totally dig a frozen confection on a stick in the shape of Poppin' Fresh (who turned 40 this year!).
jess, coincidentally i just exchanged emails w/ dave faries today. he usually writes the "burning question" column for the observer; with mark stuertz on vakay, dave is filling in w some reviews. i like his style (maybe better than the usual guy); they got a lot of space to fill over there
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