Breyers ice cream recipe change

[arky]

I had not purchased any Breyers ice cream in a while, but I succumbed yesterday afternoon at the grocery store. My first spoonful told me something was WRONG !! A check of the ingredients confirmed that the recipe has changed. Has anyone else noticed a drastic change ? When did this travesty happen ??

 

[GrayHare]

If it's vanilla, be aware Breyer's has many types/styles/formulations supplied in similar packaging. Last I checked the "original" simple vanilla is still available, but the multitude of types can make it difficult to find.

 

[arky]

No, not the vanilla, butter pecan. Although, I suspect this is a more pervasive change than just my beloved BUTTER PECAN ! Been hooked since I first tried Breyers Butter Pecan in the early 70s.

 

[braumeister]

It has been quite a while since the small recipe change:

Did Breyers vanilla ice cream formula change? [Archive] - Straight Dope Message Board

Personally, I didn't even notice the change. Now I very occasionally get some Breyers Carb Smart low net carb ice cream, and I find it quite good.

 

[Texas Proud]

I do not get Breyers that ofter... but my wife bought me some mint chocolate chip the other day.... and it was not that great... not as smooth as I liked... and the flavor was not that strong... looking at the link.... the chips were not even chocolate!!!

"Yeah, here's a whole website (http://www.breyerssucks.com/) devoted to outrage over the change in the Breyer's formula. I'm not a fan of the changes; I used to love the Mint Chocolate Chip but, as MrJackboots points out, the chips aren't even real chocolate anymore."


The other big thing is that the size keeps getting smaller without any cost savings...

 

[veremchuka]

I used to like Breyers but sometime in the past 4 or 5 years I decided I did not care for it any more, maybe this is the change you mention?

I only buy in the order of preference:

Edy's many flavors, they used to have a Chocolate Carmel that was a 10 but haven't seen it in years, Double Vanilla but I haven't seen it lately and the Vanilla I just bought was so good I would have sworn it was the Double Vanilla (not the French Vanilla or the Vanilla Bean), Chocolate, Espresso Chip, Vanilla Orange Sherbet

Turkey Hill typically just Dutch Chocolate, sometime Rum Raisin

Friendly's only Pistachio.

 

[BTravlin]

The Vanilla Fudge Twirl used to be my favorite but that changed along with the recipe. Some things are better left alone!

 

[donheff]

I have been gobbling Bryers Carb Smart Almond Ice Cream Bars for the last month. I love them.

 

[Chuckanut]

Time to get the old ice cream maker out of the closet and put it to good use. I have a Donvier which does not require the use of ice and rock salt. You simply freeze the metal insert and then pour in the ingrediants. It makes excellent ice cream.

 

[TromboneAl]

Time to get the old ice cream maker out of the closet and put it to good use. I have a Donvier which does not require the use of ice and rock salt. You simply freeze the metal insert and then pour in the ingrediants. It makes excellent ice cream.

We have something similar. Here's the recipe we use:

Choc. Chip Ice Cream

2 c Heavy whipping Cream
24 drops liquid splenda
.5 tsp Vanilla
1 square unsweetened chocolate, chopped

 

[jimnjana]

Now we only buy ice cream when we have company. When we do its Blue Bell. I used to consider ice cream a basic food group, but no more. Once in a while we use the vitamix to blend a "frozen smoothie".

 

[Badger]

Now we only buy ice cream when we have company. When we do its Blue Bell. I used to consider ice cream a basic food group, but no more. Once in a while we use the vitamix to blend a "frozen smoothie".

+1
I used to buy Breyers exclusively untill they started making the containers skinnier and then later beveled. Reduced the volume but still made it look like the original 1/2 gallon yet charge just as much for the product. (Fool me once shame on you but fool me twice and you lose my business) The flavor went downhill too. We made the change to Blue Bell and a real 1/2 gallon and never looked back. Much better quality by far.

Cheers!

 

[MichaelB]

+1
I used to buy Breyers exclusively untill they started making the containers skinnier and then later beveled. Reduced the volume but still made it look like the original 1/2 gallon yet charge just as much for the product. (Fool me once shame on you but fool me twice and you lose my business) The flavor went downhill too. We made the change to Blue Bell and a real 1/2 gallon and never looked back. Much better quality by far.

Cheers!

My brother stopped eating Breyers for the same reason.

 

[Chuckanut]

First Breyer's and now Trader Joe's. (Their chocolate chips are not longer Kosher.) What is the world coming to?!?!?!?!

At the Neighborhood Trader Joe's, a Run on Chocolate Chips - WSJ.com

 

[tmm99]

We have something similar. Here's the recipe we use:

Choc. Chip Ice Cream

2 c Heavy whipping Cream
24 drops liquid splenda
.5 tsp Vanilla
1 square unsweetened chocolate, chopped

Al,

What ice cream maker do you use?
Also, when you use splenda instead of real sugar, what precautions do I need to take so the ice cream will turn out the way it turns out when you use sugar?

Thanks!

 

[Brat]

I tried Breyers a couple times and didn't find is satisfying. Give me Tillamook Ice Cream any day!

 

[BigNick]

Ice cream without an ice-cream maker:

1 lb strawberries, deep-frozen
6-8 oz whipping cream, very very cold
1-2 oz sugar, or to taste, very very cold
squeeze of lemon juice, very very cold

Place strawberries in food processor. Process for a minute or so until you have snow-like powder - don't worry if there are one or two lumps. Add other ingredients and process for 15-20 seconds until well mixed. Serve.

 

[W2R]

I tried Breyers a couple times and didn't find is satisfying. Give me Tillamook Ice Cream any day!

Never had Tillamook, but I used to love Bluebell ice cream back in the day. I don't think I ever really liked Breyers.

In recent years I have seldom bought ice cream at all, because of my weight. Fat free, sugar free ice cream does not agree with my stomach.

 

[donothing]

Breyers

I remember Breyer's years ago. Butter pecan had full pecan nut halves in it. Ice cream was so creamy. Now it tastes like ice milk with a few pecan chips in it by comparison.

 

[obgyn65]

My favorite one has gone also. It was the chocolate and peanut butter, very rich. The one they sell now is not as good.

The Vanilla Fudge Twirl used to be my favorite but that changed along with the recipe. Some things are better left alone!

 

[TromboneAl]

Al,

What ice cream maker do you use?
Also, when you use splenda instead of real sugar, what precautions do I need to take so the ice cream will turn out the way it turns out when you use sugar?

Thanks!

What ice cream maker do you use?

This is the one we have:

http://www.amazon.com/Back-Basics-I...S1LO/ref=sr_1_3?ie=UTF8&qid=1338132184&sr=8-3

I just noticed that there are some bad reviews there, but as long as you make sure your freezer is 0 degrees F, and you leave the base in for 24 hours, it should work perfectly.

I mix up everything but the chocolate, turn on the machine, and pour it in. After about 7 minutes, I add the shaved chocolate (put it in at the beginning, and apparently it won't be well-distributed).

After about 10 minutes total, you hear the machine auto-reverse, meaning that the it can no longer turn the paddle, and the ice cream is done.

It's amazingly good right then. If you put it in the freezer, it gets a lot harder than ice cream that you buy at the store. The trick with leftovers is to freeze small bits (e.g. 1/4 cup), and defrost them a bit when you want to eat them.

Also, some of the ice cream will be frozen to the sides of the maker. Put it in the fridge overnight, and you can add the ice cream to your waffle in the morning.

Also, when you use splenda instead of real sugar, what precautions do I need to take so the ice cream will turn out the way it turns out when you use sugar?

I've never made it with sugar. It turns out fine with the splenda, however. I think there's some kind of splenda-adaptation that occurs, so that if you haven't used splenda much, you might notice it. It would probably be better with a combination of splenda and erythritol, but I like it fine the way it is, and don't want to risk experimenting.

 

[tmm99]

This is the one we have:

Amazon.com: Back to Basics IC10893 1-1/2-Quart Ice-Cream Maker: Kitchen & Dining

I just noticed that there are some bad reviews there, but as long as you make sure your freezer is 0 degrees F, and you leave the base in for 24 hours, it should work perfectly.

I mix up everything but the chocolate, turn on the machine, and pour it in. After about 7 minutes, I add the shaved chocolate (put it in at the beginning, and apparently it won't be well-distributed).

After about 10 minutes total, you hear the machine auto-reverse, meaning that the it can no longer turn the paddle, and the ice cream is done.

It's amazingly good right then. If you put it in the freezer, it gets a lot harder than ice cream that you buy at the store. The trick with leftovers is to freeze small bits (e.g. 1/4 cup), and defrost them a bit when you want to eat them.

Also, some of the ice cream will be frozen to the sides of the maker. Put it in the fridge overnight, and you can add the ice cream to your waffle in the morning.

I've never made it with sugar. It turns out fine with the splenda, however. I think there's some kind of splenda-adaptation that occurs, so that if you haven't used splenda much, you might notice it. It would probably be better with a combination of splenda and erythritol, but I like it fine the way it is, and don't want to risk experimenting.

Thank you Al! I just ordered it with my Amazon gift credits.

I also ordered
3 Packs 0.5 oz - Liquid Sweetener 450 Servings/Bottle: Amazon.com: Grocery & Gourmet Food
I hope this was the right kind of splenda. (I saw two kinds. One is a tall bottle and this is a small bottle - supposed to be more concentrated than the bigger tall bottle.)

I did try commercial sugar free ice cream, but none of them taste very good (usually made with milk and maltitol and some other sweeteners).

My favorite has always been Haagen Dazs vanilla (My SO did a taste test for me years ago when I said Haagen Dazs was the best. I brought two other kinds of vanilla ice cream. I could tell just by looking at them which one was Haagen Dazs because of the texture... I think the other ones had guar gum or something in them - one was Ben and Jerry's and I cannot remember the other one.)

Anyway, I will definitely try this low-carb ice cream recipe of yours.

Thanks!

 

[TromboneAl]

Yes that's the right sweetener but a different concentration.

 

[tmm99]

Al,

I got the maker, and the sweetener, so I just made the ice cream using your recipe. (I used 6 drops of Splenda with a little erythritol.). And it was very very good. Guilt free ice cream! I put the leftovers in an ice tray so I can get a small portion out without defrosting the whole thing. After-taste is there, but I couldn't tell when I was eating it, so it's all good.

Thank you again for a great low-carb recipe!

 

[TromboneAl]

Al,

I got the maker, and the sweetener, so I just made the ice cream using your recipe. (I used 6 drops of Splenda with a little erythritol.). And it was very very good. Guilt free ice cream! I put the leftovers in an ice tray so I can get a small portion out without defrosting the whole thing. After-taste is there, but I couldn't tell when I was eating it, so it's all good.

Thank you again for a great low-carb recipe!

Glad to hear it. I was little worried after seeing so many bad reviews on Amazon.

Sometimes I think the Splenda aftertaste occurs only because a little bit is still on your teeth or lips, and you taste it later.

Next, you should buy a whipped cream whipper

(or whip by hand) and put whipped cream on top. You can make it with no sweetener at all (Whipping cream as the only ingredient), or add a few drops of Splenda and a half teaspoon of vanilla.