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The Golden Age of British Ice Cream

vittlesmagazine.com

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Re: The Golden Age of British Ice Cream

#61

Post by padjo »

hgomersall wrote: post #56
agurk wrote: post #32

The article refers to Magnum ice creams a lot, and makes it easy to infer that it is a British ice cream although it never actually says that. There's one clue in the article: > The Magnum debuted in Germany in 1989, and hit the UK the year after. Curiosity piqued, and one wikipedia article later [0], it turns out that it was originally a Danish invention developed in the late 1980s, first mass produced in Autumn 198…

A magnum is basically a choc ice on a stick. Choc ices go back to the 1920s: https://en.wikipedia.org/wiki/Choc_ice

It's really not the same thing. The coating is significantly thicker and more closely resembles real chocolate.

Re: The Golden Age of British Ice Cream

#63

Post by lynx97 »

fsuts wrote: post #47
dmurray wrote: post #40

Earlier quoted context omitted.

> All people are not born with equally capable brains You can't write this and then object to someone also shortening this to "stupid".

I would say that the word stupid is a derogatory term.

Yes. And you know what, thats fine. Because it is coming from one of those "kids", from someone who suffered from parental stupidity more then you might be willing to imagine.

Re: The Golden Age of British Ice Cream

#64

Post by physicsguy »

OJFord wrote: post #23
physicsguy wrote: post #20

Earlier quoted context omitted.

They're all still shoving tons of emulsifiers and stabilisers and coconut and palm oil and xantham and locust bean gum and stuff in though. It's almost impossible to find ice cream without these. For e.g.: "100% All Natural Ingredients" still has locust bean gum: https://www.sainsburys.co.uk/groceries/product/remeo-n-4-pis... Jude's Vanilla Ice Cream: https://www.sainsburys.co.uk/groceries/product/jude-s-vanill... Lo…

Xanthan, guar, and locust bean gum are to control melt and improve texture – many people add them to homemade ice-cream even.

In premium ice cream you'll get 18-20% dairy fat content and no gums. In ones with gums, it's typically much much lower - 5% is the minimum in the UK for "dairy ice cream" where 100% of the fat must come from dairy but notably many things are just "ice cream" which allows substitution oft the dairy fat entirely for coconut or palm oils. Adding the gums allows them to do this because it gives the mouthfeel of creaminess.

Re: The Golden Age of British Ice Cream

#65

Post by pseudohadamard »

flir wrote: post #51
ggm wrote: post #6

There's a great sequence in Bill Forsyth's "comfort and joy" where somebody records their ice cream van jingle on a kids toy xylophone and plays it through a handheld PA. Just the right degree of mind-numbing repetitiveness and decibel ear busting noise. It's fictionalised from very real British experiences with ice cream and fish and chips, working class communities, Italian family business, crime. And of course dee…

I wasn't allowed the soft-serve stuff (Mr Whippy). My mum didn't trust the machines not to be little food poisoning incubators. (And it looks like she was right: https://researchportal.ukhsa.gov.uk/en/publications/the-micr... ) You know, this is probably why I never got slushies, either.

Was there ever a Mr.Chainy?

Re: The Golden Age of British Ice Cream

#66

Post by pseudohadamard »

ozgung wrote: post #44

I’m not sure this is the story of “British” ice-cream. Unilever is a multinational company headquartered in London. But with their “Heartbrand” strategy they acquired local ice-cream brands and manufacturers and sell the same product line globally. So this story was the same in other countries as well. Cornetto was invented by an Italian company acquired later by Unilever and Magnum was from the Danish version. Curre…

  a cornet of compactly aerated vegetable-fat emulsion threaded with sauce
You've got to hand it to the British, no-one can do food the way they do. Gelato? Meh. Glacé? Meh. Sorbet? Meh. Compactly aerated vegetable-fat emulsion? Brilliant, I'll have it right after I finish my soggy fish and chips with vinegar.

Re: The Golden Age of British Ice Cream

#67

Post by flir »

pseudohadamard wrote: post #65
flir wrote: post #51

Earlier quoted context omitted.

I wasn't allowed the soft-serve stuff (Mr Whippy). My mum didn't trust the machines not to be little food poisoning incubators. (And it looks like she was right: https://researchportal.ukhsa.gov.uk/en/publications/the-micr... ) You know, this is probably why I never got slushies, either.

Was there ever a Mr.Chainy?

I think he taught geography.

Re: The Golden Age of British Ice Cream

#69

Post by OJFord »

physicsguy wrote: post #64
OJFord wrote: post #23

Earlier quoted context omitted.

Xanthan, guar, and locust bean gum are to control melt and improve texture – many people add them to homemade ice-cream even.

In premium ice cream you'll get 18-20% dairy fat content and no gums. In ones with gums, it's typically much much lower - 5% is the minimum in the UK for "dairy ice cream" where 100% of the fat must come from dairy but notably many things are just "ice cream" which allows substitution oft the dairy fat entirely for coconut or palm oils. Adding the gums allows them to do this because it gives the mouthfeel of creamine…

Sure, but it's not the only reason to use them, you can improve mouth feel and prevent melting even if the fat content's higher.

I'm struggling to prove a point because Waitrose doesn't seem to have any as high as 18% (the highest at 15-16% being own label & YeoValley, notably both using egg) – the more expensive brands like are lower fat and do have LBG/guar.

Also bear in mind low-fat can be a goal itself, or vegan compatibility.

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