I have found that sweets are more sugary as I get older. Try a good premium brand next time. I like Tillamook.

The better quality ice cream is never going to be found in your local supermarket. Your best bet would be the products sold by a local ice cream parlor. You'll pay more, but you'll get quality instead of mass-produced sludge.

Ice cream parlor? We had one when I was a kid, and the dufference was that they had a way higher butterfat content. It was pretty, like a cafe, so was a nice place for a gathering, but I liked the ice cream at Baskin-Robbins or the counter at Thrifty Drugs (famous for their ice cream) better. The ice cream I got wasn't sludge, just too sweet for me.

Sushipup, I didn't know that about sugariness. I don't eat a lot of sweets, and I do confess to getting older, so maybe didn't notice. Though, I do usually use less sugar in recipes than is called for--I just thought they were making up for skimping on fruit and stuff with cheaper sugar or using it as a preservative, like in pies. About a decade or so ago, I did start seeing Tillamook in stores here, and remember liking it. The ice cream I got I would have said was similar quality except the getting smacked in the face with sugar. The "premiums" I meant were the high butterfat ones that only come in pints. They have heaps more sugar because of the high proportion of candy and goop, besides the fat content which demands it. I think you were right in that my tollerence for sweetness may be askew. ...Thoungh perhaps it's not so recent--I'm beginning to remember other things that were way too sweet in the past. I think maybe I've gotten so used to making my own my own way that I've lost tolerance for the rest of the world. Sigh. It was a nice idea. ....

I don’t eat much ice cream but DH loves it. Yesterday we bought two pints of Haagen Dazs vanilla bean. Our grandkids will be here tomorrow so it won’t last long at all.

We haven't had any ice cream for a year now....and purchased a quart today. :0) DH picked out dark chocolate with walnuts and Oreo cookie chunks...it's not that sweet. It's VERY good! By Tillamook.

Note: We've been working out in the sun everyday picking up pine cones off out lot...almost done...and DH thought ice cream would be a nice cold treat! Oooohhh.....yeah! 🍨

Also....years ago...we tried buying store brand ice cream...I thought it had a bad after taste to it. There are just too many ways to ruin ice cream...too much sugar would be one of them.

One of the beloveds wanted it. :) It hasn't gone to waste...

"The better quality ice cream is never going to be found in your local supermarket. Your best bet would be the products sold by a local ice cream parlor. You'll pay more, but you'll get quality instead of mass-produced sludge."

Yes, a lot of the stuff at supermarkets is sludge, but there are quality brands avaiable at some stores. Like Haagen Dasz. That's about as far as from sludge as you can get.

I actually looked at some labels yesterday because I wanted some plain vanilla ice cream to top with fruit. I looked at the ingredients of Tilamook, and there were a couple of different gums in there. That's not necessarily a bad thing, something like guar gum is naturally derived, but the gums lend different a texture. The Haagen Dasz? Cream, milk, sugar, egg yolks, and vanilla extract. That's it. And it's creamy-smooth and utterly delicious.

I think the gums are stabilizers. The high fat content of Haagen Dasz keeps it more stable. I prefer a milkier ice cream, even though it can provoke a milk reaction. My freezer is too cold to keep home churned milky ice cream at a nice texture, and culinary gum doesn't help. There are very milky ice creams without the gum on the market which are more stable, but they start off icier. I find those unpleasant. The ideal, to me, is creamy enough to stay creamy, but milky enough not to feel like eating butter.

Yeah. But I bought the ice cream because I didn't have the time or energy to make it....

Tillamook makes the most delicious Peaches and Cream ice cream, but I have not seen it anywhere this year. The peach crop was quite damaged, so I guess I have to wait for next year. And their Cherry flavor is lovely, too.

"Your answer is make it. You can't beat the flavour and texture of home-made."

I used to have an ice cream maker but that was a long time ago. Too much effort when I can just to the store and buy some.

I've had the Tillamook before, it's pretty good but it's a different texture than Haagen Dasz. It's less expensive, too, so there's a plus right there. :0)

We are fortunate to have a variety of traditional site-made ice cream and new generation artisanal shops nearby (when in California). Having been traveling up and down the coast, it is good to see new ice cream shops opening up with their own house-made products. For store-bought, Tillamook is OK, but I like Alden's better, although it has a long list of stabilizers. Van Leeuwen is good and has no extra stabilizers but is more expensive for a equivalent quality product. Staus is another alternative, as is McConnell's.

Straus! I’m addicted to their mint chip, but every flavor is good. I don’t think I see Tillamook here in the east bay, but after reading the recommendations I’ll try it if I do. Ice cream and soft serve made with buffalo milk are my absolute favorites, but they are hard to find.

Palisade Colorado had a successful peach crop this year. There are buckets of Palisade peaches for sale at EVERY farmers market. Next....Rocky Ford cantaloupe will be ready. Looking forward to the Colorado crops....which even the grocery stores HERE will carry. YUM!

Yes...you can't beat the price of Tillamook ice cream...on sale here for $3.99 for a 1.5 quart container.

Stopped by the Tillamook HQ/factory and restaurant/ice cream shop/cheese market. Was so packed we were unable to grab a parking spot. We had low motivation to go, and it was mainly for the types of cheese that are not broadly distributed.