I just looked at the ingredients of the "Chocolate Chip" Dreyer's Slow Churn and what did I discover? The "Chocolate" is not quite chocolate. It's "chocolaty" instead!
INGREDIENTS: milk, skim milk, cream, sugar, corn syrup, chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor),whey protein, egg yolks, tapioca maltodextrin, cellulose gum, mono and diglycerides, natural flavor, guar gum, carrageenan, dextrose, vitamin A palmitate, annatto color
I mention this because earlier in the week I urged readers to comment to the FDA about their considering a redefinition of chocolate to include what is called chocolaty under existing rules. You can see above the Dreyer's is using coconut oil instead of cocoa butter. Damn it.
"Natural flavor" is probably vanillin. It's "natural" so it's probably taken from vanilla beans and not synthesized from wood as is typical today.
Sorry Mother, I should've looked at the label more carefully. Mother was a food chemist before she had children.
Compare the Haagan-Dazs "Chocolate Chip" ingredients to the list above: Ingredients: Cream, Skim Milk (Lactose Reduced), Sugar, Chocolate Chips (Sugar, Chocolate, Cocoa Butter, Vanilla), Egg Yolks, Corn Syrup, Natural Vanilla, Salt.
I admit to being disappointed but this will be a worthy experiment in taste, texture and so forth. I could've got a gallon of Haagan Dazs vanilla. It was only $15.
I don't "treat" myself to ice cream often enough to really warrant going on the cheap quality-wise. I should stick to the HD but then were would I get the self-loathing fix of buyer's remorse other than on price?
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