Churned ice creams also possess any number of synthetic ingredientsWhereas(Propylene Glycol Monostearate, anyone?) to make these lower fat, lower
calorie versions taste better. Most also offer a no-sugar-added
variety, also dubbed some sort of "churn," which boasts even more
additives.
the regular Breyer's vanilla ice cream contains milk, cream, sugar, vanilla
and tara gum (a natural preservative), the Breyer's double-churned
creamy vanilla contains polydextrose, maltodextrin, monoesters, the seaweed extract carrageenan and, most ambiguous and scary sounding, an "ice structuring protein."
So while
"churned" might sound more simple and folksy, it's the opposite. All
those synthetic chemicals save you approximately 40 calories and seven
grams of fat per serving compared with the all-natural vanilla.
(Image via Flickr: Iateapie)
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We tried one recently. The flavor was ok, but I found it to be too airy for my taste. It's hard to describe, but basically, I'd rather splurge on a cup of frozen yogurt every now and again than eat that kind of stuff.
Sounds like I'll be passing on the churned versions - I hate additives. I can taste a real difference between the supermarket brands with all the added crap and something like Hagen-Daas or Breyers that's relatively pure.
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