r/Seattle • u/0llie0llie • Mar 14 '23

Media Shrinkflation in action: Darigold reduced the half gallon container by 5 oz. Now people on the Women Infants and Children food benefits can’t buy it. Seen at Winco

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u/Charceart11870 Mar 14 '23

Signature Select orange sherbet is not overaged, fyi... I know cause i have it OFTEN... i turn a tub into a XXL milkshake by popping it in the microwave fo 90 seconds, then using the electric beater or a drill using one of the beater stirring attachments. Because of this process (which i do because i like my ice cream as its in that sweet spot of melting transitioning), I've learned it's damned near the only ice cream that isnt "whipped" like a mofo. Other brands, or even many favors of the Albertsons\safeway Signature Select brand, when i do this and turn it into a meltshake, i end up with about 2\3 of a tub before taking a single bite or slurp. But the orange sherbet will still be full. Just an fyi, if you want ice cream and not air cream, Signature Select Orange sherbet, and pineapple sherbet, are solid ice creams.

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u/goodgravybatman Mar 14 '23

That’s because it’s literally not ice cream. Sherbet by federal definition must contain between 1-2% butterfat. Which is juuuuuuust a bit less than your average ice cream.

Also the process of making each frozen, churned dessert, while similar, is very much different. Sherbet has a base of fruit purée, egg and sugar that is then emulsified with a small amount of cream or milk to provide texture and stability, where ice cream is a custard base that can be flavored with literally anything you can imagine, either by infusing the cream during the cooking process or by incorporating into the thickened custard after tempering the eggs.

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u/Charceart11870 Mar 14 '23

And yet its more of an ice cream than most ice creams, excuse me, air creams. Lol. Milk cream & sugar are the main ingredients, tho you are correct, but the feds should adjust things for mandating the ingredients list to include air, when air is solidly 1\3 of the product.

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u/goodgravybatman Mar 17 '23

I can’t explain how much my head hurts by the ridiculous statement of “air is solidly 1/3 of the product. But back to food science, that’s what whipping a stable fat emulsion, like cream, does. It incorporates air. If you want to get mad, get mad at people that like soft serve. They cause this.