I've had lots of different ice creams. I enjoy the differences. Turkish Ice Cream is chewy for example. I like soft serve sometimes too and the quality varies widely from icy (meh) to smooth (yum) to light and creamy (yum). There's a branch in Japan that advertizes it's 25% whipped cream. it's great!
What's 1950s USSR ice cream like?
striking•31m ago
I've not personally had it but from my experience with fresh high quality high milk fat dairy (which I believe Soviet ice cream to be), the richness, high fat content, lack of air bubbles and stabilizers help keep it from melting.
lstodd•6m ago
Best ingredients possible make the product remarcable.
For icecream you make it from cream, not milk, not some substitute, just the real milk cream. Not the processed crap that's sold along the same crap milk. The real thing, made from real milk at the spot. And then you have the product.
It's enshittification reversed.
protocolture•26m ago
The first step in getting good ice cream, is banishing trotsky.
AussieWog93•46m ago
Page hijacks scroll
nitwit005•38m ago
That was unusually bad. I actually had to give up on it from the nuisance.
transitorykris•35m ago
Painful trying to scroll. But I will say I’ll never be as astounded as seeing a bowl of Breyers sitting on a conference room table for an hour and never losing its shape.
lstodd•1h ago
socalgal2•1h ago
What's 1950s USSR ice cream like?
striking•31m ago
lstodd•6m ago
For icecream you make it from cream, not milk, not some substitute, just the real milk cream. Not the processed crap that's sold along the same crap milk. The real thing, made from real milk at the spot. And then you have the product.
It's enshittification reversed.
protocolture•26m ago