[Longos] Kawartha ice cream 1.5 ltr tub 2$ off. Down to 4.99$ each

Nice! Thank you.

Will keep everyone happy considering we can’t get cones at the moment at their retail location! And this is better than retail also!

I would avoid this ice cream. Just google their name and you will find that their recipe has changed and so did the quality of the ice cream

Found it

https://www.chowhound.com/post/kawartha ... nts-908151

Ice cream tastes great, much better then most other supermarket brands,

TransporterSD wrote: ↑ I would avoid this ice cream. Just google their name and you will find that their recipe has changed and so did the quality of the ice cream

Found it

https://www.chowhound.com/post/kawartha ... nts-908151

The link is 7 years old!! Some other links that provide a peek in this ice cream’s popularity
1. https://www.thepeterboroughexaminer.com ... nada-list/
2. https://www.google.com/amp/s/www.theglo ... s-back-as/

Random search on one of the ingredients in the image posted in the link you shared shows mono and diglycerides and this what research says about it
1. https://www.medicalnewstoday.com/articl ... ad-for-you

All my links posted above are published within the last 2-4 years .

While I am not the torch bearer for Kawartha but all the ice cream that exists in market today doesn’t come any where close to freshly made ones like this. I might not be completely right about it but I like the taste of this and similar but pricier ones like Marble Slab creamery, Baskin Robbins,...

Rogues2017 wrote: ↑ The link is 7 years old!! Some other links that provide a peek in this ice cream’s popularity
1. https://www.thepeterboroughexaminer.com ... nada-list/
2. https://www.google.com/amp/s/www.theglo ... s-back-as/

Random search on one of the ingredients in the image posted in the link you shared shows mono and diglycerides and this what research says about it
1. https://www.medicalnewstoday.com/articl ... ad-for-you

All my links posted above are published within the last 2-4 years .

While I am not the torch bearer for Kawartha but all the ice cream that exists in market today doesn’t come any where close to freshly made ones like this. I might not be completely right about it but I like the taste of this and similar but pricier ones like Marble Slab creamery, Baskin Robbins,...

This! Ice cream is superior to other grocery store brands and IMO worth the price, even when not on sale. This sale price is a bonus.

TransporterSD wrote: ↑I would avoid this ice cream. Just google their name and you will find that their recipe has changed and so did the quality of the ice cream

Found it

https://www.chowhound.com/post/kawartha ... nts-908151

Lol the author said the ice cream was squishy and not hard. Did they put it in the fridge instead of the freezer?

Ingredients: Fresh Milk, Fresh Cream, Sugar, Glucose, Milk Solids, Modified Milk Ingredients, Mono and Diglycerides, Locust Bean Gum, Cellulose Gum, Dextrose, Guar Gum, Carrageenan, Natural and Artificial Flavour, Colour.

How is this vs Haagen Daz

I looked at this one a few years ago: Artificial Flavor, Colour. No thanks. Ice Cream should only be cream, milk, sugar, egg and flavour (natural vanilla, fruits...)

moebius2 wrote: ↑ I looked at this one a few years ago: Artificial Flavor, Colour. No thanks. Ice Cream should only be cream, milk, sugar, egg and flavour (natural vanilla, fruits...)

Then that way you shouldn’t be buying any ice cream from the market at all. Lol.. only thing you should buy is Haagen Dasz or make it at home. No offence meant.

2 posters pointed out the artificial ingredients of the ice cream. They got a point about that, and whether to avoid the ice cream is up to the individuals

I tried Kawartha dairy ice cream last summer for the first time and it's utter crap. The majority of PCs ice creams are better as a some Chapman's ice creams. I'd avoid this.

Cheaper than Costco too. I think they sell the 2L for $5.99.

We like it in my house. Kawartha vanilla for mass consumption and then each individual gets a floured Haagen Daaz tub.

edit: corrected the price.

So, one person wrote an article on internet and it should be taken as an undisputed truth?
Few things from the link:

(ALWAYS a bad sign in my books; good ice cream should be hard as a rock. When the ice cream is squishy right from the freezer it means it's loaded with air, oil, and other additives)

The (main) difference between an ice-cream and gelato is the the air contained in the product (process called "overrun").
The American ice-cream can have 100% (in some cases can reach 150-185%) of overrun, this means that every 1l of final product: 1/2l are "ingredients" and 1/2l is air. That's why the ice cream is very soft and fluffy.
The real Italian Gelato artigianale has (max) 35% of overrun, this will result in a final product more creamy, compact, (and more expensive).
Generally the ice-cream contains more fats than Gelato (which contains more sugar than ice-cream)

Fresh Milk, Fresh Cream, Sugar, Glucose, Milk Solids, Modified Milk Ingredients, Mono and Diglycerides, Locust Bean Gum, Cellulose Gum, Dextrose, Guar Gum, Carrageenan, Natural and Artificial Flavour, Colour.

These are all ingredients that I would expect in a commercial Ice cream: "a lot of fats and stabilizers (gums)".

Personally I don't eat commercial ice-creams, but if you guys are worried about these ingredients you should also have a look at other stuff that are on the shelf that you probably buy (cookies, creams, frozen products etc.).