If it doesn't melt, it's not ice cream. I've noticed the ice cream I've bought in the past decade or so doesn't melt the way it should. Then there's the butter. It used to get soft at room temperature, and was easy to spread. Today's butter has something added to it that prevents it from getting soft. You can't spread it without destroying your slice of bread, even at room temperature. These products are not ice cream or butter -- they just carry the names "ice cream" and "butter."
Weird, both the ice cream I get and the butter I get react normally the same as when I was a kid. I buy some generic brand of butter from Costco and usually get Tillamook icecream.
is cause you're buying the dankest store bought ice cream available.
High fructose corn syrup hurts my wife's stomach so we don't buy any ice cream that has it so we're a bit limited on what brands we buy.
I will admit I have a soft spot for Tillamook too having visited their factory a couple times in the town in Oregon as a kid.
I get the cheap generic butter, keep it on the counter and it always seems normally soft to me.
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