I decided to purchase store bought ice cream after years of just buying from places like Cold Stone. It seems to me most ice cream manufacturers have very soft ice cream now despite storing it in a freezer for a week straight. I could easily drop a spoon in the tub and watch it cut straight through to the bottom. The consistency is now kind of disgusting because it feels like I’m eating whipped cream instead of something that should be semi solid. So far I’ve tried Tillamook, Dryer’s, and Target’s in house brand and they all have that same mushy texture.
Before anyone suggests it’s my freezer, I’ve kept it relatively uncluttered and everything else stays frozen just fine. I also make sure not to purchase those tubs of “Frozen Dairy Dessert”. What happened? Is this some cost cutting measure or are customer’s preferences really going to extremely soft textures?
Assuming 1) you want things to be colder, 2) your budget can accommodate a bit of extra electricity usage and 3) the following actually exists on your appliance, many freezers have a dial somewhere that can be used to set the temperature.
Sometimes it’s coupled to the setting for an attached refrigerator section. Sometimes, yes, it’s an unchangeable setting whether there are other settings elsewhere or not. Might still be worth double-checking.
I always set freezers at -18°C (because that’s the best temp for Jägermeister)