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-   -   Costco's Kirkland Ice Cream (http://www.catalystathletics.com/forum/showthread.php?t=3688)

Patrick Donnelly 01-18-2009 06:42 PM

Costco's Kirkland Ice Cream
 
Anyone ever try this stuff? Got a membership today, and picked up a 1-gallon pack of this ice cream, and it's really an odd one. There's 270 calories per serving (1/2 cup) and a whopping 18 grams of fat. I believe that surpasses most Ben & Jerry's ice creams. No HFCS either, which is surprising.

The texture of this stuff is something else. It's like a really thick butter spread. Does anyone know what could create such an oddity? Fresh cream, skim milk, and sugar are the top three ingredients, so do you think they just overdo it on the "cream" and skimp on the "ice?"

I love the calorie count, but I can't yet decide whether or not I like the texture.

George Mounce 01-18-2009 06:54 PM

Quote:

Originally Posted by Patrick Donnelly (Post 48042)
Anyone ever try this stuff? Got a membership today, and picked up a 1-gallon pack of this ice cream, and it's really an odd one. There's 270 calories per serving (1/2 cup) and a whopping 18 grams of fat. I believe that surpasses most Ben & Jerry's ice creams. No HFCS either, which is surprising.

The texture of this stuff is something else. It's like a really thick butter spread. Does anyone know what could create such an oddity? Fresh cream, skim milk, and sugar are the top three ingredients, so do you think they just overdo it on the "cream" and skimp on the "ice?"

I love the calorie count, but I can't yet decide whether or not I like the texture.

Sounds like gellato texture and gellato is really good. Breyer's uses tara gum to help prevent it from becoming an ice pack when it heats up during shipping and refreezes.

Also - the more you churn ice cream the more air gets into it. They could just not churn it as much, and it does have a higher fat content which could help to give it this texture.

Howard Wilcox 01-21-2009 07:18 AM

I've had their premium vanilla and it is awesome. As an ice-cream snob, I was pretty surprised by this.

I don't know how they do it, but the texture is very unique.

howard

Patrick Donnelly 01-22-2009 03:47 PM

Quote:

Originally Posted by Howard Wilcox (Post 48263)
I've had their premium vanilla and it is awesome. As an ice-cream snob, I was pretty surprised by this.

I don't know how they do it, but the texture is very unique.

howard

Finished it today, and yeah, I've decided that it's pretty good stuff. Heheheh. I need to make another grocery trip in about three days. It's going to be very hard not to buy it again.

Patrick Yeung 01-22-2009 05:03 PM

Dang, that was only 4 days for a gallon of ice cream.... Nicely done!

But denser, creamier ice cream will tend to be higher quality.

If you were to melt a gallon of that crap they sell at the grocery store, itd probably be 1/3 of its size in the bucket. But, premium would be more like... 3/4s or more when melted.

Gelato is pretty much... awesome.

Patrick Donnelly 01-22-2009 05:21 PM

Quote:

Originally Posted by Patrick Yeung (Post 48417)
Dang, that was only 4 days for a gallon of ice cream.... Nicely done!

Pfft. Twenty bucks plus the cost of ice cream says I can do it in 2.5 hours. (Not joking!)

Yuen Sohn 01-22-2009 06:11 PM

Quote:

Originally Posted by Patrick Yeung (Post 48417)
If you were to melt a gallon of that crap they sell at the grocery store, itd probably be 1/3 of its size in the bucket. But, premium would be more like... 3/4s or more when melted.
.

That's what irks me most about mainstream brands like Breyers. I'm not crazy at all about the whipped texture and paying for excess air (especially when I want to maximize my calorie-to-dollar ratio)

Patrick Yeung 01-23-2009 06:16 PM

Quote:

Originally Posted by Yuen Sohn (Post 48422)
That's what irks me most about mainstream brands like Breyers. I'm not crazy at all about the whipped texture and paying for excess air (especially when I want to maximize my calorie-to-dollar ratio)

What scares me more is the kind my roomate buys. Its this "select brand," and when hes left it out on the counter over night or whatever, ive opened it up and dosent even look melted. What it has actually done is like... coagulated and turned into a foam with the air bubles still suspended in it.

I dont know what that is, but it cant be ice cream... I thought ice cream was suppose to be made of milk and cream.

I beleive its 2 half gallon containers for $5 bucks.

Garrett Smith 01-23-2009 09:41 PM

The TJ's premium vanilla ice cream is awesome...I have to make sure not to buy it.

That and chocolate syrup combine to form one of my very favorite desserts of all time (starting from childhood).

Patrick Donnelly 01-24-2009 12:19 AM

Quote:

Originally Posted by Yuen Sohn
(especially when I want to maximize my calorie-to-dollar ratio)

Wow! It's good to know that I'm not the only one who things like this! About two weeks ago, I must have spent fifteen minutes at Shopper's with a calculator coming up with "calorie per dollar" numbers for all the ice creams they had.

Fortunately, the Kirkland stuff only costs $8.79 per gallon. Not only is that price on par with stuff like Breyers, but it's calorie count is through the roof! It comes out only about 50 calories per dollar less than the generic brand 5qt. tubs, I believe, but is far superior in quality.

Quote:

Originally Posted by Garrett Smith (Post 48523)
That and chocolate syrup combine to form one of my very favorite desserts of all time (starting from childhood).

2/3rds cup of vanilla ice cream
1/3 cup of almond butter (raw, unsalted)

Mix. Eat. Cry from happiness.


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