The Golden Age of British Ice Cream(vittlesmagazine.com) |
The Golden Age of British Ice Cream(vittlesmagazine.com) |
Also they dominated my local market (Turkey) not because they had better products than the local brands but because they had the distribution power of Unilever. Actually Turkish Competition Authority constantly warns and fines them [1]. Also their products with vegetable oils are not classified as “ice-cream” according to our laws. Actually one of their best selling products here is Maraş-style Turkish ice-cream, which is the only product line they use real milk and can be advertised as ice-cream.
[1]https://www.rekabet.gov.tr/en/Guncel/investigation-initiated...
It's fictionalised from very real British experiences with ice cream and fish and chips, working class communities, Italian family business, crime. And of course deep fried ice cream. I worked in an Italian migrants coffee bar/greasy spoon as a dish pig in 1970s edinburgh, the local chip shop and ice cream scene was almost entirely Italian, in some parts of Scotland going back to the end of the 19th century.
For some people the "99" from a van with a squirt of raspberry sauce is a key childhood memory, a lift from the darkness of intergenerational mass unemployment, and rainy day holidays on stoney beaches.
Gelato is posh. Mr Whippy is what poor people ate.
(And it looks like she was right: https://researchportal.ukhsa.gov.uk/en/publications/the-micr...)
You know, this is probably why I never got slushies, either.
I'll take any excuse to recommend Ruby's essay on British Cheese, "How a cheese goes extinct: https://www.newyorker.com/culture/annals-of-gastronomy/how-a...
> When you talk with cheese aficionados, it doesn’t usually take long for the conversation to veer this way: away from curds, whey, and mold, and toward matters of life and death. With the zeal of nineteenth-century naturalists, they discuss great lineages and endangered species, painstakingly cataloguing those cheeses that are thriving and those that are lost to history. [...]
> The Magnum debuted in Germany in 1989, and hit the UK the year after.
Curiosity piqued, and one wikipedia article later [0], it turns out that it was originally a Danish invention developed in the late 1980s, first mass produced in Autumn 1988. It also mentions a Belgian needing to develop the needed chocolate in 1987.
Of all places I would not have guessed Aarhus was the home to Magnum, and it's celebrated with a gym called Friskohus (Frisko is the Danish Unilever sub-brand) on the site today.
Ingredients are terrible for all the brands mentioned. And British children have high obesity rates and dental issues.
The golden age was pre-big food when ice cream was made naturally.
The celebration of targeted product design, branding and advertising is something we should move away from. The companies don’t care about its customer’s health, just its profits.
In 2015, this requirement was abolished, and now you can sell anything sweet and frozen as "ice cream" even if it contains no dairy at all.
I miss the old Irn Bru which was something like 89% sugar.
I don’t want to deny Walls the credit for taking it global though: In the early 2000’s I met a very interesting and clever chap, with a PhD in material sciences who worked for Walls in Bangkok, whose job it was to ensure the Magnum didn’t melt too quickly in the south east Asian heat.
Few stories I remember him telling me... part of his job was that he went out on the road giving freezers away to shops so that they could stock Walls ice creams (and only Walls ice creams). He said they had particular difficulty with this in Ireland where shopkeepers would accept the freezer for the shop but put a cheaper competitor's product in.
There's always a struggle between companies choosing profits (by adopting cheaper, more processed ingredients) and consumers wanting tasty but healthy foods. In UK things are improving because of regulations, but everywhere else things are not that good, and it's not just ice creams.
This feels like slander! No matter how true it is.
It's hard to describe just how much better the ice-cream in a magnum was than the competing products of the time.
(I write this for the American reader.)
The essay didn't mention the lore regarding Margaret Thatcher in her food scientist years, allegedly being responsible for 'soft serve' ice cream in the UK.
Thatcher became known as the milk snatcher for cutting free school milk, however, by working out how to get more air in ice cream, she had arguably been a milk snatcher before entering politics.
Regarding Walls, their factory is on a prominent road in Gloucester, or it used to be, in the heyday.
The lore, in these pre-internet times, was that they cut the fat from the pigs in the bacon factory and that became the mystery 'animal fats' in the ice cream product. Allegedly they only moved to cheaper vegetable fats later, when they could get a better price for the excess 'bacon' fat.
Because the factory presented itself as being 50% bacon and 50% ice cream, this was an easy story to believe by many a child, so the myth perpetuated itself, because it made perfect sense as a conspiracy story. Everything was explained.
This was at a time when cows were no better. The countryside frequently had upturned cows on fire due to either foot and mouth or BSE. At the time there was no knowing if BSE led to CJD - death by prions.
As a consequence, you would be doomed whether those 'animal fats' on the label of your typical Walls ice cream came from milk or porcine sources. They could have said 'milk' instead of 'animal fats'.
Ruby also mentions clotted cheese. That came to Cornwall with the tin trade, three thousand years ago. The Phoenicians brought the recipe and it enabled year round tin mining, with the chalk highlands providing grassland for grazing (rather than fearsome swamps, forest and rocks, not suited for keeping cows). They got their copper from Afghanistan, to make bronze in the Levant.
The name (Great) Britain means 'land of tin'. Who knew.
All these odd history facts are explained in considerable depth in the applications for regionally protected foods, and any visitor to the UK is advised to look for such foods, for example, the Cornish Pastry has to have good ingredients in it, and be from Cornwall, so they are not 'processed food', even if bought from a motorway service station or convenience store.
It is the same with CORNISH clotted cream, it isn't going to be like an adulterated Walls product, full of mystery 'animal fat' or, nowadays, mystery 'vegetable fat'.
I also felt that Ruby is too young to tell the story. As a child, at the time, there were other aspects of the story such as the joke (or riddle) on the stick. This was standard at the start of the era, and an ice cream without a joke on a stick was like getting a Christmas cracker that doesn't go bang. However, by the time the adult products come along (Magnum), the joke on a stick tradition has been banished. Why?
Walls had a local rival that they never put out of business. Winstones made a better product and they had a factory shop in the middle of a common full of cows. Their model was the classic dozens of flavours, where you have n+1 scoops of whatever you want, made up for you in a cone, with the middle class, car owning customer expected to buy some 5 litre tubs of their favourite flavours.
Winstones customers could tell themselves the product used real milk. Typically they had those vast chest freezers at home, this being peak boomer consumer lifestyle. Winstones did have distribution in local supermarkets, and, although Walls dominated, for those in the know, there were the equivalents of Winstones, with a better product.
Ruby also forgot to mention 'Ice Magic'. This was the chocolate syrup that formed a hard shell on ice cream, as served from the tub. There must have been an issue with food safety and Ice Magic as they had to drop the product, to reintroduce it without it forming the hard shell.
The moral panic of the time was food additives and no food was more brightly coloured than ice cream. In one ice cream a child could be exposed to every food colouring that has subsequently been banned, which never harmed anyone, however, today's product just lacks the full spectrum of very bright colours that were possible during the good old days.
Packaging was also a key area of innovation, which was solved by Walls with the Cornetto coming in a new form factor, with ritual involved in opening it. Mylar film was not available at the time, again, Walls innovated with this for Magnum. Beforehand it was always 'waxed' paper that might need to be blown into, to separate it from the ice cream.
In period, Walls was for common people in housing estates whereas middle class people had either posh Winstones (or equivalent) or huge tubs of supermarket ice cream, in the chest freezer. The ice cream van was for the housing estate, not the village in the shire, so there was this aspect of class going on. Cornetto was an affordable treat to all, far from gentrified.
People in housing estates were not two-car families, whereas, in the middle class shires, they were. The middle class people, buying in bulk, with the car and the big chest freezer, paid a fraction of the price 'per serving' of the kid in the council estate, who would be handing over coins on a daily basis.
Nowadays everyone is eating posh ice cream with 'luxury' titles. Vanilla is no longer vanilla, it has to be 'organic Madagascar vanilla drenched with slow pulled Etruscan caramel with Pink Tibetan Monkey Salt flavoured ice cream'.
OG vanilla is a low-status product, no longer considered edible. We need the fancy labels because it is all about conspicuous consumption rather than basic pleasure. We need fancy labels, high prices and faux myths ('Italian') to tell us something is delicious, and that we are not eating kid's stuff.
Final snippet of lore, the Walls catch phrase was 'Stop me and buy one!', and, although they stopped using this on their vans, the phrase lived on in the toilets of public houses in the form of 'Buy me and stop one!', common graffiti on the condom machines that were quite common in pub toilets, in those days, when people didn't nonchalantly put boxes of condoms in their regular shopping 'with no cringe factor'.
My default base for homemade ice cream is a custard with 50g sugar for 6 egg yolks and 500g of milk/cream.
I'm not claiming it's a health food, but in terms of pure sugar content homemade ice cream is pretty low compared to most other things you might make as dessert.
Sorbet is very different; that is usually something close to a 1:1 ratio of sugar and water.
For e.g.: "100% All Natural Ingredients" still has locust bean gum: https://www.sainsburys.co.uk/groceries/product/remeo-n-4-pis...
Jude's Vanilla Ice Cream: https://www.sainsburys.co.uk/groceries/product/jude-s-vanill... Locust Bean Gum and Guar Gum
It's even true of small producers - for e.g. around where I live in Derbyshire you see "Bluebells" icecream everywhere - "Luxury Artisan Ice Cream": https://bluebelldairy.co.uk/ but it still has all the above.
Name some brands please.
Companies don’t spend multi millions on advertising for no reason, advertising works.
And that was very much not the golden age of British ice cream - the original UK soft serve, Walls' Mr Whippy, was a mix of lard, sugar, whey, emulsifiers, and artificial flavourings. Mister Softee used coconut fat & palm oil instead of lard, which proved to be more successful and modern Mr Whippy now has a similar recipe.
(There's an earlier American product also called Mister Softee, but I believe that was based on cream mixed with corn syrup so was quite different to the stuff from UK ice cream vans)
Sometimes you just want to buy a tangerine without having to research beforehand which ones aren't absolutely plastered in antibiotics on their peel (read: the majority).
All humans are not born equal, many are born with poor critical thinking which is not helped by regimented schooling and the isolated nuclear family pattern.
It’s for the strong to protect the weak, but instead modern consumer capitalism is built on the strong exploiting the weak.
Xanthan or Agar Agar are commonly used even in household gelato (think a 1kg ice cream machine or something like a Ninja Creami - which is one of my own ever favorite and most recommended appliances) to reduce the formation of ice crystals. Locust Bean Gum and Guar Gum or is a thickener and can greatly improve the creaminess of the final product.
Historically people used a lot of egg yolks as emulsifiers in ice creams, but there are reasons to limit them or directly not have them in your gelato. Think even just fat content, or allergies, or personal preference. For that you will need some sort of natural gum and as far as I know there are no known health hazards associated with them (unless you consume crazy amount like 10-20g/day, which means you have to eat it from the jar with a spoon... I would not recommend)
In any case, the whole distinction around UPF vs non-UPF is the addition of ingredients that would not form part of a human diet typically. The thread above me was basically saying all ice creams are full of UPF ingredients and then someone's counterpoint was that there's plenty of good choice of non-UPFs. My point was that even things that "look" non-UPF often are. Whether UPFs are good or bad is up for debate and discussion although countries that consume a lot of them generally have much worse health outcomes.
There's no Waitrose within 50 miles of me (East Midlands) so Duchy not available. Booja Booja is all dairy free so I wouldn't really consider it ice cream. But in any case it all has coconut oil in it.
You shouldn't dismiss Booja Booja. It's nut based and in my opinion excellent. A touch sweet, but a great mouthfeel - less cloying than dairy ice creams, but clearly creamy. The chocolate salted caramel (my favourite) contains no coconut oil. I'm not sure why coconut oil is problematic though.
Just make a stiff gel and hit it with a stick blender for desired consistency and lumpiness. This does introduce a lot of small air bubbles in it, so if you need clear slime let it stand for a few hours.
All people are not born with equally capable brains.
That’s just a fact.
People are not equal in their decision making.
You have the strength to resist misleading marketing if you have sufficient resources, experience, learning, energy and/or spare mental cycles.
I know my decision-making capacity is certainly affected by things like this. Sometimes I have limited capacity and I reasonably prioritise other concerns.
These are UPFs. The point of adding cornflour or starches is to make them thicker and more luxurious in terms of the way they feel in your mouth without straining them like greek yoghurt to reduce water i.e. they're able to do it with less milk protein and fats = it's cheaper. They do this because you need 3-4x as much raw ingredient to do achieve the same result. Adding fruit purees which is the way they add most fruit to the yoghurts is similarly UPF.
There's a scale called NOVA which categorises products based on the amount of processing. Plain Yeo Valley yoghurt is fine and would be classed as NOVA group 1. Their yoghurts would be NOVA group 3 or 4 and so either processed or ultra processed. This isn't to say that all UPFs are bad but it's become so normalised that everything is ultraprocessed that we don't even realise it.
My wife's sister is a food scientist and this is literally her day job at a large American conglomerate with substantial UK operations - try to reduce cost of production by reformulating products while maintaining the same flavour/texture profile.