The “encrapification” of the American pint — a chemist’s plain-language dissection
Really good article by a chemist on why most ice cream sucks now— it’s because it’s not really ice cream.
part of me wants to be like "do people really not know this" and part of me knows full well i only read the labels because i have gut problems and don't want to suffer
anyway i've had my eye on the fat content for years. actual ice cream made with real cream won't trigger my lactose intolerance, because the higher the fat content of dairy, the lower the lactose content. my personal tipping point is around half-and-half so if you make "ice cream" with with skim milk, the enshittification i experience is unfortunately literal























