480051 Wed Jan 16 14:50:33 -0800 2008 9 23 Ontario (including Toronto) 0 3302424 This deal was so ridiculously good I just had to let someone know. Food Basics (at least mine near Pape and O'Connor) has 2 packs of Cherry Garcia for $5! Yep, 2 x 500ml. Wed Jan 16 14:50:33 -0800 2008 43422 cheesymama 1 3302447 OMG!!! Blessed are thou cheesymama...was it just Cherry Garcia? Any other B & J flavours? Wed Jan 16 14:55:07 -0800 2008 3302424 19816 Lazar 2 3303196 Only Cherry Garcia, unfortunately! Wed Jan 16 18:31:28 -0800 2008 3302447 43422 cheesymama 1 3303218 Did you try them? Do they have ice crystals in them? It has happened to me before... Wed Jan 16 18:39:52 -0800 2008 3302424 19782 Full tummy 2 3303582 Ahhh...so I'm not the only one who thinks that Ben & Jerry's Ice Cream is very granular. It's neither particularly well-made nor does it have good mouth feel at all. I'll keep enjoying my H-D instead, thanks. Wed Jan 16 20:48:28 -0800 2008 3303218 16797 bogie 3 3304886 2 things, first, it seems only the Food Basics at P&O'C have that special (nuts to the other locales I say), and second, if your ice cream was granular, it may be a result of improper storage where the ice cream was essentially thawed and refrozen. A friend of mine who is a chemist that works testing different foodstuffs for nutritional content explained this to me. Can't remember what exactly happens, but the result of refrozen ice cream is a granular texture. The reason that I know this is that I could not understand why my HD was not up to snuff. She had a look at it and taste and explained to me what was going on....not sure if this is what happened in your experience with B&J, but it is a thought.... Thu Jan 17 09:38:53 -0800 2008 3303582 19816 Lazar 4 3305815 It's very simple. The longer it takes something such as ice cream to freeze, the larger the ice crystals will be. So, if an ice cream is accidentally thawed, the result is always going to be a more granular texture because it takes so long to get it back to a frozen state. This is also true when the ice cream is originally made. That is why many professional pastry chefs are now using the PacoJet which can freeze in 5 minutes or less versus 30 minutes or more with a traditional maker. Thu Jan 17 12:47:19 -0800 2008 3304886 16797 bogie 4 3305894 The reason I asked is that it wouldn't be surprising for a store to try to sell off stock that has been around for a while, and ice cream that's been around for a while tends to get grainy. I believe that the store's ice cream freezers have higher than optimal temperatures for storing ice cream for long periods. Thu Jan 17 13:08:33 -0800 2008 3304886 19782 Full tummy 5 3305989 I haven't tried this batch, but it was special packaging, a cardboard wrap around 2 pints of ice cream, all with the usual B&J logo, etc, so it didn't look like a sell-off situation to me. But I'm just guessing. Thu Jan 17 13:32:14 -0800 2008 3305894 43422 cheesymama 6 3306769 Well, let us know when you taste it! Thu Jan 17 18:56:06 -0800 2008 3305989 19782 Full tummy