Greg's Ice Cream has been Debased
I bought two cartons of Greg's today at All the Best. I hadn't had any in a while, so I don't know when this happened, but the quality is much lower than in the past. The flavours are coffee-toffee and roasted marshmallow, both of which I've had hundreds of times previously.
Greg's ice creams were never decadently rich and have always been made from a commercial mix base. However, they always had pure, clean flavours and a solid heft. Anyway, the cartons were so light that I thought they might be sublimated or incompletely full. But they were, indeed, full. The overrun (the amount of air churned into the mix) was extremely high. I could have been eating Breyer's (which is 50% air).
Has anyone else had this experience? Has Greg sold the business? Have there been manufacturing problems? Or has Greg sold out to Mammon? I really can't believe he would, but you never know...
So sorry to hear this; I used to live at St. George and Bloor, and Greg's was a favourite stop. I'm so sorry Toronto continues to "eat its young", in a sense.
embee, I had my first and last experience with Greg's ice cream a couple of months ago and found the same thing. There was so much air that I thought the carton was only half full. I was surprised to find it full when I opened it. The texture was awful -- no creamy mouthfeel at all.
Embee, I've always been impressed with your food knowledge and enjoy reading your posts. I remember reading this one when it was first posted and thinking, wow, I don't know that I would have noticed a lighter container or understood the food science behind the experience.
So off to All the Best I went yesterday afternoon in search of a couple of tubs of Greg's ice cream to go with my bananas foster dessert. To my total shock, I picked up 2 tubs (sweet cream and malt ball crunch) that felt as though they had nothing but air in them. Literally, they must have only weighed an ounce or two more than a totally empty container. The taste and mouth-feel sensations were totally different than usual. Normally, Greg's ice cream has the consistency of Haagen Dasz - heavy, creamy, solid. This stuff kind of evaporated in the mouth, more like cotton candy (but without the sticky bits), and it even seemed to melt differently in the container.
I've been a huge Greg's fan for years. This was such a disappointing experience for me. Has anyone found out if there's anything behind these changes?
Ive actually tried to go there 3 times in the last few months and they were closed every time. I know its winter and all but its very disappointing when you make the trip and leave unrewarded. I am a little disappointed with reliability and I really hope there quality has not gone down hill as well but wouldn't be surprised.