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Gelato Fresco and Breyer's double churn...

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tj2007 Mar 29, 2010 04:33 PM

I was strolling through the ice cream aisle and saw a container of Gelato Fresco flavour called OBF chocolate. OBF? Can anyone help decipher this? Which is better, devil's chocolate or OBF chocolate? One more question if I may. Is Breyer's double churn ice cream any good? I'm a Haagen Dazs girl myself. How does the double churn ice cream compare (if at all)?

Thanks in advance!

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Gelato Fresco
60 Tycos Dr, Toronto, ON M6B, CA

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    callitasicit RE: tj2007 Mar 29, 2010 05:36 PM

    There is no comparison in terms of quality, Haagen Dazs is so much better. Just take a look at the ingredients in the Breyers product and it should be an easy decision.

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      Omnibus_Eater RE: tj2007 Mar 29, 2010 06:25 PM

      According to their website, the devil's chocolate has 13g of fat per serving, and the OBF has only 2. Perhaps it stands for "zero butterfat", but that's just a guess. You could always email them and ask.

      2 Replies
      1. re: Omnibus_Eater
        estufarian RE: Omnibus_Eater Mar 30, 2010 08:00 AM

        Yes - it's 'zero' butterfat (the name anyway).
        IMO the devil's chocolate has a 'better' (more silky) mouthfeel than the 0BF. But they're both good products. Hard to pick out the Devil's chocolate from a 'full-fat' competitor (technically it's an ice-milk, not an ice-cream as the fat content is so low).
        On the other hand, if you're going to eat ice cream anyway, why not a smaller portion of the best you can find?

        1. re: estufarian
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          tj2007 RE: estufarian Mar 30, 2010 08:38 PM

          I bought a container of Devil's Chocolate tonight and I had to restrain myself from eating the whole thing in one sitting. There is so little left now, I should have just finished it! Smooth mouthfeel indeed. I have heard much about the Alphonso mango flavour so i'm looking forward to trying that next. It was sold out at Loblaw's.

      2. TorontoJo RE: tj2007 Mar 29, 2010 06:37 PM

        Breyer's double churn is horrible. I used to be a big fan of the old Breyer's All Natural vanilla. Then they changed the recipe and started marketing this double churn silliness. The ingredients changed for the worse, as did the texture. Skip it.

        1 Reply
        1. re: TorontoJo
          shelleypascual RE: TorontoJo Mar 30, 2010 02:40 PM

          I concur; I am not a big fan of Breyer's Double Churn products. If I had to pick, I'd still opt for the original Breyer's French Vanilla ice cream (the one in the blue packaging, not the black).

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          sbug206 RE: tj2007 Mar 29, 2010 07:54 PM

          It's amazing how they can spin a negative into a positive with their marketing. Double churn means they put more air into the product and thus you get less ice cream.

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            Pigurd RE: tj2007 Mar 31, 2010 04:21 AM

            where is gelato fresco now? it used to be a the bayview village loblaws, but it has been missing for months

            1 Reply
            1. re: Pigurd
              TorontoJo RE: Pigurd Mar 31, 2010 04:28 AM

              Bruno's carries it.

            2. Full tummy RE: tj2007 Mar 31, 2010 08:10 AM

              Regarding Breyer's, you might want to look at this thread:

              http://chowhound.chow.com/topics/609176

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