I always use half-and-half (and cream) when I make homemade ice cream. It gives it a super smooth and creamy texture. Although it is high in fat, it is the milk fats that make it smooth and creamy. Plus, who ever ate ice cream to lose weight anyway?
Half-and-half, by definition is, “half milk and half light cream and contains 10% to 18% butterfat. It is a dairy product… typically used as a lower-fat substitute for cream in coffee.”
Enter a product I was introduced to a few minutes ago: Land-O-Lakes Nonfat Half-and-Half.
As I was walking through the reception area of our office, I noticed our receptionist (who has asked to remain anonymous) having a bowl of cereal with half-and-half. I thought to myself, “Wow! That must be extremely rich!” You see, I am a nonfat milk guy – even whole milk is like cream to me, so the thought of cereal with half-and-half was a bit much.
Then I notice that the stuff our receptionist is using (let’s call her, “Klaren), is Land-O-Lakes Nonfat Half-and-Half. Now I am not the sharpest tool in the shed, but I do know that if you have anything that is half-cream, it’s gonna have fat.
That got me checking the ingredients. Essentially this stuff is 50% nonfat milk and 50% corn syrup (with a splash of cream for effect). Gross!!! Not only does that sound utterly (no pun intended) disgusting, but that seems just a little deceptive on the part of the nice people at Land-O-Lakes.
Taste aside – and “Klaren” assures me that it is delicious – that is just udderly wrong! (Yep, that time the pun was intended).
UPDATE: “Klaren” also uses Karo syrup on her pancakes, too…