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• Anonymous

  Always great to expand, as long as the quality remains constant.  Giffords ice cream is great–just had some Coffee Fudge–and theirs is a true half gallon, not the 48 oz. that others have marketed.

• Anonymous

  Good luck!  There are a ton of excellent, locally produced ice cream brands in NY, CT & NJ, so the competition will be tough. 

• Anonymous

  you are truly an ‘negative’ person

• http://pulse.yahoo.com/_57C3XJX5VALK7UV27IFLFVB764 Scott

  I stopped eating Gifford’s when they started putting chemical crap in their ice cream.

  Take a look at the ingredients list the next time you’re at the grocery store.  It sounds like a chemistry set, not dessert.

• http://www.facebook.com/people/Regina-Hosebeast/100002095287763 Regina Hosebeast

  Good thing Baldacci’s gone. He would have imposed an export tariff to try to keep that ice cream in Maine, to feed the hordes of low income food stampers. ( I don’t see any Lepage comments here yet, so I thought I’d get the ball rolling. )  haha

• Anonymous

  I’m so glad to see them reach out a little bit.  This season has been terrible for companies that sell things that aren’t absolutely necessary.    I just hope they don’t make the same mistake that Deering made (for those of you old enough to remember them).  They made ice cream that was rated as the best in the country, then over-expanded and lost everything.  That was sad.

• Anonymous

  Good thing Gifford’s doesn’t advertise in the BDN or you’d be banned.  Two points.  I’m pretty sure the ice cream you buy prepacked isn’t the same as the stuff you buy in the cones at their stores.  I can’t say for sure that the chemicals are any different though. 

• Anonymous

  Regina, wake up !!! 
  It is nearly 2012. 

• Anonymous

  I’m pretty sure the ice cream you buy prepacked isn’t the same as the stuff you buy in the cones at their stores.
  *************************************************
  why wouldn’t it be the same?

• Anonymous

  I stopped eating Gifford’s when they started putting chemical crap in their ice cream.Take a look at the ingredients list the next time you’re at the grocery store. It sounds like a chemistry set, not dessert.     
  ***********************************
  You have to get Breyer’s if you don’t want chemicals and additives….all their flavors are made with only milk, sugar, cream, eggs (for french vanilla) and vanilla….real cocoa, real strawberries, real pecans and butter…

• Anonymous

  I used to work summers in the Deering Ice Cream shop in South Portland when I was in high school.  We sold hand-packed quarts and half gallons and they weighed quite a bit more (and cost more) than the factory packed stuff.  They have to do something to the ice cream to get it into the cartons without bubbles and with consistent density.  What, I can only guess.

• Anonymous

  I used to work summers in the Deering Ice Cream shop in South Portland when I was in high school. We sold hand-packed quarts and half gallons and they weighed quite a bit more (and cost more) than the factory packed stuff. They have to do something to the ice cream to get it into the cartons without bubbles and with consistent density. What, I can only guess.     
  ********************************************************
  Wow, that’s interesting—I never worked in an ice cream parlor (I’d eat all the profits!) so I never noticed any difference between the two.  I do know though (from watching Good Eats on the Food Network) that by law, a certain amount of fat must be in specifically labelled ice creams.  “Premium” ice cream must have more fat than regular ice cream.  Thus, it packs more densely and “feels” like it weighs more.  The regular ice cream (it doesn’t have the word ‘regular’ on the carton, but it doesn’t have the word ‘premium’ either) doesn’t freeze as hard as premium ice cream, but it doesn’t matter if any artificial ingredients are in it or not….it’s the fat content.  Did you ever notice if the ice cream in the supermarket cartons was not as hard as what you scooped out in the store?
  Hey, thanks alot…now I’m ‘jonesin’ for some mint chocolate chip!!!! lol

• Anonymous

  I ate my fair share of there.  The hand-packed quarts actually did weigh more, we packed them until they weighed a certain amount, and it was hard to get it in a quart container.

  All this talk about ice cream motivated me to go to Giffords in Bangor and buy a large cone!!!!!  It was great (just have to figure out how it fits into my Atkins diet)

• Anonymous

  hehehehe, share it with your signficant other….you get the ice cream,  your ‘other’ gets the cone!  oh, don’t you know that calories from sugars don’t like heights…so, stand on top of your car and hold the cone up high, like the Statue of Liberty…the sugar calories will jump out of the ice cream because of their fear of heights, and viola!!! no sugar calories!!   ;-)