I have made ice cream like this using Gellan as a stabilizer. It's just too much of a pudding to melt. It's not really what you want in an ice cream. You at least want it to melt completely in mouth temperatures.
Breyers frozen dessert would not melt if left standing and only melted slowly under running hot water. Didn’t think of torching it (we were discarding it). Isn’t food chemistry impressive? Gotta be careful reading labels to distinguish marketing terms from actual defined names. Maybe it’s gotten better over the last few years, but man, that was a waste of money. And strangely enough, the store placed it right next to the ice cream…
