Cream, cane sugar, maybe eggs.
No corn syrup and especially no gums to thicken it or low-fat milk solids, &c.?
I am so tired of finding the crap ice cream in stores. It doesn’t have the flavor of the real stuff never melts right (the gums) in sundæs or floats.
Sure, you’re just going to have to look carefully and/or pay more:
I don’t get it that often, bad for the waistline, but when I do I splurge on the good stuff: Graeter’s
Breyers seenms to qualify.
https://www.breyers.com/us/en/ingredient-pledge.html
Another page gives a ‘no high fructose corn syrup’ pledge.
When I was eating ice cream I made my own and I new exactly what was in it. Nothing but whole natural ingredients and some kind of flavoring, usually vanilla extract or fresh berries if they were available. It takes a little time, but I was retired and had plenty of time.
No they don’t. They use gums to thicken the ice cream.
Adirondack likewise fails due to the skim milk solids.
I used to like Breyer’s vanilla ice cream, but it went downhill.
Supposedly it uses vanilla bean extract, but why do they list “natural flavor” as an ingredient? If having real vanilla in it isn’t enough, what “natural flavors” are you adding?
Other products, not just ice cream promote “natural flavor” as well.
Of course, “natural” is not synonymous with good, or safe.
Breyer’s does use “natural” gum in the ice cream, which the OP specifically doesn’t want.
Not if you buy some food-grade liquid nitrogen, it doesn’t.
Bah, My mistake.
Breyer’s hasn’t even been allowed to call itself “ice cream” for almost 10 years now. “Frozen dairy dessert”, whee.
Isn’t that beaver ass juice?
I used to love Breyers back when their ice cream consisted on cream, sugar, and flavoring stuff. But now they include gums, and I can’t stand the stuff any more.
Breyers definitely does NOT qualify.
The closest to real ice cream we get at the supermarket is Turkey Hill. (Haagen Dazs has gums, too)
Häagen-Dazs® Vanilla Bean Ice Cream
I love Häagen-Dazs Vanilla ice cream, but in case it’s not obvious, “vanilla” and “vanilla bean” are two different flavours and not the same thing at all. It’s the traditional vanilla that I like.
I checked the ingredients list and there are no gums or other artificial ingredients, just all natural ones, but man, gotta watch that fat content. The combination of saturated and unsaturated fats is enormous!
I’ll second this - Graeter’s is the best ice cream I’ve ever had.
Breyers was once better, as were a variety of ice creams. It’s difficult for them to compete at grocery stores which must store a large volume of ice cream containers over time, subject to changing temperatures which are less than ideal to maintain consistency.
My two go-to’s: Häagen-Dazs and Oberweis. If your gonna sin, go top shelf! LOL
Freakin’ Breyers pisses me off, it used to be so good.
And don’t even get me started on the shrinkflation:
mmm
Van Leeuwen’s starts with milk, cream, cane sugar, egg yolks, and vanilla extract and then adds other ingredients based on the flavor.
Jeni’s is really good and has similar ingredients but they also use tapioca syrup so not sure how the OP feels about that.
Both of these are definitely more expensive ($6-$9 per pint) than most of the others listed and typically only come in pints.
Sorry, I can’t answer your OP but I’m curious, is this a bias against anything but ‘pure’ ice cream or are you saying unless it’s pure, it doesn’t taste good?
Because, personally, I only care about taste and texture, I could care less what it’s got in it.