LOL as they don’t even use the “frozen dairy dessert” tag anymore. Vanilla-something, the Mystery Dessert…
They are not mutually exclusive. The percentage of cream in an ice cream pretty much determines its quality. I’ve had cheap ice cream, and it tastes more like frozen, flavored water than ice cream because its cream content is so low. Oberweis is divine for the opposite reason.
Me too, which is adversely affected (IMHO) by non-cream dairy products, gums to thicken and corn syrup.
We’re really lucky to have a local ice cream maker two blocks away called Sebastian Joe’s. Small batch, made on site with real cream, egg yolks, etc. I’m sure there must be an emulsifier of some sort, but this is some really great ice cream.
Isn’t that what the egg yolks supply? Would extra lecithin be allowable?
I think some of their products are probably vegan or something, so eggs wouldn’t be included. All I can say for sure is that it’s the best ice cream I’ve had.
The website is remarkably sparse on details about their products but I would think that being vegan would be mentioned somewhere.
If vegan, how can it be ice cream without cream?
Next to where Abraham Lincoln debated Stephen Douglas in Freeport Illinois is the 110 year old ice cream parlor Union Dairy. A rare treat for me as a kid, the smell upon entering was amazing.
Culver’s frozen custard comes close, but it can’t be made without some amount of artificial ingredients. I think the OP’s best hope is to obtain an ice cream machine and go wild. (I always wanted to try Guinness Stout ice cream).
Or a stand mixer and liquid nitrogen except I have no clue how to get liquid N2 for home use.
Magic? I was just guessing (hence the “or something” qualifier), as that sort of thing doesn’t appeal to me, but a lot of businesses cater to those tastes.
I miss Sedutto’s.
Nothing else like it. We sold it at the ice cream shop I worked at as a teenager and it spoiled me forever.
Check with a local industrial gas company if they sell to the public. You’ll need a Dewar flask for transport. Use a pickup truck or drive with all the windows open in case of a leak or spillage.
Hagen daaz is widely available, and many of the flavors meet the op’s requirements. For instance, the strawberry ice cream contains:
Cream
Skim Milk
Strawberries
Cane Sugar
Egg Yolks
The ones with bits of cookie and stuff in them have more ingredients, of course. As do the sherbet-y flavors.
Having been cursed with lactose intolerance earlier than I probably deserve (up for debate), the lack of real ice cream out there in the world likely saves me, and especially others, from myself.
So bring on the fake ice cream! I can eat it! I’m free! I won’t become a social menace when I do! Yay!
I concur, but why the skim milk? Cost or is 100% cream less than optimal.
I’ve only had their Chocolate Chip, but it was, indeed, absolutely top notch. Highly, highly recommend.
I’m confused. There is a lot, right? They can’t label “ice cream” unless it is.
I just checked Walmart brand and it labeled “ice cream”, not “frozen dessert”.
I’m surprised. I recakl Haagen Dazs ice cream containg gums, why is why I didn’t prefer it to the old Breyers. But now websites claim that it contains only fve ingredients, and no gums. Did they change their recipe?
Breyers used to have only cream, sugar, and vanilla (or whatever the flavor was) – no gums. No emulsifiers. Not even eggs (that was French Vanilla).
Here’s an old post lamenting the Fall of Breyers:
Sorry to tell you this, but most brands have a lactose-free version, made from lactose-free milk. Unfortunately, the FDA does not has a firm definition for such products, merely that labels must be accurate. (Oddly, lactose-reduced does have a definition of at least 70% reduction.)
Wegmans’ house brand says it is 99% lactose free. I’m severely lactose intolerant. I’ve had it and I think it’s very good, and never had problems with it. (Try the chocolate.) Since lactose is only 7% of milk, that means the milk is at most 0.0007% lactose. If you start with a pound of milk, only 0.01 ounce or 0.3 grams is lactose. That’s negligible. Also, don’t eat a pound of ice cream at a sitting.