I don’t think Oberweise would qualify for the OP. Checking the ingredients on the vanilla, anyway, it contains corn syrup, dairy other than cream (milk and skim milk) as well as gums and carrageenan. It sounds quite opposite of what the OP is looking for. I’ve had it many times, and it’s just okay ice cream to me. I had to double check the ingredient list because I was pretty sure it was your usual ingredient laden ice cream.
Oh, m’God! It’s like finding out that guy you really like is, underneath his handsome and charming exterior, actually a sleazeball! 
Yeah.
When I was young, Breyers was genuinely handsome and charming. I get back in touch, and find out he’s changed into a sleazeball.
Yeah, I miss the old Breyer’s. That and Haagen-Dazs were my go-tos. Now it’s just Haagen-Dazs. I don’t think it’s all that spendy, especially when you buy it at Target, where it’s like $4.50 for 14 fl oz. (and like $4 when it’s on sale.) Then again, I’m not an eat-the-whole carton kind of ice cream guy, so one of those will last me about four servings. Love the pistachio. One of the few brands that is not colored and doesn’t contain almond flavoring in it (actually, pretty much the only brand I could think of–it’s pistachios in a sweet cream base). I get so tired of pistachio that tastes more of almond.
Same.
Okay, my real ice cream of choice is David’s. Not a brand name. My friend David has an ice cream machine and uses it regularly. He makes all kinds of flavors. His tastes aren’t the same as mine, but there’s enough overlap that i enjoy most of his ice cream. His is all custard-based (he uses eggs) but the ingredients are all real, his sugar is cane and he expects it to be eaten fast enough that gums would be superfluous at best. He only makes strawberry ice cream in strawberry season, he makes mint ice cream when he has mint in his back yard, etc.
If you care a lot, buy a good ice cream machine. He usually makes two flavors at a time, and sometimes does it more than once a week. It can’t be a ton of work.
The best ice cream I ever had was 1) at the Ohio State Fair when we were visiting relatives there (strawberry & and it was awesome) and 2) at a backyard BBQ where we made homemade raspberry ice cream. It’s not hard to find raspberry sherbet or sorbet, but next to impossible to find raspberry ice cream. I love raspberries.
I tried making raspberry ice cream a few weeks ago. I have some more experimenting to do. My husband used to get it as a child, but I’ve never had it before. I’m looking forward to making another batch.
Saint_Cad, what kind of grocery stores are near you? Pricier stores like Fresh Market are more likely to have better brands of ice cream with less junk in them. If you have any co-ops or healthy food stores, they might have some local brands.
I’m taking notes of all of the flavors people have mentioned. I need to learn the secrets of making good ice cream so I can try out some unusual things, like strawberry mint or peach mint.
I recently found out that a new ice cream shop just opened less than a mile from where I live, so I need to go check it out. They have some flavors that look amazing. Banana pudding with Biscoff! Maple Bacon! Salted Caramel!
If you’d bothered to look at the website, you’d see they’ve added all the objectionable ingredients. Just because “frozen custard” includes certain ingredients by definition doesn’t mean other ingredients aren’t also present.
I read someplace once that many local ice cream shops that talk about making their own ice cream start with a commercial base made of milk, cream and sugar, which they modify to make whatever flavor they want. So not totally cheating but also not entirely made from scratch.
Some of those stabilizers or thickeners really mess with my stomach. I thought ice cream gave me heartburn because it was too fatty, and then I found that Haagen Dazs didn’t bother me at all. It was the carageenan in the other brands that was upsetting my stomach. For that matter, I think it’s also in mass-produced baked goods, like birthday sheet cakes and the like. Those also give me bad heartburn.
Straus is another store brand that doesn’t use corn syrup or thickeners. The ingredient list for their vanilla bean ice cream:
Pasteurized Organic Cream and Organic Nonfat Milk, Organic Cane Sugar, Organic Egg Yolks, Organic Vanilla Extract, Organic Ground Vanilla Bean.
Straus Family Creamery? Not a store brand but one available in stores.
I know it is a sample size of n=1 but I had my Haagen-Dazs last night. The texture was more icy (which I like) and when it melted a little it was creamy and not sludgy like those thickened with gums.
Yes, good point. That’s what I meant.
Yeah, I’m fine with that. Not every shop needs to buy a pasteurizer to be able to make quality ice cream.
If there’s a Brusters near you, they have Black Raspberry IC that my wife will walk over me to get to. She likes to mix it with chocolate IC; I went to surprise her with a quart of mixed yesterday, and as she was starting to dip, the clerk asked The black raspberry has chocolate pieces mixed in; is that OK for you? The clouds parted and a shaft of light shone on her and I declared her to be my new best friend.
Yes, I probably didn’t need to know that! 
I’ve mostly eaten “ice cream” made with soy milk, cashew milk, oat milk or some other completely non-dairy item. Many of them are pretty good. I may give one of those lactose free brands a try, but I will probably initially have psychological issues because the last time I ate something from pure milk, I did not have a good experience. 
Last night was the root beer float test. The foam was frothy not creamy and the H-D did not get slagged. I attribute both to the lack of gums.