Anonymous wrote:Aldi's Specially Selected Super Premium Vanilla Ice Cream (not their lower priced-house brand "Belmont")
Not the "creamiest" but only 5 ingredients, no gum additives, and has a decent flavor. At about $4/~quart it's not a bad deal.
Anonymous wrote:Just make your own. It's not difficult at all, especially if you have an electric ice cream mixer.
Anonymous wrote:Blue food dye! These people don’t want the gum additives.Anonymous wrote:Another vote for HD vanilla bean ice cream. The best.
Also - If you have the time, Cuisinart makes a great ice cream maker (sold by Williams Sonoma) with really good recipes included. It's a fun summertime activity for kids and they can make their own crazy flavors. My nephew likes to put blue food dye and chocolate chips in his batch. He calls it blue monster nice cream.
Blue food dye! These people don’t want the gum additives.Anonymous wrote:Another vote for HD vanilla bean ice cream. The best.
Also - If you have the time, Cuisinart makes a great ice cream maker (sold by Williams Sonoma) with really good recipes included. It's a fun summertime activity for kids and they can make their own crazy flavors. My nephew likes to put blue food dye and chocolate chips in his batch. He calls it blue monster nice cream.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote: both are natural substances and not synthetic.
So is arsenic and sulfur dioxide. Doesn't mean you want them in your food.
Uh. Well. Hate to break it to you but both occur in food.
Ummmmm yes, very good. Now how much do you want to tolerate in your food? That was the point of the post.
No, someone was looking for all natural ice cream. Whatever that means.
I think the OP just didn't want like gum addition ves in ice cream because they change the mouth feel in a way she finds unappetizing, and figures ice creams that advertise as "all natural" are less likely to have them. Not that OP is obsessed with all natural ice cream.
I've personally found that I can enjoy ice cream with stabilizing gum depending on the recipe. I think Tillamook does a good job with this-- I don't notice the gum texture in most of their flavors except the vanilla. I think vanilla is the hardest flavor to conceal it in. For that I used to like Breyers but now struggle to find a good grocery store vanilla.