Straight up: stabilizers turn an otherwise good ice cream product into a gummy, stretchy, yellowing, rubbery mess…with the bogus claim on the label that it “adds creaminess”. We are not fooled.
I know the difference between creaminess, and stretchy, stringy rubbery mush that doesnt fracture cleanly.
Breyers BUILT a worldwide reputation on NO stabilizers- in the days when transportation and refrigeration were a SHADOW of todays modern technology. Haagen Dazs is a world famous product, mostly having NO “natural” stabilizers, thank you very much.
Turkey Hill all natural Philadelphia Style has NO “natural” gum stabilizers – and has triumphantly brought back the clean homemade quality that the suits & actuatries at Unilever KILLED in Breyers (and now, Ben & Jerrys).
So dont tell me manufacturers “need stabilizers” to prevent phase changing & texture “complaints” to market a product today. BS.
Tell it to the QUALITY-conscious vendors that are DOING a REAL ice cream formula.