Quote:
Originally Posted by Fried Meat Ball!
I don't think I'd call Breyer's a premium brand. Haagen Dazs and Graeter's both use eggs. It only takes like 1 percent (ish) egg yolk to emulsify. And small batch uses egg a lot.
I'm not against the chemicals, believe me. But ice cream should melt. I even commented earlier that Breyer's melts. A lot of the cheaper brands use stabilizers to make the ice cream melt slower.
|
Tara gum isnt a chemical, its just as natural as eggs.