Best ice cream place in KC?

[TimBone]

Let the people know.

[Pepe Silvia]

Ice Cream was my fav but I can't eat it anymore, have to keep a good physique.

[Titty Meat]

Betty Raes

Andys

Westport Ice Cream shop

[Titty Meat]

Originally Posted by T-post Tom

Murray's was great. Sad to see it go. Haven't made it to the new Westport place yet.

Glacé & Betty Rae's are both excellent.

Im cool with the owner of the new place its better than Murrays which was overrated IMO. I had the cookie crisp cone a few weeks ago so ****ing good.

[jettio]

Originally Posted by Baby Lee

You want good value without fillers, surprisingly Aldi's store brand is pretty tight.

And they've started producing a cheaper Ben&Jerry's alternative in pints.

Agree. Aldi's only has vanilla and chocolate in the no fillers brand but it is the best.

Turkey Hill All Natural and Haagen Dazs also do not have those vegetable gums (guar , locust bean, etc.) and are good also. Turkey Hill whips more air into theirs, but have some variety.

I think those gums speed up the manufacturing, and that is why they are used, but make a noticeable impact on quality.

Breyer's used to be great, but they use vegetable gums now, even in their natural products and not as good.

[jettio]

Originally Posted by Rain Man

I like the tip, but it's probably not viable to do a 16 hour round trip for Aldi's. I used to get Breyer's Ice Cream and our local grocery brand (which had a killer moose tracks), but in the past year my digestive system has rebelled against them. My wife is on a natural foods kick and she says it's because those are "not natural ice cream". Whether that's the reason or not, I need a new ice cream raison de vivre. I may have to go to the more expensive Ben and Jerry's stuff to try it out, trading quantity for quality.

I think those vegetable gums cause the digestive problems.

[Rain Man]

Originally Posted by jettio

I think those vegetable gums cause the digestive problems.

I don't know what a vegetable gum is, but I'll take the advice. Is that how it's listed on the ingredients?

On a different note, I saw some article the other day that said that big companies are whipping more air into ice cream, because it decreases the amount of material they have to use. But at some point it ceases to be true ice cream, so they have to start calling it 'frozen dairy dessert'. This kind of thing is creepy to me. I want ice cream, so just sell me ice cream.

[jettio]

Originally Posted by Rain Man

I don't know what a vegetable gum is, but I'll take the advice. Is that how it's listed on the ingredients?

On a different note, I saw some article the other day that said that big companies are whipping more air into ice cream, because it decreases the amount of material they have to use. But at some point it ceases to be true ice cream, so they have to start calling it 'frozen dairy dessert'. This kind of thing is creepy to me. I want ice cream, so just sell me ice cream.

It would be guar gum or locust bean gum or tara gum or xantham gum or carragenan (from seaweed) or some other name like that. I coined the term, I guess, for anything that they use to speed up processing.

[TimBone]

Originally Posted by Rain Man

I don't know what a vegetable gum is, but I'll take the advice. Is that how it's listed on the ingredients?

On a different note, I saw some article the other day that said that big companies are whipping more air into ice cream, because it decreases the amount of material they have to use. But at some point it ceases to be true ice cream, so they have to start calling it 'frozen dairy dessert'. This kind of thing is creepy to me. I want ice cream, so just sell me ice cream.

I believe Ben & Jerry's may have the gum as well. For natural ice cream, your best bet is going to be Haagen-Dazs.

[Stewie]

Originally Posted by 2bikemike

I worked for Zarda Dairy all through High school.

Did you work at the dairy, or in a store? I worked in the ice cream plant during my summers in the late 70s and early 80s.

I must say there's nothing better than ice cream when just starting a production run. It's just like homemade ice cream. Then they add air and it freezes to a consistency that can be packaged and loses its homemade-ness.

I always loved Maggie Moo's ice cream (1990s). Then the owners got in a bitching match and closed them down.

[BucEyedPea]

Originally Posted by jettio

Agree. Aldi's only has vanilla and chocolate in the no fillers brand but it is the best.

Turkey Hill All Natural and Haagen Dazs also do not have those vegetable gums (guar , locust bean, etc.) and are good also. Turkey Hill whips more air into theirs, but have some variety.

I think those gums speed up the manufacturing, and that is why they are used, but make a noticeable impact on quality.

Breyer's used to be great, but they use vegetable gums now, even in their natural products and not as good.

Where did you hear that about Breyers? They whip a lot more air than Häagen-Dazs, but it still melts completely down to liquid like Häagen-Dazs. The others with fillers, never melt because it leaves a pile of something at the bottom when the other ingredients melt. I usually check the label and find they use cellulose as a filler. I saw a You Tube video showing it left a mound of something that didn't melt but it was an older packaging design. Now they have alternate versions called frozen dairy dessert.

On the other hand Breyer's is a Unilever product. Unilever doesn't respond to trends that remove unhealthy things. For example, parabens, once determined safe by authorities, but no longer based on them showing up in cancer biopsies.

[BucEyedPea]

Originally Posted by TimBone

I believe Ben & Jerry's may have the gum as well. For natural ice cream, your best bet is going to be Haagen-Dazs.

That's my favorite. I noticed it has twice the calories that Breyer's has, but it's more packed with less air where Breyer's is lighter. So my guess was that was it.

[BucEyedPea]

Originally Posted by Rain Man

I don't know what a vegetable gum is, but I'll take the advice. Is that how it's listed on the ingredients?

On a different note, I saw some article the other day that said that big companies are whipping more air into ice cream, because it decreases the amount of material they have to use. But at some point it ceases to be true ice cream, so they have to start calling it 'frozen dairy dessert'. This kind of thing is creepy to me. I want ice cream, so just sell me ice cream.

You mentioned Ben & Jerry's, but I saw them called out too for some of their ice-cream.

[BucEyedPea]

Originally Posted by jettio

It would be guar gum or locust bean gum or tara gum or xantham gum or carragenan (from seaweed) or some other name like that. I coined the term, I guess, for anything that they use to speed up processing.

I use Xantham gum at home sometimes as a thickener. I get it at the health food store.

I think I answered by own question to you about Breyers. Tho' I've not seen it on the label. Perhaps I don't remember what the label said too.

Here is Breyer's response by a consumer that complained, further down.
https://consumerist.com/2007/03/15/b...-has-tara-gum/


On the other had, this site claims tara bum to be promising in terms of safety:

http://www.thehealthyhomeeconomist.c...ra-gellen-gum/

[BucEyedPea]

Originally Posted by Stewie

Did you work at the dairy, or in a store? I worked in the ice cream plant during my summers in the late 70s and early 80s.

I must say there's nothing better than ice cream when just starting a production run. It's just like homemade ice cream. Then they add air and it freezes to a consistency that can be packaged and loses its homemade-ness.

I always loved Maggie Moo's ice cream (1990s). Then the owners got in a bitching match and closed them down.

I have a home ice-cream maker. I have never used it though. Think I am gonna start since reading this thread.

[Stewie]

Originally Posted by BucEyedPea

I have a home ice-cream maker. I have never used it though. Think I am gonna start since reading this thread.

There's no store-bought ice cream that can touch homemade. Don't get carried away, though. One pint of homemade equals two pints of store-bought (that's why it's so good).