Häagen-Dazs Ice Cream, One of the Cleaner Brands

by EzekielDiet.com
Posted on Feb 14, 2015

If you just have to have ice cream, make it a pint of Häagen-Dazs. I’m kind of partial to a pint of Vanilla Swiss Almond once or twice a month in maintenance mode.

Häagen-Dazs Vanilla ice cream crafts just 5 simple and natural ingredients – eggs, milk, cream, vanilla and sugar – into a rich, creamy taste sensation that is incomparably, unmistakably Häagen-Dazs. “Because what we don’t put in matters just as much as what we do” is their slogan.

Häagen-Dazs ice cream holds the distinction of being one of the few commercial ice cream brands not to use stabilizers such as guar gum, xanthan gum, or carrageenan.

Wikipedia tells us the brand was established by Reuben and Rose Mattus in the Bronx, New York, in 1961. Starting with only three flavors: vanilla, chocolate, and coffee, the company opened its first retail store in Brooklyn, New York, on November 15, 1976. The business now has franchises throughout the United States and many other countries around the world.

Mattus invented the “Danish-sounding” “Häagen-Dazs” as a tribute to Denmark’s exemplary treatment of its Jews during the Second World War,[4] and included an outline map of Denmark on early labels.

Häagen-Dazs ice cream comes in several traditional flavors as well as several esoteric flavors that are specific to the brand, such as Vanilla Swiss Almond and Bananas Foster. It is marketed as a “super-premium” brand: it is quite dense (very little air is mixed in during manufacture), uses no emulsifiers or stabilizers other than egg yolks, and has a high butterfat content. Häagen-Dazs consumers are also directed to store their ice cream at 0 °F (−18 °C), a temperature substantially lower than that used for most ice creams, in order to keep its intended firmness. It is sold both in grocery stores and in dedicated retail outlets serving ice cream cones, sundaes, and so on.

See the Häagen-Dazs Frequently Asked Questions web page HERE where they claim: “We do not source any milk or cream from cows that have been treated with rBST.”


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