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Jul 16, 2011 11:14 AM

Fresh old-fashioned ice cream with no stabilizers

We are looking for a dairy within 2 hours of Baltimore with simple, old-fashioned ice cream. No stabilizers, "corn sugar", dry milk, etc. I'm talking about vanilla ice cream that's just: milk, cream, sugar, vanilla. We've looked everywhere and can' t find it, even in Philly and Lancaster. If you are certain of such a place, I'd love to hear about it. Our list of places that do not meet the criteria is pretty exhaustive: Lapp Valley, Bassetts, Franklin Fountain, Taharka, Kilby, Priegel, Broom's Bloom, and many more.

I know Hagen Daaz is close, and Turkey Hill Philadelphia Style (black cartons) are exactly what we are looking for. But we are looking for an actual dairy/farm location we can visit. Thanks.

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    1. re: chowser

      They are close, but their ice cream contains milk "solids". And it's more custard style (egg yolks).

      1. re: bmorecupcake

        Yeah, most places I can think of are custard based. There's Moo Thru in Virginia--not sure if it's under 2 hours unless you drive fast. I don't know the ingredients but the ice cream is good.

      1. There's a guy (maybe Pa. Amish?) who has started selling "artisan ice cream" on Saturdays at the Bethesda Farmers market. I am pretty sure he would meet your criteria but I'm not certain, and I don't remember his name.

        1 Reply
        1. re: Doh

          Sounds interesting, but unfortunately my experience with farmers market ice cream vendors and Pa. Dutch vendors is that their products aren't very artisanal, or even homemade for that matter.

        2. I'm not sure of the ingredients, but I can vouch for the taste for two dairies in PA: Trickling Springs Creamery in Chambersburg and Antietam Dairy in Waynesboro. Both are under a two-hour drive (about 15 minutes north of Hagerstown). Also, if you're looking for organic, pastured beef, chicken, eggs, etc. another 10 minutes north on I-81 will take you to Your Family Cow. The farm is open for self-tours and also guided tours.

          Hope this helps.

          3 Replies
          1. re: Vidute

            Trickling Springs doesn't qualify, but thanks for the heads up on Antietam. I'll have to check it out. For taste, Lapp Valley is currently our favorite. Their cream is just so... creamy! :)

            1. re: bmorecupcake

              Broom's Bloom Dairy off 95 near Aberdeen MD

              1. re: chowsearch

                Broom's Bloom was my first thought too, but specifically mentioned in the question for not meeting the criteria.

          2. South Mountain Creamery has an ice cream mix they sell. They may also know of others who make the final product.

            6 Replies
            1. re: Dennis S

              SMC makes ice cream as well but I don't think it meets the OP's request for no-added-ingredients.

              1. re: Doh

                I would reccomend the Dairy at the University of Maryland,
                That's where I first learned how to make ice cream. I used to own an ice cream company about 20 years ago. My ice cream was very "clean".......milk. cream; sugar

                1. re: MDicecreamguy

                  Back in the 90s when I was an undergrad there, the ice cream was still "clean". The last time I had ice cream there (probably 3 years ago), I remember the mouth feel being different and thinking, "there's emulsifiers in here." I'll check to make sure, though, and report back.

                  Have you thought of holding ice cream making classes? I've been trying to make ice cream for two years now with my old-fashioned ice cream maker (ice and rock salt) and it always comes out crystally after freezing. I've tried all the tips/recipes and I can see some others are as frustrated as I am:

                  1. re: bmorecupcake

                    That might be the reason most ice cream places do the custard. It's easier to get creamy results. I even took a class at L'Academie de Cuisine that included ice cream making but it was custard.

                    1. re: bmorecupcake

                      If you're making ice cream at home, it's best to eat it right after it's made.
                      One of the "secrets" to making regular ( i.e. "hard" ) ice cream is that after the ice cream is made it needs to be frozen at a very low temperature ( at least -20 below zero) Most home freezers are not set up to "blast freeze"......Slow freezing ice cream is the major cause of cystalization. If you're going to make ice cream at home, I suggest make it and eat it within a couple of hours for maximum enjoyment.

                      1. re: MDicecreamguy

                        "the secret to making good ice cream is managing the water" Every trip in and out of the freezer allows the water to thaw and refreeze causing "crystals"