Häagen-Dazs · Desserts
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Five ingredients and that's the whole list: cream, milk, eggs, sugar and Madagascar vanilla. Häagen-Dazs has built a lot of its reputation on that list being short, and the vanilla is where a short list has nowhere to hide. Eggs are the one people skip past. Yolk makes this a custard base, and the lecithin in it emulsifies the mix so the fat stays evenly spread, which is the job a longer ingredient list would hand to an additive. Madagascar is the fuller and rounder of the commercial beans, and naming an origin is a claim about the bean rather than a flourish. Vanilla is graded and traded by origin much as coffee is. The US tub dropped from sixteen ounces to fourteen in 2009, and a good deal of correspondence followed.
