To create our luxury and creamy ice cream, we use our unique blending technique to combine four simple and classic ingredients: fresh cream, milk, eggs, and sugar. To that we only flavour!

France Since 1992, most of the world's Häagen-Dazs products have been manufactured at a plant in Tilloy-lès-Mofflaines, France that is now controlled by General Mills. In the United States and Canada, Häagen-Dazs is licensed to and produced by Froneri.

Gelato translates to "ice cream" in Italian, but this dessert's texture is denser, smoother, and richer than American ice cream. Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all.

Häagen-Dazs is an ice cream company founded in 1961 by Reuben and Rose Mattus, two Jewish-Polish immigrants, in the Bronx, New York. Starting out with only selling three flavors; vanilla, chocolate, and coffee, the two opened their first retail store in Brooklyn, New York, on November 15th, 1976.

Similar to ice cream, gelato is made from a custard base of milk, cream, and sugar. The difference lies in the proportions of each with gelato having more milk (and less cream) compared to ice cream. Gelato also doesn't usually contain egg yolks the way that ice cream does.

Gelato is the Italian word for ice cream derived from the Latin word “gelātus” (frozen). Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour.

Commercial ice cream is made by combining, under constant agitation, the liquid ingredients (milk, cream, syrups, etc.). These liquids are heated and combined with dry ingredients (sugar, stabilizers, dried eggs or milk) to form a mix, which is then pasteurized and homogenized.

The earliest evidence of anything approaching ice cream being made was in China in the Tang period (A.D. 618-907). Buffalo, cows' and goats' milk was heated and allowed to ferment.

Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream.

Made using less air and more milk, gelato is much silkier in texture and richer in flavor. Because of the way gelato is made, it also contains less butterfat and fewer calories overall. Here in the United States, many have attempted to replicate the creamy, dense flavor of gelato with no success.

One of the things that makes Häagen-Dazs so creamy and delicious is a higher percentage of butterfat, according to Tori Avey. While many ice cream brands have 10% butterfat, "super-premium" brands like Häagen-Dazs are made with 16% butterfat and a reduced amount of air.

Target Group. Haagen Dazs has differentiated its target group from the start of its growth. While the ice-cream industry was considered worldwide as a low price industry and mostly targeting in small ages, haagen dazs has from the start been focus on adults, who love the luxurious ice cream flavors.