They're all still shoving tons of emulsifiers and stabilisers and coconut and palm oil and xantham and locust bean gum and stuff in though. It's almost impossible to find ice cream without these.

For e.g.: "100% All Natural Ingredients" still has locust bean gum: https://www.sainsburys.co.uk/groceries/product/remeo-n-4-pis...

Jude's Vanilla Ice Cream: https://www.sainsburys.co.uk/groceries/product/jude-s-vanill... Locust Bean Gum and Guar Gum

It's even true of small producers - for e.g. around where I live in Derbyshire you see "Bluebells" icecream everywhere - "Luxury Artisan Ice Cream": https://bluebelldairy.co.uk/ but it still has all the above.

Just for my understanding, what is the issue with xanthan gum and locust bean gum? You need thickeners, stabilizers, and emulsifiers if you want high quality ice cream and that applies to both industrial as well as artisanal.

Xanthan or Agar Agar are commonly used even in household gelato (think a 1kg ice cream machine or something like a Ninja Creami - which is one of my own ever favorite and most recommended appliances) to reduce the formation of ice crystals. Locust Bean Gum and Guar Gum or is a thickener and can greatly improve the creaminess of the final product.

Historically people used a lot of egg yolks as emulsifiers in ice creams, but there are reasons to limit them or directly not have them in your gelato. Think even just fat content, or allergies, or personal preference. For that you will need some sort of natural gum and as far as I know there are no known health hazards associated with them (unless you consume crazy amount like 10-20g/day, which means you have to eat it from the jar with a spoon... I would not recommend)

Xanthan, guar, and locust bean gum are to control melt and improve texture – many people add them to homemade ice-cream even.