Until a few years ago, Breyers was the highest quality ice cream in the US that was broadly available in supermarkets for a fair price. The company originated in Philadelphia, and was, for a long time, predominantly sold in the Northeast - very popular in NYC. The local distribution until ~20 years ago was a consequence of cost limitation, because the product had to be kept frozen from factory to consumer. Truly "natural" ice cream - made from ingredients your grandmother would recognize - will crystalize if it thaws and is refrozen. This is why all mass producers of ice cream today add emulsifiers/stabilizers. Hagen Daaz uses egg yolk, which works but is more expensive, justifying the cost. It is the only quality ice cream that is broadly available, but is very rich. (Read the ingredient list of Ben & Jerrys if you still think they make a premium product.)
When Unilever bought Breyers, they added the tara gum. They claim that their customers prefer the "creamier consistency," but it was really so they could lower the shipping cost, and reduce the amount of dairy cream. Real ice cream should melt to a liquid in your mouth, not soften to a gummy foam. Lovers of homemade ice cream don't mind a few crystals in the texture - it still tastes so much better. Nowadays, if you want real ice cream, you can wait for Hagen Daaz to go on sale, make it yourself in your kitchen (with truly natural ingredients), or go to the "Little Italy" neighborhood of a large city, and find a place that still prides itself in selling real gelato.
BTW, don't be fooled by the many shops that sell "homemade" ice cream in tourist-trap areas (e.g., Martha's Vineyard). They often buy the ice cream base (with all the emulsifiers and stabilizers) in bulk from large dairy factories, add some frozen strawberries or other processed ingredient, and churn/freeze it on the premises.
Unilever cheapens many of the products of the companies they buy. A year or two ago they bought the company than makes Q-tips. Guess what? Q-tips now have much less cotton on the tips, and are not nearly as soft as they used to be - so be careful when poking them in delicate places!