French Vanilla.
Custard based is all I will eat. Haagen dazs is my preferred store brand, but when I make my own, it's got eggs in it.
I can't stand the texture/mouthfeel of Philadelphia Style ice cream. I think Breyer's is terrible, for example. I can handle Edys/Dreyers if it's part of a sundae or in a milkshake, but for a straight up dish of either vanilla or chocolate ice cream, there better be eggs in it.