When I was young I would eat only vanilla ice cream. I didn’t want chocolate sauce, sprinkles, or anything except plain vanilla. Most people thought it was a boring choice but I could taste the difference between all the vanilla ice creams. Some were not my favorites because the vanilla tasted artificial while others had vanilla beans and simple ingredients and I loved them!
Then I had organic ice cream and there was a huge taste difference for me yet again. The vanilla flavor wasn’t mingled with any other flavors and it was the perfect vanilla ice cream.
I have to admit that when you eat only vanilla ice cream you get ribbed by others. There is a running joke about me ordering a vanilla milkshake after reading through a list of 40 flavors in the drive-thru line. Traffic backed up, or so the story goes, while I read all the flavors and said, “I’ll just take vanilla.”
Childhood friends seem to remember my favorite flavor too. I still hear remarks like, “You ate only vanilla when you were young” and “The ice cream truck guy had to dig out a cup of vanilla for you because you wouldn’t try any of the crazy-flavored popsicles like everyone else.”
I have expanded my ice cream flavors over the years. I even went through a chocolate phase where I tried very intensely flavored chocolates. But I always come back to vanilla with vanilla bean being my all-time favorite. And I am always looking for vanilla bean paste and new vanilla extracts so I can make more vanilla ice cream!
| Prep Time | 5 minutes |
| Passive Time | 30 minutes-2 hours to freeze |
| Servings |
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- 1 1/4 cups granulated sugar
- 3 cups whipping cream
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
Ingredients
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- Mix all ingredients together and stir well.
- Place in an ice cream freezer and freeze according to the manufacturer's instructions.