Vanilla Ice Cream

According to statistics, vanilla ice cream is the most popular ice cream in the world.

From the USA across to China, its appeal is universal.

When I first discovered this fact I was determined to understand why. I read up on vanilla, the pod, the bean, its history etc and in the cold light of day the facts just didn't make it seem a likely candidate for such popularity.

For example .... the vanilla bean is not even a fruit - it comes from a plant, a climbing orchid; vanilla's official classification is that of a spice; visually the vanilla bean looks unappealing; long, thin and green when picked; it then shrivels and turns black; when vanilla pods are first picked they have no fragrance - only after they're dried and cured does the fragrance appear.

If someone asked me to make ice cream with a dark, long, thin pod from a climbing orchid, I'm not sure I'd have too much enthusiasm! So what's the secret? Only when I first made my own homemade vanilla ice cream did I truly understand - it's the TASTE .... sweet with a hint of spice, fruity and yet floral - it's simply unique. Vanilla leaves a 'footprint' in the taste memory that is a 'hard act to follow'.

My vanilla ice cream recipes include:

Vanilla Ice Cream Recipe 1
Classic, custard base using cream, eggs, milk, sugar and a real vanilla pod

Vanilla Ice Cream Recipe 2
Custard base recipe using vanilla extract

Vanilla Ice Cream Recipe 3
Quick & easy recipe with just vanilla extract, cream and condensed milk (no eggs, no sugar)

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