French Vanilla Bean

There was always a half gallon of French vanilla ice cream in the freezer at our grandparent’s house. Lucky for us, we made weekly visits and homemade dessert was always on the menu. My dear Aunt Dede's 7-Up Pound Cake and German Chocolate Cake were delicious vessels for the part I was most excited for: the Dreyer’s French Vanilla ice cream! As a kid, I was always intrigued by the tiny speckled beans in the base and wondered what made it ‘“French” as opposed to some other kind. It turns out, the slightly yellow hue and intense custardy texture are thanks to the added egg yolks, which reflect the French style of ice cream (as opposed to Philadelphia style which does not include egg yolks). For my version, I use a fresh and plump vanilla bean pod as well as a splash of good quality vanilla extract for a robust vanilla experience. The whisper of salt brings it all together. This is the best, most custardy vanilla ice cream I have ever had in my life and I really hope you love it as much as I do. May each bite bring back fond memories for you too!