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Vanilla ice cream. I personally prefer the microbatch style French Vanilla variations - when there is enough vanilla to turn the ice cream slightly yellow / tan.


It's not the vanilla in French Vanilla that lends the color to the final product, it's the egg yolks. A typical recipe to make a half-gallon batch calls for 6 whole eggs, and another 12 yolks. The result is a custard-style ice cream, which is much different from Philadelphia-style ice creams that contain no eggs. Which style is "better" is a debate that borders on the religious.

--Dan.