...and it's anything but plain. Made with both vanilla extract and a whole vanilla bean, it's very intensely vanilla-y.
The seeds remind me of a favorite family tale of an older relative who threw away a brand-new carton of premium vanilla ice cream, mistaking the black spots for bugs--whoops!
On a day when it's above 70 degrees, that looks exceptionally yummy!
ReplyDeleteThat's a funny story about the ice cream Kristina! I can only imagine that the vanilla yoghurt I had today pales in comparison to that cone of yours.
ReplyDeleteOoh, yum! That reminds me to say that making my own vanilla extract was the smartest thing I ever did. Need to douse my beans with some fresh vodka even as we speak, in fact!
ReplyDeleteIn the sushine too! Fantastic. Ice cream always tastes best in a cone and outside. Yours looks wonderful.
ReplyDeleteSimply fantastic. I love the taste of real vanilla from Madagascar, as it is more interesting that the artificial stuff.
ReplyDeleteYour ice creams always look so delicious!
ReplyDeleteNo2 refuses to eat vanilla icecream with 'bits' in it - silly boy!
ReplyDeleteGoodness, it looks beautiful and I am laughing at the idea of the family member who was worried about the bugs.
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