We don’t have a thing against vanilla extract. Except, you know, when it comes to making vanilla ice cream. We don’t mess around. We use the whole bean, scraping those teeny tiny precious black seeds out, and steeping them and their pods in the cream base for 24 hours. What results is a pure and creamy conveyance of vanilla.
If you’re a true vanilla geek, check out our Final Churn Vanilla — it’s the base that held the beans for the longest, and got an extra squeeze of extract from them.
Ingredients: local & organic Ronnybrook heavy cream, local & organic Ronnybrook milk, organic sugar, Madagascar vanilla beans, organic egg yolks
Allergen Warning: Contains dairy and eggs. Produced in a facility that processes nuts.