Nose in the cone: dark vanilla ice cream, spice, that's all

The world of gourmets is generally divided in two. On one side, there are the devotees of chocolate ice cream, and its variants, more or less cocoa-flavored or encrusted with pieces, and on the other, the fans of vanilla ice cream – which we are fond of for its milky sweetness. The former can boast of appreciating one of the oldest flavors , which Naples claims paternity for at the end of the 17th century, while the latter can boast of loving the flavor that goes with everything.

It is thus found in a plethora of ice cream sundaes, like the affogato and the dame blanche or to accompany a crêpe Suzette. There is even a recipe written by the hand of the future third American president , Thomas Jefferson, at the very end of the 18th century, preserved in the Library of Congress. It is today attributed to its black chef, James Hemings, a slave and founding father of American gastronomy.

In the 21st century, vanilla ice cream is the most consumed and preferred flavor in France. It's no surprise, then, that every ice cream maker is searching for the ultimate recipe. One ice cream maker has succeeded: artisan ice cream maker Nicolas Deci.