Pretty much all vanilla “flavor” is imitation anyway.
Frozen fresh cream with eggs and sugar doesn’t need vanilla to be delicious.
As long as we can maintain the whiskey flavor, my wife will be happy. When we were in Portugal we ate a lot of gelato which is much more popular there than ice cream. One reason is because it has a higher melting point than ice cream. Anyway wherever you look there are stands selling gelato and my wife really enjoyed the whiskey flavored gelato. I was skeptical but it turned out to be a great flavor.
Indeed. There is enough artificial vanilla to float several aircraft carriers.
They keep searching for the calamity hook that will make people demand action.
“Vanilla flavor” is vanillin, the artificial flavoring, which does have a slightly sickly, cloying odor and taste.
But if labeled vanilla, it is actually vanilla, which is phenomenal. Nothing cloying about it.
Ice cream made plain without some vanilla, chocolate, fruit or even green tea is not that great, no matter how good the milk is. And I say that as someone who drinks 2 gallons of delicious whole milk a week.
But as I suspect most vanilla orchids are grown in greenhouses and is hand pollinated, and very little comes from wild vanilla plants.