Plain Vanilla

This ice cream post is not necessarily inspired by A's previous post. It is, however, inspired by a recent conversation I had with A. My topic for this evening is vanilla. Vanilla gets a bad wrap. It's seen as plain and boring. But I see it as classic and traditional. Everyone knows what cheap, basic ice cream tastes like. And there is a lot of bad vanilla out there. I had something at the Santa Monica Pier that was mascarading around as vanilla ice cream, but it was nothing more than some kind of frozen trans fat whip scooped into ice cream cone. These types ruin it for everyone. Somehow, people began associating us vanilla connoisseurs as being plain jane, and that we don't want the spice of life. Well, I do. And my spice is vanilla! Tahitian! French! Madagascar! All different kinds of vanilla! No one would fault anyone for saying that their favorite dessert is creme brulee. It's just a fancy name for vanilla custard people.

My point is that sometimes simple isn't always bad. Plain vanilla can be a complex, rich, creamy, buttery delight. It's pure and it's good and always beats your one note, chalky chocolate.

so there.

PS will someone PLEASE open a Culver's in Southern California?

-M