\nWhen I was a kid, I liked ice cream. Vanilla wasn’t my favourite, but was better than nothing, for sure. When I was about eight I was served yellow ice cream. What was it, I asked?<\/p>\n
\n“French vanilla,” I was told. My mother, it seems, came to prefer it, so we often got French vanilla after that. I was never told why it was yellow, but never asked either. I just thought “French” would mean “fancier,” and it seemed obvious that yellow vanilla is fancier than white.<\/p>\n
\nI never bought ice cream before I had kids. Once they were eating on their own, my wife and I would buy them ice cream to have for dessert. It took a few years, but they settled on vanilla as their favourite flavour (believe it or not). We almost always bought ordinary vanilla, the way I recall it.<\/p>\n
\nThis morning, my younger son commented that, with “yellow” vanilla, it’s always sure to be good. White vanilla, he elaborated, can be really good, but can also fall down a bit in some cases.<\/p>\n
\nIt turns out that French vanilla is yellow because it contains egg yolks. Therefore, it’s bound to be richer. Moreover, with such investment, one can probably suspect a higher baseline of quality.<\/p>\n
Enjoy your ice cream:)<\/p>\n
thekitchn.com<\/a><\/p>\nJack of Oracle Tutoring by Jack and Diane,<\/a> Campbell River, BC.\n","protected":false},"excerpt":{"rendered":" Self-tutoring about food: the tutor mentions an interesting preference. When I was a kid, I liked ice cream. Vanilla wasn’t my favourite, but was better than nothing, for sure. When I was about eight I was served yellow ice cream. …<\/p>\n