Ice cream is more than just a dessert—it’s comfort, celebration, and nostalgia all in one spoonful. Whether used to mark a joyful moment or soothe a disappointment, it always delivers. But when it comes to the classic vanilla flavor, often overlooked as “basic,” three professional chefs agree: not all vanilla ice cream is created equal.
When asked to name the best vanilla ice cream on the market, all three chefs—Emma Hearst, Clarice Lam, and a former sous chef known for swapping smoke breaks with ice cream breaks—named Häagen-Dazs Vanilla Bean as their top pick.
Emma Hearst, chef, author, and founder of Forts Ferry Farm and the Farm Shoppe, emphasized vanilla’s versatility. “Although vanilla ice cream can often be looked at as a sleeper, in my opinion it is actually the most useful of all the ice creams,” she said. “It can serve as a blank canvas or be melted down into a sauce.” While Hearst stocks local artisanal ice cream at her farm shop, she turns to Häagen-Dazs for a dependable store-bought choice.
Clarice Lam, baker and author of the upcoming Breaking Bao, praised Häagen-Dazs for its luxurious texture and visible vanilla bean specks. “I love Häagen-Dazs vanilla bean ice cream for its ultra-creamy, custard-like consistency and splatters of vanilla bean freckles,” she said. Her favorite way to serve it? On top of crispy liège waffles, with a generous drizzle of hot fudge. “The warmth from the waffle and fudge melt the outermost layer of ice cream from both the bottom and the top to create a delightful dance of textures and temperatures.”
The universal praise for Häagen-Dazs from culinary professionals speaks to the value of consistency and quality—key principles that also apply to successful ice cream franchise opportunities. In an industry where flavor and texture make or break customer loyalty, even a classic like vanilla needs to shine.
Whether you’re scooping at home or evaluating latest ice cream franchise offerings, one thing is clear: when in doubt, go with Häagen-Dazs Vanilla Bean.
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