When it comes to choosing ice cream, we all have our favourites – but according to top chefs, there is one thing that makes a good tub of vanilla ice cream
Supermarket freezers are a treasure trove of icy delights, with a plethora of choices to satisfy any sweet tooth, and among them, vanilla ice cream reigns supreme as a household essential. Whether it’s the star of the show or playing a supporting role to a slice of cake or a handful of berries, this classic flavour is a must-have.
But when it comes to picking the best ice creams, culinary connoisseurs point to one defining feature of a top-notch tub. Chefs from all over Britain have weighed in on what makes the perfect scoop of both vanilla and chocolate ice cream, and their verdict was unanimous.
Chef Sohan Bhandari from luxury celebrity hotspot Colonel Saab said: “A great tub of ice cream starts with balance-richness without being heavy, sweetness that doesn’t overpower, and a texture that’s smooth.
“I look for depth of flavour, whether it’s a classic like vanilla or something more creative.”
The mark of excellence? Real deal ingredients.
The chef said: “If I can taste real ingredients, like proper Madagascan vanilla or freshly roasted nuts’s when I know it’s a quality product.”
Madagascan vanilla, also dubbed Bourbon vanilla, is the crème de la crème of vanillas, cherished for its full-bodied, creamy essence that sets the bar high, reports the Express.
Chef Sohan’s go-to is Green & Black’s Organic Vanilla, praising its authentic custard base and specks of genuine vanilla bean that set it apart.
Who would have thought that such a small detail could make all the difference?
Well, it seems chefs do. All six of them concurred that genuine vanilla seed pods are an absolute must when it comes to traditional ice cream.
Dean Harper, the culinary maestro behind Harper Fine Dining, swears by Häagen-Dazs Vanilla Bean, praising its “a balance between sweetness and flavour without anything artificial overpowering the taste”.
He added: “It’s simple with real vanilla seeds and a deep, natural flavour that feels indulgent without being cloying.”
Here are some chef-endorsed vanilla ice cream brands:.
Mark Hartstone, the head honcho at La Fosse at Cranborne, is a fan of Purbeck Vanilla bean, describing it as “consistently smooth, rich, and made not far from home”.
Jack Pearce, Head Chef at Tom Browns restaurant in Gunthorpe, Nottingham, gives his nod to Thaymar’s Clotted Cream and Vanilla, calling it a perfect twist on a British classic.
Häagen-Dazs Vanilla Bean, made with real vanilla seeds, gets the thumbs up from Dean of Harper Fine Dining.
Sohan Bhandari can’t get enough of Green & Black’s Organic Vanilla.
When it comes to chocolate ice cream, Jude’s Truly Chocolate scooped two votes for being “smooth, rich, and not too sweet.”
Both Jack Pearce of Tom Browns and Dean Harper agreed that “it has to be Häagen-Dazs”, with the Belgian Chocolate tub hailed as “rich, indulgent, and unbeatable”.
Dean has a soft spot for Valrhona Chocolate Ice Cream too, which tantalises the taste buds with its high-end cocoa that offers a delightful balance of bitter and sweet.
Sohan echoes this sentiment, noting that the best chocolate ice creams share a common trait: they boast “cocoa richness without it turning cloying”.
Yet, it’s not just about the top-notch flavours; the integrity of the ingredients is crucial as well.
Tom Cenci, Executive Chef at Maslow’s, emphasises the importance of authenticity in our frozen treats: “When choosing ice cream, the non-negotiable factor is real, natural ingredients. The ingredients list should be straightforward and recognisable, without excessive preservatives.”