Van Leeuwen French Vanilla Bean Ice Cream 14 fl oz
Est. Brooklyn 2008. A life without anything good is bad. Why French Ice Cream? Eggs. Plenty of 'em. Turns out, when you use twice as many egg yolks as standard ice cream you have to call it French ice cream. Fine by us. Because whether it's using more eggs or having to legally change our name, we'll do anything to make the best ice cream (French ice cream) on earth. Because a life without anything good is bad. Ever since 2008, when Van Leeuwen was born out of a yellow truck on the streets of NYC, we've been making good ice cream from good ingredients that makes you feel good. After all, happiness is healthiness. And nothing makes us happier than this Vanilla Bean Ice Cream. You know who is not happy though? Vanilla. Seen as boring. Safe. Or if beige could yawn it would be vanilla. Well, no more. We're bringing out vanilla's more non-vanilla-ey traits by using Tahitian vanilla beans, cold-ground whole. Don't screw it up from here, vanilla. Ben, Rote, Laura.