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Vanilla for ice cream
Each vanilla brings its own signature to an ice cream: creamy, floral or woody notes depending on the origin. Paul Galand has picked out for you the vanillas best suited to ice cream, from frosted planifolia to tahitensis.
The four chosen by Paul
Tanzania
Ideal forIce cream, ganaches, crèmes anglaises
Vanilla planifolia from Tanzania
Very vanilla-rich, broad and deep. Notes of leather, red berries and caramel with a lovely roundness on the palate.
Tanzania
Ideal forGanaches, creams, ice cream, flan
Paul’s selection · −15%
Paul’s selection · −15%
Until Sunday night, on all sizes.
Discount applied automatically in your cart; cannot be combined with a promo code.
Vanilla planifolia split frosted from Tanzania
Dense and concentrated. Clear notes of marshmallow, sweet spices and red berries (strawberries, blackberries). Rich in essential oils, naturally oily, high vanillin content.
French Polynesia
Ideal forIce cream, crèmes anglaises, infusions
Vanilla tahitensis haapape from Tahiti Raiatea
A captivating aroma of bitter almond and cherry, with aniseed and plum nuances. A supple bean with a waxy texture.
New Caledonia
Ideal forCreams, ganaches, flan, ice cream
Vanilla planifolia frosted from New Caledonia
Record vanillin content (~4%). A clean, precise, bright profile. Vanilla caramel, mild coffee, ripe cherry, black tea, raisin, then floral notes on the finish.
All vanillas for ice cream
Madagascar
Vanilla planifolia Bourbon from Madagascar
Intense and generous, with a rich aromatic profile: indulgent, buttery notes, chocolatey and caramelized nuances, with a hint of ripe fruit reminiscent of plum.
Madagascar
Paul’s selection · −15%
Until Sunday night, on all sizes.
Discount applied automatically in your cart; cannot be combined with a promo code.
Vanilla planifolia split frosted from Madagascar
Pure vanillin crystals on the surface. On the nose, an explosion of aromas: woody base, herbaceous and floral notes and a coppery hint. Very intense.
FAQs
Which vanilla varieties do you offer?
We source 19 origins covering the main vanilla species: planifolia (known as Bourbon), the most famous, with indulgent, cocoa-like notes; tahitensis, floral and aniseed, emblematic of Tahiti; pompona, rare and powerful, nicknamed “banana vanilla”; and extremely rare species — cribbiana, bahiana, chamissonis, sotoarenasii, odorata — found nowhere else.
To choose according to your taste, see our guide to the varieties or let our quiz guide you.
What is the difference between Bourbon vanilla and Tahitensis vanilla?
Vanilla planifolia Bourbon from Madagascar is very rich in vanillin, with warm, woody notes. Tahitensis, which contains almost no vanillin, is more floral and offers subtler, more exotic aromas. Each variety has its own personality!
Are the vanilla beans sustainably grown?
Yes. We work exclusively with growers committed to practices that respect the environment and local communities — this is the heart of our direct-from-growers approach, told in our story.
On orders from 45 €
Several secure payment methods
We guarantee optimal quality for every vanilla
A question?
contact@galand-vanille.com
The Galand Vanille guide
Vanilla for ice cream
advice from Paul Galand
In a vanilla ice cream, the bean provides almost all the flavor, and the cold dulls its aromas: it must be chosen carefully and dosed generously. Here are the ones that Paul Galand, founder of Galand Vanille and vanilla sourcer, recommends for your homemade ice creams, and how to use them.
Which vanilla for homemade ice cream?
The four chosen by Paul:
- The planifolia from Tanzania: ample and deep, with leather, red berries and caramel. An ice cream with character.
- The frosted vanilla from Tanzania: dense, rich in vanillin, with notes of marshmallow, mild spices and red berries. Its long curing, carried out by Paul with the growers, gives length to an ice cream.
- The tahitensis from Raiatea: floral, with almond, morello cherry and sweet anise, for a more original ice cream or a red berry dessert.
- The frosted vanilla from New Caledonia: a vanillin content of around 4%, vanilla caramel, mild coffee, cherry. Very powerful: dose with restraint.
The Bourbon from Madagascar, buttery, chocolatey and caramelized, gives a classic, indulgent ice cream. For more intensity, choose the frosted vanilla from Madagascar, harvested later and cured longer: less plump, but more concentrated.
How many vanilla beans for a liter of ice cream?
Allow 2 beans per liter of base, for ice cream as for sorbet: under-dosing remains the most common mistake. With a frosted vanilla, use a lighter hand: half a bean often replaces a whole one. Never brush off the frost: these are crystals of pure vanillin, to be added to the preparation.
How to infuse vanilla for ice cream?
A vanilla ice cream is a churned crème anglaise, enriched with whole cream: our crème anglaise recipe gives you the base. Split the bean lengthwise, scrape out the caviar with the back of the blade, then infuse the caviar and bean in simmering milk, off the heat and covered, for 30 minutes. Cook until the mixture coats the spoon without exceeding 84 °C, then leave the bean in the base overnight in the refrigerator before straining and churning. With tahitensis, whose aromas are more volatile, infuse cold first: one night in the milk, then gentle heating.
What to do with the vanilla bean after infusion?
Don’t throw it away: rinsed and then air-dried for 24 to 48 hours, it will flavor a jar of sugar in two weeks. Keep your new beans in an airtight glass tube, away from light, never in the refrigerator.
To go further: our frosted vanillas, our selection of vanilla for creams and flans and our vanilla for beginners.
