Ice cream is read at serving temperature. Cold tightens the aromas, sugar and fat carry a part, churning fixes the rest. All our vanillas keep their exceptional length there. The direction comes from your menu.
Reading the base
A rich ice cream, a sorbet, a fruit base or a plant-based base all welcome our vanillas. Each base has its dosage and its infusion time. Sugar carries a part of the aroma, fat fixes another, cold tightens the whole.
Our ANTOKALY lots all go there, each with its own direction. Menaka holds a deep, woody intensity there, on butter and roasted cocoa. Voany settles a woody intensity, chocolate, caramel and hazelnut on the finish. Mamoa unfolds a floral, aniseed weave, liquorice, prune, apricot, date and candied fruits.
The choice is therefore made in the actual base, with the sugar, the fat content and the serving temperature.
Infusing before maturing
The ice cream base gains from receiving the pod before resting. The seeds bring a visual presence, the casing carries the depth. At ANTOKALY, V. Mille Tantely carries visible, abundant seeds. Pately keeps a clear florality there in an infused cream. A gentle infusion, then a maturing time for the base, give vanilla a regular diffusion.
Tasting after churning shows the real persistence of the lot.
An ice cream maker's reference
The reading is done at serving temperature. That is where the dosage is set.
Planifolia, Tahitensis, Pompona
Planifolia gives a structured, enveloping ice cream, on wood and cocoa. Tahitensis brings a luminous expression, floral and aniseed. Pompona brings a spiced breadth that signs a menu.
At ANTOKALY, Andrano unfolds a deep, woody intensity, a full roundness and a raisin base. Fary brings caramel and a sweet roundness. Rivanka lays down the tropical flower and a touch of black olive.
Each variety then carries the mark of the terroir and the maturation.
Creating a menu signature
A vanilla ice cream can be a classic base or a Maison signature. The choice of the lot gives the direction: round, floral, cocoa, fruity, spicy. Vanilla then becomes an identifiable reference on the menu.
Marokintana, an ANTOKALY Planifolia lot, raises the vanilla note of the whole there, its frost crystals sign its intensity. Rivankiabe extends the cocoa with alcoholic and balsamic notes.
Let us talk about your recipe and discover together terroirs still unexplored, to bring them to their full expression.
Our varieties and terroirs open more than 10 aromatic references, still unknown to the world of gastronomy. Each of them accompanies your ice creams differently.
Professional reference
Connect the reference to the actual material: touch, scent, infusion and intended use together form a complete reading.
Frequently asked questions
How does cold change the reading of a vanilla?
Cold tightens the aromas and calls for a more generous dosage. All our vanillas keep their exceptional length, which stays perceptible right into the cold texture. The reading is done at serving temperature, after churning or setting in the cold.
When to assess the vanilla in an ice cream?
The pod goes into the base before rest. A gentle infusion, then a maturation time for the base, give the vanilla a regular diffusion. Tasting after churning, at serving temperature, indicates the real hold of the lot in the cold texture.