Most people think vanilla is boring. Those people have never tasted real vanilla. Tahitian beans, specifically, with their extraordinary floral, cherry-like aromatics that contain over 250 identified volatile compounds. The key to perfect ice cream is the custard base: you want to heat it to precisely 82°C, hot enough to pasteurize and thicken but below the 85°C threshold where the egg proteins begin to form irreversible aggregates and you get scrambled eggs. I use a digital thermometer. Some call this obsessive. I call it delicious.