The Long-Standing Debate Inside the Golden Box

Opening the Freezer of Memories

Shall we take a brief trip into the scorching summer days of childhood? When the old freezer door at grandma’s house creaked open, a cool breeze and a sparkling treasure greeted us. It was the “Excellent” ice cream packed in a golden paper box.

Opening the box revealed two ice creams lying side by side like jewels. Facing the calm blue and warm yellow wrappers, we often faced our first serious dilemma in life: “Which one should I eat today?” If you had siblings, an invisible intense battle of wits would begin.

Even after decades, this sweet debate continues. The claim “The original is blue!” clashes fiercely with “The rich yellow is the real deal!” What exactly makes these two ice creams different? To solve this long-standing curiosity, let’s open the golden box filled with our memories together.

First Story: The Identity of Two Vanillas

First, let me reveal the core of this long debate. Many of you may have sensed it vaguely, but the blue and yellow Excellent ice creams truly have different tastes. Opening the blue wrapper reveals a pure ‘Vanilla’ flavor, while the yellow wrapper hides a deeper, richer ‘French Vanilla’ flavor.

The Song of Blue: Classic Vanilla

The milky white ice cream inside the blue wrapper is the most classic taste that comes to mind when you think of vanilla. One bite spreads a ‘fresh and clean’ sensation throughout your mouth. The natural creaminess of milk and the subtle vanilla aroma blend harmoniously, delivering a pure taste as flawless as a well-played symphony.

The Song of Yellow: French Vanilla

The sunny yellow wrapper offers a flavor as vibrant and rich as its color. French vanilla boasts a much ‘richer and deeper’ taste than classic vanilla. It features a thick, creamy texture that envelops the tongue and a concentrated sweetness. Like a dessert for special occasions, it’s the flavor you naturally reach for when craving something a bit more luxurious.

Second Story: The Secret of ‘French’

Why is it called ‘French Vanilla’? The secret lies with the friend called ’egg yolk’.

French vanilla is traditionally made by cooking custard with milk, cream, and egg yolks. In contrast, regular vanilla is made without egg yolks, using only cream and milk. This single ingredient, the egg yolk, is the magician that creates all the differences in taste, texture, and color.

• The Magic of Rich Flavor: The fats and lecithin in egg yolks make the ice cream much smoother and heavier. This is the true identity of the ‘rich and deep flavor’ we experience in the yellow Excellent.
• The Magic of Color: The deeper yellow color is not due to artificial coloring but the natural hue of the egg yolks used in making the custard.

In the end, the ’luxurious’ feeling the yellow Excellent gives is no illusion. It is a scientific result of the careful cooking process that adds egg yolks.

Third Story: The Birth of an Icon in 1988

Excellent is so special to us because it was born as an icon ahead of the 1988 Seoul Olympics. At a time full of dreams to leap onto the world stage, it was created from the start as a ‘premium ice cream,’ just like its name ‘Excellent.’

The proof was in the price. In 1990, one box of Excellent cost a whopping 2,500 won! Considering the minimum wage was about 690 won then, you had to work almost four full hours to afford it. When popsicles cost 100 won, Excellent was truly a ‘symbol of wealth.’

Thus, Excellent was a special reward for doing well on exams and the finest dessert served to honored guests. It wasn’t just expensive; it was a genuine ‘premium ice cream’ made with domestic milk and a fat content as high as 14%. (Generally, ice cream is classified with a fat content above 6%!)

Fourth Story: The Secret of Melting Quickly

Anyone who has tried Excellent knows this fact well: it melts incredibly fast. If you look away for a moment, it quickly becomes soft and drips between your fingers.

But this annoying trait hides a secret that proves Excellent’s quality. The reason it melts quickly is the high fat content (14%) mentioned earlier. Higher fat lowers the freezing point, causing it to melt faster at room temperature. In contrast, cheaper ice creams use stabilizers to maintain shape longer but sacrifice depth of flavor.

In other words, Excellent melting quickly is actually evidence of its rich flavor and high quality. It’s a ‘quality paradox’ where a bit of inconvenience is accepted for the best taste. The thrill of rushing to eat it before it melts has now become a fond shared memory.

Fifth Story: From Memories to Recipes

Over time, Excellent has stayed by our side and continues to evolve. Now, we don’t just eat Excellent; we use it as a versatile and creative ingredient.

• Excellent Affogato: Just pour hot espresso over a piece of Excellent, and you have a fancy dessert rivaling any café.
• Excellent in Snacks: The ‘cookie sandwich’ made by putting Excellent between plain crackers like Ace has become so popular that it deserves an award for inventing this combo.

The reason Excellent remains beloved is its pure flavor that pairs well with any ingredient. Like a clean canvas, it leaves room for us to create new stories ourselves.

What Is Your Choice?

Now, we know all the secrets inside the golden box. The choice between blue and yellow goes beyond simple preference; it holds deep stories of culinary science, pride of an era, and the paradox of quality.

The child who hesitated in front of the freezer is now an adult enjoying Excellent atop coffee. Knowing all these stories, is your favorite still blue, or is it yellow?

Maybe today you’ll reach for the other color instead of the usual one. What memories does your ‘Excellent’ hold? Share your stories in the comments!