I need some recipe advice—namely, how to showcase an oft-overlooked ingredient: vanilla extract.

So here's the deal. A friend of mine gave me some homemade vanilla ("some" as in "probably a year's worth"). I have a lot of recipes that use vanilla, but it's almost always as a background flavor. I want something that will put it front-and-center so that I can see just how it stands up when compared to the store-bought stuff.

Thoughts? Suggestions? Is it vanilla pudding or bust?