Hello. I just picked up some vanilla beans from Penzeys, and I was wondering if anyone had a favorite bean-based vanilla ice cream recipe they could share?
I'd heard that you should scrape the beans out, but then also cut the hull in half and use it to flavor the simmering cream, removing the two pieces before chilling. Most of the recipes I've seen don't call for this (they just use the scraped out inside). Either way, I'd use the hull for vanilla sugar (hopefully, I'll use that SOME day). Does also using using the hull really add anything?
bottled bbq sauce
Melba's Jammin' wrote on 14 Aug 2005 in rec.food.cooking * Exported from MasterCook * Jenny's Indispensable Almost No Carb Barbecue Sauce Recipe...
Also I was checking through the group archives, and I found the recipe printed below. Why would it call for bringing the half-and-half to a boil, then chilling it? I know some recipes call for scalding milk, but this doesn't seem to be for that reason.
Greatest Vanilla Ice Cream 1 cup plus 2 tablespoons half-and-half 6 large egg yolks 5 1-2 tablespoons sugar 1 cup whipping cream 5 1-2 tablespoons sugar 1 whole vanilla bean, split down the center 1-2 teaspoon vanilla extract In small heavy-bottomed saucepan slowly bring half-and-half to boil. Place in refrigerator overnight, or chill in freezer briefly but do not freeze. Cream egg yolks and 5 1-2 tablespoons sugar; set aside. In 2-quart saucepan combine whipping cream, remaining sugar and vanilla bean and slowly bring to a boil, stirring frequently. ╩Remove bean; using point of paring knife, scrape vanilla grains from inside hull. ╩With fingers, rub off any cream or remaining vanilla grains and mix into cream. ╩At this point, I return the cleaned vanilla pods to the cream. Add about 1-3 of the cream mixture to yolks, whisking constantly. ╩ Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point. ╩Immediately place pan in cold water or over ice to stop cooking. ╩Stir frequently until cool. Strain through fine strainer or chinoise. ╩After straining, I return the cleaned vanilla pods to the cream. ╩Beat in chilled half-and-half and vanilla. ╩Now I put the completed custard in the refrigerator overnight. ╩When I am ready to freeze the custard, I remove the vanilla pods and clean them with my fingertips to draw out more vanilla from the pods. ╩The pods can be discarded now. ╩Place in ice cream maker and churn according to manufacturer's directions.
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