My wife and I are debating this one. We have a pile of vanilla beans
that have been soaking in a bottle of Jim Beam (bourbon) for months
while giving up much of their goodness for my homemade vanilla syrup.

The question is whether or not these beans, pulverized in the food
processor, could be used that way in homemade vanilla ice cream, or
rather need to be opened up and the good stuff in the middle removed and
the pod discarded.

If anyone has actually tried this themselves, that's what I'd really
like to hear about. Of course, you're welcomed to theorize about it,
too.

Thanks in advance.

-S-

"Steve Freides" > wrote in message
...
> My wife and I are debating this one. We have a pile of vanilla beans that
> have been soaking in a bottle of Jim Beam (bourbon) for months while
> giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or rather
> need to be opened up and the good stuff in the middle removed and the pod
> discarded.
>
> If anyone has actually tried this themselves, that's what I'd really like
> to hear about. Of course, you're welcomed to theorize about it, too.
>
> Thanks in advance.
>
> -S-

The pods are very tough. I think you need to scrape the seeds out and use
those.

On 2014-04-23 23:11:26 +0000, Steve Freides said:

> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed
> and the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
> Thanks in advance.
>
> -S-

I have tasted the outside bean material (though not in ice cream, on
its own) and it had a distinctly powerful vanilla flavor, somewhat more
volatile than the insides if that makes sense. It certainly won't hurt
you to eat the outside of the bean, which is just essentially cellulose
along with some oils.

Why don't you sample the outside of the bean yourself and see?

On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
wrote:

>My wife and I are debating this one. We have a pile of vanilla beans
>that have been soaking in a bottle of Jim Beam (bourbon) for months
>while giving up much of their goodness for my homemade vanilla syrup.
>
>The question is whether or not these beans, pulverized in the food
>processor, could be used that way in homemade vanilla ice cream, or
>rather need to be opened up and the good stuff in the middle removed and
>the pod discarded.

My feeling is that the pods may still be a little chewy and not be
sufficiently broken down enough.

We made about 3 litres of vanilla essence about 3 years ago, I still
have over a litre left. Well worth the effort as its every bit as good
(if not better) than any vanilla essence I've bought. If you're really
keen (and patient, like a few months patient), I'd use the pods to
make an essence and then use that in your ice cream... then again, you
could simply strain the pods out of your bourbon, as although the pods
are whole, the bourbon should have plenty of vanilla flavour by now.

>If anyone has actually tried this themselves, that's what I'd really
>like to hear about. Of course, you're welcomed to theorize about it,
>too.

I guess that's what I did above

On 2014-04-23 7:11 PM, Steve Freides wrote:
> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
I wouldn't pulverize them in a food processor. Slit them open and scrape
out the seeds.

"Steve Freides" > wrote in message
...
> My wife and I are debating this one. We have a pile of vanilla beans that
> have been soaking in a bottle of Jim Beam (bourbon) for months while
> giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or rather
> need to be opened up and the good stuff in the middle removed and the pod
> discarded.
>
> If anyone has actually tried this themselves, that's what I'd really like
> to hear about. Of course, you're welcomed to theorize about it, too.
>

When I have made vanilla IC I scraped the mushy stuff into the mixture. It
was good.

On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
wrote:

>My wife and I are debating this one. We have a pile of vanilla beans
>that have been soaking in a bottle of Jim Beam (bourbon) for months
>while giving up much of their goodness for my homemade vanilla syrup.
>
>The question is whether or not these beans, pulverized in the food
>processor, could be used that way in homemade vanilla ice cream, or
>rather need to be opened up and the good stuff in the middle removed and
>the pod discarded.
>
>If anyone has actually tried this themselves, that's what I'd really
>like to hear about. Of course, you're welcomed to theorize about it,
>too.
>
>Thanks in advance.
>
>-S-
>

Seems to me they've already given up all their YUM. Or at least most.

I'd say compost them.

John Kuthe...

On 4/23/2014 7:11 PM, Steve Freides wrote:
> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
> Thanks in advance.
>
> -S-
>
>

The pods are chewy. Scrape the seeds and add them to the mix. Compost
or discard the pod

On 4/23/2014 6:11 PM, Steve Freides wrote:
> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.

Being thrifty, I've done it/do it with other foods besides ice cream -
cookies, for instance. If the beans are pulverized fine enough,
there's no problem with biting or chewing them. Some people freak out
over the sight of dark flecks in their food, even when you've
reassured them it's vanilla, but if this is for you and your wife,
that won't be an issue.

Jeßus wrote:
> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
> wrote:
>
>> My wife and I are debating this one. We have a pile of vanilla beans
>> that have been soaking in a bottle of Jim Beam (bourbon) for months
>> while giving up much of their goodness for my homemade vanilla syrup.
>>
>> The question is whether or not these beans, pulverized in the food
>> processor, could be used that way in homemade vanilla ice cream, or
>> rather need to be opened up and the good stuff in the middle removed
>> and the pod discarded.
>
> My feeling is that the pods may still be a little chewy and not be
> sufficiently broken down enough.
>
> We made about 3 litres of vanilla essence about 3 years ago, I still
> have over a litre left. Well worth the effort as its every bit as good
> (if not better) than any vanilla essence I've bought. If you're really
> keen (and patient, like a few months patient), I'd use the pods to
> make an essence and then use that in your ice cream... then again, you
> could simply strain the pods out of your bourbon, as although the pods
> are whole, the bourbon should have plenty of vanilla flavour by now.
>
>> If anyone has actually tried this themselves, that's what I'd really
>> like to hear about. Of course, you're welcomed to theorize about it,
>> too.
>
> I guess that's what I did above

I'm not sure how you're using "essence" here - how's that different from
an "extract", which is what I think we created by soaking the beans in
bourbon - the bourbon is what I use as a replacement for store-bought
vanilla extract.

Thanks.

-S-

On 2014-04-24 9:03 AM, Steve Freides wrote:

> I'm not sure how you're using "essence" here - how's that different from
> an "extract", which is what I think we created by soaking the beans in
> bourbon - the bourbon is what I use as a replacement for store-bought
> vanilla extract.
>

I had assumed that the "essence" is the same as extract.... soaking the
beans in alcohol.

I wish I had had the sense to do that when my nephew and his wife
brought us a bug bundle of vanilla beans when they came back from a
couple years living in Uganda. I didn't have much use for vanilla beans
back then and by the time I got around to using them the texture was
more like cinnamon sticks. If I had done it back then, about 15 years
ago, I would probably still have lots of extract left.

In article >,
says...
>
> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
> wrote:
>
> >My wife and I are debating this one. We have a pile of vanilla beans
> >that have been soaking in a bottle of Jim Beam (bourbon) for months
> >while giving up much of their goodness for my homemade vanilla syrup.
> >
> >The question is whether or not these beans, pulverized in the food
> >processor, could be used that way in homemade vanilla ice cream, or
> >rather need to be opened up and the good stuff in the middle removed and
> >the pod discarded.
>
> My feeling is that the pods may still be a little chewy and not be
> sufficiently broken down enough.
>
> We made about 3 litres of vanilla essence about 3 years ago, I still
> have over a litre left. Well worth the effort as its every bit as good
> (if not better) than any vanilla essence I've bought.

I do the same though not in that quantity :-) I let it infuse for 6
months before using


If you're really
> keen (and patient, like a few months patient), I'd use the pods to
> make an essence and then use that in your ice cream... then again, you
> could simply strain the pods out of your bourbon, as although the pods
> are whole, the bourbon should have plenty of vanilla flavour by now.

You can dry them off then store them in a jar of sugar, which makes a
vanilla-flavoured sugar nice for cakes and puddings.

Janet UK

On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
wrote:

> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
> Thanks in advance.
>
Split the pods and scrape the seeds out.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 4/24/2014 8:31 AM, Moe DeLoughan wrote:

>
> Some people freak out over the
> sight of dark flecks in their food, even when you've reassured them it's
> vanilla, but if this is for you and your wife, that won't be an issue.

I was in a market one day and a woman brought back a half gallon of
Breyers Vanilla Ice Cream because it had black specks in it. Showed it
to the manager and he did not know what they were either and refunded
her money.

On 24/04/2014 7:14 AM, Janet wrote:
> In article >,
> says...
>>

>>
>> We made about 3 litres of vanilla essence about 3 years ago, I still
>> have over a litre left. Well worth the effort as its every bit as good
>> (if not better) than any vanilla essence I've bought.
>
> I do the same though not in that quantity :-) I let it infuse for 6
> months before using

After using the scraped out seeds, I chop the empty pods and put them in
a small kilner/mason jar of vodka.

>
>
> If you're really
>> keen (and patient, like a few months patient), I'd use the pods to
>> make an essence and then use that in your ice cream... then again, you
>> could simply strain the pods out of your bourbon, as although the pods
>> are whole, the bourbon should have plenty of vanilla flavour by now.
>
> You can dry them off then store them in a jar of sugar, which makes a
> vanilla-flavoured sugar nice for cakes and puddings.
>

I've done that too but although it smells nice, it doesn't come through
in the cakes.
Graham

On Thu, 24 Apr 2014 13:28:18 -0400, Ed Pawlowski > wrote:

> On 4/24/2014 8:31 AM, Moe DeLoughan wrote:
>
> >
> > Some people freak out over the
> > sight of dark flecks in their food, even when you've reassured them it's
> > vanilla, but if this is for you and your wife, that won't be an issue.
>
> I was in a market one day and a woman brought back a half gallon of
> Breyers Vanilla Ice Cream because it had black specks in it. Showed it
> to the manager and he did not know what they were either and refunded
> her money.

Head - desk.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2014-04-24 1:28 PM, Ed Pawlowski wrote:

>> Some people freak out over the
>> sight of dark flecks in their food, even when you've reassured them it's
>> vanilla, but if this is for you and your wife, that won't be an issue.
>
> I was in a market one day and a woman brought back a half gallon of
> Breyers Vanilla Ice Cream because it had black specks in it. Showed it
> to the manager and he did not know what they were either and refunded
> her money.


Never underestimate the stupidity of the public. One of my nephews is a
chef and a few years ago he was working at a winery restaurant. Those
places tend to be pricey and one would hope that people who have enough
money to eat in a place like that should have enough brains to know what
they are ordering. Someone sent foie gras back...... because it was too
fatty. Another sent back sweetbreads. She was a vegetarian and didn't
know that sweetbreads were meat.

On 4/24/2014 1:49 PM, graham wrote:
> On 24/04/2014 7:14 AM, Janet wrote:
>> You can dry them off then store them in a jar of sugar, which makes a
>> vanilla-flavoured sugar nice for cakes and puddings.
>>
> I've done that too but although it smells nice, it doesn't come through
> in the cakes.
>
I store them in a jar of powdered/icing/confectioner sugar, and use it
for whipped cream, and drizzle icing.

"Ed Pawlowski" > wrote in message
...
> On 4/24/2014 8:31 AM, Moe DeLoughan wrote:
>
>>
>> Some people freak out over the
>> sight of dark flecks in their food, even when you've reassured them it's
>> vanilla, but if this is for you and your wife, that won't be an issue.
>
> I was in a market one day and a woman brought back a half gallon of
> Breyers Vanilla Ice Cream because it had black specks in it. Showed it to
> the manager and he did not know what they were either and refunded her
> money.

Sheesh.

On Thu, 24 Apr 2014 15:14:45 +0100, Janet > wrote:

>In article >,
>says...
>> We made about 3 litres of vanilla essence about 3 years ago, I still
>> have over a litre left. Well worth the effort as its every bit as good
>> (if not better) than any vanilla essence I've bought.
>
> I do the same though not in that quantity :-) I let it infuse for 6
>months before using

The longer the better

I am so glad we did make that essence, at it has lasted so long and
came out so nice. I haven't made many desserty things for quite some
time now, which partly accounts why I still have a litre left, but
I've also given away small jars to a few people as well. I reckon for
anyone using it regularly, its well worth doing.

Not that I have looked for a long time, but ebay was a great place to
source good beans at a reasonable price.

> If you're really
>> keen (and patient, like a few months patient), I'd use the pods to
>> make an essence and then use that in your ice cream... then again, you
>> could simply strain the pods out of your bourbon, as although the pods
>> are whole, the bourbon should have plenty of vanilla flavour by now.
>
> You can dry them off then store them in a jar of sugar, which makes a
>vanilla-flavoured sugar nice for cakes and puddings.

I have heard of that but not done it myself,

On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
wrote:

>Jeßus wrote:
>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
>> wrote:
>>
>>> My wife and I are debating this one. We have a pile of vanilla beans
>>> that have been soaking in a bottle of Jim Beam (bourbon) for months
>>> while giving up much of their goodness for my homemade vanilla syrup.
>>>
>>> The question is whether or not these beans, pulverized in the food
>>> processor, could be used that way in homemade vanilla ice cream, or
>>> rather need to be opened up and the good stuff in the middle removed
>>> and the pod discarded.
>>
>> My feeling is that the pods may still be a little chewy and not be
>> sufficiently broken down enough.
>>
>> We made about 3 litres of vanilla essence about 3 years ago, I still
>> have over a litre left. Well worth the effort as its every bit as good
>> (if not better) than any vanilla essence I've bought. If you're really
>> keen (and patient, like a few months patient), I'd use the pods to
>> make an essence and then use that in your ice cream... then again, you
>> could simply strain the pods out of your bourbon, as although the pods
>> are whole, the bourbon should have plenty of vanilla flavour by now.
>>
>>> If anyone has actually tried this themselves, that's what I'd really
>>> like to hear about. Of course, you're welcomed to theorize about it,
>>> too.
>>
>> I guess that's what I did above
>
>I'm not sure how you're using "essence" here - how's that different from
>an "extract",

They are both one and the same thing.

>which is what I think we created by soaking the beans in
>bourbon - the bourbon is what I use as a replacement for store-bought
>vanilla extract.

It is, I'll have to try making a small batch with some bourbon instead
of moonshine one day... sounds really good.

On Thu, 24 Apr 2014 09:40:07 -0400, Dave Smith
> wrote:

>On 2014-04-24 9:03 AM, Steve Freides wrote:
>
>> I'm not sure how you're using "essence" here - how's that different from
>> an "extract", which is what I think we created by soaking the beans in
>> bourbon - the bourbon is what I use as a replacement for store-bought
>> vanilla extract.
>>
>
>I had assumed that the "essence" is the same as extract.... soaking the
>beans in alcohol.

Yup. In Australia it's normally referred to as an 'essence', so I just
that word out of habit.

>I wish I had had the sense to do that when my nephew and his wife
>brought us a bug bundle of vanilla beans when they came back from a
>couple years living in Uganda. I didn't have much use for vanilla beans
>back then and by the time I got around to using them the texture was
>more like cinnamon sticks. If I had done it back then, about 15 years
>ago, I would probably still have lots of extract left.

You would indeed. Even though I don't make many desserts these days
I'm really glad we did make that essence, comes in handy and as you
say, lasts for many years.

On Fri, 25 Apr 2014 08:50:40 +1000, Jeßus > wrote:

> > You can dry them off then store them in a jar of sugar, which makes a
> > vanilla-flavoured sugar nice for cakes and puddings.
>
> I have heard of that but not done it myself,

I have and agree with whoever it was upthread who expressed
disappointment. The experience didn't make me a convert.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 25 Apr 2014 08:56:44 +1000, Jeßus > wrote:

> >I had assumed that the "essence" is the same as extract.... soaking the
> >beans in alcohol.
>
> Yup. In it's normally referred to as an 'essence', so I just
> that word out of habit.


I'm glad you cleared that up because the answer sites I found say
vanilla essence is chemicals: "vanilla essence is imitation vanilla
extract". It's time we got used to seeing equivalent non-American
food terms, so please continue using the word. Unfortunately, you'll
probably need to answer the "what's that" question a few times before
it sinks in that they are interchangeable terms.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2014-04-24 7:15 PM, sf wrote:
> On Fri, 25 Apr 2014 08:56:44 +1000, Jeßus > wrote:
>
>>> I had assumed that the "essence" is the same as extract.... soaking the
>>> beans in alcohol.
>>
>> Yup. In it's normally referred to as an 'essence', so I just
>> that word out of habit.
>
>
> I'm glad you cleared that up because the answer sites I found say
> vanilla essence is chemicals: "vanilla essence is imitation vanilla
> extract".


That is curious, because when I Googled it I got much different results.
It even had recipes.. soak vanilla beans in alcohol.

What about all the more legitimate sites that said that
It's time we got used to seeing equivalent non-American
> food terms, so please continue using the word. Unfortunately, you'll
> probably need to answer the "what's that" question a few times before
> it sinks in that they are interchangeable terms.
>

On Thu, 24 Apr 2014 16:15:49 -0700, sf > wrote:

>On Fri, 25 Apr 2014 08:56:44 +1000, Jeßus > wrote:
>
>> >I had assumed that the "essence" is the same as extract.... soaking the
>> >beans in alcohol.
>>
>> Yup. In it's normally referred to as an 'essence', so I just
>> that word out of habit.
>
>I'm glad you cleared that up because the answer sites I found say
>vanilla essence is chemicals: "vanilla essence is imitation vanilla
>extract".

Yeah, the horrible stuff. I can only speak about Australia, but in our
supermarkets you do need to look closely at the label and not just
grab the first bottle you come across... it may be genuine or
imitation. Same with maple syrup, I've seen some labels that are
really quite deceiving - technically correct - but misleading that it
is actually imitation and not the real stuff.

There's probably some vanilla extract/essence labelled here as
'extract' too, it's not something I've paid much attention to but next
time I go in a supermarket I'll take another look.


>It's time we got used to seeing equivalent non-American
>food terms, so please continue using the word. Unfortunately, you'll
>probably need to answer the "what's that" question a few times before
>it sinks in that they are interchangeable terms.

That's okay, I don't mind.

On 2014-04-24 20:59, Jeßus wrote:

>> I'm glad you cleared that up because the answer sites I found say
>> vanilla essence is chemicals: "vanilla essence is imitation vanilla
>> extract".
>
> Yeah, the horrible stuff. I can only speak about Australia, but in our
> supermarkets you do need to look closely at the label and not just
> grab the first bottle you come across... it may be genuine or
> imitation. Same with maple syrup, I've seen some labels that are
> really quite deceiving - technically correct - but misleading that it
> is actually imitation and not the real stuff.

Around here that stuff is called artificial vanilla extract.

Jeßus wrote:
> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
> wrote:
>
>> Jeßus wrote:
>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> My wife and I are debating this one. We have a pile of vanilla
>>>> beans that have been soaking in a bottle of Jim Beam (bourbon) for
>>>> months while giving up much of their goodness for my homemade
>>>> vanilla syrup.
>>>>
>>>> The question is whether or not these beans, pulverized in the food
>>>> processor, could be used that way in homemade vanilla ice cream, or
>>>> rather need to be opened up and the good stuff in the middle
>>>> removed and the pod discarded.
>>>
>>> My feeling is that the pods may still be a little chewy and not be
>>> sufficiently broken down enough.
>>>
>>> We made about 3 litres of vanilla essence about 3 years ago, I still
>>> have over a litre left. Well worth the effort as its every bit as
>>> good (if not better) than any vanilla essence I've bought. If
>>> you're really keen (and patient, like a few months patient), I'd
>>> use the pods to make an essence and then use that in your ice
>>> cream... then again, you could simply strain the pods out of your
>>> bourbon, as although the pods are whole, the bourbon should have
>>> plenty of vanilla flavour by now.
>>>
>>>> If anyone has actually tried this themselves, that's what I'd
>>>> really like to hear about. Of course, you're welcomed to theorize
>>>> about it, too.
>>>
>>> I guess that's what I did above
>>
>> I'm not sure how you're using "essence" here - how's that different
>> from an "extract",
>
> They are both one and the same thing.
>
>> which is what I think we created by soaking the beans in
>> bourbon - the bourbon is what I use as a replacement for store-bought
>> vanilla extract.
>
> It is, I'll have to try making a small batch with some bourbon instead
> of moonshine one day... sounds really good.

We just made the custard - it's in the refrigerator, and we'll put it in
the ice cream maker tomorrow evening. We elected to use the entire pod
then strain it out, hopefully the best of both worlds.

-S-

On Thu, 24 Apr 2014 21:34:31 -0400, "Steve Freides" >
wrote:

>Jeßus wrote:
>> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
>> wrote:
>>
>>> Jeßus wrote:
>>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
>>>> wrote:
>>>>
>>>>> My wife and I are debating this one. We have a pile of vanilla
>>>>> beans that have been soaking in a bottle of Jim Beam (bourbon) for
>>>>> months while giving up much of their goodness for my homemade
>>>>> vanilla syrup.
>>>>>
>>>>> The question is whether or not these beans, pulverized in the food
>>>>> processor, could be used that way in homemade vanilla ice cream, or
>>>>> rather need to be opened up and the good stuff in the middle
>>>>> removed and the pod discarded.
>>>>
>>>> My feeling is that the pods may still be a little chewy and not be
>>>> sufficiently broken down enough.
>>>>
>>>> We made about 3 litres of vanilla essence about 3 years ago, I still
>>>> have over a litre left. Well worth the effort as its every bit as
>>>> good (if not better) than any vanilla essence I've bought. If
>>>> you're really keen (and patient, like a few months patient), I'd
>>>> use the pods to make an essence and then use that in your ice
>>>> cream... then again, you could simply strain the pods out of your
>>>> bourbon, as although the pods are whole, the bourbon should have
>>>> plenty of vanilla flavour by now.
>>>>
>>>>> If anyone has actually tried this themselves, that's what I'd
>>>>> really like to hear about. Of course, you're welcomed to theorize
>>>>> about it, too.
>>>>
>>>> I guess that's what I did above
>>>
>>> I'm not sure how you're using "essence" here - how's that different
>>> from an "extract",
>>
>> They are both one and the same thing.
>>
>>> which is what I think we created by soaking the beans in
>>> bourbon - the bourbon is what I use as a replacement for store-bought
>>> vanilla extract.
>>
>> It is, I'll have to try making a small batch with some bourbon instead
>> of moonshine one day... sounds really good.
>
>We just made the custard - it's in the refrigerator, and we'll put it in
>the ice cream maker tomorrow evening. We elected to use the entire pod
>then strain it out, hopefully the best of both worlds.

Looking forward to hearing the results!

"sf" > wrote in message
...
> On Fri, 25 Apr 2014 08:50:40 +1000, Jeßus > wrote:
>
>> > You can dry them off then store them in a jar of sugar, which makes a
>> > vanilla-flavoured sugar nice for cakes and puddings.
>>
>> I have heard of that but not done it myself,
>
> I have and agree with whoever it was upthread who expressed
> disappointment. The experience didn't make me a convert.

Same here. Waste of time.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" wrote:
>
>Waste of time.

Reusing vanilla beans is like reusing TP.

Jeßus wrote:
> On Thu, 24 Apr 2014 21:34:31 -0400, "Steve Freides" >
> wrote:
>
>> Jeßus wrote:
>>> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> Jeßus wrote:
>>>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides"
>>>>> > wrote:
>>>>>
>>>>>> My wife and I are debating this one. We have a pile of vanilla
>>>>>> beans that have been soaking in a bottle of Jim Beam (bourbon)
>>>>>> for months while giving up much of their goodness for my homemade
>>>>>> vanilla syrup.
>>>>>>
>>>>>> The question is whether or not these beans, pulverized in the
>>>>>> food processor, could be used that way in homemade vanilla ice
>>>>>> cream, or rather need to be opened up and the good stuff in the
>>>>>> middle removed and the pod discarded.
>>>>>
>>>>> My feeling is that the pods may still be a little chewy and not be
>>>>> sufficiently broken down enough.
>>>>>
>>>>> We made about 3 litres of vanilla essence about 3 years ago, I
>>>>> still have over a litre left. Well worth the effort as its every
>>>>> bit as good (if not better) than any vanilla essence I've bought.
>>>>> If you're really keen (and patient, like a few months patient),
>>>>> I'd use the pods to make an essence and then use that in your ice
>>>>> cream... then again, you could simply strain the pods out of your
>>>>> bourbon, as although the pods are whole, the bourbon should have
>>>>> plenty of vanilla flavour by now.
>>>>>
>>>>>> If anyone has actually tried this themselves, that's what I'd
>>>>>> really like to hear about. Of course, you're welcomed to
>>>>>> theorize about it, too.
>>>>>
>>>>> I guess that's what I did above
>>>>
>>>> I'm not sure how you're using "essence" here - how's that different
>>>> from an "extract",
>>>
>>> They are both one and the same thing.
>>>
>>>> which is what I think we created by soaking the beans in
>>>> bourbon - the bourbon is what I use as a replacement for
>>>> store-bought vanilla extract.
>>>
>>> It is, I'll have to try making a small batch with some bourbon
>>> instead of moonshine one day... sounds really good.
>>
>> We just made the custard - it's in the refrigerator, and we'll put
>> it in the ice cream maker tomorrow evening. We elected to use the
>> entire pod then strain it out, hopefully the best of both worlds.
>
> Looking forward to hearing the results!

Forgot to post yesterday.

OMG, it was the most wonderful ice cream I've ever had, and by a long
ways, too. Something about the bourbon and the vanilla. The recipe we
used had 6 eggs yolks in it, and I think 3 cups of heavy cream and 1 cup
of milk. I'll find the recipe and post a link tomorrow, but wow. My
only regret is that I had to drop about 6 lbs. in the next 6 weeks to
make weight for a meet, so I didn't really indulge in more than a few
spoonfuls. <sigh>

-S-

On Sat, 26 Apr 2014 21:02:57 -0400, "Steve Freides" >
wrote:

>Jeßus wrote:
>> On Thu, 24 Apr 2014 21:34:31 -0400, "Steve Freides" >
>> wrote:
>>
>>> Jeßus wrote:
>>>> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
>>>> wrote:
>>>>
>>>>> Jeßus wrote:
>>>>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides"
>>>>>> > wrote:
>>>>>>
>>>>>>> My wife and I are debating this one. We have a pile of vanilla
>>>>>>> beans that have been soaking in a bottle of Jim Beam (bourbon)
>>>>>>> for months while giving up much of their goodness for my homemade
>>>>>>> vanilla syrup.
>>>>>>>
>>>>>>> The question is whether or not these beans, pulverized in the
>>>>>>> food processor, could be used that way in homemade vanilla ice
>>>>>>> cream, or rather need to be opened up and the good stuff in the
>>>>>>> middle removed and the pod discarded.
>>>>>>
>>>>>> My feeling is that the pods may still be a little chewy and not be
>>>>>> sufficiently broken down enough.
>>>>>>
>>>>>> We made about 3 litres of vanilla essence about 3 years ago, I
>>>>>> still have over a litre left. Well worth the effort as its every
>>>>>> bit as good (if not better) than any vanilla essence I've bought.
>>>>>> If you're really keen (and patient, like a few months patient),
>>>>>> I'd use the pods to make an essence and then use that in your ice
>>>>>> cream... then again, you could simply strain the pods out of your
>>>>>> bourbon, as although the pods are whole, the bourbon should have
>>>>>> plenty of vanilla flavour by now.
>>>>>>
>>>>>>> If anyone has actually tried this themselves, that's what I'd
>>>>>>> really like to hear about. Of course, you're welcomed to
>>>>>>> theorize about it, too.
>>>>>>
>>>>>> I guess that's what I did above
>>>>>
>>>>> I'm not sure how you're using "essence" here - how's that different
>>>>> from an "extract",
>>>>
>>>> They are both one and the same thing.
>>>>
>>>>> which is what I think we created by soaking the beans in
>>>>> bourbon - the bourbon is what I use as a replacement for
>>>>> store-bought vanilla extract.
>>>>
>>>> It is, I'll have to try making a small batch with some bourbon
>>>> instead of moonshine one day... sounds really good.
>>>
>>> We just made the custard - it's in the refrigerator, and we'll put
>>> it in the ice cream maker tomorrow evening. We elected to use the
>>> entire pod then strain it out, hopefully the best of both worlds.
>>
>> Looking forward to hearing the results!
>
>Forgot to post yesterday.
>
>OMG, it was the most wonderful ice cream I've ever had, and by a long
>ways, too. Something about the bourbon and the vanilla. The recipe we
>used had 6 eggs yolks in it, and I think 3 cups of heavy cream and 1 cup
>of milk. I'll find the recipe and post a link tomorrow, but wow. My
>only regret is that I had to drop about 6 lbs. in the next 6 weeks to
>make weight for a meet, so I didn't really indulge in more than a few
>spoonfuls. <sigh>

With egg it's NOT ice cream... it's custard. I hate that froggy eggy
TIAD crap.

On Sat, 26 Apr 2014 21:02:57 -0400, "Steve Freides" >
wrote:

>Jeßus wrote:
>> On Thu, 24 Apr 2014 21:34:31 -0400, "Steve Freides" >
>> wrote:
>>
>>> Jeßus wrote:
>>>> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
>>>> wrote:
>>>>
>>>>> Jeßus wrote:
>>>>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides"
>>>>>> > wrote:
>>>>>>
>>>>>>> My wife and I are debating this one. We have a pile of vanilla
>>>>>>> beans that have been soaking in a bottle of Jim Beam (bourbon)
>>>>>>> for months while giving up much of their goodness for my homemade
>>>>>>> vanilla syrup.
>>>>>>>
>>>>>>> The question is whether or not these beans, pulverized in the
>>>>>>> food processor, could be used that way in homemade vanilla ice
>>>>>>> cream, or rather need to be opened up and the good stuff in the
>>>>>>> middle removed and the pod discarded.
>>>>>>
>>>>>> My feeling is that the pods may still be a little chewy and not be
>>>>>> sufficiently broken down enough.
>>>>>>
>>>>>> We made about 3 litres of vanilla essence about 3 years ago, I
>>>>>> still have over a litre left. Well worth the effort as its every
>>>>>> bit as good (if not better) than any vanilla essence I've bought.
>>>>>> If you're really keen (and patient, like a few months patient),
>>>>>> I'd use the pods to make an essence and then use that in your ice
>>>>>> cream... then again, you could simply strain the pods out of your
>>>>>> bourbon, as although the pods are whole, the bourbon should have
>>>>>> plenty of vanilla flavour by now.
>>>>>>
>>>>>>> If anyone has actually tried this themselves, that's what I'd
>>>>>>> really like to hear about. Of course, you're welcomed to
>>>>>>> theorize about it, too.
>>>>>>
>>>>>> I guess that's what I did above
>>>>>
>>>>> I'm not sure how you're using "essence" here - how's that different
>>>>> from an "extract",
>>>>
>>>> They are both one and the same thing.
>>>>
>>>>> which is what I think we created by soaking the beans in
>>>>> bourbon - the bourbon is what I use as a replacement for
>>>>> store-bought vanilla extract.
>>>>
>>>> It is, I'll have to try making a small batch with some bourbon
>>>> instead of moonshine one day... sounds really good.
>>>
>>> We just made the custard - it's in the refrigerator, and we'll put
>>> it in the ice cream maker tomorrow evening. We elected to use the
>>> entire pod then strain it out, hopefully the best of both worlds.
>>
>> Looking forward to hearing the results!
>
>Forgot to post yesterday.
>
>OMG, it was the most wonderful ice cream I've ever had, and by a long
>ways, too.

Glad to hear it

>Something about the bourbon and the vanilla.

I must do this myself, it sounds great. I have a drum of my own
'bourbon' aging which will do nicely for the job. I'll need to get
myself some more beans first though.

>The recipe we
>used had 6 eggs yolks in it, and I think 3 cups of heavy cream and 1 cup
>of milk. I'll find the recipe and post a link tomorrow, but wow.

It's been a few years since I made ice cream, and my memory is a
little hazy, but I recall it took a couple of attempts to get it just
right with the egg yolks - heat them just a bit too much and it spoils
the texture... the mouthfeel is like millions of little, tiny balls
when overheated.

>My
>only regret is that I had to drop about 6 lbs. in the next 6 weeks to
>make weight for a meet, so I didn't really indulge in more than a few
>spoonfuls. <sigh>

No problem. Just send it my way... problem solved

On 4/26/2014 9:02 PM, Steve Freides wrote:

>
> OMG, it was the most wonderful ice cream I've ever had, and by a long
> ways, too. Something about the bourbon and the vanilla. The recipe we
> used had 6 eggs yolks in it, and I think 3 cups of heavy cream and 1 cup
> of milk. I'll find the recipe and post a link tomorrow, but wow. My
> only regret is that I had to drop about 6 lbs. in the next 6 weeks to
> make weight for a meet, so I didn't really indulge in more than a few
> spoonfuls. <sigh>
>
> -S-
>
>

Sounds very rich. Vanilla is always the best ice cream

"Jeßus" > wrote in message
...
> On Sat, 26 Apr 2014 21:02:57 -0400, "Steve Freides" >
> wrote:
>
>>Jeßus wrote:
>>> On Thu, 24 Apr 2014 21:34:31 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> Jeßus wrote:
>>>>> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
>>>>> wrote:
>>>>>
>>>>>> Jeßus wrote:
>>>>>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> My wife and I are debating this one. We have a pile of vanilla
>>>>>>>> beans that have been soaking in a bottle of Jim Beam (bourbon)
>>>>>>>> for months while giving up much of their goodness for my homemade
>>>>>>>> vanilla syrup.
>>>>>>>>
>>>>>>>> The question is whether or not these beans, pulverized in the
>>>>>>>> food processor, could be used that way in homemade vanilla ice
>>>>>>>> cream, or rather need to be opened up and the good stuff in the
>>>>>>>> middle removed and the pod discarded.
>>>>>>>
>>>>>>> My feeling is that the pods may still be a little chewy and not be
>>>>>>> sufficiently broken down enough.
>>>>>>>
>>>>>>> We made about 3 litres of vanilla essence about 3 years ago, I
>>>>>>> still have over a litre left. Well worth the effort as its every
>>>>>>> bit as good (if not better) than any vanilla essence I've bought.
>>>>>>> If you're really keen (and patient, like a few months patient),
>>>>>>> I'd use the pods to make an essence and then use that in your ice
>>>>>>> cream... then again, you could simply strain the pods out of your
>>>>>>> bourbon, as although the pods are whole, the bourbon should have
>>>>>>> plenty of vanilla flavour by now.
>>>>>>>
>>>>>>>> If anyone has actually tried this themselves, that's what I'd
>>>>>>>> really like to hear about. Of course, you're welcomed to
>>>>>>>> theorize about it, too.
>>>>>>>
>>>>>>> I guess that's what I did above
>>>>>>
>>>>>> I'm not sure how you're using "essence" here - how's that different
>>>>>> from an "extract",
>>>>>
>>>>> They are both one and the same thing.
>>>>>
>>>>>> which is what I think we created by soaking the beans in
>>>>>> bourbon - the bourbon is what I use as a replacement for
>>>>>> store-bought vanilla extract.
>>>>>
>>>>> It is, I'll have to try making a small batch with some bourbon
>>>>> instead of moonshine one day... sounds really good.
>>>>
>>>> We just made the custard - it's in the refrigerator, and we'll put
>>>> it in the ice cream maker tomorrow evening. We elected to use the
>>>> entire pod then strain it out, hopefully the best of both worlds.
>>>
>>> Looking forward to hearing the results!
>>
>>Forgot to post yesterday.
>>
>>OMG, it was the most wonderful ice cream I've ever had, and by a long
>>ways, too.
>
> Glad to hear it
>
>>Something about the bourbon and the vanilla.
>
> I must do this myself, it sounds great. I have a drum of my own
> 'bourbon' aging which will do nicely for the job. I'll need to get
> myself some more beans first though.
>
>>The recipe we
>>used had 6 eggs yolks in it, and I think 3 cups of heavy cream and 1 cup
>>of milk. I'll find the recipe and post a link tomorrow, but wow.
>
> It's been a few years since I made ice cream, and my memory is a
> little hazy, but I recall it took a couple of attempts to get it just
> right with the egg yolks - heat them just a bit too much and it spoils
> the texture... the mouthfeel is like millions of little, tiny balls
> when overheated.
>
>>My
>>only regret is that I had to drop about 6 lbs. in the next 6 weeks to
>>make weight for a meet, so I didn't really indulge in more than a few
>>spoonfuls. <sigh>
>
> No problem. Just send it my way... problem solved

*raises hand* I'll help!

--
http://www.helpforheroes.org.uk/shop/

Jeßus wrote:
> On Sat, 26 Apr 2014 21:02:57 -0400, "Steve Freides" >
> wrote:
>
>> Jeßus wrote:
>>> On Thu, 24 Apr 2014 21:34:31 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> Jeßus wrote:
>>>>> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides"
>>>>> > wrote:
>>>>>
>>>>>> Jeßus wrote:
>>>>>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> My wife and I are debating this one. We have a pile of vanilla
>>>>>>>> beans that have been soaking in a bottle of Jim Beam (bourbon)
>>>>>>>> for months while giving up much of their goodness for my
>>>>>>>> homemade vanilla syrup.
>>>>>>>>
>>>>>>>> The question is whether or not these beans, pulverized in the
>>>>>>>> food processor, could be used that way in homemade vanilla ice
>>>>>>>> cream, or rather need to be opened up and the good stuff in the
>>>>>>>> middle removed and the pod discarded.
>>>>>>>
>>>>>>> My feeling is that the pods may still be a little chewy and not
>>>>>>> be sufficiently broken down enough.
>>>>>>>
>>>>>>> We made about 3 litres of vanilla essence about 3 years ago, I
>>>>>>> still have over a litre left. Well worth the effort as its every
>>>>>>> bit as good (if not better) than any vanilla essence I've
>>>>>>> bought. If you're really keen (and patient, like a few months
>>>>>>> patient), I'd use the pods to make an essence and then use that
>>>>>>> in your ice cream... then again, you could simply strain the
>>>>>>> pods out of your bourbon, as although the pods are whole, the
>>>>>>> bourbon should have plenty of vanilla flavour by now.
>>>>>>>
>>>>>>>> If anyone has actually tried this themselves, that's what I'd
>>>>>>>> really like to hear about. Of course, you're welcomed to
>>>>>>>> theorize about it, too.
>>>>>>>
>>>>>>> I guess that's what I did above
>>>>>>
>>>>>> I'm not sure how you're using "essence" here - how's that
>>>>>> different from an "extract",
>>>>>
>>>>> They are both one and the same thing.
>>>>>
>>>>>> which is what I think we created by soaking the beans in
>>>>>> bourbon - the bourbon is what I use as a replacement for
>>>>>> store-bought vanilla extract.
>>>>>
>>>>> It is, I'll have to try making a small batch with some bourbon
>>>>> instead of moonshine one day... sounds really good.
>>>>
>>>> We just made the custard - it's in the refrigerator, and we'll put
>>>> it in the ice cream maker tomorrow evening. We elected to use the
>>>> entire pod then strain it out, hopefully the best of both worlds.
>>>
>>> Looking forward to hearing the results!
>>
>> Forgot to post yesterday.
>>
>> OMG, it was the most wonderful ice cream I've ever had, and by a long
>> ways, too.
>
> Glad to hear it
>
>> Something about the bourbon and the vanilla.
>
> I must do this myself, it sounds great. I have a drum of my own
> 'bourbon' aging which will do nicely for the job. I'll need to get
> myself some more beans first though.
>
>> The recipe we
>> used had 6 eggs yolks in it, and I think 3 cups of heavy cream and 1
>> cup of milk. I'll find the recipe and post a link tomorrow, but wow.
>
> It's been a few years since I made ice cream, and my memory is a
> little hazy, but I recall it took a couple of attempts to get it just
> right with the egg yolks - heat them just a bit too much and it spoils
> the texture... the mouthfeel is like millions of little, tiny balls
> when overheated.
>
>> My
>> only regret is that I had to drop about 6 lbs. in the next 6 weeks to
>> make weight for a meet, so I didn't really indulge in more than a few
>> spoonfuls. <sigh>
>
> No problem. Just send it my way... problem solved

OK, here's a link to the recipe, and here's what we did a little
differently. BTW, I noticed this recipe has _zero_ reviews - I will
certainly post a glowing one in the next day or two:

http://www.epicurious.com/recipes/fo...Cream-51113430

Instead of this ...

* 1 vanilla bean, split lengthwise and seeds scraped

.... we used some of what we had in the Jim Beam bottle. Before we put
those beans into the bottle, we cut them into 2-3" long pieces and split
them open. We did this becuase this was our second batch, and we
noticed on the first batch that as we used up the liquid in the first
bottle, the beans became uncovered. We didn't want that, thus the
smaller pieces.

My wife took a small handful of our bean segments, which she and I think
probably amounted to 4 or 5 full beans. We didn't scrape the seeds out,
just added the beans where called for in the recipe, and took them out
where called for. The resulting ice cream has lots of little black
flecks in it, so I'm guessing that scraping the pods after they've been
soaking in bourbon for six months isn't really necessary.

Otherwise, we made the recipe as-is. It doesn't taste at all eggy but
it has hints of custard and even hints of egg nog, the latter likely due
to the bourbon, I'm guessing.. Whatever it is, it's just spectacular.
My wife observed that this recipe was heavy on the cream and light on
the sugar compared to some we've used in the past - I couldn't say since
the last time we made ice cream was a few years ago and I frankly don't
remember. She also observed that she chose this recipe because it
didn't call for any vanilla extract. It has exactly 5 ingredients,
cream and milk being two of them, plus sugar, 6 large eggs yolks, and
vanilla bean(s).

We have lots more beans from this batch, so we'll be doing this again in
not too long, I'm sure.

Very highly recommended, and if you make it, please post here and let us
all know.

-S-

On Sun, 27 Apr 2014 19:28:20 -0400, "Steve Freides" >
wrote:

>OK, here's a link to the recipe, and here's what we did a little
>differently. BTW, I noticed this recipe has _zero_ reviews - I will
>certainly post a glowing one in the next day or two:
>
>http://www.epicurious.com/recipes/fo...Cream-51113430
>
>Instead of this ...
>
>* 1 vanilla bean, split lengthwise and seeds scraped
>
>... we used some of what we had in the Jim Beam bottle. Before we put
>those beans into the bottle, we cut them into 2-3" long pieces and split
>them open. We did this becuase this was our second batch, and we
>noticed on the first batch that as we used up the liquid in the first
>bottle, the beans became uncovered. We didn't want that, thus the
>smaller pieces.
>
>My wife took a small handful of our bean segments, which she and I think
>probably amounted to 4 or 5 full beans. We didn't scrape the seeds out,
>just added the beans where called for in the recipe, and took them out
>where called for. The resulting ice cream has lots of little black
>flecks in it, so I'm guessing that scraping the pods after they've been
>soaking in bourbon for six months isn't really necessary.
>
>Otherwise, we made the recipe as-is. It doesn't taste at all eggy but
>it has hints of custard and even hints of egg nog, the latter likely due
>to the bourbon, I'm guessing.. Whatever it is, it's just spectacular.
>My wife observed that this recipe was heavy on the cream and light on
>the sugar compared to some we've used in the past - I couldn't say since
>the last time we made ice cream was a few years ago and I frankly don't
>remember. She also observed that she chose this recipe because it
>didn't call for any vanilla extract. It has exactly 5 ingredients,
>cream and milk being two of them, plus sugar, 6 large eggs yolks, and
>vanilla bean(s).
>
>We have lots more beans from this batch, so we'll be doing this again in
>not too long, I'm sure.
>
>Very highly recommended, and if you make it, please post here and let us
>all know.
>
>-S-
>

On Sun, 27 Apr 2014 19:28:20 -0400, "Steve Freides" >
wrote:
>
>OK, here's a link to the recipe, and here's what we did a little
>differently. BTW, I noticed this recipe has _zero_ reviews - I will
>certainly post a glowing one in the next day or two:
>
>http://www.epicurious.com/recipes/fo...Cream-51113430
>
>Instead of this ...
>
>* 1 vanilla bean, split lengthwise and seeds scraped
>
>... we used some of what we had in the Jim Beam bottle. Before we put
>those beans into the bottle, we cut them into 2-3" long pieces and split
>them open. We did this becuase this was our second batch, and we
>noticed on the first batch that as we used up the liquid in the first
>bottle, the beans became uncovered. We didn't want that, thus the
>smaller pieces.
>
>My wife took a small handful of our bean segments, which she and I think
>probably amounted to 4 or 5 full beans. We didn't scrape the seeds out,
>just added the beans where called for in the recipe, and took them out
>where called for. The resulting ice cream has lots of little black
>flecks in it, so I'm guessing that scraping the pods after they've been
>soaking in bourbon for six months isn't really necessary.
>
>Otherwise, we made the recipe as-is. It doesn't taste at all eggy but
>it has hints of custard and even hints of egg nog, the latter likely due
>to the bourbon, I'm guessing.. Whatever it is, it's just spectacular.
>My wife observed that this recipe was heavy on the cream and light on
>the sugar compared to some we've used in the past - I couldn't say since
>the last time we made ice cream was a few years ago and I frankly don't
>remember. She also observed that she chose this recipe because it
>didn't call for any vanilla extract. It has exactly 5 ingredients,
>cream and milk being two of them, plus sugar, 6 large eggs yolks, and
>vanilla bean(s).
>
>We have lots more beans from this batch, so we'll be doing this again in
>not too long, I'm sure.
>
>Very highly recommended, and if you make it, please post here and let us
>all know.

Thanks for posting this Steve, I have bookmarked the recipe for my
next lot of ice cream... I should also get some more beans and soak
them in bourbon! Cheers.

On Thu, 01 May 2014 07:54:35 +1000, Jeßus > wrote:

>On Sun, 27 Apr 2014 19:28:20 -0400, "Steve Freides" >
>wrote:
>>
>>OK, here's a link to the recipe, and here's what we did a little
>>differently. BTW, I noticed this recipe has _zero_ reviews - I will
>>certainly post a glowing one in the next day or two:
>>
>>http://www.epicurious.com/recipes/fo...Cream-51113430
>>
>>Instead of this ...
>>
>>* 1 vanilla bean, split lengthwise and seeds scraped
>>
>>... we used some of what we had in the Jim Beam bottle. Before we put
>>those beans into the bottle, we cut them into 2-3" long pieces and split
>>them open. We did this becuase this was our second batch, and we
>>noticed on the first batch that as we used up the liquid in the first
>>bottle, the beans became uncovered. We didn't want that, thus the
>>smaller pieces.
>>
>>My wife took a small handful of our bean segments, which she and I think
>>probably amounted to 4 or 5 full beans. We didn't scrape the seeds out,
>>just added the beans where called for in the recipe, and took them out
>>where called for. The resulting ice cream has lots of little black
>>flecks in it, so I'm guessing that scraping the pods after they've been
>>soaking in bourbon for six months isn't really necessary.
>>
>>Otherwise, we made the recipe as-is. It doesn't taste at all eggy but
>>it has hints of custard and even hints of egg nog, the latter likely due
>>to the bourbon, I'm guessing.. Whatever it is, it's just spectacular.
>>My wife observed that this recipe was heavy on the cream and light on
>>the sugar compared to some we've used in the past - I couldn't say since
>>the last time we made ice cream was a few years ago and I frankly don't
>>remember. She also observed that she chose this recipe because it
>>didn't call for any vanilla extract. It has exactly 5 ingredients,
>>cream and milk being two of them, plus sugar, 6 large eggs yolks, and
>>vanilla bean(s).
>>
>>We have lots more beans from this batch, so we'll be doing this again in
>>not too long, I'm sure.
>>
>>Very highly recommended, and if you make it, please post here and let us
>>all know.
>
>Thanks for posting this Steve, I have bookmarked the recipe for my
>next lot of ice cream... I should also get some more beans and soak
>them in bourbon! Cheers.

Just bought 100g of PNG beans to soak in my home made bourbon...