Apr 25, 2007

Vanilla Ice Cream

The most popular ice cream in the world is vanilla ice cream yet when you first consider the facts about vanilla it’s hard to see where the appeal comes from.

For example:
- The vanilla bean is not a fruit but from a climbing orchid
- It’s classed as a spice
- It’s visually very unappealing - dark, long and thin in appearance
- When first picked it has no fragrance at all

Not the kind of characteristics you would imagine for such an immensely popular and indeed valuable commodity.

So why is vanilla ice cream so popular? In my view you’ll find the best answer in making your own homemade vanilla ice cream. The taste is quite simply unique – a blend of sweetness mixed with a hint of spice, a slight fruitiness yet somehow floral as well.

There are different recipes for making vanilla ice cream. Whether you use actual vanilla beans or vanilla essence, whether you opt to use a custard base or just cream and condensed milk (quick & easy recipe), you’ll come out with a delicious tasting ice cream every time. A tribute to the unique appeal of vanilla.

Try one of my 2 Vanilla ice cream recipes

Watch the video – Making Vanilla Ice Cream

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posted by Shelagh at 7:00 AM

1 Comments:

  • Everyone should gave a great recipe for Vanilla Ice Cream in their repertoire. Here's mine, which you'll want to serve with anything from a freshly-baked pie or just covered with dark, bittersweet chocolate shop and toasted nuts.

    1 cup milk

    A pinch of salt

    3/4 cups sugar

    1 vanilla bean

    5 egg yolks

    2 cup heavy cream

    A few drops of vanilla extract

    1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

    2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

    3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.
    -------------------------
    Cristal


    Guaranteed ROI

    By Blogger gloria, At October 14, 2008 10:42 PM  

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