![]() French vanilla, vanilla bean, non-dairy vanilla, and plain ‘ole vanilla - I sacrificed my blood sugar levels to narrow down which of our beloved ice cream brands hits the nail on the head when it comes to crafting incredibly rich and delicious vanilla offerings. To help you track down the perfect scoop, I accepted the monster undertaking of blind taste-testing 20 vanilla ice creams in a variety of styles. And if you’re anything like me, you’ll be looking to indulge in the cold and silky sweet treat that is ice cream while you reminisce on summers past and prep whatever mayhem this one will bring. Well, those hot days are upon us once again. Whether it’s on a cone, in a bowl, soft-served, or from a grocery store gallon-sized tub, every lick just seems to melt away the worries of the day while taking us back to those nostalgic moments of youth, when our biggest concerns were who would get the biggest scoop. Your first time with a vanilla bean is always special.There’s nothing quite as satisfying on a blistering hot summer day as a perfect scoop of ice cream. You put two vanilla beans in it, for crying out loud! But you won’t regret that choice, especially if it’s your first time. But you could top it any way you like a salted caramel sauce might be nice. Just to be extra gourmet, I served mine with some fancy olive oil and Saba - a cooked grape must - which I’ve had laying around ever since I bought a bottle at Monsieur Marcel at The Grove, B.C. Whatever you call it, it comes out looking gorgeous with the little black specks (don’t you love little black specks in your vanilla ice cream?) and tasting truly sublime. I suppose you could call this triple vanilla bean ice cream, but let’s not get carried away with ourselves. I even went a step further and used my vanilla sugar - sugar that sits in a jar with discarded vanilla beans - to really hit another vanilla note. Only, as mentioned, I used two vanilla beans instead of one. All of that sounds quite exquisite, but I thought the best one to give the book a test drive was the French vanilla. The book is full of surprising and delightful ice cream and sorbet combinations: pink gooseberry and hazelnut crunch, prune and Earl Grey, rhubarb and Angelica. I saw it, once again, at Cookbook right near the vanilla beans. The book is by Kitty Travers, who sells ice cream in a converted green grocers in South London. store bought.įor this version, I used a recipe from a new favorite ice cream book (#2, after David’s): La Grotta Ices. It really shows you what homemade ice cream can taste like vs. And though there are many complex and wonderful ice creams out there for you to make (David Lebovitz’s Malted Milk Ice Cream, with Whoppers in it, from The Perfect Scoop may be my favorite), vanilla bean is an ideal starter ice cream. The simple ingredients - whole milk, cream, egg yolks, sugar - really allow the vanilla bean to shine. A fresh vanilla bean is intensely fragrant in the most natural way - the total opposite of a vanilla-scented candle - and scraping the little black seeds out with a sharp knife is the closest many of us will ever get to buying caviar.Īs far as I’m concerned, there’s no better way to use a vanilla bean than to make vanilla bean ice cream. Here’s the thing: if you’ve never worked with a vanilla bean before, you should treat yourself, at least once, to the experience… especially if you like vanilla. They’re selling vanilla beans in little packets of two for eight bucks. ![]() That’s literally what happened to me last week at Cookbook in Echo Park. Here’s some free life advice: if you ever see two vanilla beans on sale for $8, buy them.
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