Vanilla Beans.... True confessions; I have never used them. I have subbed really good quality

B

barb_b

Well-known member
vanilla extract when a rec calls for a bean. Actually, I can't even think of the last time a rec I made called for a bean.

Anyway, I am giving a whirl at making ice cream. I have used my maker for sorbets, and was requested to make "good" vanilla and chocolate ice cream.

I am using David Lebowitz rec for a french vanilla ice cream, which calls for a bean.

I could not believe how expensive they are!! $13.00 for 2 beans. So, my questions are:

- Do I really need to use a bean? I will this time, since I purchased it

- Do I reuse them? I recall reading about how I should let it dry thoroughly then add to a sugar bowl.

- Does that include the pods? Or just the outer layer

- Did I just waste $13.00!!

Appreciate your thoughts / feedback on vanilla beans!

 
vanilla beans

Answers depend on the recipe-
Does the recipe use the whole bean in the custard base? Does it tell you to then cut the bean open and scrape out the seeds?
Either way the bean (outer layer or whole bean) can be dried and then put into sugar (powdered or granulated) to mildly flavor the sugar.
I have been using a vanilla paste (whole seeds in a solution) instead of the whole bean- easier, less mess, and works well. Also visually,the small dark flecks that say "French Vanilla" are present.

 
I love the flavor - just different somehow. I infuse my sugar with it for a really white cake.

 
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