What better kind of ice cream to begin my quest than vanilla? I don’t think it’s the easiest, necessarily — in fact, it might be among the hardest. I think the texture and flavor profile of vanilla has to be superb because it can’t hide behind accessories like nuts and chocolate chunks.
But it’s among my favorite flavors, and I thought it just made sense to go with vanilla.
I used a recipe that came with the ice cream maker, but then veered off a bit and used a vanilla bean in addition to the extract that it called for (and therefore used slightly less extract). I used both a Madagascar bourbon vanilla bean and Madagascar vanilla extract, so I’d be interested in the future to change it up a bit and use Tahitian or Mexican instead.
I’m sorry… if you don’t think that looks yummy… there’s something wrong with you.
It’s now in the freezer, getting a little harder. But based on my first taste, it’s fantastic. It was light and airy, so definitely not gelato-like … but really delicious. I was glad I used both the vanilla bean and the vanilla extract, even though the black flecks d0n’t stand out like they do in store-bought ice cream. It would be interesting to compare it to ice cream only made with extract, because this was definitely a great level of vanilla-ness.
I’m tempted to become a connoisseur of vanilla ice cream and forget all those other flavors! Stay tuned for more ice cream-making endeavors.
UPDATE: I couldn’t really wait for it to get much harder before I tried a bowl. My friend Maria and I agreed that it was so light, it was almost more marshmallow-y than ice-cream-y. I might make a batch with eggs soon and see what I think about that. In the meantime, I need to work on my adjectives.
PS The bowls were part of my Christmas present too. Pretty adorable, huh?