After making many pints of vanilla ice cream this fall as I tested recipes to find my favorite version I realized very quickly that I would need to buy more vanilla beans. I have never been too picky about using vanilla beans versus extract, but when it comes to ice cream the difference is very pronounced. So after using up my small trove of beans I needed to find a good source for buying more, lots more. Most grocery stores have vanilla beans, but they can cost almost $8 each and when you need a bean for every batch it can get expensive fast.
If you happen to need a bean or two and you live here in Edmonton I would be more than happy to share my bounty of vanilla beans too, just drop me an email through the contact form.
In commemoration of this momentous event I am making my favorite vanilla ice cream; discovered after making many variations. This version is incredibly smooth and creamy and doesn’t require any egg yolks. The recipe is from the amazing book Jenis Splendid Ice Creams at Home which I highly recommend you pick up either for yourself of for someone special for Christmas. Unfortunately I can’t post the recipe but if you email me I might be able to send it to you.
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