dream too far
the overdue photos from making vanilla ice cream.
these are the two madagascar bourbon vanilla beans which cost $15. they do smell very intense, and very wild/raw, almost alcoholic. (maybe that's why it's bourbon?) anyhow, we had to split the beans a scrape out the seeds from the insides.
boiling the milk and cream, and infusing them with the vanilla seeds. after cooling, the skin formed on top traps a lot of the seeds. then when you boil it again, the skin ruptures, bringing all the seeds down again.
anyhow, no photos of tempering the egg yolks, because there were no free hands. so after cooking the custard, we strained it into a cute looking big pot.
i brought home my own share to churn. you can see the vanilla seeds left behind in the bottles when i poured the custard out.
this ice cream turned out very crunchy-icy. i don't know if it's my bad churning, or there's just more water in this custard than the chocolate ganache ice cream one.
so, this ice cream is very icy, and melts very easily. but i love the vanilla scent and the sweetness.
and then i made another attempt at dorie's cornmeal shortbread cookies.
they still puffed and flattened during baking. maybe i'll never get them right. i even overbaked some trays, and baked some at the wrong temperature.
on other news, sonya's package arrived! it's two bottles of vanilla: one extract, one paste.
i think it holds many exciting possibilities, one of which could be nigella's doughnut french toast.
today when i came home, i bought a doughnut. then i ate my ice cream, the durian in the refrigerator, and the durian pudding my mother made. i gotta climb like a monkey, soar like an eagle. but i saw a single flower on a dying tree. it's sweet and beautiful but a little sad.
these are the two madagascar bourbon vanilla beans which cost $15. they do smell very intense, and very wild/raw, almost alcoholic. (maybe that's why it's bourbon?) anyhow, we had to split the beans a scrape out the seeds from the insides.
boiling the milk and cream, and infusing them with the vanilla seeds. after cooling, the skin formed on top traps a lot of the seeds. then when you boil it again, the skin ruptures, bringing all the seeds down again.
anyhow, no photos of tempering the egg yolks, because there were no free hands. so after cooking the custard, we strained it into a cute looking big pot.
i brought home my own share to churn. you can see the vanilla seeds left behind in the bottles when i poured the custard out.
this ice cream turned out very crunchy-icy. i don't know if it's my bad churning, or there's just more water in this custard than the chocolate ganache ice cream one.
so, this ice cream is very icy, and melts very easily. but i love the vanilla scent and the sweetness.and then i made another attempt at dorie's cornmeal shortbread cookies.
they still puffed and flattened during baking. maybe i'll never get them right. i even overbaked some trays, and baked some at the wrong temperature.on other news, sonya's package arrived! it's two bottles of vanilla: one extract, one paste.
i think it holds many exciting possibilities, one of which could be nigella's doughnut french toast.today when i came home, i bought a doughnut. then i ate my ice cream, the durian in the refrigerator, and the durian pudding my mother made. i gotta climb like a monkey, soar like an eagle. but i saw a single flower on a dying tree. it's sweet and beautiful but a little sad.
posted by ivan at 9:47 PM
2 Comments:
i saw the vanilla paste and extract at threesixty at ion! they have a lot of exotic (and expensive) baking stuff. makes you rather depressed
oh i went 360 once everything there is so nice, but yes expensive =(
the nielsen-massey extract and paste is available at pantry magic, chip bee gardens! but like almost $40 for one bottle
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