Ultra Vanilla

This is the second, less intense version of Ultra Vanilla. The original version was discovered semi-accidentally the first time I ever made ice cream. The recipe I was following called for two teaspoons of vanilla extract. With full knowledge that a tablespoon is three times the volume of a teaspoon, I decided that two teaspoons of vanilla couldn't be enough vanilla flavor, but not knowing what amount was enough, I just changed the unit to tablespoon.

I was very pleased with the result, but was independently accused several times of putting a cup of rum in the mix. I conceded that while the intense vanilla flavor is what I wanted, the amount of alcohol that comes with it when vanilla extract is the only source of vanilla flavor is too much. So I had to get my vanilla in other ways, specifically, using 1 tablespoon of vanilla extract, steeping a vanilla bean in the hot milk, and using vanilla sugar instead of regular sugar.

To make vanilla sugar, 3 or 4 weeks ahead of time, cut a 6-9 inch long vanilla bean into into 1 to 2 inch lengths. Put a couple of pounds of sugar in a moisture-proof container. Then mix the bean pieces around in the sugar, seal it up and put it aside for 3-4 weeks. You can probably get good results more quickly with the same amount of vanilla in 1 pound of sugar. You can refill with more sugar as you use it, and add more beans over time. It's like one of them magic oil pots.

I'm pleased with this version of the recipe, but would still like to get a more intense vanilla flavor.

2/3 cup VANILLA sugar
2 large egg yolks (or 2 whole eggs)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 2/3 cup whole milk
1 cup heavy cream
1 tablespoon vanilla extract
1 vanilla bean (6-9 inches long)

1. Cut the vanilla bean into two or three pieces. Slice each in half length-wise, and scrape the innards into the milk. Put the remaining bean pods in the milk, too.
2. Heat the milk & vanilla bean in heavy, medium-sized saucepan to a SIMMER for 5 minutes.
3. Remove from heat, cover, and allow to steep for 15 minutes.
4. Beat sugar into egg yolks until they are pale yellow.
5. Beat in flour and salt.
6. Strain milk & SLOWLY beat it into yolks, forming a custard.
7. Heat custard until thick (back-of-spoon test) (in double boiler if you can)
8. Strain & allow to cool.
9. Refrigerate 3-24 hours.
10. Stir in heavy cream and vanilla extract, and freeze in Ice Cream maker.

notes

14.1 % butterfat based on 3.0 cup volume pre-freeze (although last time around I got 3.5 cups out of it, but I didn't do the butterfat calculation. Probably around 12%)