sf wrote:
> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
> > wrote:
>
>> If you have a local dairy (small farm-type), their heavy cream will
>> be much better than anything you find at the supermarket. At least
>> in my experience.
>
> I don't think he needs to go to the effort of finding a specialty
> small farm dairy his first time, but making a custard base is crucial
> to a rich ice cream. This recipe calls for vanilla bean.
> http://www.davidlebovitz.com/archive...ice_cream.html

That recipe calls for both one vanilla bean and one teaspoon of vanilla
extract. I was just wondering, since I now have 10 vanilla beans here,
how it would work only with beans. Not saying I'll do it, just would
like to see a recipe that works that way.

Maybe it even doesn't work well, which is why people don't do it - I
just don't know.

-S-