One time on Usenet, Katra > said:

<snip>

> If you are making ice cream with it tho', you can actually forego using
> extract and just use whole vanilla bean!
>
> Slice the bean in half and scrape out the pulp, then mince what is left
> of the bean very fine. Add that to a little brandy to thin it out then
> add that directly to your recipe.
>
> It will yield a FAR better and more intense flavor than any extract ever
> dreamed of doing. :-)

I haven't made ice cream for quite a while, but this sounds good;
I'll have to try it this summer. Makes sense, as my favorite flavor
of store bought ice cream is Breyer's "Vanilla Bean"...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF