I would like to make strawberry ice cream with my new cuisinart ice-
cream maker.
It calls for vanilla extract - 1tsp. I am wondering if using real
vanilla bean will make a noticable difference in flavor. If so, what
would be an equivalent amount of vanilla bean for 1tsp of extract.
If there is a high quality vanilla extract that would be just as good,
please recommend one.
Thanks

On Apr 30, 3:43 pm, wrote:
I would like to make strawberry ice cream with my new cuisinart ice-
cream maker.
It calls for vanilla extract - 1tsp. I am wondering if using real
vanilla bean will make a noticable difference in flavor. If so, what
would be an equivalent amount of vanilla bean for 1tsp of extract.
If there is a high quality vanilla extract that would be just as good,
please recommend one.
Thanks

The bean will make a noticable difference-better! I'd use 1/2 of a
bean, split lengthways, and scrape the insides into your cream.

wrote:

I would like to make strawberry ice cream with my new cuisinart ice-
cream maker.
It calls for vanilla extract - 1tsp. I am wondering if using real
vanilla bean will make a noticable difference in flavor. If so, what
would be an equivalent amount of vanilla bean for 1tsp of extract.
If there is a high quality vanilla extract that would be just as good,
please recommend one.

Only 1 tsp? That is surprising because the recipe I use as an ice cream
base calls for 2 Tbsp. (2 cups cream, two cups milk, 2 eggs 1/2 cup sugar
and 2 Tbsp. vanilla)

I wouldn't bother wasting vanilla beans on strawberry ice cream. You want
to accentuate the strawberry, not the vanilla. Save the vanilla beans for
vanilla ice cream. Put half a bean a bean in the cream and milk while it is
heating, then cut it length wise and scrap the seeds out into the cream
mixture.

wrote in message
oups.com...
I would like to make strawberry ice cream with my new cuisinart ice-
cream maker.
It calls for vanilla extract - 1tsp. I am wondering if using real
vanilla bean will make a noticable difference in flavor. If so, what
would be an equivalent amount of vanilla bean for 1tsp of extract.
If there is a high quality vanilla extract that would be just as good,
please recommend one.
Thanks


Since you're making strawberry ice cream, I'd use the extract. No sense wasting a
bean when the main flavor isn't vanilla. Use Penzey's, Spice Island, something of
that sort.

kimberly

"Nexis" wrote:
techman41 wrote:

I would like to make strawberry ice cream with my new cuisinart ice-
cream maker.
It calls for vanilla extract - 1tsp. I am wondering if using real
vanilla bean will make a noticable difference in flavor. If so, what
would be an equivalent amount of vanilla bean for 1tsp of extract.
If there is a high quality vanilla extract that would be just as good,
please recommend one.
Thanks

Since you're making strawberry ice cream, I'd use the extract. No sense wasting a
bean when the main flavor isn't vanilla. Use Penzey's, Spice Island, something of
that sort.

Huh? I wouldn't use any vanilla in strawberry ice cream, no eggs
either... why does everyone want to fercockt good fresh strawberries
and cream???
http://frenchfood.about.com/od/desse...strawglace.htm

I don't want any strawberries in my vanilla ice cream either.

Folks truly have taste in ass disease.

Sheldon

On Apr 30, 8:48 pm, "Nexis" wrote:
wrote in message

oups.com...

I would like to make strawberry ice cream with my new cuisinart ice-
cream maker.
It calls for vanilla extract - 1tsp. I am wondering if using real
vanilla bean will make a noticable difference in flavor. If so, what
would be an equivalent amount of vanilla bean for 1tsp of extract.
If there is a high quality vanilla extract that would be just as good,
please recommend one.
Thanks

Since you're making strawberry ice cream, I'd use the extract. No sense wasting a
bean when the main flavor isn't vanilla. Use Penzey's, Spice Island, something of
that sort.

kimberly

If your strawberries are juicy, mash some (your choice as to the
amount) and put them in the cream/milk mixture while heating.

I've found that extracts that are artificial are very chemical
tasting. I've only seen a few that aren't artificial; i.e., lemon,
orange, almond, anise. As to using vanilla extract with strawberry,
depending on your own tastes, it may enhance the flavor. But I would
use a good vanilla extract (Madagascar?). I bought 10 extracts when I
bought the Cuisinart ice cream maker; basically I'm down to just a few
that I use now.

BTW the Cuisinart recipes are for 3 cups of liquid/milk, so if I'm
adding a lot of strawberries, think about the ultimate volume you will
have to churn.

About 2 weeks ago I made strawberry ice cream using cream/milk
mixture. I made it without eggs. Even using 2 cups cream to 1 cup
whole milk, it tasted a bit icey. I haven't made the strawberry using
eggs. It certainly would be creamier using eggs, if creaminess is
what you're after.

Good luck.
Dee Dee