My wife and I are debating this one. We have a pile of vanilla beans
that have been soaking in a bottle of Jim Beam (bourbon) for months
while giving up much of their goodness for my homemade vanilla syrup.

The question is whether or not these beans, pulverized in the food
processor, could be used that way in homemade vanilla ice cream, or
rather need to be opened up and the good stuff in the middle removed and
the pod discarded.

If anyone has actually tried this themselves, that's what I'd really
like to hear about. Of course, you're welcomed to theorize about it,
too.

Thanks in advance.

-S-

"Steve Freides" > wrote in message
...
> My wife and I are debating this one. We have a pile of vanilla beans that
> have been soaking in a bottle of Jim Beam (bourbon) for months while
> giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or rather
> need to be opened up and the good stuff in the middle removed and the pod
> discarded.
>
> If anyone has actually tried this themselves, that's what I'd really like
> to hear about. Of course, you're welcomed to theorize about it, too.
>
> Thanks in advance.
>
> -S-

The pods are very tough. I think you need to scrape the seeds out and use
those.

On 2014-04-23 23:11:26 +0000, Steve Freides said:

> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed
> and the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
> Thanks in advance.
>
> -S-

I have tasted the outside bean material (though not in ice cream, on
its own) and it had a distinctly powerful vanilla flavor, somewhat more
volatile than the insides if that makes sense. It certainly won't hurt
you to eat the outside of the bean, which is just essentially cellulose
along with some oils.

Why don't you sample the outside of the bean yourself and see?

On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
wrote:

>My wife and I are debating this one. We have a pile of vanilla beans
>that have been soaking in a bottle of Jim Beam (bourbon) for months
>while giving up much of their goodness for my homemade vanilla syrup.
>
>The question is whether or not these beans, pulverized in the food
>processor, could be used that way in homemade vanilla ice cream, or
>rather need to be opened up and the good stuff in the middle removed and
>the pod discarded.

My feeling is that the pods may still be a little chewy and not be
sufficiently broken down enough.

We made about 3 litres of vanilla essence about 3 years ago, I still
have over a litre left. Well worth the effort as its every bit as good
(if not better) than any vanilla essence I've bought. If you're really
keen (and patient, like a few months patient), I'd use the pods to
make an essence and then use that in your ice cream... then again, you
could simply strain the pods out of your bourbon, as although the pods
are whole, the bourbon should have plenty of vanilla flavour by now.

>If anyone has actually tried this themselves, that's what I'd really
>like to hear about. Of course, you're welcomed to theorize about it,
>too.

I guess that's what I did above

Jeßus wrote:
> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
> wrote:
>
>> My wife and I are debating this one. We have a pile of vanilla beans
>> that have been soaking in a bottle of Jim Beam (bourbon) for months
>> while giving up much of their goodness for my homemade vanilla syrup.
>>
>> The question is whether or not these beans, pulverized in the food
>> processor, could be used that way in homemade vanilla ice cream, or
>> rather need to be opened up and the good stuff in the middle removed
>> and the pod discarded.
>
> My feeling is that the pods may still be a little chewy and not be
> sufficiently broken down enough.
>
> We made about 3 litres of vanilla essence about 3 years ago, I still
> have over a litre left. Well worth the effort as its every bit as good
> (if not better) than any vanilla essence I've bought. If you're really
> keen (and patient, like a few months patient), I'd use the pods to
> make an essence and then use that in your ice cream... then again, you
> could simply strain the pods out of your bourbon, as although the pods
> are whole, the bourbon should have plenty of vanilla flavour by now.
>
>> If anyone has actually tried this themselves, that's what I'd really
>> like to hear about. Of course, you're welcomed to theorize about it,
>> too.
>
> I guess that's what I did above

I'm not sure how you're using "essence" here - how's that different from
an "extract", which is what I think we created by soaking the beans in
bourbon - the bourbon is what I use as a replacement for store-bought
vanilla extract.

Thanks.

-S-

On 2014-04-24 9:03 AM, Steve Freides wrote:

> I'm not sure how you're using "essence" here - how's that different from
> an "extract", which is what I think we created by soaking the beans in
> bourbon - the bourbon is what I use as a replacement for store-bought
> vanilla extract.
>

I had assumed that the "essence" is the same as extract.... soaking the
beans in alcohol.

I wish I had had the sense to do that when my nephew and his wife
brought us a bug bundle of vanilla beans when they came back from a
couple years living in Uganda. I didn't have much use for vanilla beans
back then and by the time I got around to using them the texture was
more like cinnamon sticks. If I had done it back then, about 15 years
ago, I would probably still have lots of extract left.

On Thu, 24 Apr 2014 09:40:07 -0400, Dave Smith
> wrote:

>On 2014-04-24 9:03 AM, Steve Freides wrote:
>
>> I'm not sure how you're using "essence" here - how's that different from
>> an "extract", which is what I think we created by soaking the beans in
>> bourbon - the bourbon is what I use as a replacement for store-bought
>> vanilla extract.
>>
>
>I had assumed that the "essence" is the same as extract.... soaking the
>beans in alcohol.

Yup. In Australia it's normally referred to as an 'essence', so I just
that word out of habit.

>I wish I had had the sense to do that when my nephew and his wife
>brought us a bug bundle of vanilla beans when they came back from a
>couple years living in Uganda. I didn't have much use for vanilla beans
>back then and by the time I got around to using them the texture was
>more like cinnamon sticks. If I had done it back then, about 15 years
>ago, I would probably still have lots of extract left.

You would indeed. Even though I don't make many desserts these days
I'm really glad we did make that essence, comes in handy and as you
say, lasts for many years.

On Fri, 25 Apr 2014 08:56:44 +1000, Jeßus > wrote:

> >I had assumed that the "essence" is the same as extract.... soaking the
> >beans in alcohol.
>
> Yup. In it's normally referred to as an 'essence', so I just
> that word out of habit.


I'm glad you cleared that up because the answer sites I found say
vanilla essence is chemicals: "vanilla essence is imitation vanilla
extract". It's time we got used to seeing equivalent non-American
food terms, so please continue using the word. Unfortunately, you'll
probably need to answer the "what's that" question a few times before
it sinks in that they are interchangeable terms.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
wrote:

>Jeßus wrote:
>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
>> wrote:
>>
>>> My wife and I are debating this one. We have a pile of vanilla beans
>>> that have been soaking in a bottle of Jim Beam (bourbon) for months
>>> while giving up much of their goodness for my homemade vanilla syrup.
>>>
>>> The question is whether or not these beans, pulverized in the food
>>> processor, could be used that way in homemade vanilla ice cream, or
>>> rather need to be opened up and the good stuff in the middle removed
>>> and the pod discarded.
>>
>> My feeling is that the pods may still be a little chewy and not be
>> sufficiently broken down enough.
>>
>> We made about 3 litres of vanilla essence about 3 years ago, I still
>> have over a litre left. Well worth the effort as its every bit as good
>> (if not better) than any vanilla essence I've bought. If you're really
>> keen (and patient, like a few months patient), I'd use the pods to
>> make an essence and then use that in your ice cream... then again, you
>> could simply strain the pods out of your bourbon, as although the pods
>> are whole, the bourbon should have plenty of vanilla flavour by now.
>>
>>> If anyone has actually tried this themselves, that's what I'd really
>>> like to hear about. Of course, you're welcomed to theorize about it,
>>> too.
>>
>> I guess that's what I did above
>
>I'm not sure how you're using "essence" here - how's that different from
>an "extract",

They are both one and the same thing.

>which is what I think we created by soaking the beans in
>bourbon - the bourbon is what I use as a replacement for store-bought
>vanilla extract.

It is, I'll have to try making a small batch with some bourbon instead
of moonshine one day... sounds really good.

Jeßus wrote:
> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
> wrote:
>
>> Jeßus wrote:
>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> My wife and I are debating this one. We have a pile of vanilla
>>>> beans that have been soaking in a bottle of Jim Beam (bourbon) for
>>>> months while giving up much of their goodness for my homemade
>>>> vanilla syrup.
>>>>
>>>> The question is whether or not these beans, pulverized in the food
>>>> processor, could be used that way in homemade vanilla ice cream, or
>>>> rather need to be opened up and the good stuff in the middle
>>>> removed and the pod discarded.
>>>
>>> My feeling is that the pods may still be a little chewy and not be
>>> sufficiently broken down enough.
>>>
>>> We made about 3 litres of vanilla essence about 3 years ago, I still
>>> have over a litre left. Well worth the effort as its every bit as
>>> good (if not better) than any vanilla essence I've bought. If
>>> you're really keen (and patient, like a few months patient), I'd
>>> use the pods to make an essence and then use that in your ice
>>> cream... then again, you could simply strain the pods out of your
>>> bourbon, as although the pods are whole, the bourbon should have
>>> plenty of vanilla flavour by now.
>>>
>>>> If anyone has actually tried this themselves, that's what I'd
>>>> really like to hear about. Of course, you're welcomed to theorize
>>>> about it, too.
>>>
>>> I guess that's what I did above
>>
>> I'm not sure how you're using "essence" here - how's that different
>> from an "extract",
>
> They are both one and the same thing.
>
>> which is what I think we created by soaking the beans in
>> bourbon - the bourbon is what I use as a replacement for store-bought
>> vanilla extract.
>
> It is, I'll have to try making a small batch with some bourbon instead
> of moonshine one day... sounds really good.

We just made the custard - it's in the refrigerator, and we'll put it in
the ice cream maker tomorrow evening. We elected to use the entire pod
then strain it out, hopefully the best of both worlds.

-S-

On Thu, 24 Apr 2014 21:34:31 -0400, "Steve Freides" >
wrote:

>Jeßus wrote:
>> On Thu, 24 Apr 2014 09:03:35 -0400, "Steve Freides" >
>> wrote:
>>
>>> Jeßus wrote:
>>>> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
>>>> wrote:
>>>>
>>>>> My wife and I are debating this one. We have a pile of vanilla
>>>>> beans that have been soaking in a bottle of Jim Beam (bourbon) for
>>>>> months while giving up much of their goodness for my homemade
>>>>> vanilla syrup.
>>>>>
>>>>> The question is whether or not these beans, pulverized in the food
>>>>> processor, could be used that way in homemade vanilla ice cream, or
>>>>> rather need to be opened up and the good stuff in the middle
>>>>> removed and the pod discarded.
>>>>
>>>> My feeling is that the pods may still be a little chewy and not be
>>>> sufficiently broken down enough.
>>>>
>>>> We made about 3 litres of vanilla essence about 3 years ago, I still
>>>> have over a litre left. Well worth the effort as its every bit as
>>>> good (if not better) than any vanilla essence I've bought. If
>>>> you're really keen (and patient, like a few months patient), I'd
>>>> use the pods to make an essence and then use that in your ice
>>>> cream... then again, you could simply strain the pods out of your
>>>> bourbon, as although the pods are whole, the bourbon should have
>>>> plenty of vanilla flavour by now.
>>>>
>>>>> If anyone has actually tried this themselves, that's what I'd
>>>>> really like to hear about. Of course, you're welcomed to theorize
>>>>> about it, too.
>>>>
>>>> I guess that's what I did above
>>>
>>> I'm not sure how you're using "essence" here - how's that different
>>> from an "extract",
>>
>> They are both one and the same thing.
>>
>>> which is what I think we created by soaking the beans in
>>> bourbon - the bourbon is what I use as a replacement for store-bought
>>> vanilla extract.
>>
>> It is, I'll have to try making a small batch with some bourbon instead
>> of moonshine one day... sounds really good.
>
>We just made the custard - it's in the refrigerator, and we'll put it in
>the ice cream maker tomorrow evening. We elected to use the entire pod
>then strain it out, hopefully the best of both worlds.

Looking forward to hearing the results!

In article >,
says...
>
> On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
> wrote:
>
> >My wife and I are debating this one. We have a pile of vanilla beans
> >that have been soaking in a bottle of Jim Beam (bourbon) for months
> >while giving up much of their goodness for my homemade vanilla syrup.
> >
> >The question is whether or not these beans, pulverized in the food
> >processor, could be used that way in homemade vanilla ice cream, or
> >rather need to be opened up and the good stuff in the middle removed and
> >the pod discarded.
>
> My feeling is that the pods may still be a little chewy and not be
> sufficiently broken down enough.
>
> We made about 3 litres of vanilla essence about 3 years ago, I still
> have over a litre left. Well worth the effort as its every bit as good
> (if not better) than any vanilla essence I've bought.

I do the same though not in that quantity :-) I let it infuse for 6
months before using


If you're really
> keen (and patient, like a few months patient), I'd use the pods to
> make an essence and then use that in your ice cream... then again, you
> could simply strain the pods out of your bourbon, as although the pods
> are whole, the bourbon should have plenty of vanilla flavour by now.

You can dry them off then store them in a jar of sugar, which makes a
vanilla-flavoured sugar nice for cakes and puddings.

Janet UK

On 24/04/2014 7:14 AM, Janet wrote:
> In article >,
> says...
>>

>>
>> We made about 3 litres of vanilla essence about 3 years ago, I still
>> have over a litre left. Well worth the effort as its every bit as good
>> (if not better) than any vanilla essence I've bought.
>
> I do the same though not in that quantity :-) I let it infuse for 6
> months before using

After using the scraped out seeds, I chop the empty pods and put them in
a small kilner/mason jar of vodka.

>
>
> If you're really
>> keen (and patient, like a few months patient), I'd use the pods to
>> make an essence and then use that in your ice cream... then again, you
>> could simply strain the pods out of your bourbon, as although the pods
>> are whole, the bourbon should have plenty of vanilla flavour by now.
>
> You can dry them off then store them in a jar of sugar, which makes a
> vanilla-flavoured sugar nice for cakes and puddings.
>

I've done that too but although it smells nice, it doesn't come through
in the cakes.
Graham

On 4/24/2014 1:49 PM, graham wrote:
> On 24/04/2014 7:14 AM, Janet wrote:
>> You can dry them off then store them in a jar of sugar, which makes a
>> vanilla-flavoured sugar nice for cakes and puddings.
>>
> I've done that too but although it smells nice, it doesn't come through
> in the cakes.
>
I store them in a jar of powdered/icing/confectioner sugar, and use it
for whipped cream, and drizzle icing.

On Thu, 24 Apr 2014 15:14:45 +0100, Janet > wrote:

>In article >,
>says...
>> We made about 3 litres of vanilla essence about 3 years ago, I still
>> have over a litre left. Well worth the effort as its every bit as good
>> (if not better) than any vanilla essence I've bought.
>
> I do the same though not in that quantity :-) I let it infuse for 6
>months before using

The longer the better

I am so glad we did make that essence, at it has lasted so long and
came out so nice. I haven't made many desserty things for quite some
time now, which partly accounts why I still have a litre left, but
I've also given away small jars to a few people as well. I reckon for
anyone using it regularly, its well worth doing.

Not that I have looked for a long time, but ebay was a great place to
source good beans at a reasonable price.

> If you're really
>> keen (and patient, like a few months patient), I'd use the pods to
>> make an essence and then use that in your ice cream... then again, you
>> could simply strain the pods out of your bourbon, as although the pods
>> are whole, the bourbon should have plenty of vanilla flavour by now.
>
> You can dry them off then store them in a jar of sugar, which makes a
>vanilla-flavoured sugar nice for cakes and puddings.

I have heard of that but not done it myself,

On Fri, 25 Apr 2014 08:50:40 +1000, Jeßus > wrote:

> > You can dry them off then store them in a jar of sugar, which makes a
> > vanilla-flavoured sugar nice for cakes and puddings.
>
> I have heard of that but not done it myself,

I have and agree with whoever it was upthread who expressed
disappointment. The experience didn't make me a convert.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Fri, 25 Apr 2014 08:50:40 +1000, Jeßus > wrote:
>
>> > You can dry them off then store them in a jar of sugar, which makes a
>> > vanilla-flavoured sugar nice for cakes and puddings.
>>
>> I have heard of that but not done it myself,
>
> I have and agree with whoever it was upthread who expressed
> disappointment. The experience didn't make me a convert.

Same here. Waste of time.

--
http://www.helpforheroes.org.uk/shop/

On 2014-04-23 7:11 PM, Steve Freides wrote:
> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
I wouldn't pulverize them in a food processor. Slit them open and scrape
out the seeds.

"Steve Freides" > wrote in message
...
> My wife and I are debating this one. We have a pile of vanilla beans that
> have been soaking in a bottle of Jim Beam (bourbon) for months while
> giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or rather
> need to be opened up and the good stuff in the middle removed and the pod
> discarded.
>
> If anyone has actually tried this themselves, that's what I'd really like
> to hear about. Of course, you're welcomed to theorize about it, too.
>

When I have made vanilla IC I scraped the mushy stuff into the mixture. It
was good.

On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
wrote:

>My wife and I are debating this one. We have a pile of vanilla beans
>that have been soaking in a bottle of Jim Beam (bourbon) for months
>while giving up much of their goodness for my homemade vanilla syrup.
>
>The question is whether or not these beans, pulverized in the food
>processor, could be used that way in homemade vanilla ice cream, or
>rather need to be opened up and the good stuff in the middle removed and
>the pod discarded.
>
>If anyone has actually tried this themselves, that's what I'd really
>like to hear about. Of course, you're welcomed to theorize about it,
>too.
>
>Thanks in advance.
>
>-S-
>

Seems to me they've already given up all their YUM. Or at least most.

I'd say compost them.

John Kuthe...

On 4/23/2014 7:11 PM, Steve Freides wrote:
> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
> Thanks in advance.
>
> -S-
>
>

The pods are chewy. Scrape the seeds and add them to the mix. Compost
or discard the pod

On 4/23/2014 6:11 PM, Steve Freides wrote:
> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.

Being thrifty, I've done it/do it with other foods besides ice cream -
cookies, for instance. If the beans are pulverized fine enough,
there's no problem with biting or chewing them. Some people freak out
over the sight of dark flecks in their food, even when you've
reassured them it's vanilla, but if this is for you and your wife,
that won't be an issue.

On 4/24/2014 8:31 AM, Moe DeLoughan wrote:

>
> Some people freak out over the
> sight of dark flecks in their food, even when you've reassured them it's
> vanilla, but if this is for you and your wife, that won't be an issue.

I was in a market one day and a woman brought back a half gallon of
Breyers Vanilla Ice Cream because it had black specks in it. Showed it
to the manager and he did not know what they were either and refunded
her money.

On Thu, 24 Apr 2014 13:28:18 -0400, Ed Pawlowski > wrote:

> On 4/24/2014 8:31 AM, Moe DeLoughan wrote:
>
> >
> > Some people freak out over the
> > sight of dark flecks in their food, even when you've reassured them it's
> > vanilla, but if this is for you and your wife, that won't be an issue.
>
> I was in a market one day and a woman brought back a half gallon of
> Breyers Vanilla Ice Cream because it had black specks in it. Showed it
> to the manager and he did not know what they were either and refunded
> her money.

Head - desk.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2014-04-24 1:28 PM, Ed Pawlowski wrote:

>> Some people freak out over the
>> sight of dark flecks in their food, even when you've reassured them it's
>> vanilla, but if this is for you and your wife, that won't be an issue.
>
> I was in a market one day and a woman brought back a half gallon of
> Breyers Vanilla Ice Cream because it had black specks in it. Showed it
> to the manager and he did not know what they were either and refunded
> her money.


Never underestimate the stupidity of the public. One of my nephews is a
chef and a few years ago he was working at a winery restaurant. Those
places tend to be pricey and one would hope that people who have enough
money to eat in a place like that should have enough brains to know what
they are ordering. Someone sent foie gras back...... because it was too
fatty. Another sent back sweetbreads. She was a vegetarian and didn't
know that sweetbreads were meat.

"Ed Pawlowski" > wrote in message
...
> On 4/24/2014 8:31 AM, Moe DeLoughan wrote:
>
>>
>> Some people freak out over the
>> sight of dark flecks in their food, even when you've reassured them it's
>> vanilla, but if this is for you and your wife, that won't be an issue.
>
> I was in a market one day and a woman brought back a half gallon of
> Breyers Vanilla Ice Cream because it had black specks in it. Showed it to
> the manager and he did not know what they were either and refunded her
> money.

Sheesh.

On Wed, 23 Apr 2014 19:11:26 -0400, "Steve Freides" >
wrote:

> My wife and I are debating this one. We have a pile of vanilla beans
> that have been soaking in a bottle of Jim Beam (bourbon) for months
> while giving up much of their goodness for my homemade vanilla syrup.
>
> The question is whether or not these beans, pulverized in the food
> processor, could be used that way in homemade vanilla ice cream, or
> rather need to be opened up and the good stuff in the middle removed and
> the pod discarded.
>
> If anyone has actually tried this themselves, that's what I'd really
> like to hear about. Of course, you're welcomed to theorize about it,
> too.
>
> Thanks in advance.
>
Split the pods and scrape the seeds out.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila