I’ve added a new vanilla to the collection. It’s Sonoma Syrup Company Vanilla Bean Extract “Crush”. Not surprisingly, it makes terrific homemade vanilla ice cream.

Sonoma Crush Vanilla perfect for homemade vanilla ice cream

Sonoma Syrup Company

Lisa recommended this vanilla extract in the comment section a while back, and I just happened to stumble upon it in the gourmet section of a local liquor store. It’s a blend of Tahitian and Madagascar vanilla with crushed vanilla seeds thrown in. I like it because it has just a tiny bit of the Tahitian floral essence, plus enough Madagascar vanilla to keep it from being too “exotic” tasting. I’ve tried it in pound cake, brownies and best of all, this ice cream which might just be our new favorite.

Tahitian Vanilla Ice Cream — Homemade vanilla ice cream made with Sonoma Syrup Company Vanilla Bean Extract “Crush”

This was adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. Unlike the original, which uses beans, I use high quality extract, add one egg yolk and use organic whipping cream which I’ve recently started buying and which seems to have a better, fresher, flavor than the usual. With all the egg yolks in this recipe, it’s also worth paying a little more for the eggs.

Recipe

Sonoma Syrup Company Vanilla Crush

Cookie Madness

Vanilla ice cream made with a blend of fancy vanilla from Sonoma Syrup Company. Of course you can use any vanilla you want!

5 from 1 vote

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Prep Time 20

Cook Time 10

Chilling and Freezing 8

Total Time 8 30

Course Dessert

Cuisine American

Servings

Ingredients

1 cup whole milk (230 grams)
3/4 cup granulated sugar (150 grams)
6 large egg yolks (100 grams)
1/8 teaspoon of salt
2 cups organic heavy cream (you can use non-organic too)
1 tablespoon Sonoma Syrups Vanilla Crush (or your favorite)

Instructions

Set a sieve or strainer over a clean bowl and set aside.
Put the milk and half of the sugar in a large saucepan set over medium-low heat. I use a 3 quart All-Clad.
Meanwhile, in a mixing bowl (I like using a mixing bowl with a spout), whisk the remaining sugar, the six egg yolks, and the salt.
When the milk mixture comes to a simmer, carefully pour a few tablespoons at a time into the egg mixture, whisking all the while. Pour the the egg/milk mixture back into the saucepan and continue whisking over medium low heat, raising heat slightly as necessary, until mixture reaches 160 degrees on a thermometer. It won’t be as thick as pudding at this point. Pour through the sieve into the clean bowl. Whisk in the 2 cups of cream and the vanilla.
Cover with a piece of plastic wrap and put in the refrigerator for about 4 hours or until very cold. Process as per the directions on your ice cream maker.
Makes about 3 1/2 cups.

Keyword Vanilla Ice Cream

Tried this recipe?Let us know how it was!

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Emily

September 20, 2013 at 10:41 am

I’ll have to try this vanilla. The ice cream looks delicious!
Gloria

September 19, 2013 at 10:21 pm

I have a new appreciation for vanilla ice cream since I’ve made my own custard for my ice cream recipes. This looks delicious!
Anna

September 19, 2013 at 7:52 am

Stephanie, I liked it tool I was a little worried about it due to the Tahitian vanilla (which is not my favorite), but the combination of both vanillas made it special.
Stephanie @ Plain Chicken

September 18, 2013 at 7:22 pm

this is my FAVORITE vanilla!