Sonoma Syrup Company Vanilla Bean Extract “Crush” Review and Tahitian Vanilla Ice Cream

I’ve added a new vanilla to the collection.

Lisa recommended this in the comment section a while back, and I just happened to stumble upon it in the gourmet section of a local liquor store. Sonoma Syrup’s Vanilla Bean Extract Crush is a blend of Tahitian and Madagascar vanilla with crushed vanilla seeds thrown in. I like it because it has just enough of the Tahitian’s floral essence to make it interesting, but 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.

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.

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 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Dessert

Cuisine American

Servings 6

Ingredients

 

• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 egg yolks from cage free chickens if possible
• 1/8 teaspoon of salt
• 2 cups organic heavy cream
• 1 tablespoon Sonoma Syrups Vanilla Crush

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.