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.