The Basics: Vanilla Ice Cream And The HIGH Cost Of Vanilla Products
When you look in the frozen food aisle of the supermarket there are hundreds of different flavors of ice cream, same when you go to the ice cream shop. How many of you ever order vanilla? Not very many I imagine and I also have to admit that I rarely if ever order vanilla ice cream when I go to out for a scoop. However, at home you will always find vanilla ice cream in my freezer. I love the versatility, on pie or cake, a black and white ice cream soda or shake, vanilla ice cream will always be my flavor of choice. My preference after trying many brands is Haagen Daz if not making my own. It’s simple to make ice cream but to be perfectly honest when you can get good ice cream at the store why make it yourself? Well, here is why, the flavor of homemade ice cream in my opinion is far superior to anything store bought, it’s definitely worth the effort and highly recommend giving it a try. I use an ice cream maker but you don’t have to, no churn ice cream is just as creamy and delicious.
I am appalled at the price of vanilla extract. Truth be told a friend told me that vanilla would be going up in price because of a problem with the crop, weather related I think almost 2 years ago, I stocked up at that time but have used all of my reserve including homemade extract (2 bottles) I am now plowing through vanilla paste and after that I will have to break down and buy some. Vanilla is crucial in baking, you can’t not have vanilla in your pantry. I have to check Costco, I hate going there, the lines are horrible and everything is so big, maybe their vanilla is less expensive and if so I will brave a trip there. Has anyone bought recently from them, do you know how much it is?
The recipe I used is custard base (uses eggs) but you can make without eggs using corn starch to slightly thicken the milk/cream it also has a small amount of cream cheese in it and is delicious. This custard or ice cream base can be adapted or made into many other flavors. Add a ripple or swirl, use some brown sugar along with the white to add depth and a caramel flavor, add fresh fruit, strawberries or peaches. You can add cream cheese for a cheesecake flavor, instant espresso, chocolate or nuts. This is a basic recipe you can have fun with, let your imagination go wild.
Vanilla Ice Cream
Makes slightly less than one quart
Custard Base
1 1/2-2 cups heavy cream
1-1/12 cup whole milk
5 egg yolks
1/2 cup sugar
1 tbs vanilla extract
Separate your eggs and whip the egg yolks in a mixing bowl. In heavy non reactive saucepan heat the milk, cream and sugar until scalding. Slowly pour about half into the beaten egg yolks whisking while you pour. Pour back into the saucepan and cook on medium heat stirring constantly until it becomes thick and coats the back of a wooden spoon, run your finger making a line, if it stays intact and doesn’t run back together its done, it will be quite thick. Pour through a sieve into a heat proof bowl. Cover and refrigerate overnight or until it reaches a temperature of 40 degrees or less. Note: I used 2 cups heavy cream and 1 cup whole milk but you can use 1/12 of each.
If using an ice cream maker follow manufacturers instructions. Freeze until scoopable at least 4 hours.
apuginthekitchen 
Reblogged this on Campbells World and commented:
This is wonderful.
I’d be interested in hearing other’s responses to this.
Thank you so much !!
You’re right! Homemade ice cream is so much better! I’ve only had it once, when a friend made it for our family and I’ve never had anything even close to that again! She made vanilla ice cream and also made a peach preserve topping to go with it. It was amazing! My kids still remember that as the best ice cream ever! 😊 Maybe I’ll try making it now for the grand kids 😉
Prices indeed went up, but you can still find good quality vanilla bean paste for around $17/4 oz on Amazon. Still not cheap, but more reasonable…
The ice cream looks so good! 🙂
That is pretty reasonable. I am going to google Costco vanilla and see if I can find out how much it is. Thanks so much!!
I used up my last vanilla bean that a friend bought from Tahiti . I make my own vanilla extract but I have never tried vanilla paste. I just love home made ice cream.
I had a bunch of vanilla beans that I used to make my own extract but it had to sit for a long time and by the time it was ready I had used up my stockpile of vanilla extract. Now I am using the paste which is great because it has the beans in it and is very potent. You don’t need much to get that lovely vanilla flavor. Thank you so much!!
Ok I’ll put vanilla paste on my shopping list.
When we lived in the USA the only ice cream I would buy from the grocery store were tubs from the Haagen Dazs Five range… only 5 ingredients and exactly the same ingredients you’d put in if making it yourself from scratch. Unfortunately they don’t sell it here in Australia. 😦 I make my own occasionally and vanilla is definitely a firm favourite!
Hope you’re well Suzanne! xx
You know I remember that but haven’t seen the Five line for a long time. Haagen Daz now makes vegan ice cream. Thank you so much!!
Nice to see you back, Suzanne. I remember you talking about stocking up on vanilla. Good golly Miss Molly! I had no idea it had gotten so expensive! Such a lovely aroma though. Hugs.
I know right, I am literally using anything I have that vaguely resembles vanilla hoping that prices will come down. I hate paying that much when it’s something I use so often. Thanks so much Teagan!!
Reblogged this on sed30's Blog and commented:
As an ice cream addict just had to reblog this
Thank you so much!!
Looks SO amazing! I couldn’t believe the price increase in vanilla extract at Costco- where I usually buy it. It is the same price per ounce as Trader Joe’s. I stopped adding it to my morning oatmeal. 😦
The ice cream looks yummy! I agree-it’s crazy how expensive some brands of vanilla are!
Truly, eagerly I need a whole tub of ice cream to cool me off right now, Suzanne! It is so steaming hot attack England.
I guess I should feel lucky because my friends always bring me back a gallon jar (or something huge) of Mexican vanilla when they vacation there. But I’ll stock up on vanilla beans just in case. Have you ever used vanilla powder? I like using it when I’m worried about the ratio of dry to wet ingredients. It dissolves easily.
Hi Suzanne! I’m with you on the homemade ice cream– the grand-girls and I just made a batch (chocolate, not vanilla) a couple weeks ago. And we also always have vanilla ice cream in the fridge for the same reasons. And I can’t believe how expensive vanilla is! I use a good imitation vanilla if it’s something that doesn’t matter as much, but the last bottle I got at Costco (16 oz.) was $35!! So I’m looking for an alternate source! Glad glad to see you posting again. I’ve missed you! hugs hugs.
Hi Suzanne! I have run across the same issue. Awhile back, Cook’s Illustrated ran an article because they found with intensive taste testing, no one could detect the difference between real and artificial vanilla in baked products! I don’t use it because I’m concerned about the ingredients. But I was looking for the article and came across the one below, which compares Madagascar, Tahitian and Mexican. A friend gave me a lovely bottle of Madagascar as a gift I’m still working through, but I also picked up several bottles of Mexican for far less than I usually pay and have tried it out in a few recipes. One of my biggest go-to strategies is to use an alcohol or liqueur instead of vanilla whenever appropriate. Not so much in baked goods unless I’m specifically going for a certain flavor, like brown sugar bourbon cookies, but I love using alcohol in things like whipped cream, puddings, berries and other fruits. Besides, much as I love vanilla, sometimes it’s overused, I think. https://pastrychefonline.com/vanilla-taste-test/
Your ice cream looks so tempting Suzanne… and yes, the price of vanilla is shocking and even worse in Canada. It’s no better at Costco here either. I just discovered pure almond, coconut or pure lemon extract can be substituted in some things and where they won’t work… kahlua sometimes does.