Time P20DT20h Yield 150 Number Of Ingredients 2 Steps:
Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.
Time 3m Yield 1 bottle Number Of Ingredients 2 Steps:
Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.
Time 50m Yield 12 cupcakes Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined. Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting. Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly. Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don’t worry if the mixture looks separated at first-it will come together as you keep beating.)
Time P30DT5m Yield depends on bottle size Number Of Ingredients 2 Steps:
Find a tall bottle that will hold at least a dozen vanilla beans. Fill the bottle with vodka. Let the beans marinate in the vodka for at least a month.
Time 4h35m Yield 1 generous quart Number Of Ingredients 6 Steps:
Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.) Freeze the mixture in an ice cream machine according to the manufacturer’s instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.
Time P21DT5m Yield 200 Number Of Ingredients 2 Steps:
Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.
Time 5m Yield 2 cups. Number Of Ingredients 2 Steps:
Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.
Time 50m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan. Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract. Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.
Time 25m Yield 1-1/4 quarts. Number Of Ingredients 4 Steps:
Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Time 1h Yield 5 Number Of Ingredients 6 Steps:
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
