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I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The Best Vanilla Ice Cream




Who doesn’t love the divine, inimitable flavor of pure vanilla ice cream? While it goes with everything – pies, cakes, tarts, cobblers and more – it’s perfect just by itself or with a lovely caramel or fudge sauce. Yummm!

Unfortunately, finding pure vanilla ice cream has become a bit of a challenge. With a new generation of imitation flavors made with rice bran extract, even some of the high-end commercial vanilla ice creams are labeled “natural flavors” or “other natural flavors.” In other words, not pure vanilla ice cream!

Now, a new “natural flavor” is coming on the market, which is a complete game-changer. Made from highly genetically-engineered plant stock, this new flavor will likely be listed as vanilla flavor. Is it the real deal? That is the question and is causing great debate.

The point here is that if you want to make certain that the vanilla ice cream you eat is made with pure vanilla, purchase small-batch, artisan vanilla ice cream. Or, make your own!

Anne Bourget offers her recipe for pure vanilla ice cream using a vanilla bean. You can also substitute freshly ground vanilla beans, vanilla extract or vanilla paste, or you can use a combination of the choices if you want a truly richly-flavored frozen dessert.

Personally, I would use 1 vanilla bean plus a teaspoon extract as I want my ice cream very fully-flavored. The bean definitely gives a full spectrum of the true flavor of vanilla. The extract simply backs it up.

To substitute freshly ground vanilla beans, add 1/2 – 3/4 teaspoon of ground vanilla bean to the heated cream. It will flavor the cream blend overnight. You can blend ground beans and extract as well.

1-IMG_2942If you wish to use our vanilla paste, you will need 1- to 1-1/2 teaspoons of the paste, added after the cream has been heated. Our paste is a blend of a triple-strength vanilla and freshly ground beans with only xanthum gum that acts as a binder. There is no sugar or corn syrup included in the paste.

And if you use our extracts, then add 1 tablespoon to the heated cream. Doesn’t taste quite strong enough? Add a little more.

You can use this recipe as the basis for making other flavors as well. Add very ripe fruits, crushed peppermint plus a little pure peppermint extract, chocolate chips or whatever else you’d like just as the churning liquid is starting to look like ice cream.

If the recipe looks a little too rich for your taste, use 3 egg yolks instead of six and use more light cream and less heavy cream. You can also substitute low-fat milk. The ice cream will taste fine but might develop ice crystals fairly quickly or be a little grainy if you don’t eat it within a day or two. 


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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (, a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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