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6 cups
(depending on the ice cream maker)Easy
2 hr
Published 1992
The secret to having intensely pure vanilla flavor without bitterness is to use vanilla seeds as well as extract. Since I love the deep, full flavor of the Madagascar bean and the floral quality of the Tahitian bean, I use both. The optional vodka is flavorless but serves to keep the ice cream velvety even after a week in the freezer.