We’re kings of the impulse buy on Amazon. Our interest gets peaked. We make a couple of clicks. Two days later, a package arrives on our doorstep. Sometimes, we regret the purchase. But, occasionally, we strike merchandise gold. That happened with this Nielsen Massey Madagascar Pure Vanilla Bean Paste.
Vanilla bean beats the pants off of vanilla extract. Its texture and intensity of flavor deliver a level of luxury that make us feel like millionaires. The actual beans, though, require more work with the storage and scraping and such. The magical solution: vanilla bean paste. It offers all of the virtues of vanilla bean with the convenience of vanilla extract. That is, it comes in a jar.
We love making ice cream. We experiment with flavor, but almost always, our ice cream utilizes a vanilla bean base. At a recent dinner party hosted by us, we crafted this variety, in which we substituted dark brown sugar for white sugar. It added a dynamic of rich, molasses goodness.
Brown Sugar Vanilla Bean Ice Cream
Ingredients
- 3 eggs
- 3/4 cup of dark brown sugar
- 1 1/2 cups of heavy whipping cream
- 3/4 cup milk
- 2 tablespoons of vanilla bean paste
Directions
In a stand mixer, beat the eggs using a medium speed for three minutes. Slowly add brown sugar a little at a time. After brown sugar is completely incorporated into the egg, set the mixer to a low speed, and pour in cream and milk. Whisk for two minutes. Add vanilla bean paste. Whisk for one minute. Turn off stand mixer.
Follow the instructions of your particular ice cream maker to transform this mixture into the most delectable of homemade ice creams.
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