T, Tofu. U, Udon. Welcome, my food for fun friends, to V! Today I join Shanna, Sofia, and Ngan as we continue to cook our way through the alphabet. My culinary colleagues smartly assigned V to vanilla bean and I’m ever so excited because I love vanilla bean flecks in premium ice creams. I also love soft serve ice cream (sorry, Kerbey!) and was intrigued by a recent find at Serious Eats.
Having gone through a bit of an ice-cream making drought (thinking the chronic below-freezing temps this winter had something to do with that), I was ready to dust off one of my favorite kitchen toys and get the ice-cream party started again.
The batter went together easily enough, though I’d have done better to strain it before chilling as the final ice cream had a few gelatin clumps throughout. (This “issue” came up in the comments on the Serious Eats post as well.) And if I make it again (which I will, as I’m wild about its soft texture), I’d use only half of a vanilla bean. Turns out there is such a thing as too much pure vanilla.
I also liked that there was a touch of whiskey, though it’s presence was all about antifreeze and not so much about the booze. Serious Eats called specifically for Scotch whisky (and Highland at that), but I proved myself a rebel by using a favorite brand of Irish whiskey.
This was a tasty treat for sure and it went down way too easily. Should you be a fan of soft serve as well as real vanilla, this one’s for you.
One last connection to soft-serve can be found over at my latest Funny Names in Food post. Please click over to meet the Hickingbothams and find out why lovers of soft-serve owe this family a great deal!