You probably already know that toasting spices or sizzling them in oil or butter helps their flavor bloom—and the same principle applies for baking, too. For recipes that call for melted butter, just heat that butter with whole or crushed spices, like a split vanilla bean, a broken cinnamon stick, or a few crushed whole cloves or cardamom pods. With heat, the essential oils from the spices make their way into the browned butter and the two swirl around and become one tasty mess. Besides spice, this method creates toasty depth in the butter, a guaranteed flavor booster.
If you’ve ever felt like homemade ice cream can’t measure up to the stuff at the shop, freeze it right there. We’ve collected 15 tips and tricks from some of our favorite ice cream cookbooks that’ll have you slathering the inside of your cones with Nutella and adding mix-ins like a master. You’ll be (happily) screaming for ice cream in no time.
“Don’t worry, it’s not dirt.” They reassured their customers. “It’s our secret ingredient: vanilla bean!”
With equal parts relief and curiosity, their customers took a sip, many of them proclaiming the cup the best they’ve ever had. My three little entrepreneurs beamed with pride, and off to the side, I did too—proud of my lemonade patrons and quite proud to have discovered how those little vanilla flecks turn a simple, summer classic into something special and, really, quite profitable.
My first thought is that business model. Vanilla bean is not cheap, so I wonder if the kids actually made a profit. I suggest using vanilla bean paste, not extract. 1 tablespoon = 1 vanilla bean. Vanilla extract would taste too harsh.