TWD: Vanilla Ice Cream

This week’s Tuesdays With Dorie treat was Vanilla Ice Cream – yay! As much as I love making different flavors of ice cream, it’s always convenient to have vanilla around, since it’s good on pretty much everything. In fact, this is the third variation of vanilla I’ve made this month. The other ones were Brown Sugar Vanilla Ice Cream for Sweet Melissa Sundays (twice) and David Lebovitz’s Philadelphia-style vanilla. I don’t think we’ve settled on a very favorite yet (I still must try David Lebovitz’s custard-based vanilla). We liked the extra depth of flavor in the brown sugar variety and the pure sweet cream of the Philadelphia-style, but if you’re looking for a decadently rich and creamy vanilla, make Dorie’s.



I have to admit, I was skeptical, as the Honey Peach Ice Cream, the last flavor the group made from Baking, was not amongst my favorite ice creams of the summer. But when I smelled the vanilla bean steeping in the cream and then saw the custard quickly coating the back of my spoon, I was certain this would be excellent ice cream. And it was! I don’t often order desserts at restaurants; I’m usually too full right after eating a meal and also there is usually a surplus of desserts in my kitchen, however, I do make an exception for one place. In fact, I will go there just to get dessert! The name of the restaurant is called Picco, and the dessert is four mini chocolate malt milkshakes served with warm chocolate-filled madeleines (I did take a picture once and now I can’t find it). I decided to create my own vanilla version at home. It’s also good with brownies, specifically the Baked Brownies. Mr. Penpen even had some with one of the toaster tarts featured in my last post.



This recipe gets a 9 for Deliciousness and a 2.2 for Effort, giving it an EDR of 4.09. Many thanks to Lynne of Café LynnyLu for introducing me to another great vanilla ice cream. You can find the recipe on Lynne’s site and see what the rest of the group thought via the TWD site.