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Pure vanilla extract — everyday baking, custards, frosting
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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the ice cream requires at least 4 hours of freezer time once its prepared. in a large bowl, whip heavy cream with a hand mixer or stand mixer with fitted paddle attachment until stiff peaks form. set aside. in a medium bowl, whisk together sweetened condensed milk, vanilla extract and lemon juice. gently fold in whipped cream, pureed strawberries, peanut butter, and peanut butter cups until just combined. pour mixture into a freezer safe container (i used a bread loaf pan). top with additional peanut butter cups and peanut butter, if desired. cover and freeze for at least four hours, or until firm. enjoy!