I'm not sure just where this came from anymore, but it's the one I use. (Ah! I see now that it's from Cuisinart.) VANILLA BEAN ICE CREAM Servings Makes about fourteen 1/2-cup servings Ingredients 2-1/3 cups whole milk 2-1/3 cups heavy cream 1 whole vanilla bean (about 6 inches in length) 3 large eggs 4 large egg yolks 1-1/8 cups sugar 2 teaspoons pure vanilla extract Instructions Combine the milk and cream in a Cuisinart® medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the "seeds." Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Penzey's here too, just like my cinnamon. It's easily accessible for me and I just stock up on things when I make a trip to the "big city". I had some gifted to me by Ilana that was made with rum, but didn't always want the rum flavor. I think it's more versatile made with vodka, as that seems to have less flavor of its own. 1 cup vodka 6 vanilla beans Split the beans lengthwise, place into bottle or container, add vodka. Make sure beans are covered. Shake a couple of times a week, it'll be ready in about 3 months. Fewer beans, longer time to sit. You can use the beans a second time, but you need less vodka. Truthfully, the vanilla I liked best was a gift from Carol/Readinglady and contained no alcohol at all. Of course, I don't remember the name, but the stuff smelled so good you could dab it behind your ears and wear it as perfume! Had a brown label..... Annie

Thanks, y’all. I’ve tried making my own vanilla extract before, and I was terribly disappointed with the results. I used Trader Joe’s beans and good vodka. I can remember how long I steeped it before tasting, but it was several months. Mostly, it tasted like vodka with a vanilla undertone. After about two years, it had enough vanilla flavor for me to use it, but I was still underwhelmed.

I found the recipe in a quaint cookbook back in the early 70s -- Buttry Shelf Cookbook -- here it is -- I use more rum and more beans but it is one bean for every six ounces of rum. Southerners often used bourbon (because it is their hard liquor of choice) and the vodka is a newer choice because in the "old" days there was no vodka (it became popular in the 60s -- 1960s). LINDERHOF'S HOMEMADE VANILLA The recipe is easy -- for each six ounces of alcohol (your choice of rum, vodka or bourbon), cut one vanilla bean lengthwise, then cut in pieces with scissors and drop into the alcohol. Cover tightly (a cork is great) and keep at least six months before using. The light rum turns dark -- like the store vanilla that we are used to.