Tahitian Vanilla

[KimKelly]

A few years back my husband and I went to Tahiti on vacation. While walking thru a shop I picked up a small bottle of vanilla as a souvenir. It was only a couple of dollars and the real reason I bought it was because it was in a beautiful box showing scenes of the islands. Anyway, when I got home I found that I had unknowingly purchased the absolute BEST vanilla I've ever used. I have yet to find one that matches it. Does anyone have a source for Tahitian Vanilla? I've tried the Tahitian Vanilla from King Arthur and was disappointed - it was good, but not as good as I had. Thanks for any advice!

Kim

[lorilei]

I've purchased Tahitian vanilla extract (and beans) from my local SPICEHOUSE.

Similar (and possibly related to) Penzey's, they carry very good quality merchandise... and they have a website:

http://www.thespicehouse.com/index.html

Their extract runs about $3.50/ounce.

[KimKelly]

Loreli, thanks so much for the tip! I just had a look at the site and the vanilla does indeed sound wonderful. I think I may have to buy a bean or two too!

Thanks again,
KIM

[Beth]

I saw Tahitian vanilla in a health food store in California at least 4 yrs. ago. I remember a floral label, predominantly blue, but I can't remember now if I bought it (knowing me, good chance I did). If you don't find it here, I'd love to be in a position to go pick some up for you. It should only take a month or so! :D

[KimKelly]

Beth that sounds exactly like what I bought! You know... if you should need any help on that vanilla finding expedition I'd be happy to help you! Somehow it would probably just tase better if it was actually purchased in Tahiti instead of a CA store... don't you think???:D

[Beth]

Exactly! My week has been so crazed that it leaves me nearly breathless just to run down the events, and to make it more interesting, I've had an extra child or two in the house the entire week. I am SOOO ready. Could we stop in Hawaii and pick up a friend who is a massage therapist?

[Beth]

As much as I'd love to be able to take a month or two to travel in search of the perfect vanilla, this cyber- trip will only take a moment or two: I spotted Tahitian Vanilla at The Spice House's website. Here's the link

http://www.thespicehouse.com/tahitianvanillaextract.htm

[KimKelly]

Ah Beth! Thank you....it looks wonderful. I've just ordered my first try of the Penzy's double vanilla, but as good as it is, it is not as good as that little bottle I had years ago. I"m going to give this one a try too... someday I'll find it! In the mean time I'm enjoying the search and prodding my husband for another trip to the islands. (He by the way travels to Hawaii 2-4 times a month, says "But it's work"!) Thanks again,

Kim

[Kjente2]

i was reading some ice cream recipes in preparation for the arrival of that great bargain that Beth pointed out..one of them called for 2 kinds of vanilla beans..one was tahitian..never would of guessed that there could be that much difference....there you go then

[Beth]

Okay, I am expecting an ice cream freezer this week too, so you'll have to post the ice cream recipe now. TIA :)

[Kjente2]

all this time I thought that I found it online..but no, it was in a book...

Triple Vanilla Ice Cream from The Pie and Pastry Bible, Rose Levy Beranbaum

1/2 plus 1 tbsp sugar
3/4 tahitian vanilla bean, split lengthwise
3/4 madagascar vanilla bean, split lenthwise
6 large egg yolks (7 tbsp)
pinch of salt
2 1/4 cups heavy cream or creme fraiche
3/4 cup milk
1 1/2 tsp pure vanilla extract
1 1/2 tsp vodka (optional)
1/2 tsp cobasan (optional)

have a fine strainer suspented over a medium mixing bowl ready near the range
In a heavy nonreactive saucepan, place sugar and vanilla beans. Using your fingers rub the seeds into the sugar. Remove and reserve the pods. Using a wooden spoon, stir in the yolks and salt until well blended. In a small saucepan (or heatproof glass measure if using a microwave on high power) place the cream, milk, and reserved vanilla pods and scald. Stir in a few tablespoons of the yolk mixture then gradually add the remainder stirring nonstop. Heat the mixture stirring constantly, to just below the boiling point (170 - 180 degrees) Steam will begin to appear and the mixture will be slightly thicker than heavy cream. If a finger is run across the back of the spoon it will leave a well defined track. Immediately remove it from the heat and pour it into the strainer, scraping up the thickened cream that has settled on the bottom of the pan. Return the vanilla pods to the sauce until you are ready to freeze the ice cream.
Cool by setting the bowl in a larger bowl of ice water or in the refrigerator until cold, at least 2 hrs, preferably overnight.
Stir in the vanilla extract and the optional ingredients. Remove the vanilla pods (rinse and dry them for future use) and freeze the mixture in an ice cream freezer. Allow the ice cream to ripen for at least 2 hrs in the freezer before serving. it it has been held longer and is very hard, allow it to sit refrigerated or at room temperature until softened and creamy.
Store frozen for up to a week. the ice cream has the best texture within 3 days of freezing but with vodka will maintain its texture for up to a week.

[Beth]

Thanks Karen. I am assuming that is 1/2 cup plus 1 T sugar. Is that right? Do you know what cobosan is? A liqour or liquer, perhaps, since it is listed with the voldka? No deliveries today...

[Kjente2]

Morning!
yes, its 1 additional tablespoon of sugar.
Cabasan is a product like the oekker (don't know if its available in grocery stores here) brand of whipped cream stabilizer..it is used to help whip more air in the ice cream for smoothness and to get more air into it so that it is more scoopable when very cold.