MEET JIM. Jane's sibling. Jim's nickname is "vanilla". Plain, ordinary, rather common. When our Sundae Sunday Hostess, Di, planned this event, Sundae Sunday, visions of swirled, ice creams filled my head. What shall I make? French-style or Philadelphia, sorbet, two-flavored swirls? The possibilities seemed endless. And here I ended up with Jim.
He's not so bad, actually. The first flavor of ice cream I made - along with my first ice cream maker - a purchase from last summer, with no regrets. "Ice creaming" is addicting. So much, that I have this David Lebovitz recipe engraved in my brain - one that I can make in my sleep.
This variation of vanilla is from his wonderful book, "Perfect Scoop". You can find an online version of it here. Milk, cream, egg yolks, sugar, a dash of salt and the one ingredient that sets it apart: seeds and the pod of a vanilla bean. Add a dash of pure vanilla extract before churning and it's now double vanilla - or French vanilla - but not plain vanilla.
Aside from the pure deliciousness of real vanilla, it's the base for all sorts of celebratory ice creams. Take Friday's Social at work - Vanilla Bourbon Ice Cream. A hit with everyone. From there, the "add-ins" are endless. Brownies, candies, fruit swirls . . .