Summer time (well almost so a little bit of ice-cream)

picture by Michael O'Meara and it was good to eat as well

Vanilla

Vanilla is a flavour which we often take for granted. Indeed when many of us think of a plain ice-cream, for example, what we really mean is Vanilla flavoured ice-cream. Indeed vanilla is a unique and potent flavour which truly has an intoxicating perfume. The vanilla pod is obtained from a vine which is indigenous to Central America, the botanical name being Vannila planifolia. This is a real tropical paradise type plant which is mainly pollinated by humming birds as well as bees. Conversely although vanilla grows in many places in the world including Madagascar and Mauritius it is only in Mexico that the plant pollinates unaided and naturally. As with chocolate, it was the Aztecs who first used vanilla as a flavour and they can also take credit for one of the greatest culinary combinations of all which is chocolate and vanilla. A common drink from Irish shores which uses this flavour combination is of course Baileys Irish cream. Also in common with chocolate it was the Spanish who brought vanilla to Europe. The production of vanilla is a major business with Madagascar, Reunion, and the Comoro Islands producing about 80% of the worlds supply. The main variety grown commercially is commonly known as bourbon vanilla. Harvesting of vanilla is carried out before the pods or beans are ripe, they are steamed quickly after harvesting before being allowed to ferment for around four weeks. Sugar crystals and vanillin often form on the pods, and this highly perfumed coating is a quality point of vanilla.
As with far too many foods, vanilla has its nemesis, being that truly horrible vanilla essence often found in little glass bottles. Indeed this is a true synthetic vanillin and is regarded as a good reproduction of natural vanilla. But in reality there is much more to natural vanilla than simply vanillin. The vanillin flavour combines with other chemical components of the vanilla pod to produce the real, natural vanilla flavour. So when buying vanilla its best to use a pod, split in two and removing the little seeds which are the main source of flavour or as a second best alternative use pure vanilla extract.

To make vanilla ice cream
6 organic egg yolks
75 grams sugar
½ pint cream
½ full fat milk
1 vanilla pod

1. Split the vanilla pod and scrape out the seeds, mix the seeds and pod with the milk and cream place into a thick based pot and gently bring to 90°C.
2. Into a steel bowl add the sugar and egg yolks, mix with a wooden spoon, don’t whisk.
3. Pour 50% of the milk / cream onto the sugar and egg yolk and mix together, and then pour the solution into the remaining milk / cream which is in the pot.
4. Place the custard onto a gentle heat and allow cook until the sauce coats the back of the wooden spoon. DO NOT ALLOW BOIL.
5. Allow cool and then place into an ice-cream machine and churn until a thick and creamy ice is finished.