This is a good starting point, basic recipe. However, there is no mention of the quality of beans, other varieties of beans, and other alcohols. I've been making this for years, and have made many varieties... Tahitian beans, Mexican beans, as well as Madagascar. I've also used light and dark rums. Madagascar are what you would expect for vanilla. Mexican beans are a bit earthier, with a little smokiness. Tahitian are a bit brighter, with a little florally note. Through trial and successes (because really, there's no going wrong), I've found my preferred mix is 1/2 vodka, 1/4 light rum, 1/4 dark rum as the base. The rums give it a richer flavor in my opinion. For the beans, I use about 10 Madagascar, 5 Tahitian and 2 Mexican beans per 750ml of alcohol. MINIMUM wait time is 6 months. Leave the beans in for up to 18 months, then use the beans for ice cream. Vanilla extract is like wine, and will continue to mature for years, and will never go bad. So make large batches!
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This is a good starting point, basic recipe. However, there is no mention of the quality of...