Best Homemade Vanilla Recipes

HOMEMADE VANILLA

Steps:

• Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

HOMEMADE VANILLA PUDDING

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

HOMEMADE VANILLA ICE CREAM

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

HOMEMADE VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
• Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
• Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR

Steps:

• Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
• Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
• After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
• Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• Whisk all ingredients together until sugar dissolves.
• Pour into the bowl of an ice cream machine.
• Freeze according to the ice cream maker's instructions.
• After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
• Serve with your favorite toppings.

HOMEMADE VANILLA YOGURT

Steps:

• Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
• Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
• Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.

DELICIOUS HOMEMADE VANILLA FUDGE

Steps:

• In a reasonably large pan with a thick bottom, pour the evaporated milk, sugar and butter. (Tip: cut your butter into small cubes so it melts quicker.)
• Heat the mixture on medium heat and stir constantly until the sugar has dissolved and the butter has melted.
• When it bubbles and is boiling, cook at exactly that heat for around 20 minutes. Make sure to keep stirring.
• When the mixture is quite thick and a glossy, golden brown colour, turn off the heat. If the mixture starts to look brown in some places, take it off the heat immediately and stir vigorously till the brown bits are gone.
• Cool for 5 minutes.
• Then beat it with an electric mixer until it loses some of its gloss and becomes thicker. This should take 5-10 minutes.
• Then, add your vanilla essence. Whisk again so it is no longer visible and pour into a tin lined with tin foil or grease proof paper.
• Leave to cool for 2-3 hours, and then slice into cubes and enjoy!

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Steps:

• Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
• Ladle pudding into bowls and top with ground cinnamon.

VANILLA YOGURT (HOMEMADE)

Steps:

• Set 1/2 yogurt starter out to warm to room temperature.
• Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). Cool the milk (to a "barely warm"/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
• Stir in yogurt starter (do not whip but mix very well!).
• "Cook" the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.

HOMEMADE VANILLA FUDGE

Steps:

• Butter sides of heavy 2 quart saucepan.
• In saucepan combine sugar, milks, and salt.
• Cook and stir over med.hi to boiling.
• Clip on candy thermometer and cook and stir over medium low heat to 238°, soft ball stage.
• Remove from heat, add butter and vanilla, DO NOT STIR.
• Cool to 110°F.
• Remove thermometer.
• Beat with a wooden spoon till fudge becomes thick and starts to lose it's gloss.
• Pour into a buttered 8-inch pan.
• Score into squares.

HOMEMADE VANILLA EXTRACT

Steps:

• Roughly chop 4 scraped vanilla pods and pack into a smallish jar or bottle. Fill with alcohol, about 40% proof (I used 100ml white rum to four pods; vodka would also be good), and seal well. Shake daily. The extract is strong enough to use after just one week, but will benefit from a month of steeping. Store in a cool, dark place.

HOMEMADE VANILLA BEAN & HONEY YOGURT

Steps:

• Cut the vanilla beans in half, then slice each half open lengthwise. Scrape the tiny black seeds out of the middle of the beans and add to the yogurt. Stir well to mix.
• Drizzle in the honey (start with 1/4 cup) and mix well. Taste and add additional honey if you prefer a sweeter yogurt.
• Keeps refrigerated in an airtight container for up to 2 weeks.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM

Steps:

• Combine sugar, salt and milk in saucepan and cook over medium heat, stirring occasionally until mixture almost boils.
• Reduce to low.
• Gradually stir about 1/2 cup of hot mil into the beaten eggs.
• Add eggs to remaining hot mixture.
• Cook over low heat, stirring constantly until slightly thickened, about 5 minute.
• Remove from heat and refrigerate at least 2 hours.
• Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
• Pour into canister and churn.

HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally.

STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE

Steps:

• Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift flour into a bowl and dredge cranberries in flour mixture.
• Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
• Invert pudding onto a pie plate and carefully remove from the mold before it cools.
• While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

HOMEMADE VANILLA COFFEE CREAMER

Steps:

• Combine half-and-half and condensed milk in a small pot over medium-low heat; warm until steaming. Add cinnamon and vanilla extract. Heat for 5 more minutes, being careful not to boil.
• Remove from heat and let stand for 5 minutes. Pour in a glass container and store in the refrigerator for up to 10 days.