Remember that vanilla bean I used in my Vanilla Bean Ice Cream recipe? That thing cost $5, which isn’t a bank breaker but I certainly wanted to get my money’s worth out of it!
After I scraped the seeds out of the pod and infused the milk for the ice cream, I gave it a quick rinse and left it on the counter to dry overnight.
The next day, I buried it in a container with regular granulated sugar, sealed it up and stashed it in the pantry. A week later and I have vanilla sugar that can be used for baking, added to coffee, topping a pie crust….or ANYWHERE sugar is used!!!
So, now there’s another reason to make some Vanilla Bean Ice Cream!