Tuesday’s Tip: Squeezing Every Cent Out of Your Vanilla Bean

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!

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