Type what you have

Ingredients

• ✓ vanilla bean
• milk
• cornstarch
• sugar
• egg yolk
• puff pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. 2 In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. 3 Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

By John J Pacheco

Ingredients

• ✓ vanilla bean
• heavy cream
• milk
• sugar
• egg yolk
• irish stout beer

Instructions

1. 1 Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
2. 2 Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
3. 3 Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
4. 4 Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
5. 5 Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
6. 6 Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
7. 7 Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
8. 8 When machine has finished, pack ice cream into a airtight container and store in freezer.

By ScandoGirl

Ingredients

• ✓ vanilla bean
• egg yolk
• sugar
• cornstarch
• lemon
• whole milk
• cinnamon stick
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ vanilla bean
• butter
• white sugar
• egg yolk
• all-purpose flour
• almond
• confectioners' sugar

Instructions

1. 1 In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

By Hendrik

Ingredients

• ✓ vanilla bean
• all-purpose flour
• butter
• hazelnut
• confectioners' sugar
• salt
• vanilla extract
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
3. 3 Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
4. 4 Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
5. 5 Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
6. 6 Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

By Debby Hawkins

Ingredients

• ✓ vanilla bean
• all-purpose flour
• almond flour
• white sugar
• white sugar
• butter
• egg yolk
• white sugar
• sugar

Instructions

1. 1 Stir together all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
2. 2 Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
3. 3 Make vanilla sugar: Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
5. 5 Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the prepared baking sheets.
6. 6 Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
7. 7 Roll warm cookies in vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

By Marianne

Ingredients

• ✓ vanilla bean
• milk
• egg yolk
• sugar
• cornstarch
• salt
• heavy cream
• butter
• egg white
• vanilla extract
• nutmeg

Instructions

1. 1 Combine 1 cup milk and egg yolks in a large bowl. Whisk until well combined and set aside. Set up a large bowl with ice cubes.
2. 2 Combine 3/4 cup sugar, cornstarch, and salt in a medium over medium-high heat; gradually add remaining 1 3/4 cups milk, whisking constantly. Stir in whipping cream.
3. 3 Scrape seeds from vanilla bean; add seeds and bean to the milk mixture. Bring mixture to a boil and cook for 1 minute, stirring constantly with a whisk. Remove from heat.
4. 4 Gradually add half of the hot milk mixture to the egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture and stir until well combined.
5. 5 Place pan in the prepared ice-filled bowl and allow to cool, stirring occasionally, about 25 minutes. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap and chill in the refrigerator.
6. 6 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 sugar, 1 tablespoon at a time, and continue to beat at high speed until stiff peaks form. Beat in vanilla extract. Gently fold 1/2 cup of beaten egg whites into the cooled custard.
7. 7 Spoon about 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.

By miladyck

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Place vanilla beans in a glass bottle or jar with a lid; add vodka, making sure beans are submerged. Cover.
2. 2 Store in a cool, dark place for about 3 weeks, shaking occasionally.

By GINGER P

Ingredients

• ✓ vanilla bean
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
3. 3 Pour cream over vanilla seeds; add sugar and vanilla extract.
4. 4 Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.

By MonicaA

Ingredients

• ✓ vanilla bean
• half-and-half
• white sugar
• egg yolk
• butter

Instructions

1. 1 In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
2. 2 In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
3. 3 When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

By MESHEL

Ingredients

• ✓ vanilla bean
• egg white
• cream of tartar
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
3. 3 Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.

By IIIMXO

Ingredients

• ✓ vanilla bean
• milk
• white sugar
• baking soda

Instructions

1. 1 Bring milk to a boil in a large saucepan over medium-high heat. Remove from heat; strain through cheesecloth. Return to the saucepan.
2. 2 Cut vanilla bean in half; scrape seeds into milk. Stir in sugar; heat over medium-high heat, stirring constantly, until sugar is dissolved. Stir in baking soda just as milk mixture begins to boil. Reduce heat to medium, stirring constantly, until mixture thickens, a wooden spoon drawn through mixture leaves the bottom of the pan visible, and mixture is light brown. Remove pan from heat.
3. 3 Fill a large bowl with ice and cold water; place saucepan into ice bath, stirring constantly until dulce de leche is cold. Transfer to sterile airtight jars; store in the refrigerator.

By JUALONSO

Ingredients

• ✓ vanilla bean
• water
• sugar
• cinnamon stick
• lemon
• quince

Instructions

1. 1 Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
2. 2 Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
3. 3 Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.

By Lola

Ingredients

• ✓ vanilla bean
• heavy cream
• salt
• egg yolk
• white sugar
• white sugar
• cocoa powder
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
3. 3 Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
4. 4 Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
5. 5 Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
6. 6 Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
7. 7 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8 Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
9. 9 Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

By jeanius80

Ingredients

• ✓ vanilla bean
• butter
• confectioners' sugar
• all-purpose flour
• dark chocolate chip
• heavy cream
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
3. 3 Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
4. 4 While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
5. 5 Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

By CORINTHE

Ingredients

• ✓ vanilla bean
• almond milk
• cornstarch
• agave nectar
• coconut oil
• vegan whipped cream

Instructions

1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Ingredients

• ✓ vanilla bean
• milk
• white sugar
• salt
• egg yolk
• white chocolate chip
• heavy cream
• vanilla extract
• raspberry

Instructions

1. 1 Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
2. 2 Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into a saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean.
3. 3 Stir white chocolate chips into custard until melted. Pour custard into a large bowl; stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
4. 4 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Place ice cream in the freezer while you cook raspberries.
5. 5 Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove seeds; discard seeds.
6. 6 Gently swirl raspberries into soft ice cream, creating ribbons of raspberries. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By pelicangal

Ingredients

• ✓ vanilla bean
• water
• white sugar
• lemon
• quince
• puff pastry
• plain greek yogurt
• apple jelly

Instructions

1. 1 Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Unroll puff pastry on a lightly floured surface and cut into 8 squares.
4. 4 Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
5. 5 Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
6. 6 Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.

By nch

Ingredients

• ✓ vanilla bean
• pumpkin puree
• vanilla extract
• heavy cream
• brown sugar
• egg yolk
• cinnamon
• ginger
• salt
• nutmeg

Instructions

1. 1 Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
2. 2 Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
3. 3 Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
4. 4 Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
5. 5 Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
6. 6 Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
7. 7 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

By Allrecipes Member

Ingredients

• ✓ vanilla bean
• all-purpose flour
• baking powder
• salt
• ricotta cheese
• butter
• sugar
• egg
• almond extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
2. 2 Sift together flour, baking powder, and salt in a bowl.
3. 3 Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
4. 4 Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
5. 5 Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
6. 6 Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

By Kim

Ingredients

• ✓ vanilla bean
• coconut milk
• coconut cream
• water
• long-grain rice
• cinnamon stick
• brown rice syrup
• dark rum

Instructions

1. 1 Place coconut milk and coconut cream in the refrigerator.
2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean
• lemon
• honey
• cinnamon stick
• pear
• prune
• apricot
• almond
• pine nut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
3. 3 Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
4. 4 Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean
• peach
• butter
• brown sugar
• cinnamon
• milk
• egg yolk
• white sugar
• cornstarch
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Generously butter the cut portion of each peach half and place cut-side down into a baking pan.
3. 3 Bake in the preheated oven until mostly cooked and bubbly, about 20 minutes. Turn peaches over with a spatula and sprinkle brown sugar and cinnamon into the juicy halves.
4. 4 Cover the pan with foil and continue to bake until peaches are fully cooked and sugar is mixed with butter and juices form a caramel in the pan, about 15 more minutes.
5. 5 Meanwhile, heat milk and split vanilla bean in a large pan over medium heat, stirring to avoid any burning. Keep at a low simmer.
6. 6 Whisk together egg yolks, white sugar, cornstarch, and vanilla extract in a bowl until well combined.
7. 7 When peaches are done, remove skins (and eat them, they're delicious!). Add peeled peaches and all the caramelized juices into the hot milk. Stir to combine and simmer for about 10 minutes.
8. 8 Remove vanilla bean and scrape the seeds into the hot milk.
9. 9 Use an immersion blender to puree the peaches and the milk. Be careful as the mixture is really hot.
10. 10 Slowly whisk 1/2 cup of the hot milk mixture into the egg yolk mixture. Add more hot milk slowly to temper the mixture.
11. 11 Remove milk from heat and allow to cool to 170 degrees F (76 degrees C). Whisk in egg yolk mixture and return to low heat, whisking constantly, until a custard forms, 5 to 10 minutes.
12. 12 Strain custard through a sieve. Mixture will be really thick, so working it through with a silicone spatula can take up to 10 minutes as you press and stir.
13. 13 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By tedsan

Ingredients

• ✓ vanilla bean
• butter
• sugar
• egg
• vanilla extract
• lemon extract
• all-purpose flour
• coconut
• instant lemon pudding mix
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
3. 3 Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
4. 4 Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

By NET10

Ingredients

• ✓ vanilla bean
• pear
• red wine
• brown sugar
• orange
• walnut
• heavy cream
• sour cream
• orange
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
3. 3 Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
4. 4 Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
5. 5 Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
6. 6 Serve walnut-cream sauce over baked pears.

By paparick

Ingredients

• ✓ vanilla bean
• milk
• heavy cream
• egg yolk
• sugar
• chestnut flour

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean
• heavy cream
• milk
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Combine cream and milk in a heavy saucepan over medium heat; add vanilla bean and scrapings and sprinkle in half the white sugar. Allow it to just come to a boil.
2. 2 Meanwhile, whisk egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
3. 3 Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

By Melissa

Ingredients

• ✓ vanilla bean
• water
• lemon
• pear
• sugar
• hot fudge topping
• vanilla ice cream

Instructions

1. 1 Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
2. 2 Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
3. 3 Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
4. 4 Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
5. 5 Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

By John Mitzewich

Ingredients

• ✓ vanilla bean
• milk
• brown sugar
• egg yolk
• honey
• salt
• heavy cream

Instructions

1. 1 Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk brown sugar, egg yolks, honey, and salt together in a separate bowl until light colored and frothy. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs. Pour mixture back into the saucepan; cook and whisk over medium heat until custard becomes thick enough to coat the back of a metal spoon and a candy thermometer reads 180 degrees F (82 degrees C). Remove from heat. Remove and reserve vanilla bean.
2. 2 Strain custard into a large bowl through a fine-mesh sieve. Scrape vanilla bean seeds into custard. (Vanilla bean pod may be used again.) Stir heavy cream into custard. Cover surface of the custard with plastic wrap; refrigerate for 4 hours.
3. 3 Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.

By M McCarthy

Ingredients

• ✓ vanilla bean
• milk
• heavy cream
• white sugar
• egg
• lemon zest
• salt
• cinnamon
• baguette
• raisin
• cranberry
• butter

Instructions

1. 1 Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
3. 3 Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 45 minutes. Remove foil and bake until pudding is set and lightly browned, about 15 more minutes.

By Mike Smith