I’m making vanilla extract at the moment , my one danger is .. adding a drop to my wrist as it smell so good. I’m aware that lots of good perfumes has vanilla as a base. Thanks for the tutorial . 🙂
Nick…. I made your vanilla paste yesterday. I followed your recipe to the gram. When I was done, I placed it in the refrigerator, & this morning I set your jar beside a jar of really nice, quality Heilala vanilla paste. I did a “stick your finger in each jar” comparison. I can’t describe the difference in yours, & the 400 ml, $80 jar of Heilala vanilla paste! Yours taste so, so much better….. & I paid so much less for the beans. No disrespect to the Heilala, paste. It is a good product. Yours is just so, so much better! Thank you! Ben
Hi, Could you include a little introduction to every one of your recipe videos, explaining the use of ingredients and quantities? Just genuinely curios if you know by feel or if you still use the ice cream calculator. Knowing your thought process for higher/lower fat, MSNF and total solids in specific ice creams would greatly help me understand the idea behind making better ice cream and using the calculator. Sincerely, Magnus.
@@PolarIceCreamery Thanks! You have no idea how much this means to me. How do you "track" sweeteners like allulose, erythritol, or even protein powder on the calculator? I've just recently acquired a Ninja Creami (I'm a fitness freak), so I'm really trying to figure out how to best tweak recipes to be ever so healthier, although not necessarily being super low calories like those awful Instagram/TikTok ones. Working on making a better version of the ice cream calculator and a simple recipe scaler for your recipes to work in the 440ml max capacity of the Creami.
If I don't have access to corn syrup, can I just swap that out for glucose syrup with the same amount? 70 grams of vanilla beans 280 grams of water 160 grams of sugar 50 grams of glucose syrup And if I choose to increase the amount of suger a bit, like you mention in the clip, to make the vanilla bean paste thicker, should I then increase both the sugar and the glucose syrup to keep the ratios the same between them?
Hey nick hope you are well. I want to make a 2l vanilla keto ice cream base with these ingredients below, can you please help me with proportions 🙏 - milk - cream - vanilla extract - skim milk - xylitol - erythritol - soy lecithin - guar gum - locust bean gum LBG - lambda carregenan Many thanks
@PolarIceCreamery you mentioned canadian tire in your video. Any specific Canadian source where you get your vanilla beans from / which online shop do you use / would recommend for a fellow Canadian?
@@jpcaissy I buy in bulk direct from source unfortunately but there is a great company called Vanilla Planet which are a 🇨🇦 business with an excellent, well priced selection.
I know that when you make extract you use vodka I also saw where people add extract to their vanilla paste as well Do you not need vodka to make the paste?
Nope, vodka is just easier to buy for folks at home. In almost ALL store bought extracts, it’s pure ethanol that’s used. You can add it to a vanilla bean paste if you want but you then can’t add more vanilla paste without increasing the alcohol. It’s much better to make pure vanilla bean paste then add alcohol if you want to. It’s about being in control of your recipes. Ultimately, there are hundreds of ways to make things, you’ve got to do it in a way that suits you.
On a side note, I've noticed (as far as I've seen and I've seen a lot) none of your recipes contain salt. Whats the rationale behind this? Any cases in which you would use salt? Is it just personal preference or is there some science behind it?
Salt is used in crap recipes to cover poor balance. It can be used anywhere you want to flavor profile such as chocolate recipes etc but it must be accounted for in the balance sheet. It reduces the freezing point like CRAZY! This is why the terrible TikTok etc recipes use it.
@@PolarIceCreameryNoo, how could I be so ignorant :)) I kept adding a dash of salt to all your recipes :)))) great. All I'm thinking is about a future video about all the mistakes these TikTok recipes make 🥲
Use what you have available at your budget. Don’t stress about making everything perfect. If you can only get Vanilla Essence, use that 👍if you can get vanilla extract, even better 👍
Thanks for showing us powerful tools ,and force multipliers for our successful projects.
👍
Thank you Sir. Now I know how to make it.
I’m making vanilla extract at the moment , my one danger is .. adding a drop to my wrist as it smell so good. I’m aware that lots of good perfumes has vanilla as a base.
Thanks for the tutorial . 🙂
Excellent discussion. Thank you
Finally! Wait weeks for this video 😂! Thanks. Can you propose the „dosing“ you using? Thanks
I like a strong vanilla flavor so use 10-20g per 1L of base.
Awesome, thanks a lot!
👍✌️
Nick…. I made your vanilla paste yesterday. I followed your recipe to the gram.
When I was done, I placed it in the refrigerator, & this morning I set your jar beside a jar of really nice, quality Heilala vanilla paste.
I did a “stick your finger in each jar” comparison.
I can’t describe the difference in yours, & the 400 ml, $80 jar of Heilala vanilla paste! Yours taste so, so much better….. & I paid so much less for the beans.
No disrespect to the Heilala, paste. It is a good product.
Yours is just so, so much better!
Thank you!
Ben
Thanks for letting me know. It’s always good to know what I think is really good…… is actually really good 😅
Sorry Heilala 😉
Hi,
Could you include a little introduction to every one of your recipe videos, explaining the use of ingredients and quantities? Just genuinely curios if you know by feel or if you still use the ice cream calculator.
Knowing your thought process for higher/lower fat, MSNF and total solids in specific ice creams would greatly help me understand the idea behind making better ice cream and using the calculator.
Sincerely,
Magnus.
No problem at all 👍
@@PolarIceCreamery Thanks! You have no idea how much this means to me.
How do you "track" sweeteners like allulose, erythritol, or even protein powder on the calculator?
I've just recently acquired a Ninja Creami (I'm a fitness freak), so I'm really trying to figure out how to best tweak recipes to be ever so healthier, although not necessarily being super low calories like those awful Instagram/TikTok ones.
Working on making a better version of the ice cream calculator and a simple recipe scaler for your recipes to work in the 440ml max capacity of the Creami.
Thank you for a great walk through! For how long time can the vanilla bean paste be stored?
Ages, mine has been going since the video was made and previously I had one going for over a year.
Well done and thank you for this wonderful recipe. May I ask if alcohol has been added to the final paste? Thanks
No alcohol in vanilla bean paste. Alcohol only in vanilla extract.
Hello Sir
Hope that you are ok
A question : how much Golden Syrup to be used in the receipe ?
Many thanks
Hello sir
Just substituted the corn syrup with glucose syrup .. 50 g
If I don't have access to corn syrup, can I just swap that out for glucose syrup with the same amount?
70 grams of vanilla beans
280 grams of water
160 grams of sugar
50 grams of glucose syrup
And if I choose to increase the amount of suger a bit, like you mention in the clip, to make the vanilla bean paste thicker, should I then increase both the sugar and the glucose syrup to keep the ratios the same between them?
Yes you can use glucose syrup. If increasing the sugar, you won’t need to increase the glucose too.
Ok, so if I use allulose instead of sugar, I shouldn't need the corn syrup, right? Allulose really doesn't like to recrystallize.
Yep that should work 👍
Hey nick hope you are well. I want to make a 2l vanilla keto ice cream base with these ingredients below, can you please help me with proportions 🙏
- milk
- cream
- vanilla extract
- skim milk
- xylitol
- erythritol
- soy lecithin
- guar gum
- locust bean gum LBG
- lambda carregenan
Many thanks
Vanilia bean past sorry not extract
Just use Siccors to cut up the Vanilla Bean!😏
I might use an axe next time 🪓
Can we use Allulose instead of sugar?
Yes 👍
@@PolarIceCreamery thanks for the swift response!! And sorry for the follow up, I’m assuming it’s one for one, like you said in other videos correct?
@@kingomar7332 yep, that’s more important when making the ice cream as opposed to this.
Nicek007 with nice knife work ;-)
Haha don’t know about that! 🔪
You mentioned alcohol and glycerin but I didn't see where you put either in your batch. Where in the batch would you include it?
That’s when I was talking about vanilla EXTRACT not the making of the bean paste.
Do you have a good source for vanilla beans?
There are hundreds of suppliers online, just make sure you’re not over paying. Some places charge twice what others do for the same bean!
@PolarIceCreamery you mentioned canadian tire in your video. Any specific Canadian source where you get your vanilla beans from / which online shop do you use / would recommend for a fellow Canadian?
@@jpcaissy I buy in bulk direct from source unfortunately but there is a great company called Vanilla Planet which are a 🇨🇦 business with an excellent, well priced selection.
@@jpcaissy vanillaplanet.com/
👍♥️
I know that when you make extract you use vodka I also saw where people add extract to their vanilla paste as well Do you not need vodka to make the paste?
Nope, vodka is just easier to buy for folks at home. In almost ALL store bought extracts, it’s pure ethanol that’s used. You can add it to a vanilla bean paste if you want but you then can’t add more vanilla paste without increasing the alcohol. It’s much better to make pure vanilla bean paste then add alcohol if you want to. It’s about being in control of your recipes.
Ultimately, there are hundreds of ways to make things, you’ve got to do it in a way that suits you.
@@PolarIceCreamery thank you for explaining
On a side note, I've noticed (as far as I've seen and I've seen a lot) none of your recipes contain salt. Whats the rationale behind this? Any cases in which you would use salt? Is it just personal preference or is there some science behind it?
Salt is used in crap recipes to cover poor balance. It can be used anywhere you want to flavor profile such as chocolate recipes etc but it must be accounted for in the balance sheet. It reduces the freezing point like CRAZY! This is why the terrible TikTok etc recipes use it.
@@PolarIceCreameryNoo, how could I be so ignorant :)) I kept adding a dash of salt to all your recipes :)))) great. All I'm thinking is about a future video about all the mistakes these TikTok recipes make 🥲
1 vanilla pod can cost 4 to 6 usd where I'm at and pastes are hard to find. really living thru a depressing era
Use what you have available at your budget. Don’t stress about making everything perfect. If you can only get Vanilla Essence, use that 👍if you can get vanilla extract, even better 👍
@@PolarIceCreamery my family have a friend who once owned a property in Madagascar. he used to bring some for cheap. lovely times 🤩
I almost missed new video because of not familiar thumbnail picture
Yeah I couldn’t decide on the thumbnail 😂
You say cheap, but 1 vanilla stick is like 6E here. So…. Those were 60E-80E worth of vanilla!? How is that cheap?
Go and buy 500ml- 1L of vanilla bean paste and tell me how much that costs you!
Can i replace the sugar with Allulose and remove the corn since Allulose powder does not crystallize?