Ugandan vanilla bean ice cream from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 148) by Jeni Britton Bauer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rhubarb compote; Black coffee ice cream; Praline sauce; Honey butterscotch sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 15, 2025

    Made as the base for berry crisp ice cream. Nice and creamy, good vanilla flavor. My bean was from Madagascar, not Uganda.

  • nadiam1000 on July 11, 2016

    used a Tahitian Vanilla Bean - made a bit more than a pint. Creamy and smooth with very nice vanilla flavor. Served on Stonewall Kitchen's brownies with salted caramel sauce (Simply Recipes website with added salt).

  • jtodes on September 16, 2014

    Wonderful. I use it as a base for lots of variations.

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