lilTanker

so in about 2008 when I used to regularly visit the forum (and posted an amazing grand total of 3 posts) I found this thread and decided that I wanted to make my own vanilla extract. So what did I do?? I ordered this big bag from the ebay store listed which was prompted shipped to me in it's tight little compressed baggy thing. I didn't want to mess around making multiple batches so I stuck them all into a 1l bottle and what space was left I filled with vodka. Well I diligently rolled it around, gave it a gentle shake, kept it out of direct sunlight and gave it lots of love and attention. that was 2008. I still have that bottle, I've used approximately 100ml of it and that's being generous which I diligently replaced with more vodka So I have vanilla extract that is now almost 4 years old. I can not possibly describe the smell of it, it actually doesn't smell like normal vanilla extract, it smells offensively potent, you flip that lid and you take a whiff and you wonder what the hell it is. Then you take a few small drops, put it into a small glass of milk and you have the most amazingly strong vanilla flavored milk. I honestly can't describe it unless you came and smelt the end product, I tasted the raw product and it's disgusting, but once diluted it's incredible in how strong it is and how far it goes. Plus it's filled with the little seeds from all the beans hahaha.

How did the ice cream taste? did it have the same texture as regular ice cream? what about over run?

I'm had luck letting the pasta sheets dry hanging up.. no idea if thats helpful to you or not

Hey, sorry its taken a little long to post this (I've only just been accepted) Anywho. When I'm wanting to incorporate chocolate into anything liquid I will usually melt the chocolate in a double boiler and heat the liquid gently until the chocolate is melted and the liquid is just a little warmer then the fully melted chocolate. I then using about 1/4 cup start adding the liquid to the chocolate, at first it will seize up but if you keep mixing and adding more liquid it will smooth back out again at that point I add the left over liquid and do what I want with the chocolate, including putting it into more hot milk/water for hot chocolate, pouring over ice cream (after cooling a little) or mixing it into cream or what ever. I've gotten perfect liquid even using just plain hot water and melted chocolate which has a very intense chocolate flavor that isn't nearly as rich as milk!