Learnings About Vanilla

The experiments continue. And I find out things about vanilla.

Tub 31: Vanilla Milk Ice Take Two

• 100ml boiling water
• 1 tablespoon gelatin
• 4 tablespoons Natvia
• 2 teaspoons Grade B Vanilla Bean Powder
• 1 teaspoon Vanilla Caviar
• 400ml low fat milk

I was hoping that the gelatin would help prevent the vanilla bean powder from sinking or floating, but I was proved wrong. It both sank and floated! I reckon it was the Vanilla Caviar which sank, because that was definitely more dense than the ground bean powder.

Processed with the sorbet setting, all that vanilla bean powder turned the milk-ice an unappetising grey colour. The texture was good, I think it was less icy-feeling than the previous Vanilla Milk Ice, so at least the gelatin was good for something. But the vanilla-ness was mostly numbed away by the cold; so it wasn't an improvement on the vanilla extract of the previous Vanilla Milk Ice experiment.

( stuff about vanilla )

Therefore, the next time I try making Vanilla Milk Ice, it will be vanilla extract which I'll be using. I'll just have to try using more of it. That doesn't mean that my Grade A Vanilla Bean Powder is a waste; it will be good for things which are thick already (e.g. yoghurt, cream, coconut cream) or things which are going to be eaten/drunk straight away, such as milkshakes.

ART: Questions And Answers

Answers always lead to more questions, building one on the other. I had a lot of trouble thinking of a title for this one.

Fluid art. Digital art edited in GIMP. Using public-domain/royalty-free images.

Prints: Questions And Answers at RedBubble

( image behind cut )