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Battle of the Vanillas
Jan. 14th, 2023 02:56 pmTrying two different kinds of vanilla flavouring, to see which one works better.
Tub 35:
- 100ml boiling water
- 1 tablespoon gelatin
- 400ml full cream milk
- 5 T Natvia
- 4 teaspoons natural vanilla extract
Tub 36:
- 100ml boiling water
- 1 tablespoon gelatin
- 400ml full cream milk
- 5 T Natvia
- 1/2 teaspoon concentrated imitation vanilla extract
Processed both of them on the "Lite Ice Cream" setting of my Ninja Creami machine. The imitation vanilla was strongly vanilla-y, but you could tell that it was imitation vanilla. However, once the tastebuds get numbed by the cold, you don't notice it as much. The natural vanilla wasn't as strongly vanilla as the imitation, but you could taste the undertones and the more full-bodied subtle flavour of the real vanilla, but again, once the tastebuds are numbed, you can't detect the subtleties as much (though they are still there). Both of them were nice and creamy.
I don't dare compare these to high-end vanilla ice cream though, because they will both die of embarrassment, going up against cream and sugar, versus milk and Natvia. But the natural vanilla milk ice is really rather nice.
I am pleased, because vanilla is the most difficult to get right. With other flavours, one can cover up their inadequacies with strong flavour, but with vanilla, the flavour is so light, that you notice all the other problems, like the "cream" not tasting right (because, for example, one used powdered milk), or the sweetener having an odd aftertaste (xylitol can do this), and so on.
So, hooray, I have vanilla! And once you have vanilla, there are so many other flavours you can make starting off with the same base.
