I have a question about the recipe "David Lebovitz's Chocolate Sorbet" from Genius Recipes. Could you use a scraped vanilla bean in this?
No reason you couldn't. I'm not sure I understand what you mean by a scraped bean however. I'm not sure finding little crunchy bits in the sorbet would be optimal. Or do you mean a bean devoid of seeds because they were used previously for another purpose?
Sarah is a trusted source on General Cooking.
To get mileage out of a vanilla bean it really needs to steep: the flavour in vanilla is in the pod, not the seeds themselves.
I think you'd end up with less of a vanilla accent with a bean, but if it's all you have on hand, steep the pod in hot water for 20 minutes or so, then add the sugar/cocoa powder/salt & proceed.
Given the option, I'd stick with extract. Also agree with ChefOno that the seeds may be off-putting for a smooth gelato.
Please enter a valid email address.
Well played. You deserve a cookie.
For all your baked fruit, ice cream, and errant spoons
Vivacious & Velvety Spiced Caramel
5 Indian Pulse Recipes
About French Country Cooking
What Grocery Staple Makes a Cameo in 'Carrie'?
Smarter Party Prep
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.