This particular batch of Vanilla Extract is about 8 months in the making. You see, I started just before Christmas and each time that I shook it and popped it open, I just wasn’t getting that fragrant vanilla extract smell I’m used to. Blame the bionic pregnancy nose for that one.
Don’t be intimidated by the time I took on this. The recommended time to allow your vanilla to steep is 8 weeks, but I wanted a much more concentrated bottle. Now when I pop open the seal on this bottle of extract, a sweet vanilla scent escapes, and when blended into a batch of my Philadelphia-style ice cream that I make on the reg, the smooth vanilla goodness is enough to keep me from throwing in any additional add-in flavors. And trust me, I love ice cream add-ons.
This is probably one of the easiest recipes you’ll encounter for such an artisan kitchen staple. Vodka, and vanilla beans. That’s all you need.
I use Madagascar Vanilla Beans from Beanilla. You can buy them on Amazon, or directly from Beanilla’s website. Beanilla has excellent customer service, and great prices on bulk Vanilla Beans. I buy them in bundles of 25 and enjoy the standard free shipping. Living in Alaska, free shipping is a huge a bonus.
Start this recipe now for a more concentrated batch of aged Vanilla Extract to give out as Christmas gifts, or to keep for yourself. Or try letting it sit for the recommended 8 weeks and see how you like it!
- 5-7 Vanilla Beans
- 8-10 ounces Vodka
- Split vanilla beans lengthwise to expose vanilla caviar. Place in bottle and cover with Vodka. Make sure vanilla beans are completely submerged. Shake bottle to allow ingredients to incorporate a little bit.
- Shake once a week for 8 weeks, then your extract is ready to use. There may be small debris in the bottle, this is made up of the vanilla bean caviar. It's totally normal, and absolutely flavorful. Store in a dark place at room temperature and enjoy to the last drop!
You can use bottom shelf hooch if your budget prefers.
Vodka is a recommendation. Any clear liquor will do the trick.