The Ice Cream:
Vanilla ice cream seems boring, but I love vanilla and I wanted to focus in on this flavor with the help of some cream, sugar and ice. There is nothing more that screams vanilla flavor than vanilla ice cream. So, let's do it. I used vanilla bean infused sugar from the Spice Exchange, Tahitian vanilla beans which I scraped myself, and local organic milk and cream. I elected to use an egg-free recipe since my man, who also loves vanilla ice cream, doesn't like eggs and I'll be honest, I get creeped out putting eggs in my ice cream.
The Ash Trays:
When I lived in LA I got to know the Danish diplomat of Arts and Culture through my friend Ruchika. I used to go to their house in Beverly Glen and we'd live the good life filled with international fabulous people and international fabulous beverages. The couple moved to Amsterdam and could not take a lot of their stuff with them, so I got these ash trays, which were never really used. Additionally, I love Campari and novelty ware so this was an ultra bonus. When I originally saw these I thought they'd be great bar snacks plates. But it turned out, my first use for them would be simple, elegant vanilla ice cream topped with Oregon raspberries. The plates are small so it was just one simple scoop, which is kind of nice after a big meal.
Vanilla Bean Ice Cream
3/4 cup granulated sugar
1/4 cup vanilla bean sugar
3 vanilla beans, scraped
2 cups whole milk
2 cups heavy cream
1 teaspoon vanilla extract
seasonal fruit fruit for topping
- In a medium bowl, mix milk, vanilla beans and sugars on low speed until the sugar is dissolved.
- Cover and let infuse in refrigerator for at least 2 hours.
- Take out of fridge and stir in heavy cream and vanilla extract.
- Turn ice cream machine on and follow directions(I have a Cuisinart which takes about 20 to 25 minutes to thicken).