Death by Vanilla… for me it doesn’t get much better than this! Slightly warm vanilla blondie, custard vanilla ice cream and topped off with freshly whipped vanilla bean whipped cream. Wow. I have no words….
This is the dessert post for the dinner and dessert series I’m doing for My Spice Sage. To see dinner, visit this link: Greek Panzanella Salad with Homemade Greek Salad Dressing.
I was sent these three vanilla products in exchange for this review/recipe:
All three components to this dish I made from scratch so I am going to break down the recipes as easy as possible for you!
For the Blondies:
3 Cups Light Brown Sugar, packed
1 Cup Butter, melted
4 each Eggs
2 tsp Vanilla Bean Paste
3 Cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
For the ice cream adapted from here:
1 cup Whole Milk
¾ cup Granulated Sugar
2 cups Heavy Cream, divided
1 each Vanilla Bean, split in half lengthwise
6 each Egg Yolks
¾ tsp Vanilla Extract
Pinch of salt
For the whipped cream:
1/2 Cup Heavy Whipping Cream
1 Tbls Powdered Sugar
1/2 tsp Vanilla bean paste
For the blondies:
Preheat oven to 350 degrees. Melt butter in microwave in microwave safe dish (30ish seconds) and let cool. Add the eggs and vanilla to a large bowl and beat eggs with hand mixer. Add the brown sugar to the mix. Combine well. Add butter and mix. In separate bowl, mix the remaining ingredients. Mix dry ingredients together and add a little at a time to the wet mixture until fully incorporated. Pour mixture into a greased 13×9 pan. Place in oven and bake for 30-35 minutes or until a toothpick inserted into center comes out clean. Let cool on a wire rack. Once cool, cut into bars and enjoy!
For the ice cream:
In a sauce pan over medium low heat add the milk, sugar, 1 cup of heavy cream and salt. Cook, whisking just until the sugar dissolves. Take off the heat. Add a split and scrapped vanilla bean, cover and let sit for 30 minutes.
In a separate bowl, add the remaining cream and set aside. In another bowl, whisk the egg yolks and pour this into the sauce pan and place back on the stove. Over medium heat stir constantly with a rubber spatula, scraping the sides. Do this until the mixture thickens and coats the back of the spatula or until it reaches 170 degrees. Pour the thickened mixture through a fine mesh colander into the bowl with the cream. Place the vanilla bean into this new mixture and stir occasionally until mixture is cooled. Place in an airtight container and place in the fridge overnight or at least 8 hours. When you’re ready to churn the ice cream, take out the vanilla bean. Churn until a soft serve consistency. Place back into air tight container and let freeze for a couple hours. Enjoy!
For the whipped cream:
Add all the ingriends into a bowl that has been chilled in the fridge for a few hours. Using a hand mixer or a whisk, whip the cream until it is at a soft peak.
That’s it! Serve all items together or by themselves you’ll be loving every bite!
Here is some more info about the My Spice Sage website:
The spices you get from the website are very good quality. They are the same quality I would receive in bulk while working in the restaurant industry. There are tons of different items that they have available. My favorite way of browsing is actually through alphabetical order, I love seeing all the different kinds of spices, vinegars and blend they have to offer. They have weekly promotions as well where you can get a free gift with purchase but this varies each week. All orders over $10 ship for free (Orders under $10 are subject to a flat $3 ‘Spice it Up’ Fee). All orders receive a Free 1oz spice sample of the customer’s choice so you can finally experiment with some new flavors! The best part to me is there is 100% satisfaction guarantee, if you are not completely satisfied you can return your order for a full refund or an exchange. No questions asked! They will even pay the return shipping charges for orders in the United States.
**The items given to me for this recipe were for review purposes. I was not compensated for these posts. All opinions are 100% my own.**
Thanks so much for reading!
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