When Kenny and I were in Zanzibar last August, we enjoyed a spice tour and made a trip to the market the following day to purchase fresh spices, including vanilla beans. Since then, we’ve enjoyed using the vanilla beans in cooking projects at home, my favorite of which has been our homemade cinnamon vanilla bean ice cream (to die for – good thing we ditched the leftovers of our last batch at a friend’s house, otherwise I’d probably be gorging on it right now).
But the beans won’t last forever, so we decided that it would be a good idea to use a few of our remaining beans for homemade vanilla extract. Recipes and instructional videos abound on the interwebs; I ended up choosing this one because I liked the easy-to-follow steps with illustrative photos.
Of course, Kenny and I can’t do anything without creating photo documentation of our own, so here are my versions of the instructional photos – strikingly similar to those in the recipe, but featuring my kitchen!