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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
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preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan. prepare, bake, and cool the cake following the package directions. remove cake from pan, and split cake in half horizontally. place bottom layer back in pan. cut ice cream into even slices and place evenly over bottom cake layer. (use all the ice cream). place remaining cake layer over ice cream. cover and freeze. for fudge sauce:. combine evaporated milk and sugar in medium saucepan,. cook, stirring constantly, on medium heat until mixture comes to a rolling boil. boil and stir for 1 minute. add unsweetened chocolate and stir until melted; beat over medium heat until smooth. remove from heat and stir in butter, vanilla extract, and salt. cut cake into squares. for each serving place a cake square on plate and spoon hot fudge sauce on top. garnish with whipped cream and a cherry.