I’m not sure there’s an advantage to using extract and vanilla sugar as opposed to just using more bean (and steeping longer). Maybe there is. The 1/2 bean in this recipe struck me as a little stingy but I wasn’t disappointed in the flavor, maybe because of the long steep. I’m going to get a second impression tonight if no one finishes off the little bit that’s left before I do, and depending on what I think next time I might bump it up to a whole bean.

My latest vanilla recipe iteration (http://icecreamoverrun.blogspot.com/2009/07/ultra-vanilla.html) uses vanilla from three different sources. One is from vanilla extract, one from vanilla bean and seeds added to the milk during the process of making the custard (and steeped for 15 minutes), and finally from using vanilla sugar, which is sugar that has had some cut-up vanilla beans sitting in it for a few weeks.

My goal is to get as much vanilla flavor as possible without overdoing the alcohol or whatever that comes with extracts. I’m sure the grenoble vanilla you had was a bit more refined than my blunt attempt to overdose on vanilla, but I know what you mean about it being anything but plain old vanilla.

I’m going to modify my recipe into a three day recipe like yours. I think I’d keep the vanilla seeds in the milk until after it gets heated, straining just before beating into the eggs.