I used a vanilla bean in a water-based beverage and did not get any taste.
Further research showed that vanilla is apparently oil soluble, not water soluble.
I know that it is a common practice to make vanilla tinctures using alcohol, but if it is fat soluble, why not use oil? The problem with alcohol is that it gives bad taste to many things.
I see in vanilla ice cream there are the little black seeds. Do they just mix the seeds in the milk, and the milk fat absorbs the taste? How long does this take? If I want to add vanilla to a fat-based food, how long do I need to let the seeds sit in it for the flavor to spread throughout?