Wednesday, July 17, 2013

Giveaway: Nielsen-Massey Pure Vanilla Extract: Coconut Vanilla Ice Cream Review

I scream, you scream, we all scream for ice cream! July is National Ice Cream Month, try a new take on the traditional treat that will please contemporary taste buds using Nielsen-Massey Pure Vanilla Extract. Since moving into our new address, we've eaten our share of ice cream. Smaller cozier house also means it's a little warmer in here. Ice cream is a great way to help cool off.

Taking premium, hand-selected beans cultivated on the Bourbon Island of Madagascar, we use our proprietary cold extraction process to gently draw out and preserve the vanilla's over 300 flavor compounds. The result is a sweet, creamy, mellow flavor with velvety after-tones, perfect for cooking and baking both sweet and savory dishes. An exceptional "all-purpose" vanilla.

Available in 2-, 4- , 8- and 32-ounce bottles. This vanilla is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free. Ingredients: Water, Alcohol (35%), Sugar, Vanilla Bean Extractives.

The rich flavors of coconut and Madagascar Bourbon pure vanilla make this ice cream recipe a stand-out. Made with Nielsen-Massey Pure Vanilla Extract, the same extract used in gourmet restaurants across the country, this recipe below for Coconut Vanilla Ice Cream is topped with aromatic toasted coconut for extra texture and taste.

Have you ever made ice cream? Do you have an ice cream maker? If not, there are other methods to make it at home and you soon be enjoying this delicious ice cream!

Be sure to have the ice and coarse salt your ice cream maker requires. For those without an ice cream machine try one of these three low-cost techniques for creating ice cream:

The Bag Method: Take a well-chilled ice cream base, put it in a plastic bag (Ziploc), which rests inside of a larger Ziploc bag filled with kosher salt and ice, then shake for a long while and end up with some pretty good ice cream.

Ice Cream in a Can, or Kick the Can: Put ice cream base in a small coffee can, which rests in a larger coffee can, surrounded by rock salt and ice. Seal the tops and roll the can around.

The Stir-Every-30-Minutes Method: Take custard base out of the freezer every half-hour and give it a vigorous stir until you have an ice-cream-like consistency. It’s the simplest of all techniques.  (I have made ice cream this way before, it does work, just allow plenty of time ahead and remember to keep stirring)

Coconut Vanilla Ice Cream
from their site (Yield 1-1/2-quarts)

½ cup heavy cream
¾ cup caster sugar* (baker’s sugar)
1 tablespoon Nielsen-Massey Pure Vanilla Extract
2 (13.5-ounce) cans unsweetened coconut milk (I kept mine cold in the fridge)
½ cup sweetened flaked coconut, toasted (garnish)

In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.
Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use. (I just browned mine in a dry hot skillet)

*Caster sugar can be difficult to find. To make a superfine sugar, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency.

I was sent a 2 oz bottle of the Nielsen-Massey Pure Vanilla Extract for review and to make this delicious ice cream. I was happy to break out my little ice cream maker for the first time this summer. This recipe was easy to put together and with my maker it churned in 30 minutes, and then I froze it longer so I could scoop it later. Little boy and I snuck a bite as it was churning and boy oh boy was it good! It was like a coconut vanilla soft serve.

I also made some gluten free brownies for  à la mode and added a little of this vanilla to the batter. This little treat came our very delicious! The ice cream is creamy and lovely.
Then for breakfast one morning I also added it to the pancake batter and we just loved them even more! The flavor really comes out.

Please visit Nielsen-Massey’s Facebook and Twitter for more great updates.

a Rafflecopter giveaway

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Nielsen-Massey. The product(s) in this review were provided to me free of cost for the purpose of conducting my review and or giveaway. All opinions expressed in this review are my own. This giveaway is provided by the company. Product info and stock images if any are provided by PR or Co.

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15 Lovely Comments:

Margie said...

I use it in sugar cookies.
Thanks for the giveaway.
mtakala1 AT yahoo DOT com

AnnaZed said...

I make my own vanilla ice cream!

{in the contest I am Margot Core on the Rafflecopter}

teachinmomma123 said...

I love to use it in snow ice cream. I wait all year long for that!

Susan C said...

I am a brownie lover and they are so much better when I use good vanilla.

Amy L said...

My favorite recipe using vanilla is walnut butterball cookies. They're a shortbread cookie that's rolled in powdered sugar after baking. I LOVE them! I make them every Christmas, and we can't get enough :)

June Lisle said...

French Toast is one of my favorite foods I use vanilla extract in.

Ashley R said...

I love vanilla extract in any baking recipe, especially cookies! I always add double what is called for. I also recently tried it in a peach smoothie and it tasted like a creamsicle. YUM!
reynoldsmommy at gmail dot com

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