Did you miss National Ice Cream Day (July 21) – which happens to fall in National Ice Cream Month(July). We definitely have ice cream on the 21st of July because it goes well with the cake my daughter has for her birthday.
I’ve been working with my new ice cream maker and I haven’t perfected it yet, but I’m getting there. Nielsen-Massey offered me a chance to try out their vanilla in a Coconut Vanilla Ice Cream recipe using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Pure Vanilla is the way to go, that fake stuff is awful but Pure Vanilla is the real thing.
The ice cream came out soft, so I put it in the freezer to harden the last little bit and become more solid. It probably will be a little icy, but it tastes divine. The vanilla and coconut together are really good and make me think of a pina colada – it just needs a little pineapple. The only changeI made to the recipe is to refrigerate the mixture to a cooler temperature before putting it into the ice cream maker so that it freezes better.
- ½ cup heavy cream
- ¾ cup caster sugar* (baker’s sugar)
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 2 (13.5-ounce) cans unsweetened coconut milk
- 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.
- Place in refridgerator for at least one hour.
- 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.
*If baker’s sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.
Nielsen-Massey is also offering a bottle of Madagascar Bourbon Pure Vanilla Extract to one of Cookerati’s readers. If you’d like to see some of their recipes for their vanillas – take a look at Nielsen-Massey Vanillas Facebook Page.
How to Enter:
This contest will run through Midnight, EST Augus 1, 2013. US residents only.
Take a look at the Nielsen-Massey Vanilla Facebook Page and in the comments tell us what you would make with your Nielsen-Massey Madagascar Bourbon Pure Vanilla if you won either one of their recipes, or one of your own. (One Entry only)
1. Like the Cookerati Facebook Page - leave your facebook name in the comments and let us know.
2. Join our mailing list by submitting the form below and leave another comment below to tell us that you joined. (You will recieve the weekly RSS Feed Email, plus any special emails).
Maximum of three entries total. (One of each type.)
Disclosure: I was given a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla to review. My opinions are my own.
Wow, does this look delicious? If you’re looking for something new to serve for your Christmas dessert, you would make a big impression with this dessert. My family has always loved ice cream cakes – Baked Alaska is a fantastic twist .
- Nonstick vegetable oil spray
- 4 large eggs
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sifted cake flour (sifted, then measured)
- 1 tablespoon poppy seeds
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled
- 2 quarts ice cream, softened (flavor of your choice)
- 1 quart sorbet, softened (flavor of your choice)
- 6 large egg whites
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.
yield: 12 servings