Now that we've found the perfect mixer and the perfect recipe, we never make cakes or cupcakes with boxed mixes. There's just no substitute for a dessert that's made from scratch! But you have to have good ingredients: real butter, raw sugar, real cream, and really, really good vanilla. I discovered Nielsen Massey vanilla bean paste a few years ago and have never looked back. It smells so heavenly and make everything taste amazing. I love the little flecks of vanilla bean in the paste; it gives a nice gourmet look to homemade vanilla ice cream :) We also use their Pure Vanilla Extract, Pure Orange Extract and Pure Lemon Extract... soooo good.....
Whether it's birthday cupcakes....
... crepes...
... or homemade frosting for an adorable Minion cake!
Whatever we bake, there's probably some Nielsen-Massey in it!
Coconut Vanilla Ice Cream
(recipe was given to me by Nielsen-Massey, Yield 1-1/2-quarts)Ingredients
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
½ cup sweetened flaked coconut, toasted (garnish)
Directions
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.
Disclosure: I received a product sample to facilitate my review, but have not been paid to review the product or give my opinions. The views and opinions expressed here are my own.
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