I received a sample of Nielsen-Massey Madagascar Bourbon Vanilla for free for my honest review.
July is National Ice Cream Month.
Could there be anything better to celebrate?
I think not!
I decided to help celebrate by making some ice cream.
Goat’s milk ice cream, of course!
But this ice cream had a deep, rich vanilla flavor thanks to Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract.
It was my basic vanilla ice cream but there was nothing basic about the flavor; delicious, true vanilla yumminess.
True Vanilla Goat’s Milk Ice Cream
1 1/2 quarts goat’s milk divided
1 cup granulated sugar, divided
4 egg yolks
pinch of salt
1 1/2 tsps Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Heat 1 quart and 1/2 cup of the sugar until it just bubbles at the sides. While the milk is heating mix the egg yolks and the rest of the sugar in a bowl.
Remove the hot milk mixture from the heat and stir in the pinch of salt. Add a ladle full of milk to the egg yolks, stirring constantly to temper the eggs. Slowly add several more ladelfuls of hot milk. Add the egg mixture back into the balance of the milk through a sieve.
Heat the custard mix over med to med high heat until it coats the back of a spoon. Remove from heat and pour into a bowl through a sieve. Cool overnight.
When you are ready to make your ice cream add the additional 1/2 quart of milk and mix well. Pour into your ice cream maker per its instructions. I have a Cuisinart 1 1/2 quart machine.
Nielsen-Massey offers a delicious alternative to help celebrate National Ice Cream Month – Coconut Vanilla Ice Cream. I would ADORE this ice cream but the hubby does not like coconut so I didn’t try it. I settled for adding some toasted coconut to my serving. But do check out the recipe; I’ll bet it’s delicious!
To serve the ice cream I did make I toasted some coconut using the convection/broil feature on my oven.
I set it for 400° and put the raw coconut on a silpat mat on my cookie sheet.
It took maybe 5 minutes to turn a lovely, golden brown. It smelled heavenly too!
To serve I scooped ice cream in a bowl and for the hubby I added some blueberries that had macerated in blueberry balsamic vinegar with a bit of sugar…
….and for me I put some of the toasted coconut on top of the ice cream, added fresh raspberries in coconut balsamic with a bit of sugar and a bit more coconut.
The combination of the coconut, rich vanilla flavor and the raspberries was heaven in a bowl. It was hard to not go back for a second bowl. Hubby loved his blueberry and vanilla combo too.
One lucky US reader will win a 2 oz bottle of Nielsen-Massey Madagascar Bourbon Vanilla so delicious things can be prepared in his/her kitchen. How do you win? It’s easy – just hop on the Rafflecopter. Good luck everyone!
Disclosure: I received a sample of Nielsen-Massey Madagascar Bourbon Vanilla for free for my honest review. I received no compensation for this post.