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For Immediate Release:

Celebrate National Ice Cream Month With A New Twist On An Old Favorite: Home Made Coconut Vanilla Ice Cream

WAUKEGAN, ILLINOIS (June 18, 2013) – July is National Ice Cream Month, established in 1984 by then President Ronald Regan. Ice cream earned a place in American history when it was served by Dolly Madison at her husband’s inaugural ball in 1813. In the 18th and 19th centuries, ice cream socials were the social event of the year; getting an ice cream soda was a standard first date for many young couples in the 20th century. Today over 90 percent of the US population regularly eats the creamy dairy delight.

This July, celebrate National Ice Cream Month with a new take on the traditional treat that will delight contemporary taste buds. 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 is topped with aromatic toasted coconut for extra texture and taste.

Be sure to have the ice and coarse salt your ice cream maker requires for operation.

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

1/2 cup heavy cream
3/4 cup caster sugar* (baker’s sugar)
1 tablespoon Nielsen-Massey Pure Vanilla Extract
2 (13.5-ounce) cans unsweetened coconut milk
1/2 cup sweetened flaked coconut, toasted (garnish)

1. 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.

2. Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.

3. 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.

*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.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.

Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

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Photos are available upon request. For more information about Nielsen-Massey Vanillas, contact:
Gardi Wilks,
Savor – the food agency, 847.556.7511

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