Nothing screams Summer like an ice cream cone or a bowl of ice cream on a hot day! Kids and adults alike love that cool, refreshing treat! July is National Ice Cream Month and Nielsen-Massey has some fun ways to celebrate with their vanilla products!
I’m not sure about you, but we love making homemade ice cream. Of course, we also love supporting our local ice cream shops, but homemade is so much fun! While we don’t have an ice cream maker, we do things the old school style.
I saw this fabulous Coconut Vanilla Ice Cream recipe that called for Nielsen-Massey Pure Vanilla Extract and had to try my hand at making it. I don’t have an ice cream maker, so had to do things the old school way. In the recipe below, you will see in the NOTES section a few methods to make ice cream without an ice cream maker.
- 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)
- 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.
- *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.
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.