Di you know?…

Former U.S. President Ronald Reagan designated July as National Ice Cream Month in 1984? He also named the third Sunday in July as National Ice Cream Day!

This July, more than 90% of Americans will enjoy at least one creamy dairy delight during  National Ice Cream Month. To make it extra special Nielsen-Massey created a new take on a very old traditional: an ice cream recipe with coconut and Madagascar Bourbon pure vanilla extract; the same extract used in gourmet restaurants across the country!

You’ll want to have ice and coarse salt for your ice cream maker. If you don’t have an ice cream machine, you can always try one of these three low-cost techniques:

• 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.

Coconut Vanilla Ice Cream

Ingredients (Yield 1-1/2-quarts)

This recipe is topped with aromatic toasted coconut for extra texture and taste.

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

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.