Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract review and giveaway

*The product(s) featured in this review were provided free of cost to me by the manufacturer or representing PR agency for the sole purpose of product testing. Opinions expressed are my own and are NOT influenced by monetary compensation.*

I know I have reviewed a product similar to this one from the same company before but I just loved the product that I had to review an other one. 

I love the vanilla and I love adding Madagascar Bourbon Pure Vanilla Extract to hot chocolate and coffee and adding it to recipes that call for vanilla extract. 



 Nielsen-Massey Vanillas has been producing premium pure vanilla products since 1907. From its ever-popular Madagascar Bourbon Vanilla to custom blends and flavors created for specific customer needs, Nielsen-Massey has earned the reputation as the producer of fine vanillas worldwide.  All Nielsen-Massey’s vanilla products are Kosher certified, Gluten-free certified, and they have been a certified organic producer since 1998.  As a family owned and managed business, Nielsen-Massey is committed to and truly cares about its customers. With this commitment comes a pledge to continue producing the world’s finest Pure Vanillas batch after batch – a promise that has been kept for nearly a century.


July is  National Ice Cream Month in the U.S.so to celebrate here is a yummy ice cream recipe to help you cool down a little


Coconut Vanilla Ice Cream                         

(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

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.

THE GIVEAWAY

Enter for your chance to win one (1) 2 oz bottle of the Nielsen-Massey Pure Vanilla Extract. US AND CANADA ONLY

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