Banana Milkshake with Vanilla Flavour

With the weather warming up, I am excited to make refreshing smoothies and flavouring them with delicious Nielsen-Massey Vanillas. I enjoy using the Tahitian Vanilla Beans in many of my desserts. I enjoy using the alcohol free Madagascar bourbon pure vanilla powder to my desserts and smoothies, it makes it special and flavourful. To make this banana milkshake, I used...

Coconut Milk Ice Cream in Celebration of the National Ice Cream Month and Giveaway

In my home everyone anticipates the opportunity to cool off on a warm summer day with ice cream treats of all types. This July being the National Ice Cream Month, and the National Ice Cream Day is on Sunday, July 20th I will be partnering with Nielsen-Massey Vanillas to celebrate.  In celebration of Canada Day and the beginning of Ramadan, I made 1 quart Coconut Milk Ice Cream following the recipe from here.

Happy Canada Day and Have a blessed Ramadan everyone!

Vanilla ice cream without eggs

2 cups whipping cream

1 cup milk

3/4 cup sugar 

pinch of salt

1 vanilla bean

In a saucepan heat 1 cup cream, sugar and salt.  Put both the vanilla seeds and pods in the pan.  Stir the mixture over medium heat until the sugar is dissolved.  Remove from heat and add the rest of the cream and milk.  Mix well.  

Chill this mixture in the fridge for several hours or overnight until it is completely cold.  Take the vanilla bean pod out before churning.  Process the mixture in the ice cream machine for about 25 minutes.  Put the ice cream in an airtight container and let it firm by freezing it for several hours.

This recipe is adapted from here.

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This recipe goes to show me your dessert.

Mint Ice cream and vanilla bean giveaway

The season to enjoy ice cream is here.  I adapted this minty delicious ice cream from Fresh Juice magazine.  I used Nielsen-Massey vanilla beans which gave a delicious fragrant to this ice cream.  I always make vanilla infused sugar with the vanilla beans so it would last longer and I would have fragrant sugar for the cakes as I don't use vanilla with alcohol.

Mint Ice cream

1 cup milk

1 cup whipping cream

3/4 cup fresh mint leaves

4 egg yolks

1/3 cup + 2 tbsp vanilla infused sugar

Blend the milk, whipping cream and mint leaves in the blender until the leaves are pureed.  Transfer to a saucepan and let it come to a boil, remove from heat and let it steep for 20 minutes covered.  

After 20 minutes strain the mixture and discard the pulp.

In a heat proof bowl beat the egg yolks and sugar until it is pale and fluffy.  Add the strained warm mixture to the egg mixture while beating.  

Transfer the mixture to the saucepan and let it heat on medium high heat for a few minutes until the content coats the back of the spoon.  Don't let it boil, keep stirring.  

I found that if we keep cooking for a long time the mixture becomes foamy, so cook only for about 3 to 4 minutes.  

Strain the mixture and leave it to cool completely.  

Transfer the completely cooled mixture into the ice cream machine, follow the instructions on the manual and put the machine on for about 20 to 25 minutes.  Serve it cold.    

Nielsen-Massey is offering a 2 bean vial of Madagascar Bourbon whole beans to the readers of Torviewtoronto and Createwithmom.  

Please leave a comment on this post if you want to win it.  The giveaway ends on May 30th.  It is open to everyone in USA and Canada.

Please follow my twitter and Facebook, so you know when the winner is announced.

Update: The winner is Nami

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First