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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
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Scoop ice cream into chilled 16 ounce glass. Add the lime juice. Fill with ginger ale or ginger beer (ginger beer has a much sharper, more spicy flavor, if you're unfamiliar with it). Top with whipped cream and coconut and garnish with a lime wedge, if desired. Serve immediately. To toast coconut, spread flaked coconut on a baking sheet and bake at 350 degrees, stirring frequently, for 8-10 minutes or until lightly browned. Remove from oven and store in an airtight container or bag until needed.