spoon

Scrumptious Strawberry Shortcake

0

Category:

Prep Time: 25 Min
Cook Time: 20 Min
Ready In: 55 Min
Servings (US) : 12


Ingredients

    * 3 cups all-purpose flour
    * 1/4 cup white sugar
    * 4 teaspoons baking powder
    * 3/4 teaspoon cream of tartar
    * 1 cup butter
    * 2/3 cup heavy cream
    * 1 egg, beaten
    * 3 cups sliced fresh strawberries
    * 3 tablespoons white sugar

Directions

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
   3. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
   4. Let shortcakes cool before splitting and filling with sugared berries.

   4.  Let shortcakes cool before splitting and filling with sugared berries.


Nutritional Information open nutritional information:

Amount Per Serving  Calories: 344 | Total Fat: 21.1g | Cholesterol: 76mg.

Visit: http://kusinatips.blogspot.com/

Iced Terrine of Fig and Ginger (Nougat Glacé aux Figues et Gingembre)

0

Category:

The frozen terrine may be served as is but looks beautiful garnished with fresh berries, orange slices, or fresh figs or cherries.

Ingredients:

  • 7 Tbs. superfine sugar
  • 5 Tbs. water
  • 4 egg yolks
  • 6 plump, moist dried figs, each cut into
      3 or 4 pieces
  • 2 Tbs. candied ginger, coarsely chopped
  • 1 Tbs. each candied orange
     peel and candied lemon peel
  • 6 candied red cherries, halved
  • 1/3 cup pistachios
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1 1/4 cups heavy cream, whipped
  • 2 Tbs. kirsch

Directions:

In a saucepan over medium heat, combine the sugar and water. Heat, stirring to dissolve the sugar, then raise the heat to high and bring to a boil. Boil without stirring until the mixture reaches 240°F, the soft-ball stage, on a candy thermometer.

Meanwhile, in a bowl, beat the egg yolks with a handheld electric mixer. When the sugar mixture is ready, pour it onto the eggs in a slow stream while beating constantly. Beat until the mixture has cooled and has doubled in volume. Fold in the figs, ginger, citrus peels, cherries, pistachios, cinnamon and cardamom. Carefully fold in the whipped cream, then fold in the kirsch.

Pour the mixture into a 4-cup rectangular ceramic terrine or loaf pan. Cover with plastic wrap and freeze for at least 8 hours or up to 4 days. Run a knife blade around the sides of the mold and invert the mold onto a plate. Soak a kitchen towel with hot water, wring out, place on the bottom of the mold to release the nougat, and lift off the mold. Return to the freezer to refirm. Cut into slices 1/2 inch thick and serve.
Serves 8 to 10.

Visit: http://kusinatips.blogspot.com/

Kiwifruit Sorbet

0

Category:

Green is the color of growing things. The flavor of green fruits is light, fresh and clean, and their texture is crisp and juicy. They are naturally good for you. This sorbet, a light and fresh alternative to rich ice cream, combines the complementary flavors of tropical kiwifruits and tart lemon juice.

Ingredients:

  • 6 kiwifruits, peeled
  • 2/3 cup sugar
  • 1 1/2 cups water
  • 1/2 cup fresh lemon juice
  • 12 fresh mint leaves, thinly sliced
  • 1 egg white
  • 3 Tbs. Cointreau or other liqueur of
     choice (optional)

  • For the garnish:
  • Lemon zest strips
  • Sliced peeled kiwifruits

Directions:

In a blender, puree the kiwifruits just until smooth. Do not overblend or the seeds will break up and make the puree bitter. Measure out 2 cups puree. Set aside.

In a saucepan over medium heat, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Simmer the syrup for 5 minutes. Let cool, then chill for 2 hours.

In a bowl, combine the kiwi puree, lemon juice, mint and cold syrup and stir to combine. Pour into a shallow metal baking pan and freeze until icy, about 4 hours. Process in a food processor or beat with an electric mixer until smooth. Add the egg white and liqueur, and process or beat until fluffy. Refreeze until firm, about 4 hours, then beat again. Pack the sorbet into a container and freeze completely, 4 hours more.

Serve in chilled glasses, garnished with lemon zest and sliced kiwifruits. Serves 6 to 8.

Visit: http://kusinatips.blogspot.com/

Lemon Gelato

0

Category:

The brisk, refreshing taste of lemon is always welcome after a meal. In this velvety ice cream, crème fraîche contributes richness and a flavor reminiscent of cheesecake. Look for crème fraîche in good cheese shops and specialty-food stores. Serve the gelato with thin, crisp cookies.

Ingredients:

  • 1 cup half-and-half
  • 1 cup heavy cream
  • 3 lemons
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 cup crème fraîche or heavy cream

Directions:

In a nonaluminum saucepan, combine the half-and-half and cream. Using a vegetable peeler, remove the zest of 1 lemon in long strips. Add to the cream mixture. Place over medium heat and bring just to a simmer.

Meanwhile, grate the zest from the remaining 2 lemons. In a food processor, combine the sugar and grated lemon zest and process until well mixed. In a bowl, combine the egg yolks and lemon sugar. Whisk until pale and smooth. Slowly whisk in the hot cream, then return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the mixture visibly thickens and coats the spoon, about 4 minutes. Do not allow it to boil or it will curdle.

Remove from the heat and stir for 1 minute. Let cool for 15 minutes, then whisk in the crème fraîche. Cover and refrigerate until thoroughly chilled, about 8 hours.

Strain the mixture into an ice cream maker and freeze according to the manufacturer's instructions.To serve, scoop the gelato into serving dishes. Makes about 1 1/2 quarts; serves 12.

Visit: http://kusinatips.blogspot.com/

Mango and Pineapple Sorbet

0

Category:

No pairing of fruits is more Southeast Asian than mango and pineapple. In this Western-influenced recipe, the fruits are accented with lime and made into a sorbet. Ices are not as foreign to Asia as you might think. According to history, the ancient Chinese made flavored ices long before the Italians perfected the popular dessert.

Ingredients:

  • 2 mangoes, peeled and pitted, plus thin slices
      for garnish
  • 2/3 cup sugar
  • 3 Tbs. lime juice
  • 1 cup finely chopped fresh pineapple

Directions:

In a blender or food processor, puree the 2 mangoes. You should have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.

To serve, scoop the sorbet into chilled bowls and garnish with the mango slices.
Serves 8.

Mint-Chocolate Chip Ice Cream

0

Category:

 
 
The preferred way to melt chocolate is in the top pan of a double boiler set over but not touching barely simmering water. As soon as the water simmers, it produces steam, the nemesis of melting chocolate. If even a droplet of moisture gets into the chocolate, it can seize or stiffen. If this happens, start over with new chocolate. Mixing the melted chocolate with vegetable oil causes the formation of small slivers of chocolate in the finished ice cream. This method, perfected by noted cookbook author Nick Malgieri, yields a distinctive and well-blended ice cream.

Ingredients:

  • 1 1⁄2 cups milk
  • 1 1⁄2 cups heavy cream
  • 1 cup packed fresh mint leaves
  • 4 egg yolks
  • 1⁄2 cup plus 2 Tbs. sugar
  • Pinch of salt
  • 1 or 2 drops green food coloring (optional)
  • 1 or 2 drops blue food coloring (optional)
  • 3 oz. bittersweet or semisweet chocolate,
      finely chopped
  • 2 tsp. canola oil

Directions:

In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 20 minutes to steep.

Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon. Stir in the food colorings.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.

Olive Oil Gelato with Balsamic Strawberries

0

Category:

This recipe showcases olive oil in an unlikely form—Italian gelato. Just before serving, the gelato is topped with fresh strawberries macerated in balsamic vinegar, a classic pairing in Italy. Serve this gelato to your guests, and let them guess what makes the taste so intriguing!

Ingredients:

  • 3 cups milk
  • 1 cup heavy cream
  • 6 egg yolks
  • 1 cup sugar
  • 2/3 cup extra-virgin olive oil
  • 2 pints strawberries, hulled and quartered
  • 2 Tbs. aged balsamic vinegar

Directions:

In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.

To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.

Passion Fruit Sorbet

0

Category:

Passion fruits, which grow in the subtropics, have a unique, very sweet, floral flavor and aroma. They are at their peak in spring. You can substitute 1/2 cup puree of any fruit that is in season. Strawberries make a nice garnish, especially tiny fraises des bois, also in season in the spring.

Ingredients:

  • 3/4 cup sugar
  • 1 3/4 cups plus 2 Tbs. water
  • 9 ripe passion fruits
  • 1/2 pint ripe strawberries

Directions:

In a saucepan over medium heat, combine the sugar and all of the water. Heat, stirring, until the sugar dissolves and a syrup forms, about 5 minutes. Set aside.

Cut each passion fruit in half and scoop out the seeds and pulp into a sieve placed over a bowl. Using the back of a spoon, push the pulp through the sieve, pressing firmly against the seeds to release as much juice as possible. Set the juice aside. Add the seeds to the sugar syrup, stirring to extract additional flavor from them. Then pour the syrup through the sieve into another bowl. Discard the seeds and let the syrup cool. Stir the passion fruit puree into the syrup. Cover and refrigerate for at least 1 hour or for up to 3 hours.

Transfer the passion fruit base to an ice cream maker and freeze according to the manufacturer's instructions until slightly firm, about 30 minutes. Transfer to a container with a tight-fitting lid and freeze for at least 1 hour or for up to 3 days.

To serve, spoon into chilled individual glasses or bowls and sprinkle the strawberries over the top.
Serves 4.

Peppermint Bark Ice Cream

0

Category:

Perhaps no other flavor evokes the spirit of the winter holidays more than peppermint. Here, we add a festive flourish to vanilla ice cream by blending in chopped peppermint bark, a snappy confection crafted from dark chocolate, white chocolate and peppermint candy bits.

Ingredients:

  • 3 cups half-and-half
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 Tbs. vanilla extract
  • 1 cup chopped peppermint bark

Directions:

In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the chopped peppermint bark and continue processing just until it is blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart.

Pistachio Ice Cream

0

Category:

Toasted pistachios are added at the very end of the freezing stage to ensure the nuts will be evenly distributed. Process just until the pistachios are blended into the ice cream.

Ingredients:

  • 1 cup unsalted whole pistachios, roughly chopped
  • 2/3 cup sugar
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 4 egg yolks
  • Pinch of salt
  • 1/2 tsp. almond extract

Directions:

Preheat an oven to 350°F.

Arrange the pistachios in a single layer on a baking sheet and bake, shaking the pan occasionally, until the nuts are lightly golden and toasted, 5 to 7 minutes. Let cool to room temperature.

In a mini-food processor or standard-size food processor, combine 1/2 cup of the pistachios with the sugar and process until finely chopped and well blended. Reserve the remaining 1/2 cup pistachios.

In a saucepan, combine the milk, cream and the pistachio-sugar mixture and stir to blend. Set the pan over medium-low heat and warm the mixture, stirring occasionally, until the sugar is dissolved and steam begins to rise from the surface, 3 to 4 minutes. Remove from the heat and let the mixture steep for 10 to 15 minutes.

In a bowl, whisk together the egg yolks and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Whisk in 1/2 cup of the pistachio-cream until smooth and blended, then pour the egg mixture back into the pan. Cook over medium-low heat, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl; discard the pistachios. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Stir the almond extract into the custard, transfer to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the remaining 1/2 cup pistachios and continue processing just until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.

Peppermint Ice Cream

0

Category:

Peppermint extract and crushed peppermint candies impart a refreshing taste to this ice cream. Delicious any time of year, the ice cream is an especially welcome treat when served at winter holiday gatherings.

Ingredients:

  • 3 cups half-and-half
  • 1/4 cup light corn syrup
  • 6 egg yolks
  • 1/3 cup sugar
  • Pinch of salt
  • 2 tsp. peppermint extract
  • 1/2 cup lightly crushed peppermint snap candies,
     candy canes or peppermint sticks

Directions:

In a medium saucepan over medium heat, warm 2 cups of the half-and-half and the corn syrup until steam begins to rise from the surface, 3 to 4 minutes. Remove from the heat.

In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half mixture, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl. Stir in the peppermint extract. Add the remaining 1 cup half-and-half and stir to combine. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the peppermint candies and continue processing just until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
Makes about 1 quart.

Profiteroles with Ice Cream and Chocolate Sauce

0

Category:

This elegant dessert is easy to assemble in stages. Bake the small puffs in advance, then fill them with ice cream at the last minute. Or fill them, arrange them in a single layer on a serving plate, slip the plate into a zippered plastic bag or wrap with plastic wrap, and freeze for up to 2 weeks. When ready to serve, thaw briefly if frozen and top with the warm chocolate sauce.

Ingredients:

For the chocolate sauce:

  • 6 oz. bittersweet chocolate, chopped, or
     semisweet chocolate chips
  • 1/3 cup light corn syrup
  • 1/3 cup half-and-half or milk
  • 1 Tbs. unsalted butter
  • 1 tsp. vanilla extract

  • 40 small choux, cooled (see related
     recipe at left)
  • 1 quart vanilla bean, coffee or toasted almond
     ice cream (see related recipe at left)

Directions:

To make the chocolate sauce, in the top pan of a double boiler, combine the chocolate and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and heat, stirring often, until the chocolate melts. Add the half-and-half, butter and vanilla and stir until blended.

To assemble, slit the puff-shaped choux horizontally almost through and fill each with a small scoop of ice cream. Arrange 3 or 4 filled puffs on each dessert plate or bowl. Spoon the warm chocolate sauce over the puffs. Serve immediately.
Serves 10 to 13.

Raspberry Swirl Ice Cream

0

Category:

Swirled with fresh raspberry puree, this ice cream can be made using our vanilla ice cream starter or a scratch ice cream recipe (see related recipe at left). Prepare the ice cream base but do not freeze it, then proceed as directed below.

Ingredients:

  • 1 batch vanilla ice cream, unfrozen (see note above)
  • 2 pints raspberries
  • 1/2 cup sugar

Directions:

Prepare the vanilla ice cream starter or scratch vanilla ice cream recipe and refrigerate until cold.

Pass the raspberries through a food mill fitted with a medium plate. Transfer the pureed berries to a saucepan and stir in the sugar. Place over medium-high heat and cook, stirring occasionally, until the mixture is reduced to 1 cup, 20 to 22 minutes. Let cool to room temperature, then refrigerate until cold.

Transfer the ice cream base to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions. Remove the raspberry puree from the refrigerator and stir to loosen.

Transfer half of the ice cream to a chilled 1-lb. loaf pan and spoon half of the raspberry puree on top. Spoon the remaining ice cream on top, then top with the remaining raspberry puree. Using a butter knife, gently swirl the raspberry puree into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 1/2 quarts.

Raspberry Crepes with Ice Cream

0

Category:

 
 
In place of the raspberries, you can use strawberries, boysenberries, blackberries or other fruits, such as sliced peaches or pears. For an elegant presentation, drizzle the filled crepes with a thin stream of melted chocolate.

Ingredients:

For the filling:

  • 2 pints raspberries
  • 1/4 cup sugar

For the crepes:

  • 4 eggs
  • 1 3/4 cups milk, plus more as needed
  • 1 Tbs. light rum
  • 1/3 cup all-purpose flour
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 to 2 Tbs. unsalted butter, plus more
      as needed

  • 1 pint vanilla ice cream
  • 8 to 10 fresh mint sprigs

Directions:

To make the filling, place all but 8 to 10 of the raspberries in a bowl and sprinkle with the sugar. Stir gently to coat, then let stand for 15 minutes.

To make the crepes, in a bowl, whisk together the eggs, the 1 3/4 cups milk and the rum until blended. Gradually whisk in the flour, sugar and salt to form a thin, lump-free batter. If there are still lumps, strain the batter through a sieve lined with several layers of cheesecloth. Cover and refrigerate for 2 hours. If the batter seems too thick (it should be the consistency of thick cream), thin it by whisking in a little milk.

Place a 9 to 10-inch nonstick crepe pan or fry pan over medium-high heat. Flick a drop or two of water into the pan; if it sizzles and spatters, the pan is ready. Drop in 1 tsp. of the butter. When it melts, tip the pan from side to side to coat the bottom. Pour a scant 1/4 cup batter into the pan, quickly tipping and rotating the pan to coat the bottom evenly. Cook until bubbles appear on the surface, and the crepe begins to dry at the edges and pull away from the pan, about 1 minute. Using a wide nylon spatula, flip the crepe and cook 30 to 40 seconds more. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 16 to 20 crepes.

To serve, place several spoonfuls of the berries in the middle of a crepe and roll it up. Repeat until all the crepes are filled. Arrange 2 crepes on each plate. Place a scoop of ice cream alongside each pair of crepes, and top the ice cream with a reserved berry and a mint sprig. Serve immediately.
Serves 8 to 10.

Pumpkin Ice Cream

0

Category:

 
To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.

Ingredients:

  • 1 cup fresh pumpkin puree or canned
      unsweetened pumpkin puree
  • 1 tsp. vanilla extract
  • 2 cups heavy cream
  • 3/4 cup firmly packed dark brown sugar
  • 5 egg yolks
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Rum-Brandy Ice Cream

0

Category:

To make a generous amount of ice cream, use an ice cream maker, either an electric model or a hand-cranked one, with a dasher that is turned constantly to incorporate air into the custard as it freezes. A frozen-canister ice cream maker, which is turned only every 15 minutes or so, will make a delicious, heavy ice cream but not enough volume to serve a large crowd. This ice cream is the perfect accompaniment to our Steamed Cranberry Pudding (see related recipe at right).

Ingredients:

  • 4 egg yolks
  • 2⁄3 cup sugar
  • 1⁄2 tsp. freshly grated nutmeg
  • 2 1⁄2 cups half-and-half
  • 1 1⁄2 cups heavy cream
  • 1 tsp. vanilla extract
  • 2 Tbs. dark rum
  • 2 Tbs. brandy

Directions:

In a bowl, whisk together the egg yolks, sugar and nutmeg. In a heavy saucepan over medium heat, combine the half-and-half and cream and bring to a gentle simmer. Slowly and gradually whisk the hot cream mixture into the egg yolk mixture.

Return the mixture to the pan and place over low heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a metal spoon and leaves a clear path when a finger is drawn through it, about 4 minutes; do not allow the custard to boil.

Immediately transfer the custard to a bowl and let cool to room temperature. Stir in the vanilla. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or preferably overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturers instructions until softly frozen. Add the rum and brandy and continue to churn until the ice cream freezes further. (Due to the alcohol content, it may not freeze solid.) Transfer the ice cream to a storage container, cover and freeze overnight before serving. Makes about 1 1/2 quarts.

Make-Ahead Tip: Ideally, the custard is refrigerated overnight and then the ice cream is frozen overnight, which means that the ice cream must be started 2 days in advance of serving. Alternatively, the custard can be refrigerated for only 2 hours. If necessary, soften the ice cream in the refrigerator for 10 to 15 minutes before scooping.

Salted Caramel Ice Cream

0

Category:

 
Enhanced with a bit of sea salt, this caramel ice cream is delicious served atop our tarte tatin (see related recipe at right).

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup dark caramel sauce
  • 1 1/4 tsp. fleur de sel or other high-quality sea
      salt

Directions:

In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks and sugar until blended. Slowly add the hot cream mixture, whisking constantly. Pour the mixture into the saucepan or into a double boiler and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula or spoon, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla, caramel sauce and salt. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days before serving. Makes about 1 quart.

Sautéed Cherries over Chocolate-Chunk Ice Cream

0

Category:


Combining rich chocolate ice cream with sautéed fresh cherries, this easy dessert makes a perfect ending to summertime gatherings.

Ingredients:

  • 2 cups pitted cherries
  • Juice of 1/2 lemon
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/4 cup firmly packed light brown sugar
  • 2 Tbs. kirsch
  • 1 pint chocolate-chunk ice cream

Directions:

In a nonreactive bowl, stir together the cherries and lemon juice. Set aside.

In a large fry pan over medium heat, melt the butter. Add the cherries and brown sugar and sauté until the cherries are soft and the sugar is caramelized, about 5 minutes. Remove from the heat and swirl in the kirsch.

Scoop the ice cream into individual bowls or stemmed glasses. Top each serving with an equal amount of the warm cherries and drizzle some of the pan juices over the top. Serve immediately. Serves 4.

Spiced Butternut Squash, Apple and Pomegranate Pops

0

Category: ,

Ingredients:

  • 3 cups pomegranate juice
  • 1 cup organic cane juice sugar
  • 1 cup glucose
  • 1 1/2 tsp. agar powder or powdered gelatin
  • 2 cups roasted butternut squash puree
  • 1 tsp. ground cinnamon
  • Pinch of freshly grated nutmeg
  • 1 Tbs. honey
  • 2 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
  • Juice of 1 lime
  • 1 tsp. coriander seeds, toasted
  • 1/4 cup toasted pumpkin seeds

Directions:

In a small saucepan, combine the pomegranate juice, cane juice sugar, glucose and agar powder. Using an immersion blender, blend the mixture until well combined. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 5 minutes to activate the agar. Pour the mixture into a shallow pan and refrigerate until set, 1 to 2 hours. Transfer to a tall bowl and blend with an immersion blender until smooth and liquid. Set aside.

In a blender, combine the butternut squash, cinnamon, nutmeg and honey and puree until smooth. Transfer to a pourable container. Set aside.

Put the apples in a microwavable bowl and cover with plastic wrap. Place in a microwave and cook on high until tender, 4 to 5 minutes. Transfer the apples to a blender, add the lime juice and coriander seeds and blend until smooth. Transfer to a pourable container. Set aside.

Freeze a Zoku quick pop maker according to the manufacturer’s instructions. Remove the pop maker from the freezer. Pour some of the butternut squash mixture into the wells, filling each about one-third full. Sprinkle a layer of pumpkin seeds over the squash. Insert a pop stick into each well. Freeze for 3 to 5 minutes, using a toothpick to test if the pops are frozen in the center.

Pour some of the apple puree into the wells, filling each to within 1/2 inch from the top. Freeze for 5 to 7 minutes, again using a toothpick to test if the pops are frozen in the center.

Pour a thin layer of the pomegranate mixture into the wells, filling each to within 1/4 inch from the top. Freeze until the pops are frozen, again using a toothpick to test if the pops are frozen in the center. Remove the pops with the super tool (included with the pop maker). Repeat to make 3 more pops. Makes 6 pop.

Strawberries with Giusti Balsamic Vinegar

0

Category:

 
 
In Italy, the first sweet strawberries of the season are often paired with balsamic vinegar. It might sound like an odd combination until you remember that vinegar is simply fermented wine. The sweet taste and tart acidity of balsamic vinegar highlight the flavor of the berries.

Ingredients:

  • 4 cups fresh strawberries, stemmed and sliced
  • 2 Tbs. sugar
  • 2 to 3 Tbs. Giusti Balsamic Vinegar
  • 1 quart vanilla ice cream

Directions:

In a large bowl, combine the strawberries, sugar and vinegar and stir gently until the strawberries are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.

To serve, divide the ice cream among 6 dessert bowls. Gently stir the strawberry mixture and spoon over the ice cream. Serve immediately.
Serves 6.

Strawberry Parfaits with Black Pepper and Balsamic Vinegar

0

Category:

 
 
Zesty black pepper and molasses-like aged balsamic vinegar meld with ripe, fresh late-spring strawberries for an intensely flavored dessert. A layer of rich vanilla ice cream mellows the assertiveness of the ingredients and rounds out the dish.

Ingredients:

  • 2 tsp. black peppercorns
  • 2 pints strawberries
  • 1/2 cup sugar
  • 2 Tbs. high-quality aged balsamic vinegar
  • 1 Tbs. kirsch
  • 1 pint high-quality vanilla ice cream
  • Sweetened whipped cream for serving

Directions:

Using a mortar and pestle or spice grinder, roughly crack the peppercorns. Hull the strawberries and halve about half of them lengthwise. Place all the strawberries in a bowl and add the cracked pepper.

In a heavy saucepan over medium heat, combine the sugar and 1/4 cup water. Cover and bring to a simmer, checking the sugar often. Once the sugar starts to melt, uncover and swirl the pan occasionally until the sugar is dissolved, about 5 minutes. Continue to simmer, uncovered, until the sugar turns to a deep amber brown caramel, 3 to 5 minutes more.

Carefully add the strawberry mixture to the caramel (it will fizz vigorously and harden in spots). Using a heatproof silicone spatula, stir the berries into the caramel as best you can and cook, stirring often, until any hardened bits of caramel have melted, 1 to 2 minutes. Transfer to a bowl and stir in the balsamic vinegar and kirsch. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.

When ready to serve, let the ice cream stand at room temperature for about 10 minutes to soften slightly. Layer the ingredients in 6 stemless wineglasses or parfait glasses in this order: strawberries with juices, ice cream, more strawberries with juices and finally, whipped cream, dividing the ingredients evenly. Serve immediately. Serves 6.

Summer Strawberry Ice Cream

0

Category:

 
Why is ice cream so soft if it is frozen? Liquids usually turn hard as ice when frozen, but ice cream stays smooth and soft. The secret lies in constantly stirring the cream as it freezes. When a dense liquid like cream freezes, ice crystals form and grow in it. But if the crystals are constantly disturbed, they stay small and separate and the liquid doesnt solidify into a rock-solid hard block of ice.

Ingredients:

  • 2 baskets fresh strawberries (4 cups)
  • 2 cups sour cream (not reduced fat)
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • Ice and rock salt if needed for the ice cream
      maker

Directions:

Before you start
Be sure an adult is nearby to help.

Read the instructions for your ice cream maker so you will know how it works.

If your ice cream maker has a canister that needs to be frozen, put it in the freezer to chill for at least 8 hours before you plan to make the ice cream.

Prepare the berries
Put the strawberries on a cutting board. Using a paring knife, cut a thick slice from the top of each berry to remove the green stem. Using the knife, cut the berries into small pieces.

Blend the ingredients
In a blender, combine the strawberries, sour cream, heavy cream, sugar, vanilla and salt. (The salt helps intensify the berry flavor.) Cover the blender with the lid and hold the lid down while you blend on high speed until the mixture is smooth. You may need to stop the blender from time to time and scrape down the sides with a rubber spatula to get everything evenly blended

Get ready to freeze
Pour the berry mixture into the chilled canister of your ice cream maker. Use the spatula to scrape out every last bit. Attach the hand crank if your machine has one. Fill the bucket with ice and sprinkle with rock salt if your ice cream maker needs it.

Freeze the ice cream
Freeze the berry mixture according to the manufacturers instructions. Some ice cream makers require you to crank the handle of the machine the entire time, while other machines do all the work for you.

Ripen the ice cream
Using the rubber spatula, scoop the ice cream into a freezerproof storage container with a lid and place it in the freezer to get firm (or ripen) for 4 hours. (The ice cream can be eaten before this, but ripening it will give it a better texture and keep it from melting too quickly in your bowl.)

Scoop and serve
The ice cream is ready when it is firm and scoopable but not overly soft.

Dip an ice cream scoop into hot water and warm briefly. Pull the scoop across the ice cream to form a ball. Release the ball into a bowl, repeat to add more balls, if you like, and serve immediately. Makes 1 quart.

Sweet Corn Ice Cream with Blackberry Sauce

0

Category:


The natural sweetness of freshly harvested corn combines with cream to create an unusual—but delicious—ice cream. With a drizzle of fresh blackberry sauce that’s a fruity counterpoint to the rich ice cream, this cooling dessert captures summer in a bowl.

Ingredients:

  • 4 ears of fresh sweet corn, husks and silk removed 
  • 3 cups half-and-half 
  • 1 cup heavy cream, plus more as needed 
  • 2/3 cup plus 1/2 cup sugar 
  • Pinch of salt 
  • 1/4 cup water
  • 2 1/2 pints blackberries 
  • 1 tsp. fresh lemon juice 

Directions:

Using a chef’s knife, cut the kernels off the corn cobs. Add the kernels and cobs to a large pot along with the half-and-half and cream. Add the 2/3 cup sugar and the salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for about 5 minutes, stirring occasionally. Remove from the heat and let steep for at least 3 hours or up to overnight. (If steeping for longer than 3 hours, refrigerate the mixture.)

Strain the corn mixture through a fine-mesh sieve. Using your hands, wring out the cobs and press on the kernels with a spoon to extract as much liquid as possible; discard the cobs and kernels. Measure the liquid; you should have about 3 cups. If not, add more cream as needed. Cover and refrigerate the corn-infused mixture for at least 3 hours or up to 8 hours.

In a nonreactive saucepan, bring the 1/2 cup sugar and the water to a boil over medium-high heat. Add 2 pints of the blackberries and stir to combine. Reduce the heat to medium and cook, stirring occasionally, until the berries break down, about 8 minutes. Transfer the mixture to a blender and add the lemon juice. Purée the berry mixture, then strain it through a fine-mesh sieve. Cover and refrigerate until ready to serve.

Freeze the chilled corn-infused mixture in an ice-cream maker according to the manufacturer’s instructions. If desired, pack it into an airtight container and freeze until very firm.

To serve, scoop the ice cream into bowls, drizzle with the blackberry sauce, top with a few of the remaining blackberries and serve immediately. Makes 1 quart ice cream; serves 6.

Traditional Vanilla Gelato with Wild Cherry Syrup

0

Category:

 
Cherry syrup is delicious drizzled over this vanilla gelato, and it can also be swirled into the gelato during the final stage of freezing. Use about 1/3 cup syrup.

Ingredients:

  • 2 cups milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp. vanilla paste or extract
  • Wild cherry syrup for serving

Directions:

In a saucepan over medium-low heat, warm the milk until bubbles form around the edge of the pan. Remove from the heat.

In a mixing bowl, whisk together the egg yolks and sugar until blended. Gradually add the warm milk, stirring until blended. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spatula or spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard, stirring occasionally, until chilled, 1 to 2 hours.

Transfer the chilled custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a container; cover and freeze 3 to 4 hours before serving.

Scoop the gelato into individual ice cream dishes or bowls and drizzle with cherry syrup.
Serves 4 to 6.

Watermelon Ice Pops

0

Category:

 
 
Cool off on a hot summer day with these refreshing pops!

Ingredients:

  • 4 1/2 cups watermelon chunks
  • 1/2 cup sugar
  • 1 pinch of salt

Directions:

Seed the watermelon
Before you start, be sure an adult is nearby to help.

Put the watermelon chunks on a cutting board. If you see any black seeds in your watermelon chunks, use the point of a paring knife to carefully poke them out.

Prepare to puree
In a blender container, combine the watermelon chunks, sugar and salt. (Salt might seem like a strange ingredient to add to a dessert, but it actually helps make the flavor of the watermelon more intense.)

Blend the mixture
Cover the blender with the lid and hold it down while you blend on high speed until the mixture is liquid (some small chunks of melon are okay).

Freeze the pops
Pour the mixture into a glass measuring cup with a spout, then divide the mixture evenly among 8 frozen fruit pop molds. Insert the sticks.

Freeze the ice pops for at least 8 hours or overnight.

Run the molds under warm water for 30 seconds to release the pops. Eat the pops right away! Makes 8 pops.

Wintergreen Ice Cream with Chocolate Truffles

0

Category:

If you would like to omit the truffles, substitute 6 oz. top-quality bittersweet chocolate, coarsely chopped.

Ingredients:

For the ice cream:

  • 2 bunches fresh mint, about 2 oz. total, tough
      stems removed and leaves coarsely chopped
  • 2 cups heavy cream
  • 2 cups milk
  • 2/3 cup sugar
  • 8 egg yolks
  • 2 Tbs. green crème de menthe

For the chocolate truffles:

  • 5 oz. bittersweet chocolate, finely chopped
  • 6 Tbs. (3/4 stick) unsalted butter, at room
      temperature
  • 1/4 cup heavy cream
  • 2 tsp. green crème de menthe
  • Boiling water, as needed

Directions:

To make the ice cream, in a saucepan over medium heat, combine the mint, cream, milk and sugar and heat, stirring occasionally, until small bubbles appear along the edges of the pan. Remove from the heat and let stand for 1 hour.

Meanwhile, make the truffles: Place the chocolate, butter and cream in the top pan of a double boiler or in a heatproof bowl and set over a pan of gently simmering water; do not allow the bowl to touch the water. Stir often until the chocolate melts, then immediately remove the pan from the heat and stir in the crème de menthe. Pour the mixture into an 8-inch cake pan and place in the freezer until cold, about 1 hour.

Shape the cold chocolate mixture into truffles: Dip a 1/2-tsp. measuring spoon or a tiny melon baller into boiling water, quickly scoop out a truffle and place on a baking sheet. Repeat until all the truffles are formed, arranging them in a single layer and making sure that they do not touch one another. Place in the freezer until thoroughly chilled, about 1 hour.

While the truffles are chilling, finish making the ice cream: Reheat the cream mixture until small bubbles appear along the edges of the pan. Remove from the heat. In a large bowl, whisk the egg yolks until blended. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and place over medium heat. Cook, stirring constantly, until the mixture coats the back of a spoon. Strain through a fine-mesh sieve into a clean bowl. Stir in the crème de menthe and refrigerate until cold.

Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Fold in the chilled truffles during the final 1 minute of freezing. Serve immediately or pack into a container and freeze for up to 10 days.
Makes 1 1/2 quarts; serves 8.

Fresh Strawberry Ice Cream

0

Category:

Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.

Ingredients:

  • 3 cups half-and-half
  • 6 egg yolks
  • 1 cup sugar
  • Pinch of salt
  • 2 cups sliced strawberries
  • 1 tsp. vanilla extract

Directions:

In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.

In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Fresh Peach Ice Cream

0

Category:

For the best possible flavor, use only the ripest, juiciest peaches for this summertime treat. To peel peaches, cut a shallow X on the blossom end of each one, then immerse in a pot of boiling water for about 30 seconds. Using a slotted spoon, transfer to a work surface. When cool enough to handle, slip off the skins with your fingertips or a small, sharp knife.

Ingredients:

  • 2 cups peeled, pitted and finely chopped
      ripe peaches
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1 1/2 cups half-and-half
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 tsp. vanilla extract

Directions:

In a saucepan over medium heat, combine the peaches, 1/4 cup of the sugar and the corn syrup. Cook, stirring, until the sugar melts and the peaches are heated through, 3 to 5 minutes. Pour into a large bowl and set aside.

In the same saucepan over medium-high heat, combine the half-and-half and 1/2 cup of the cream, bring to a simmer and remove from the heat. In a metal bowl, whisk the egg yolks and the remaining 1/4 cup sugar until blended. Gradually pour the hot cream mixture into the yolk mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.

Pour the custard through a fine-mesh sieve into the peach mixture. Transfer three-fourths of the mixture to a food processor or blender and puree until smooth. Pour the puree back into the remaining peach mixture. Add the vanilla and the remaining 1/2 cup cream and whisk to blend. Refrigerate for about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Serves 8.

Dulce de Leche Ice Cream with Chocolate Shards

0

Category:

Dulce de leche is made by boiling milk and sugar until the mixture thickens and caramelizes. A favorite sweet treat in Latin American countries, the name translates as milk candy. Here, dulce de leche is blended into homemade ice cream, then bittersweet chocolate is added at the end of the freezing process.

Ingredients:

  • 1 1⁄2 cups heavy cream
  • 1 1⁄2 cups milk
  • 1 cup dulce de leche
  • 6 egg yolks
  • Pinch of salt
  • 4 oz. bittersweet chocolate, melted and cooled

Directions:

In a saucepan over medium heat, warm the cream, milk and dulce de leche, stirring constantly, until the mixture is blended and steam begins to rise from the surface, 4 to 5 minutes.

In a heatproof bowl, whisk together the egg yolks and salt until blended. Slowly add the hot cream mixture, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturers instructions. At the end of the freezing stage, turn off the machine and remove the paddle. Drizzle 2 Tbs. of the melted chocolate over the surface of the ice cream. Let it set for 10 seconds, then fold in the chocolate using 2 strokes of a rubber spatula. Continue folding in the remaining chocolate, 2 Tbs. at a time.

Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups.

Dulce de Leche Ice Cream

0

Category:

A favorite sweet treat in Latin America, dulce de leche is made by slowly reducing fresh milk and sugar until the mixture thickens into a luscious caramel. It's delicious blended into homemade ice cream, spread on toast, or warmed and drizzled over fresh fruit, cakes and ice cream.

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1 cup dulce de leche
  • 6 egg yolks
  • 1/2 cup sugar
  • Pinch of salt

Directions:

In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche, stirring constantly, until the mixture is blended and steam begins to rise from the surface, 4 to 5 minutes.

In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot cream mixture, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream until it is just swirled throughout.

Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
Makes about 1 quart.

Deep-Dish Plum Pie

0

Category:

Fresh plums are available from late spring through summer. You will find these juicy fruits in an assortment of colors, from yellow and green to deep pink, purple and scarlet. Check out the varieties at your local farmers? market, and choose a firm, fragrant fruit with sweet, tangy flesh (such as Simka, Santa Rosa, Seneca or Satsuma). The small, oval, purple-skinned, golden-fleshed plums known as Italian, French or prune plums will also make a delicious pie.

Ingredients:

  • 1 1⁄4 cups sugar
  • 3 Tbs. cornstarch or quick-cooking tapioca
  • 1⁄2 tsp. ground cinnamon
  • Pinch of salt
  • 2 1⁄2 lb. plums, pitted and sliced 1⁄4 inch thick
      (about 5 cups)
  • 1 Tbs. cold unsalted butter, cut into small pieces
  • 1 rolled-out basic pie dough round (see related
      recipe at left)
  • Vanilla ice cream for serving (optional)

Directions:

In a small bowl, stir together the sugar, cornstarch, cinnamon and salt. Set aside.

Place the plums in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to a 10-inch ceramic or glass deep-dish pie dish. Dot with the butter.

Carefully position the dough round over the plums. Trim the edge neatly, leaving 1 inch of overhang, then place over the fruit, folding the overhang under and pressing against the sides of the dish to seal. Using a small, sharp knife, cut 5 or 6 slits in the top crust to allow steam to escape during baking. Refrigerate the pie until the dough is firm, 20 to 30 minutes.

Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Bake the pie for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes more. Transfer to a wire rack and let cool completely. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving.

To serve, cut into wedges and spoon into individual bowls. Accompany each serving with a scoop of vanilla ice cream.
Makes one 10-inch pie; serves 8.

Dark Chocolate Gelato

0

Category:

Serve this gelato right out of the ice cream maker to highlight its ultra-creamy texture.

Ingredients:

  • 2 cups whole milk
  • 5 egg yolks
  • 3/4 cup sugar
  • 2 Tbs. light corn syrup
  • 4 oz. European bittersweet chocolate, chopped
  • 1/4 cup Dutch process cocoa

Directions:

Pour the milk into a heavy saucepan. Bring to a simmer over medium-high heat. Remove from the heat.

In a metal bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.

Gradually pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.

Pour the custard through a medium-mesh sieve set over a clean metal bowl. Add the chocolate and cocoa and stir until the chocolate melts. Refrigerate the custard until cold, about 1 hour.

Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. For the best texture, serve the gelato immediately. Or transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. (Note: Longer freezing produces a texture more like that of ice cream.)
Makes about 4 cups; serves 6.

Cranberry Sorbet

0

Category:

 
Too tart to eat raw and on their own, cranberries are delicious in sweet relishes, sauces, breads and other preparations. Most of the autumn harvest ends up in canned cranberry sauce and bottled juice. Because cranberries marry well with other fruits, their juice often is sold mixed with apple, raspberry or another fruit juice. It also is bottled with white grape juice to sweeten it. This sorbet calls for unsweetened juice, which can be found in natural-foods stores. The recipe adds just the right amount of sugar for a refreshing, elegant dessert.

Ingredients:

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 2 1/2 cups unsweetened cranberry juice

Directions:

In a heavy saucepan over medium-high heat, combine the water and sugar. Bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.

Pour the cranberry juice into the sugar syrup and bring to a boil. Reduce the heat to medium and cook for about 1 minute. Remove from the heat and let cool to room temperature.

Refrigerate the cranberry syrup until chilled, at least 3 hours or up to 8 hours.

Transfer the cranberry syrup to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container. Cover and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 quart.

Coffee Ice Cream

0

Category:

Coffee extract imparts a rich flavor and deep color to this ice cream. When cooking the custard, take care that it does not come to a boil, as this would cause the eggs to curdle.

Ingredients:

  • 3 cups half-and-half
  • 1/2 cup light corn syrup
  • 6 egg yolks
  • 1/2 cup sugar
  • Pinch of salt
  • 4 tsp. coffee extract or 3 Tbs. espresso powder

Directions:

In a 2 to 3-quart saucepan over medium heat, warm the half-and-half and corn syrup until steam begins to rise from the surface, 3 to 4 minutes. Remove from the heat.

In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half mixture, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the coffee extract. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
Makes about 1 quart.

Coffee Buzz Zoku Pops

0

Category:

Some people take their coffee black, while others prefer four sugars. This recipe is sweetened to a happy medium, but taste it before freezing and sweeten it to your preference.

Ingredients:

  • 1 1/3 cups 2% milk
  • 2 Tbs. instant espresso powder
  • 1/4 cup sugar
  • 1/3 cup heavy cream

Directions:

To make the coffee base, in a saucepan over low heat, warm the milk (do not boil). Whisk in the espresso powder and sugar until dissolved. Remove from the heat and let cool slightly (about 10 minutes). Stir in the cream. Refrigerate until cool, stirring occasionally to prevent a skin from forming.

To assemble the pops, insert sticks into the pop maker molds and pour in the cooled coffee base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Repeat to make the remaining pops. Makes 6 pops.

Coconut Ice Cream

0

Category:

For a double coconut treat, stir 1/2 cup toasted shredded coconut into the ice cream during the final minute of processing. To make a colorful sundae, garnish the ice cream with diced tropical fruit.

Ingredients:

  • 1 1/4 cups packed sweetened flaked coconut
  • 1 1/2 cups half-and-half
  • 3/4 cup canned sweetened cream of coconut
  • 6 egg yolks
  • 1/3 cup sugar
  • 1 1/2 cups heavy cream

Directions:

Put the flaked coconut in a large, heavy saucepan over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes. Add the half-and-half and bring to a simmer. Remove from the heat. Cover and let stand for 30 minutes.

Pour the coconut mixture through a medium-mesh sieve set over a large bowl, pressing on the coconut with a rubber spatula to extract as much liquid as possible; discard the coconut. Return the coconut milk to the same saucepan and place over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat.

In a large heatproof bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot coconut-milk mixture, whisking constantly until fully incorporated. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.

Pour the custard through the medium-mesh sieve set over a clean bowl. Add the cream and stir well. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
Makes about 4 1/2 cups.

Classic Vanilla Bean Ice Cream

0

Category:

 
The best vanilla ice cream is made with vanilla beans that have been steeped in custard to release their maximum flavor. If vanilla beans are unavailable, simply omit the steeping and add 2 tsp. vanilla extract to the chilled custard before freezing.

Ingredients:

  • 3 cups half-and-half
  • 1 vanilla bean
  • 3/4 cup sugar
  • 6 egg yolks

Directions:

Pour the half-and-half into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the half-and-half. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.

Return the saucepan to the stovetop over medium-high heat and bring to a simmer. Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups; serves 8.

Subscribe to: Posts (Atom)