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Dulce de Leche Ice Cream with Chocolate Shards

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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

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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

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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

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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

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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

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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

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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.

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