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Homemade Dulce de Leche Ice Cream with Fresh Dulce de Leche

Merengue dulce de leche

Image via Wikipedia

I don’t know how else to describe this ice cream, but other than decadent goodness (with not as much fat as you might think!) Also it’s not that difficult to make and its definitely a crowd pleaser. I made it for Thanksgiving to accompany our Pecan and Pumpkin pies and it was heavenly.

Creamy dulce de leche flavored ice creamed dripping with thick, caramel colored fresh dulce de leche- what could be better! Plus, you can make a huge batch and store it in the freezer! Yummy! I eat mine topped with raspberries, blackberries or strawberries. Also a scoop of this decadence tastes delicious in some homemade Iced Coffee Frappacino!

Furthermore, traditional Dulce De Leche ice cream is made with egg yolks for that custardy and creamy texture. However, I found my EGGLESS recipe to be just as good and creamy and HEALTHY (well healthier!). Anyways on to the scrumptious, creamy, amazing goodness of Homemade Dulce De Leche Ice Cream:

Ice Cream:

  • 1 cup heavy cream (yes I know, not healthy but this is the fattiest portion of the dish, and it makes about 3-4 cups of ice cream!)
  • 1 cup milk (I used skim plus)
  • 1 cup fatfree half & half (I used Land-o-Lakes Brand)
  • 4 tbsp sugar
  • 1 cup Homemade Dulce de Leche (Recipe BELOW)

1. In a heavy, large sauce pan heat together the heavy cream, milk and half & half over medium heat. Whisk int he sugar to dissolve. Once the mixture comes to a boil, remove from the heat and stir in 3/4 of the Dulce de Leche.

2. Cool COMPLETELY in the fridge for at least 2 hours. Don’t make the mistake of cooling over an ice bath and popping it into the ice cream maker- it won’t churn properly! (Trust me I’ve done it before).

3. Once cooled, prepare in your ice cream maker as the instructions state in the manual.

Towards the end, right before the ice cream is thick enough to your desired texture, drizzle in remaining dulce de leche to create swirls-

yes I was drooling at this point. Transfer to an air tight container and chill in the freezer until ready to serve.

Makes about 4 cups

Homemade Dulce De Leche:

  • 2 cups milk (I used skim plus)
  • 2 cups fatfree half & half (I used Land-o-Lakes Brand)
  • 1 vanilla bean- split with the seeds scraped out.
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder

See all those specs of Vanilla Beans.. YUM..

1. In a large heavy pot pour the milk, half & half, sugar and vanilla bean & seeds and heat over medium heat. Bring to a simmer, stirring occasionally until the sugar is dissolved. You do NOT want to BOIL the mixture!

2. Once the sugar is dissolved add the baking soda and stir. Lower heat to LOW and cook stirring occasionally. You want the mixture to be BARELY simmering. This is a slow process, so some patience is required :) Cook for 1 HOUR.

3. After 1 hour, remove the vanilla bean and cook stirring occasionally for another 2 hours until you’ve achieved a medium-dark caramel color. It should reduce to about 1-1 1/2 cups.

4. Once you’ve achieve the color and thick texture (be careful it splatters a bit while you stir, and you don’t want to be burnt by HOT sugar!), remove the mixture from the stove. Over a heat proof bowl with a fine write mesh strainer, strain the dulce de leche. Cover with a lid/plastic wrap and store in the fridge until ready to use.

Makes about 1-1 1/2 cups

Like Eggless Desserts? Check out these!

Eggless Tiramisu infused with Amaretto

Chiroti- Indian Dessert sweetened with Cardamom & Saffron

Mini Apple Pie Tartlets with Chocolate

 
 

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Walrus Chocolate Cupcakes Recipe

Devil's Food Cake With Vanilla Icing

Image by SimplyAvoir via Flickr

I recently was gifted the recipe book- ‘What’s New Cupcake?’ by Karen Tack and Alan Richardson. Let me just say this is probably my new favorite cookbook! Every cupcake is like a cartoon! Bears, race cars, golf course- you name it, it’s a cupcake! The first one to catch my eye was the Walrus!

I think walruses are cute in generally- so lazy and blubbery and CUTE!! And these cupcakes looked just like that! I attempted to re-create them. They weren’t difficult to make, but I will say that you need to allocate a couple of hours for the whole process. The recipe called for boxed Devil’s food cake and canned frosting. But, the foodie in me decided to make everything from scratch!

Chocolate Cupcake:

I used my Snowy Chocolate Cupcake Recipe- just doubled all the ingredients (except increase 1/4 cup Buttermilk to 1 cup.)

Dark Chocolate Frosting:

I used my Dark Chocolate Frosting Recipe- can be doubled if you desire more frosting, but these measurements sufficed.

  • 2-3 cups of frosting

Topping:

  • thin chocolate wafers- i used 100 chocolate wafers (that’s the only thing they had at the grocery store!)
  • 12 glazed doughnut holes (I used Entemann’s Pop-Em’s)
  • white nonpareils
  • 4-6 marshmallows
  • chocolate covered black sunflower seeds (or mini brown m&m’s)
  • chocolate sprinkles (jimmies)

Process:

1. Using an off-set spatula mound about 2-3 tbsp of the frosting on each cooled cupcake. Spread evenly. Place the doughnut hole towards the edge of one side of the cupcake. Place the cupcakes in the freezer for about 20 minutes to set.

2. While the cupcakes are freezing cut the marshmallows in half diagonally, then cut again diagnally, to produce 4 corners. Cut each corner in half to produce spikey tusk. Shape as necessary in order to resemble tusks.

3. Cut each wafer in half- 2 halves for fins, and one for a tail. Take the remaining wafers and crush in a ziplock bag using a rolling pin, or pulse in a food processor until finely ground. Pour into a shallow bowl.

4. Using the off-set spatula use about a 1/3 of the remaining frosting to completely coat the donut hole and any gaps that remain. You want the cupcake to be nicely coated in frosting, with no gaps or bare donut showing.

Carefully dip the cupcake into the cookie crumbs, gently pressing the crumbs into the frosting to stick. You want it to completely coat the cupcakes and start to resemble the shape of a walrus.

5. Place the remaining frosting in a ziplock bag and cut the corner about 1/8 an inch. Pipe two small circles on the head portion for the snout. Carefully place the tusks, topping with a bit more frosting to stick. Dip your finger in water and then in the white nonpareils and place on the frosting snouts.

Place a black sunflower seed sideways in the middle of the frosting snout- this is the nose. Take one chocolate sprinkle, dip into a little bit of the frosting and place above the snout as the eyes. Place some frosting on the edge of the chocolate wafers and place as the flippers- 1 on each side and one horizontally on the back.

6. Refrigerate so the frosting sets. Before serving, remove form the fridge serve at room temperature.

Makes 12 Walruses

Like Chocolate Desserts? Check these Out!

Vanilla Cupcakes with Dark Chocolate-Rasberry Frosting

Mini Spiced Apple Tartlets w. Chocolate

Rose Infused Red Velvet Cake Pops

Peppermint Bark


 

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Chocolate-Chip Cookie Dough Cake Pops

Don’t need much of an introduction for these yummy pops, besides mentioning that they’re CRAZY easy to make and I used a slightly ghetto cake-pop method. What! I wanted cake pops fast and I was tired! Jeez, a chef can take some shortcuts!

Anyways, I used Betty Crocker chocolate Chip Cookie mix and instead of using regular butter, I used Land-O-Lakes 50% less fat butter spread. The result was fluffy cake-like chocolate-chip goodness. Why you may ask did I use buttery spread? Well, since I’m just a little obsessed with being healthy, I decided to cut the fat and calories a bit by using the 50% less fat spread! It was amazing!

Chocolate-Chip Cookie Dough Cake Pops:

  • 1 package Betty Crocker Chocolate-Chip Cookie Mix
  • 1/2 cup 50% less fat butter spread/margarine- at room temperature (I used Land-o-Lakes)
  • 1 egg- at room temperature
  • PAM Baking Flavor
  • 1 cup homemade vanilla frosting
  • 2-3 cups melted dark chocolate (I used Ghiradelli 70% Cacao)

Vanilla Frosting:

  • 2-3 cups sifted confectioner’s sugar
  • 3-4 tbsp milk (I used Skim Plus)
  • 1 tsp vanilla extract
  • 1/2-1 tbsp unsalted butter- at room temperature (Yes, I used real butter for this)

1. Preheat the oven 350 degrees. Spray a large cookie sheet with PAM. In a large bowl add cookie mix, egg and butter. Mix all together until incorporated well and forms into cookie-dough texture. Drop about 2 tbsp rounds onto the cookie sheet. Bake for about 12-15 minutes, until soft, and medium-brown on the bottom. Remove and cool.

2. To make the frosting, in a large bowl add the butter and beat with a hand mixer until creamy. With the mixer on low add in the sifted confectioner’s sugar, increasing the speed as you add more sugar. After you’ve added all the sugar, beat in about 2-3 tbsp milk and vanilla extract. Frosting should be thick and cream (as if you were to frost a cupcake). Pour more/less milk to achieve that consistency.

3. In a large bowl crumble about 3/4 of the batch of cookies. Add the frosting and mix until you’ve reached a crumbly, dough-like consistency. Roll into balls and place on the baking sheet to freeze for about 30 minutes. Before freezing, place a lollipop stick into the balls, so the stick hardens with the cake and stays put. Remove and dip one-by-one into the melted, cooled chocolate. stand up-right in a glass or stick into a styrofoam slab to dry. Eat! I liked mine with a glass of cold fat-free milk :)

 
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Posted by on March 24, 2011 in Baking, Chef Priyanka, Chocolate

 

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Betty’s Sweet and Sour Spiced Carrots Recipe

Carrot diversity

Image via Wikipedia

In this video, Betty demonstrates how to make Sweet and Sour Spiced Carrots. This is a great relish-type dish for a holiday table.

Ingredients:

4 to 6 medium carrots, peeled and cut into about 3-inch lengths
¾ cup sugar
¾ cup white vinegar
¾ cup water
1 teaspoon mustard seed
2 sticks of cinnamon, broken
3 whole cloves

Cook 4 to 6 prepared carrots for 5 minutes. Drain and cut into thin pieces. (Cut into a style that is attractive.) Combine ¾ cup sugar, ¾ cup white vinegar, ¾ cup water, 1 teaspoon mustard seed, 2 sticks cinnamon (broken), and 3 whole cloves. Simmer 10 minutes. Pour over carrots. Cool. Cover with plastic wrap and refrigerate 8 hours or overnight. Drain well and place in a nice serving bowl to accompany a holiday (or other) dinner. We really enjoy Sweet and Sour Spiced Carrots with turkey, chicken, or ham. The carrots are very tasty! Enjoy!!! –Betty 

 
 

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Betty’s Christmas Fruitcake — Family Favorite!

Two types of vanilla extract

Image via Wikipedia

In this video, Betty demonstrates how to make Christmas Fruitcake. This recipe is a tradition in my family, and my sister, Barbara, makes it every year. It is much better that pre-packaged fruitcakes, and I think you will love the combination of Christmas-y flavors!

Ingredients:

1 lb. pitted dates, chopped
1 lb. pecans, chopped
¼ lb. red, candied cherries, chopped
¼ lb. green, candied cherries, chopped
½ lb. candied, sliced pineapple, chopped
1 cup sugar
1 cup self-rising flour
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 eggs, well-beaten

Combine dates, pecans, cherries, and pineapple in a large mixing bowl; set aside. Combine dry ingredients; add to fruit mixture, stirring well. Stir in eggs and vanilla. Spoon batter into a buttered and floured 10-inch tube pan. Bake at 250 degrees (F) for about 1 hour and 45 minutes to 2 hours, or until a wooden pick inserted into the center of the cake comes out clean. Cool cake completely in pan. Remove, and place on a nice cake plate. Slice into ½-inch slices to serve. (It is very rich.) Note: Cake may be baked in 2 buttered and floured standard loaf pans at 250 degrees (F) for 1 hour and 20 minutes, or until wooden pick inserted comes out clean. You may think you are not fond of fruitcake, but I think this recipe will convince you that it is a great tradition for the holidays. Thanks to my sister Barbara for the recipe, and much love to all of you at Christmastime! –Betty 

 
1 Comment

Posted by on March 16, 2011 in Baking, Betty's Kitchen, Sweets

 

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Betty’s Strawberry Colada Punch Recipe

Macro photograph of coca-cola bubbles.

Image via Wikipedia

In this video, Betty demonstrates how to make Strawberry Colada Punch. This is a great drink for celebrating the New Year! You can make it with alcohol or choose the non-alcoholic version. If you are looking for a champagne drink, you will find one of those in bettyskitchen that uses pineapple sherbet, fresh strawberries, and champagne.

Ingredients:

15-oz. package frozen, sliced strawberries, partially thawed
13.5-oz. can coconut milk (You may use cream of coconut.)
3 cups pineapple juice, chilled
3 cups club soda, chilled
2 cups light rum (For a non-alcoholic version, replace the rum with 2 additional cups of club soda. In this video, I used 1 cup rum and 1 additional cup of club soda.)
crushed ice
sugar or sweetener to taste, optional (Note: I did not use sugar or sweetener in this video, but, if you like sweet drinks, you will probably want to add some sweetener.)

Place a 15-oz. package of partially-thawed, frozen, sliced strawberries into a blender. Add a 13.5-oz. can of coconut milk. Blend until smooth, stopping to scrape down sides, if needed. Pour into a punch bowl, or other large container. Add 3 cups pineapple juice, 3 cups club soda, and 2 cups light rum (You may substitute 2 additional cups club soda for the rum for a non-alcoholic version). Add sugar or sweetener to taste, if desired. Stir until blended. Ladle into glasses filled with crushed ice and serve immediately. Enjoy! –Betty 

 
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Posted by on March 12, 2011 in Baking, Betty's Kitchen, Fruit, Sweets

 

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Betty’s Rich Chocolate Frosting Recipe

White chocolate is marketed by confectioners a...

Image via Wikipedia

In this video, Betty demonstrates how to make Rich Chocolate Frosting. This frosting is composed of unsweetened chocolate squares, butter, eggs, half-and-half, confectioner’s sugar, and flavorings. It looks lovely and tastes decadent!

Ingredients:

(2) 1-oz. squares unsweetened chocolate
½ cup butter, softened to room temperature
1 egg (I used ¼ cup egg substituteEgg Beaters.)
1 tablespoon half-and-half
2 teaspoons vanilla extract
1 ½ teaspoons lemon juice
16-oz. package confectioner’s sugar

Place (2) 1-oz. squares unsweetened chocolate in top of a double boiler. Bring water in double boiler to a boil over medium heat. Reduce heat to low and heat chocolate until it melts. Set aside to cool slightly. Place ½ cup butter in a large mixing bowl. Mix with an electric mixer. Add cooled, melted chocolate, 1 egg (or ¼ cup egg substitute), 1 tablespoon half-and-half, 2 teaspoons vanilla, and 1 ½ teaspoons lemon juice. Mix well with mixer. Continue to mix with mixer while slowly adding a 16-oz. package of confectioner’s sugar. Beat until the mixture is smooth and spreadable. Spread immediately on cakes, cupcakes, etc. This is a beautiful frosting that is so easy to use. You can easily spread it over the top of Never Fail White Frosting on my Best Chocolate Cake with Double Frosting! Enjoy!!! –Betty

 

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Betty’s Curried Chutney Cheese Spread Recipe

In this video, Betty demonstrates how to make Curried Chutney Cheese Spread. This is a mild, sweet spread composed of cream cheese, toasted almonds, chutney and curry powder. It is a nice departure from cheese spreads with sharp cheese and veggies.

Ingredients:

8-oz. package cream cheese, softened to room temperature
½ cup toasted finely chopped almonds (I used slivered almonds. I chopped them in an electric kitchen chopper and toasted them in a small skillet on the stove in ½ tablespoon olive oil, stirring constantly.)
¼ cup chutney
½ teaspoon curry powder

In a mixing bowl, mix together an 8-oz. package of softened cream cheese, ½ cup toasted finely chopped almonds, ¼ cup chutney, and ½ teaspoon curry powder. Beat with an electric mixer at medium speed until well-blended. Spoon mixture into a nice serving dish. Cover and chill for about 8 hours. Serve with dippers, such as apple slices, ginger snaps, and a variety of crackers. This cheese spread has a delicious taste, and you can make it diet-friendly by using fat-free cream cheese, and by serving it with apple and pear slices, and also some celery sticks! I hope you enjoy this recipe! –Betty

 

 
 

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Betty’s Blueberry-Banana Smoothie Recipe

A photograph of the inside of an unripe wild-t...

Image via Wikipedia

In this video, Betty demonstrates how to make a Blueberry-Banana Smoothie. This smoothie is composed of frozen blueberries and bananas, vanilla yogurt, milk, and sugar or sweetener. There is no need for ice chips, since the fruit has been frozen ahead of time.

Ingredients:

½ cup frozen blueberries (My Quick Tip 94 is about freezing fruit for making smoothies.)
¾ cup frozen banana slices
6-oz. container vanilla-flavored yogurt
½ cup skim milk
¼ cup sugar (I prefer artificial sweetener.)

In a blender, add ½ cup frozen blueberries, ¾ cup frozen banana slices, a 6-oz. container of vanilla-flavored yogurt, ½ cup skim milk, and ¼ cup sugar or artificial sweetener. Blend on high speed for about 30 seconds, or until smooth. Pour into dessert glasses, and serve with a spoon and/or smoothie straw. You may vary the types of fruit and flavor of yogurt to fit your taste. You may also cut down on the milk for a thicker smoothie. This is a great way to get fruit into your diet, if you’re not the type to eat fruits by themselves. This drink is designed to be low in calories and delicious, too! Enjoy!!! –Betty

 
 

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Betty’s Hot Water Corn Fritters Recipe

Cornmeal breading

Image via Wikipedia

In this video, Betty demonstrates how to make Hot Water Corn Fritters. These are light corn cakes with a lacy, crusty edge.

Ingredients:

2 cups plain yellow cornmeal (You may use white cornmeal.)
1 ¼ teaspoon salt
1 teaspoon sugar
¼ teaspoon baking powder
¼ cup half-and-half
1 tablespoon vegetable oil
1 to 2 cups boiling water
peanut oil

In a large mixing bowl, combine 2 cups plain yellow cornmeal, 1 ¼ teaspoon salt, 1 teaspoon sugar, and ¼ teaspoon baking powder. Add ¼ cup half-and-half and 1 tablespoon vegetable oil. Stir in boiling water, a little at a time, just until the batter is fairly thick, but still runny where the water pools a bit. The amount of water you will need to add will depends upon the type of cornmeal used. If the cornmeal is coarsely-ground, it will require more liquid. Pour peanut oil into a heavy skillet to about ¼-inch depth. Place over medium-high heat. When oil is heated, drop batter by ¼-cupfuls into the hot oil. Fry, about 3 minutes on each side, until fritters are golden. Remove from oil and drain on paper toweling. You may need to fry several batches, depending on the size of your skillet. When you are finished frying and draining the corn fritters, place them on a nice serving plate and serve with fresh butter. Yum! I hope you enjoy this recipe! –Betty 

 
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Posted by on March 12, 2011 in Baking, Betty's Kitchen

 

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