RSS

Tag Archives: Ice cream

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

Advertisements
 
 

Tags: , , , , , , , , , , , , ,

Brownie Pudding (lava poop) recipe

White chocolate is marketed by confectioners a...

Image via Wikipedia

Source: http://nummynumnum.wordpress.com/2011/03/22/brownie-pudding-lava-poop/

This recipe is incredible easy, sweet and tasty.   It should be served alongside some ice cream (perhaps Peppermint Ice Cream). It is adapted from Ina Garten’s with a couple tweaks.  I wonder how many Ina recipes I can actually post on this blog.  I am also surprised by all of the sweet recipes we have seeing as most of us are all about the savory.  –ts

2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
½ bag semi-sweet chocolate chips
Pinch of salt
Ice cream, for serving

  1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder, salt and flour together and set aside.
  3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the dry sifted ingredients. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.  Lightly mix in chocolate chips until combined.
  4. Pour the brownie mixture into the prepared dish and bake for about 30-40 minutes. Center will appear very under-baked, and the top will be toasted; this dessert is between a brownie and a pudding.
  5. Allow to cool and serve with ice cream

 

 

 
3 Comments

Posted by on March 23, 2011 in Baking, Chocolate, Sweets

 

Tags: , , , , , , , , , , , ,

Mini Mango Crisp Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

Image via Wikipedia

by jeg

So, this blog is turning a bit food-based.  Hmm.  OK by me!  Since I’ve resolved to cook more for myself, the blog is motivation to actually do it.  And documenting it with my new toy has become borderline obsessive.  So, after my delicious “soup” lunch yesterday, I was in the cooking mood and decided to make something yummy for dessert.  I had some mangoes and decided I would finally make the individual mango crisp I’ve been planning to make for probably 8 months.  You see, last summer, after I bought my house and was replacing things that had been my old roommate’s stocking up on a few kitchen essentials, I saw these adorable little individual ramekins and decided I must have a couple.  You know, so I could make my own personal mango crisp, whenever I wanted one.  I have a tendency to make impulsive purchases like that.  Don’t worry, sometimes I return them.  Anyway, I put the ramekins on the shelf and sort of forgot about that idea.  Until yesterday.  I eyed that mango and thoughtindividual mango crisp. I frequently like to make the full size version of this dessert, but if I’m not serving it to enough people, it can turn into over-indulgence on my part.

See that little guy, hiding back there, begging to be used?

Individual Mango Crisp
1 mango (or enough frozen mango to fill your individual ramekin)
sugar to coat mango
2T butter, softened
2T flour
1T old-fashioned rolled oats
1.5T sugar
vanilla ice cream, if desired

Cut up mango into small chunks until miniature ramekin is full.  Toss the mango with about a spoonful of sugar, enough to coat the fruit. (Because mango’s just not quite sweet enough already – ha!)

Mix together the butter, flour, oats, and sugar.  This is the crumble topping.  Drop it in chunks and do your best to spread it around on top of the mango.  Since the dish was rather small, I put it on my toaster oven pan to make it easier to get in and out of the oven.  Bake at 375 for 30-40 minutes or until crisp topping starts to brown.

pre-baking

Let it cool for a minute after you take it out of the oven.  Put your little ramekin on a plate, add a scoop of vanilla ice cream and enjoy!

 

 
Leave a comment

Posted by on March 23, 2011 in Baking, Fruit, Ice Cream, Sweets

 

Tags: , , , , , , ,

Betty’s Clove-Studded Red Cinnamon Pears

A pear

Image via Wikipedia

In this video, Betty demonstrates how to make a gorgeous and luscious condiment for your holiday table—Clove-Studded Red Cinnamon Pears. These are super easy, because you can use canned pears and just add a few spices for an awesome addition to your dinner!

Ingredients:

29-oz. can pear halves, drained (with syrup reserved) and sliced down the middle to make pear quarters
whole cloves
1 cup sugar
¼ cup (heaping) of red cinnamon drops (red hots)
Red food coloring, optional

Stud each pear quarter with a few whole cloves. Put into sterilized 1 quart glass jar with screw lid. Combine reserved pear syrup, sugar, and cinnamon drops in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 15 minutes, stirring occasionally. Add a few drops of red food coloring, if deeper red color is desired. Let cool for about ½ hour, and then pour over studded pear quarters and seal. Refrigerate. Serve as a condiment for ham or other meats, or as a topping for ice cream. This makes about 10 pear quarters and will keep in the refrigerator about 1 week. Note: You must make this addition to your holiday table at least one day ahead, in order to get the pears to absorb the clove and cinnamon flavor and the bright red color. This will be a dramatic addition to your meal! Enjoy! –Betty 

 

 
 

Tags: , , , , , ,

Betty’s Original WOW! Peanut Butter Milkshake

Image representing YouTube as depicted in Crun...

Image via CrunchBase

In this video, Betty demonstrates how to make her original WOW! Peanut Butter Milkshake. I think this is YouTube‘s Best Peanut Butter Milkshake!

Ingredients (for 1 large milkshake, with some peanut butter sauce leftover):

¼ cup sugar
¼ cup water
½ cup creamy peanut butter
1/3 cup confectioner’s sugar
2 cups vanilla ice cream
1/8 cup milk (You may add more milk, if you like your milkshake thinner.)
Smoothie straws and/or iced tea spoons

In a small pot, combine ¼ cup sugar and ¼ cup water. Place over medium-high heat and stir constantly, until the sugar melts, forming a simple syrup. When you see bubbles forming around the edge of the pot, remove it from the heat. Allow the simple syrup to cool at room temperature for awhile, and then refrigerate until cool. Add ½ cup peanut butter and 1/3 cup confectioner’s sugar to the simple syrup. Stir until smooth, making a peanut butter sauce. (This sauce may be used as a sundae topping as well.) Place 2 cups vanilla ice cream in a blender. Add 1/8 cup milk and ½ cup of the peanut butter sauce. Set blender to liquefy, and blend until smooth. (I like to leave some strands of peanut butter sauce in the blended milkshake. Pour immediately into a tall dessert glass (or two small dessert glasses). Insert a smoothie straw or iced tea spoon, and voila! The BEST Peanut Butter Milkshake you will find! Enjoy!!! –Betty 

 
 

Tags: , , , , , , , , , , , ,

 
%d bloggers like this: