Earl Grey Tea Ice Cream

ice-cream-earl-grey-tea-flavor-white-ceramic-bowl-wooden-background-61753350Rich black tea leaves and aromatic bergamot help balance the sweetness of this ice cream.

Ingredients

2 cups heavy cream

4 Earl Grey tea bags

1 tablespoon vanilla extract

1 can (14 oz.) sweetened condensed milk

  • In a saucepan over medium heat, warm cream until it is steaming and bubbles appear around edges. Turn off heat. Add Earl Grey tea bags and steep for 30 minutes. Remove and discard tea bags. Chill the cream until very cold, at least 4 hours or up to overnight.
  • When ready to mix the ice cream, combine vanilla and sweetened condensed milk in a large mixing bowl. In a separate bowl, whip tea-infused cream until soft peaks form.
  • Stir about 1/3 of whipped cream into condensed milk mixture to lighten it. Then, very gently fold in remaining whipped cream, stirring as little as possible.
  • Gently transfer mixture to an air-tight container and freeze until solid, about 6 hours.  Serve.
  • Freeze any leftovers.

 

Matcha Cheesecake

Ingredients

2 packages (8 oz. each) cream cheese, room temperature

1/2 cup sugar

1 Tablespoon matcha tea powder

2 eggs

1 prepared 9-inch graham cracker crust

Lemon zest curls for garnish (optional)

  1. Preheat the oven to 325ºF. In a medium bowl, combine cream cheese, sugar, and matcha tea powder. Beat on medium-high until fluffy and well blended. Reduce speed to medium and add eggs, one at a time, beating just until blended.
  2. Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
  3. Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
  4. Garnish with lemon zest and serve. Refrigerate leftovers.

Bread Pudding (Bolillo rolls Bread Pudding)

4 Bolillo rolls (Mexican white bread)

2 cups butermilk

4 eggs

8oz margarine or butter

1 cup sugar

1/2 Tablespoon nutmeg

1/2 Tablespoon cinnamon

Place the chunked bolillo rolls in a medium bowl,  pour the milk ,  add the cinnamon, and nutmeg and let them soak for ten minutes.  Add the eggs,  the spread,  and the sugar.  Mix all ingredients with a wooden paddle  to a smooth and creamy paste.  Preheat oven to 230F. Grease a baking pan and pour the mixture. Bake for 23 minutes or until a toothpick inserted into the cake comes out clean.

COFFEE FLAN CAKES

Ingredients

  • 12 foil cupcake liners
  • Nonstick cooking spray
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 3 large eggs
  • 2 teaspoons vanilla extract

coffee-flan-cupcakesDirections

PREHEAT oven to 350° F. Line 12 muffin cups with cupcake liners; spray with nonstick cooking spray.

COMBINE sweetened condensed milk, eggs and vanilla extract in medium bowl: mix very gently.

PLACE evaporated milk in medium, microwave-safe bowl; microwave for 30 seconds. Dissolve coffee granules in warm milk. Slowly add milk mixture into egg mixture.

POUR mixture into prepared cupcake liners until just below top of liner.

BAKE for 30 to 35 minutes or until knife inserted near center comes out clean. Start checking if are ready within 30 minutes. Remove cupcakes from oven. Let cool on wire rack. Refrigerate for 4 hours or overnight.

Makes 12 cupcakes.

WW Point Plus Value: 5 (1 serving)

  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • NESTLÉ LA LECHERA Dulce de Leche (optional)

COCONUT MACAROONS

Coconut-Macaroons copyIngredients

  • 2 (14-oz) bags shredded, sweetened coconut
  • 3 large egg whites
  • 1 (14-oz) can sweetened, condensed milk
  • 1 tsp vanilla

Directions

  1. Preheat oven to 350°F.
  2. Spread coconut evenly across 2 parchment-lined baking sheets. Toast until golden brown, 20 to 25 minutes, stirring 2 or 3 times to prevent burning. Let cool.
  3. Meanwhile, beat egg whites with an electric mixer on medium-high speed until stiff peaks form.
  4. Combine toasted coconut, condensed milk, and vanilla in a bowl. Stir in ingredients for 1 flavor option (see choices in Cook’s Note below). Note: If making Lemon-Strawberry, add lemon zest only and reserve jam.
  5. Fold egg whites into coconut mixture. Wet hands (to help keep mixture from sticking) and form into about 30 mounds, golf-ball size or slightly larger. Place on 2 parchment-lined baking sheets. If using jam, make an indentation in middle of each mound with your finger and spoon about 1 tsp jam into centers.
  6. Bake until browned and crisp-edged, about 20 minutes. Let cool on a rack.

Variations

1. Orange-Cardamom
•2½ tsp ground cardamom
•1 heaping Tbsp finely grated orange zest

2. Lemon-Strawberry
•1½ Tbsp finely grated lemon zest
•Strawberry jam

3. Triple Ginger
•2 tsp ground ginger
•1 Tbsp grated fresh ginger
•¼ cup minced crystallized ginger

Makes 30 macaroons.

BUTTER PECAN ICE CREAM

RecipeImage.ashxIngredients

  • 2 cups heavy cream
  • 1 can (14 oz.)Sweetened Condensed Milk
  • 1 to 1 1/2 cups chopped pecans, toasted*
  • 3 tablespoons butter, melted
  • 1 teaspoon maple extract

Instructions

  • WHIP heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
  • POUR into 9×5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
  • *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately.

PERUVIAN DREAM

Ingredients

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract

2 beaten egg yolks

2 beaten egg white

1 cup confectioners’ sugar

1/4 teaspoon ground cinnamon (optional)

Directions

Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

Screen shot 2013-05-25 at 7.01.01 PMWhip the egg whites with confectioners’ sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.