Rich black tea leaves and aromatic bergamot help balance the sweetness of this ice cream.
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.
2 packages (8 oz. each) cream cheese, room temperature
1/2 cup sugar
1 Tablespoon matcha tea powder
1 prepared 9-inch graham cracker crust
Lemon zest curls for garnish (optional)
- 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.
- Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
- Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
- Garnish with lemon zest and serve. Refrigerate leftovers.
4 Bolillo rolls (Mexican white bread)
2 cups butermilk
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.
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)
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.
Whip 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.
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Mix together the flour, baking powder and salt. Set aside. In an electric mixer, beat the butter, gradually adding the sugar, until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. With the mixer on the lowest speed, add the vanilla, flour mixture, and cinnamon, mixing until thoroughly blended.
Preheat both sides of a pizelle (krumkake) iron over medium heat. When the iron is hot, open it, add one tablespoon of the batter and close the iron. Place on the heat for 20 seconds, then flip. Cook the second side for 20 seconds, then flip again and cook for a final 20 seconds.
Open the iron, remove your unrolled cone and roll around a mold to form the cone.
1 (12-ounce) package butterscotch chips
7 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup powdered sugar
Toppings of choice (chocolate shavings, nuts, cookie garnish)
Melt butterscotch chips and water in saucepan over medium-low heat, stirring frequently.
Whisk in the vanilla. Allow to cool.
Whip the cream. Add the powdered sugar. On low beater, stir in the butterscotch mixture. Scoop the mousse into a clear glass bowl and top with favorite condiments.
Makes 6 servings.
By JANE JARRELL
Take Home Miracles
Published on 07 March 2013 in Dallas Morning News