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.

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.

ICE CREAM CONES

IngredientsScreen shot 2013-05-22 at 11.11.48 PM

1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1  teaspoon vanilla extract
1/2 teaspoon cinnamon

Directions

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.

ELVIS (THE FAT YEARS) SUNDAE

Ingredients

3 ripe bananas, sliced

1 cup brown sugar

1/2 cup water

2 cups heavy cream

1 cup whole milk

1 teaspoon salt

3 egg yolks

1 cup granulated sugar

1/2 cup Bacon Peanut Brittle, chopped (see recipe)

1. In a large, heavy-bottomed, nonreactive saucepan, combine bananas, brown sugar and water. Cook over medium heat, stirring occasionally, until bananas are completely mushy, about 10 minutes. Don’t let mixture burn. Puree the mixture in a blender.

2. Fill a large bowl with ice and water. Set a bowl in the ice bath. Get a sieve ready.

3. Using the same saucepan, combine cream, milk and salt. Cook, stirring occasionally, until hot but not boiling.

4. Meanwhile, whisk together the banana puree, egg yolks and granulated sugar until well blended. Slowly pour in half the hot cream mixture, whisking constantly. Transfer back to the saucepan. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom, until the liquid begins to steam and you can feel the spatula scrape against the bottom, 2-3 minutes.

5. Remove the custard from the heat, and immediately pour it through a sieve into the clean bowl you set up for the ice bath. Let cool.

6. Transfer to an ice cream maker and spin according to manufacturer’s instructions. Fold in the brittle, then transfer to an airtight container, cover and freeze up to 1 week. Or, serve the ice cream over banana slices, and top it with shards of brittle for Elvis sundaes.

Makes 1 quart

FROZEN STRAWBERRY LAYER CAKE

Ingredients

1 1/2 pound(s) strawberries, hulled and sliced (about 6 cups)
1/2 cup(s) sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz angelfood, prepared from cake mix, cut into 1/4-inch slices
4 cup(s) fat-free vanilla frozen yogurt

Instructions

  • To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
  • Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
  • Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 2/3 cup) strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.

COCONUT TAPIOCA AND MANGO PARFAITS

3 tablespoons quick-cooking tapioca

1/2 cup sugar

1/4 teaspoon salt

2 large eggs

1 13.66-ounce can light coconut milk

3/4 cup milk

1 teaspoon  pure vanilla extract

1/4 teaspoon coconut extract

2 small mangoes, peeled, pitted, and cut into 1/4″ dice

Whisk together tapioca, sugar, salt, eggs, coconut milk, and milk in a medium-size heavy sauce pan. Let stand 10 minutes without stirring.

Bring tapioca mixture to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low and simmer, whisking constantly, for 1 minute. Remove from heat and stir in vanilla and coconut extracts. Transfer to a bowl, cover surface with plastic wrap, and refrigerate until chilled, at least 2 hours and up to 2 days.

Layer chilled tapioca and diced mango in parfait glasses and serve immediately.

Variation

Other tropical fruits – diced pineapple, kiwi -may be combined with or substitute for the mangoes here.

Makes 4 to 6 servings.