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.
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.
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
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.
Other tropical fruits – diced pineapple, kiwi -may be combined with or substitute for the mangoes here.
Makes 4 to 6 servings.
- 1 (1 lb.) bag frozen strawberries, unsweetened
- 1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.
POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses.
TIPS: • 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.
3 cups fresh-squeezed orange juice, strained
3/4 cup superfine sugar
1/2 cup fresh mint leaves, packed
Place juice, sugar and mint leaves into non-reactive blender bowl and pulse until sugar is dissolved and mint has been shredded into fleck-sized pieces. Allow mixture to step for 10 to 15 minutes in refrigerator. At this point, the liquid can be strained to discard leaves, or they can be left in for color.
Process mixture in an ice cream maker until frozen. When finished, sorbet can be stored in the freezer for a short period to firm it up before serving.
Makes 1 quart.
Variation: Mix part sorbet with 1 part prosecco for a slushy adult dessert.