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.

 

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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.

LIME PIE WITH STRAWBERRIES

torta-de-limao-com-morango-f8-15044½ cup Butter

¾ cup Sugar

2 tablespoons of cocoa powder

1 pinch of salt

1 tablespoon vanilla extract or essence

1 cup flour

STRAWBERRY FILLING

1 can condensed milk

1/2 pint of cream

Juice of 2-3 limes

2 cups chopped strawberries

Directions

Mix butter, sugar, cocoa, salt, vanilla and flour by hand to form clumps, refrigerate for 1 hour. After that, line the crust on a baking sheet with double bottom and bake it at medium heat for about 30 minutes, or until crust is firm.

FILLING

While the dough is cooled, beat in blender condensed milk, cream and lemon juice. Mix the cream freshly liquefied and the 2 cups of chopped strawberries. Pour over pie crust and refrigerate for one hour.

COCONUT CAKE

Ingredients

Cake
6 eggs
6 tablespoons sugar
6 tablespoons flour
1 tablespoon baking powder
butter for greasing
flour for dusting

Custard
1 can condensed milk
A glass of coconut milk (200 ml)
3 egg yolks

Frosting
1 cup sugar
3 egg whites
1 package dry coconut (100 g)

Directions

Cake:
Beat the egg whites until stiff and stir constantly add the yolks one by one, and the sugar and let it beat until batter is smooth. Stop the mixer and gently mix the flour and baking powder and beat again on low speed to incorporate the ingredients of the dough. Pour the mixture into a springform pan (10-inch diameter) greased and floured baking and light in a medium oven (350ºF), preheated for about 30 minutes or until crust is lightly browned. Remove from oven and let cool.

Custard:
In a saucepan, combine milk, condensed milk, coconut and egg yolks and cook over low heat, stirring constantly, until it separates from the bottom of the pan (about 10 minutes). Remove from heat and let cool.

Frosting:
In a saucepan, combine the sugar with half a cup of water and bring to a boil, without stirring, until syrup make a cordon. While the syrup is formed, whisk the egg whites. Do not turn off the blender and pour the syrup in cordon while whisking. Whisk until the bowl of electric mixer to cool. Soak the dried coconut with half a cup of water, drain and set aside.

Decoration:
Cut the cake in half, fill with custard, cover with frosting and garnish with coconut. Serve immediately or store in the refrigerator.