Line another large rimmed baking sheet with foil. Using electric mixer, beat egg whites, cornstarch, vinegar, vanilla, and salt in large bowl until foamy. Gradually add sugar and beat until stiff but not dry. Beat in boiling water, 1 tablespoon at a time. Continue beating until whites are stiff and glossy. Fold in 1 cup toasted coconut (reserve remaining ½ cup toasted coconut for garnish). Mound meringue in center of prepared baking sheet and, using back of large spoon, spread to 9-inch round with slightly raised edges. Sprinkle with remaining ½ cup untoasted coconut.
Bake meringue 10 minutes. Reduce oven temperature to 200°F. Bake until meringue is dry and crisp outside and just cooked through but not crisp inside, about 1 hour. Turn off oven. Let meringue stand in oven with door closed 1 hour. Remove from oven and cool completely on sheet.
MOUSSE: Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is thickened and thermometer inserted into center registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Using electric mixer, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold ⅓ of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Whisk cream in medium bowl until peaks form. Spread whipped cream over bananas and chill Pavlova at least 20 minutes and up to 3 hours. Sprinkle Pavlova with remaining toasted coconut. Cut into wedges and serve.
Pink Peppercorn Pavlovas with Strawberries, Vanilla Cream, and Basil Syrup
This airy dessert—light meringue shells that are traditionally topped with fresh fruit—was created to honor Anna Pavlova, a Russian ballerina. In this modern take on the classic recipe, crushed pink peppercorns lend a slight floral note to the meringues. Makes 6
Basil Syrup
⅓ cup (packed) fresh basil leaves
½ cup light corn syrup
Meringues
4 large egg whites, room temperature
1 cup sugar, divided
1½ teaspoons cornstarch
½ teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
Strawberry Coulis
1 1-pint container strawberries, hulled
2 tablespoons sugar
Vanilla Cream
¾ cup chilled heavy whipping cream
1 tablespoon sugar
½ vanilla bean, split lengthwise
1 1-pint container strawberries, hulled, sliced Fresh basil leaves
BASIL SYRUP: Blanch basil leaves in small saucepan of boiling water 30 seconds. Drain and transfer basil to bowl of ice water to cool. Drain and squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature. Strain syrup through sieve into small bowl; discard solids in strainer.
MERINGUES: Position rack in center of oven and preheat to 375°F. Firmly trace six 2½-inch circles on parchment paper, spacing apart. Invert paper onto baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add ¾ cup sugar, beating until medium-firm peaks form. Mix remaining ¼ cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in vinegar. Fold in peppercorns. Divide meringue equally among circles, mounding and filling circles completely. Bake meringues 10 minutes. Reduce oven temperature to 325°F and continue baking until outsides are dry, about 30 minutes. Turn oven off and keep meringues in oven with door closed for 30 minutes. Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.
DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
STRAWBERRY COULIS: Puree berries and sugar in processor until smooth.
VANILLA CREAM: Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat cream until soft peaks form.
DO AHEAD: Coulis and vanilla cream can be made 6 hours ahead. Cover separately and chill.
Place small dollop of vanilla cream in center of each of 6 plates. Spoon circle of strawberry coulis around vanilla cream. Top each with 1 meringue. Spoon generous amount of vanilla cream atop meringues. Top with sliced strawberries and fresh basil leaves. Drizzle basil syrup over and serve.Technique Tip: Make It EasyThis recipe may look ambitious, but each simple element can be prepared in advance: The basil syrup should be made a day ahead to really bring out the flavors, and the meringue can be made a day ahead as well. The strawberry coulis and the vanilla cream can be made up to six hours before being served.
Pears in Honey and Pine Nut Caramel with Artisanal Cheese
This extraordinary dessert is both sweet and savory: Pear halves are cooked in a butter-honey caramel sauce, then topped with artisanal cheese and sea salt-dusted pine nuts bathed in caramel. Any variety of pears can be used in this recipe, but Bosc pears hold up especially well because of their firm texture. You can use whatever artisanal cheese you like, such as Point Reyes Original Blue, Humboldt Fog, dry Monterey Jack, sheep’s-milk ricotta, tangy soft fresh goat cheese, or another local cheese. Head to your local farmers’ market or a well-stocked cheese shop and get some good recommendations (and, ideally, a few tastes) from a knowledgeable cheesemonger. 6 servings
¼ cup (½ stick) unsalted butter
3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored
3½ tablespoons mild honey (such as orange blossom or clover)
4 ounces artisanal cheese, sliced or crumbled, room temperature
3 tablespoons pine nutsPinch of fine sea salt
Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce and nuts over pears and serve.
Warm Spiced Plums with Honey Cream
A little heat and sugar is all that’s needed to get the plum juices flowing in this simple dessert, and a touch of cinnamon adds nice spice. Begin making the honey cream at least six hours ahead, since it takes time to thicken. Try any extra with oatmeal, waffles, or fresh fruit. 4 servings
1½ cups half and half
3 tablespoons low-fat (2%) buttermilk
3 tablespoons honey
2 pounds ripe plums, halved, pitted, cut into ¾-inch-thick wedges
½ cup sugar
½ teaspoon (scant) ground cinnamon
Whisk half and half, buttermilk, and honey in medium glass bowl to blend. Let stand, uncovered, in warm place until thick, at least 6 hours or overnight. Chill until ready to serve.
DO AHEAD: Can be made 1 week ahead. Keep chilled.
Heat large skillet over medium-high heat. Add plums and sugar; stir until sugar dissolves and forms glaze and plums are tender, about 8 minutes. Sprinkle cinnamon over plums. Spoon into bowls. Pour honey cream over.
Baked Pears with Honey and Ginger
This dessert is truly elegant, yet it couldn’t be easier to make. Honey, brown sugar, lemon, and ginger coat the pears as they bake, then melt into a warm, delicious sauce. 8 servingsNonstick vegetable oil spray
8 firm but ripe Bartlett pears, peeled, halved, cored
1 cup (packed) golden brown sugar
3 teaspoons ground ginger
6 tablespoons honey
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
10 tablespoons (1¼ sticks) unsalted butter, dividedVanilla frozen yogurt or vanilla ice creamFresh mint sprigs (optional)Lemon peel strips (optional)
Preheat oven to 375°F. Spray 2 large ovenproof skillets with nonstick spray. Arrange half of pears, cut side down, in each skillet. Sprinkle ½ cup brown sugar and 1½ teaspoons ginger over pears in each skillet. Mix honey, lemon juice, and grated lemon peel in small bowl. Drizzle over pears in each skillet, dividing equally. Dot pears with 6 tablespoons butter total.
Place skillets with pears in oven and bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven.
DO AHEAD: Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375°F oven 15 minutes before continuing.
Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer; whisk in remaining 4 tablespoons butter. Spoon over pears. Place 1 scoop frozen yogurt or ice cream alongside. Garnish with mint and lemon peel strips, if desired.Technique Tip: Into the FireYou’ll need two large ovenproof skillets for this dessert, such as cast-iron skillets or stainless steel sauté pans with metal handles that won’t burn under extreme heat. Plastic handles could melt and wooden handles could burn. Remember to use oven mitts or thick potholders to remove the skillets from the oven, as the handles get extremely hot.
Maple-Pecan Baked Apples
Eating baked stuffed apples is like opening a gift: It’s fun to find out what goodies are hidden inside. Spiced pecans, raisins, and coconut fill these apples, and as they bake, maple syrup, butter, and apple juice form a luscious pan sauce. The apples are great served with vanilla ice cream. 6 servings
6 large Golden Delicious apples (about 3½ pounds)
⅔ cup plus 6 tablespoons coarsely chopped pecans
⅓ cup golden raisins
¼ cup sweetened flaked coconut
2 tablespoons pure maple syrup
1 teaspoon finely grated lemon peel
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tablespoons peach or apricot preserves
1 cup unfiltered apple juice or apple cider
2 tablespoons (¼ stick) unsalted butter
Preheat oven to 375°F. Core apples. Peel top third of each apple. Using small sharp knife, cut ¼-inch-deep line all around each apple where peel and flesh meet. Using small sharp knife, increase opening in top of each apple to 1¼ inches wide and 1 inch deep. Cut off thin slice from bottom of each to allow apples to stand flat. Place apples in 13×9×2-inch glass baking dish.
Finely chop ⅔ cup pecans, raisins, and coconut in processor. Transfer to small bowl. Mix in maple syrup, lemon peel, cinnamon, and nutmeg. Divide filling equally among hollows in apples.
Spread 1 tablespoon preserves over top of each apple and into hollows. Press 1 tablespoon chopped pecans atop each.
Combine apple juice and butter in small saucepan. Stir over medium heat until butter melts. Pour into dish around apples. Cover dish loosely with foil. Bake apples 30 minutes. Remove foil; continue to bake until apples are tender, basting with juices every 10 minutes, about 35 minutes longer. Serve apples warm with pan juices.
Grilled Peaches with Fresh Raspberry Sauce
A melted butter-brown sugar mixture is brushed over peaches before grilling, caramelizing the fruit and lending great flavor to this simple treat. It’s a wonderful way to create a summer dessert that doesn’t involve the oven. The peaches are delicious with vanilla ice cream, shortbread cookies, or both. 6 servings
2¼ cups (lightly packed) raspberries
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1½ tablespoons (packed) dark brown sugar
6 medium-size firm but ripe peaches, halved, pitted
Combine raspberries and 3 tablespoons water in processor. Puree until smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir sugar and lemon juice into raspberry sauce.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill peaches until tender, about 8 minutes, turning occasionally. Transfer 2 peach halves to each of 6 plates. Spoon sauce alongside and serve.
Grilled Bananas with Caramel-Chocolate Sauce and Toasted Pecans
The sauce is a wonderful cross between chocolate and caramel. To ensure a silky texture, the sugar must be completely dissolved before the sauce boils. 4 servings
1 cup (packed) golden brown sugar
¼ cup water
2 tablespoons (¼ stick) unsalted butter
½ cup heavy whipping cream
1½ ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon Kahlúa or other coffee-flavored liqueur
½ teaspoon vanilla extractNonstick vegetable oil spray
2 firm but ripe bananas, peeled, halved crosswise, then lengthwise
1 cup vanilla ice creamCoarsely chopped toasted pecans
Stir brown sugar and ¼ cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, 3 to 4 minutes. Add butter; stir until melted. Gradually stir in cream. Boil sauce 2 minutes, stirring often. Remove from heat. Add chocolate, Kahlúa, and vanilla; stir until chocolate is melted and smooth.
DO AHEAD: Can be made 5 days ahead. Cool completely. Cover and chill. Rewarm before using.
Spray grill with nonstick spray. Prepare barbecue (high heat). Brush bananas with some of caramel-chocolate sauce. Grill bananas until heated through and sauce is slightly charred, occasionally brushing with more sauce, about 1 minute per side.
Divide bananas among 4 plates; top with ice cream. Drizzle sauce over, sprinkle with pecans, and serve.
Grilled Pineapple with Coconut-Lime Caramel Sauce
Cream and butter usually play a key role in caramel sauce, but here coconut milk takes their place, which gives the sauce a tropical flavor that partners perfectly with fresh lime and grilled pineapple. Serve this dessert as is, or try it with a scoop of the Rum-Ginger Ice Cream (page 125) for a Southeast Asian-style sundae. Or serve it fondue-style by cutting the grilled pineapple slices in half, then serving them with the caramel sauce and bowls of coconut and pecans to sprinkle on top. When it’s cold outside, grill the pineapple slices on an indoor grill, or broil them on a baking sheet in the oven for about three minutes. 8 servings
Caramel Sauce
1 14-ounce can unsweetened coconut milk
½ cup sugar
¼ cup water
2 teaspoons (not packed) finely grated lime peel
2 teaspoons fresh lime juice
Pineapple
1 medium pineapple, peeled, cored, halved lengthwise, each half cut crosswise into 12 slices
2 teaspoons (about) canola oil
½ cup toasted pecans, very coarsely chopped
3 tablespoons shredded sweetened coconut, toasted
CARAMEL SAUCE: Spoon 1 cup thick coconut cream from atop coconut milk in can and set aside (reserve any remaining cream and milk from can for another use).
Stir sugar and ¼ cup water in heavy medium saucepan over medium heat until sugar dissolves, about 2 minutes. Simmer over medium heat without stirring until syrup is golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat and add coconut cream (mixture will bubble vigorously). Simmer over medium heat until caramel melts and sauce darkens and thickens slightly, whisking often, about 5 minutes. Remove caramel sauce from heat. Stir in lime peel and lime juice.
DO AHEAD: Caramel sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
PINEAPPLE: Prepare barbecue (medium-high heat). Lightly coat pineapple slices with oil. Grill until heated through and grill marks appear, rotating to form even grill marks, about 2 minutes per side.
Spoon some caramel sauce decoratively onto 8 plates. Arrange 3 pineapple slices on each plate. Spoon remaining caramel sauce over pineapple. Sprinkle with toasted pecans and coconut and serve.Technique Tip: Don’t Shake the CanThe instructions on cans of coconut milk often advise shaking the can before opening it, which helps blend the heavy, thick cream with the thinner milky liquid. For this recipe, do not shake the can; you want just the heavy, thick cream that floats to the top of the can for the caramel sauce. This thick cream is also delicious in puddings and custards.
Making Perfect CrepesLight, delicate crepes are not difficult to achieve; just use some care, and don’t try to rush the process.1 Mix the batter just until blended (if the batter is overmixed, the crepes will become tough). Crepe batter must rest for a couple of hours before it is used, so plan accordingly. The resting time allows the flour in the batter to fully absorb the moisture from the milk, while any air bubbles dissipate. This makes it less likely the crepes will tear during cooking.2 The batter thickens as it chills (this is a sign that the flour has fully absorbed the moisture). When making the crepes, the batter should be the consistency of heavy cream and coat a spoon thinly; add more milk as needed to thin the batter to the desired consistency.3 Pour the appropriate amount of batter into the center of the skillet [1], then quickly tilt the skillet [2] until the batter coats the bottom evenly [3].
4 Use a thin-tipped, firm silicone spatula to loosen the crepe from the pan before turning [4]. Silicone is heat resistant and won’t scratch a nonstick surface.
5 Crepes can be made ahead and refrigerated or frozen. Stack the crepes between sheets of waxed paper and store them in an airtight container in the fridge or freezer. To reheat, wrap the crepes in foil and bake at 300°F for about 20 minutes.
Walnut Crepes with Raspberries and Dried Figs
In Provence, crepes are often served simply, embellished with just sugar, jam, or liqueur. Here, the addition of walnuts and orange peel to the crepe batter adds a bit of flair, and a fig and raspberry filling flavored with Muscat and vanilla bean dresses them up even more. If Muscat is unavailable, Essensia, a sweet orange Muscat wine made in California, is a great substitute. 6 servings
Filling
½ vanilla bean, split lengthwise
1½ cups chopped dried Calimyrna figs
1 12-ounce package frozen raspberries (about 3 cups), thawed, juices reserved
1 cup Muscat
1 cup water
¼ cup (packed) dark brown sugar
2 tablespoons honey
2 teaspoons finely grated orange peel
Crepes
1 cup (or more) whole milk
1 cup unbleached all purpose flour
3 large eggs
¼ cup chopped walnuts
2 tablespoons sugar
2 tablespoons (¼ stick) unsalted butter, melted
1 teaspoon finely grated orange peel
¼ teaspoon saltAdditional melted butterAdditional sugar
1 8-ounce container crème fraîche or sour cream
2 tablespoons honey
FILLING: Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add figs, raspberries with juices, Muscat, 1 cup water, brown sugar, honey, and orange peel. Bring to simmer, stirring until sugar dissolves. Simmer over medium heat until figs are tender, about 30 minutes. Cool. Remove vanilla bean.
DO AHEAD: Can be made 3 days ahead. Cover and chill.
CREPES: Combine 1 cup milk, flour, eggs, walnuts, 2 tablespoons sugar, 2 tablespoons butter, orange peel, and salt in blender. Blend until smooth, occasionally scraping down sides of blender. Cover and chill batter in blender 2 hours. Reblend batter 5 seconds. If necessary, thin batter with additional milk, 1 tablespoon at a time, to consistency of heavy cream.
Place paper towel on plate. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium-high heat. Brush skillet with additional melted butter. Pour scant ¼ cup crepe batter into skillet, tilting skillet quickly to coat bottom. Cook until top of crepe appears dry and bottom is golden, loosening sides of crepe with spatula, about 35 seconds. Turn crepe over; cook until brown spots appear on bottom, about 20 seconds. Turn crepe out onto prepared plate. Repeat with remaining batter. Stack crepes on plate, layering between paper towels.
Brush 13×9×2-inch glass baking dish with melted butter. Spoon generous 2 tablespoons filling onto center of spotted side of 1 crepe. Spread filling over crepe, leaving 1-inch plain border. Fold crepe in half, then fold in half again, forming triangle shape. Place filled crepe in prepared dish. Repeat with remaining crepes and filling, overlapping crepes slightly in dish. Brush crepes lightly with melted butter. Sprinkle lightly with additional sugar. Cover dish with foil. Stir crème fraîche and honey in small bowl to blend.
DO AHEAD: Crepes and honey crème fraîche can be made 1 day ahead. Cover separately and chill.
Preheat oven to 350°F. Bake crepes, covered, until heated through, about 20 minutes. Place 2 crepes on each of 6 plates. Top with dollop of honey crème fraîche and serve.
Crepe EssentialsPAN: You can buy a special crepe pan (they start at about $20), but a 9-inch-diameter nonstick skillet works just as well.LADLE: One-ounce ladles are available at restaurant supply stores (for about $10). Or just use a ¼-cup measuring cup, filled halfway.SPATULA: A heat-resistant spatula made of silicone (about $9) will help you coax the crepes out of the pan.
Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce
This recipe requires a bit of last-minute assembly. Line up the components and corral a few guests to help so that everything goes smoothly. 6 servings
Crepes
1 cup whole milk
½ cup cornstarch
¼ cup unbleached all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
¼ teaspoon coarse kosher salt
Rum Butter Sauce
½ cup sugar
6 tablespoons (¾ stick) unsalted butter, room temperature
¼ teaspoon coarse kosher salt
3 tablespoons dark rum
Tropical Fruit
2 tablespoons (¼ stick) unsalted butter
½ vanilla bean, split lengthwise
1 cup ¾-inch cubes peeled cored fresh pineapple
¼ cup sugar
¼ teaspoon coarse kosher salt
2 tablespoons fresh lime juice
1 cup ¾-inch cubes peeled seeded papaya (from about 1 large)
1 cup ¾-inch cubes peeled pitted mango (from about 1 large)
CREPES: Combine all ingredients in blender. Blend until smooth. Cover and chill in blender 4 hours. Reblend for 5 seconds before using.
Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared plate. Repeat with remaining batter, layering crepes between paper towels or sheets of parchment paper.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
RUM BUTTER SAUCE: Using electric mixer, beat sugar, butter, and coarse salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
TROPICAL FRUIT: Place butter in large nonstick skillet. Scrape in seeds from vanilla bean; add bean and stir over medium-high heat until butter melts. Add pineapple, sugar, and coarse salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil. Warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm pineapple mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango. Remove vanilla bean.
Place 1 crepe on plate, browned side down; spoon 2 teaspoons rum butter sauce over, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.
Crepes with Brown Sugar Pears and Chocolate Sauce
For a tasty twist, serve the crepes with caramel sauce instead of chocolate sauce (such as the one on page 503) and sprinkle them with toasted pecans. Since this recipe makes extra crepes, cool and stack any leftovers, separating them with sheets of plastic wrap and storing them in the refrigerator in a resealable plastic bag. The next day, just rewarm the crepes in the microwave and serve them with jam or maple syrup for breakfast. 6 servings
1½ cups whole milk
1 cup plus 2 tablespoons unbleached all purpose flour
3 large eggs
2 teaspoons sugar
¼ teaspoon salt
1 tablespoon unsalted butter, melted, plus additional for brushingBrown Sugar Pears (see recipe)Vanilla ice creamChocolate Sauce (see recipe)
Combine milk, flour, eggs, sugar, and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter; blend 30 seconds. Cover and chill crepe batter in blender at least 1 hour and up to 4 hours. Reblend batter 5 seconds.
Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour ¼ cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with heatproof spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed and layering cooked crepes between sheets of plastic wrap.
DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
Preheat broiler. Line baking sheet with foil; brush with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on 1 quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangle shape. Repeat with 5 crepes and pear slices. Brush crepes with some of pear syrup.
Broil crepes just until heated through and golden, watching closely to avoid burning, about 1½ minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear syrup over. Place scoop of ice cream alongside. Drizzle with warm Chocolate Sauce. Serve, passing remaining sauce separately.
Brown Sugar Pears
Brown sugar is simply white sugar with molasses. The enriched sugar lends caramel-like notes to sautéed pears. Dark brown sugar can be substituted for golden brown sugar, if desired, for a more intense flavor. 6 servings
¼ cup (½ stick) unsalted butter
½ cup (packed) golden brown sugar
4 large firm but ripe pears (about 1½ pounds), peeled, halved, cored, each half cut lengthwise into 6 slices
4 teaspoons fresh lemon juice
Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juices and syrup forms in skillet, turning pear slices frequently, about 3 minutes.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
Chocolate Sauce
This sauce is delicious and easy to make. Keep it simple for the crepes and pears, but when serving the sauce with vanilla ice cream, add your own spin. Dissolve a little espresso powder in the half and half to make a mocha chocolate sauce, or add peppermint extract. Makes about 1¾ cups
1 cup half and half
¼ cup (½ stick) unsalted butter
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Bring half and half and butter to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.
Puffed Pancake with Strawberries
Also known as a Dutch Baby, this is as delicious for breakfast as it is for dessert. The soufflé-like pancake puffs up impressively, so make sure your guests see it before you cut into it. 4 servings
1 pound small strawberries, hulled, sliced (about 1⅔ cups)
2 tablespoons powdered sugar
3 tablespoons unsalted butter
¾ cup whole milk, room temperature
3 large eggs, room temperature
¾ cup unbleached all purpose flourPinch of saltAdditional powdered sugarLemon wedges
Preheat oven to 450°F. Stir strawberries and powdered sugar in medium bowl. Let stand at room temperature while preparing pancake.
Melt butter in 10-inch-diameter ovenproof skillet (preferably cast-iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with additional powdered sugar, garnish with lemon wedges, and serve.
Pear and Ricotta Blintzes with Spiced Maple Butter Sauce
A sweet, cheesy filling with caramelized pears is encased in crepes, then smothered in a buttery maple sauce for a truly satisfying dessert or a decadent breakfast or brunch. Although there are a few components to assemble, they aren’t difficult to make and each can be done in advance. Firm Bosc pears are the ideal choice for this recipe, because they hold their shape well when sautéed and baked. 8 to 10 servings
Maple Butter Sauce
1 cup pure maple syrup
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
Crepes
2 cups whole milk
6 large eggs
1⅓ cups unbleached all purpose flour
3 tablespoons unsalted butter, melted
2 tablespoons sugar
½ teaspoon saltVegetable oil
Filling
¼ cup dried currants
1½ tablespoons dark rum
1 tablespoon unsalted butter
4 firm but ripe Bosc pears, peeled, halved, cored, cut into ¼-inch cubes
½ cup sugar, divided
1 8-ounce package Philadelphia-brand cream cheese, room temperature
2 large eggs
2 teaspoons finely grated lemon peel
½ teaspoon vanilla extract
1 15-ounce container ricotta cheese
MAPLE BUTTER SAUCE: Whisk all ingredients in heavy small saucepan over low heat until butter is melted. Cool until slightly thickened, whisking occasionally.
DO AHEAD: Can be made 3 days ahead; chill.
CREPES: Blend milk and eggs in blender until smooth. Add flour, butter, sugar and salt; blend until smooth batter forms. Chill in blender at least 1 hour and up to 2 hours. Reblend for 5 seconds before using.
Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat; brush with oil. Pour scant 3 tablespoons batter into skillet. Rotate and shake skillet to spread batter over bottom. Cook until crepe is brown at edges and appears dry on top, about 20 seconds. Turn crepe over. Cook until brown spots form on bottom of crepe, about 12 seconds. Turn crepe out onto paper towel; cover with another paper towel. Repeat, making about 26 crepes, occasionally brushing skillet with oil.
DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill.
FILLING: Mix currants and rum in small bowl; let stand 15 minutes. Melt butter in large skillet over medium-high heat. Mix in pears and ¼ cup sugar. Cook until pears are tender and brown, stirring often, about 10 minutes; cool.
Beat cream cheese, eggs, lemon peel, vanilla, and remaining ¼ cup sugar in medium bowl. Beat in ricotta cheese, then stir in pear and currant mixtures. Cover and chill at least 1 hour and up to 1 day.
Preheat oven to 375°F. Butter 15×10×2-inch glass baking dish. Place 1 crepe, spotted side up, on work surface. Shape ¼ cup filling into 3-inch-long log in center of crepe. Fold bottom of crepe over filling. Fold in sides; roll up. Place seam side down in prepared dish. Repeat with remaining filling and crepes.
Cover dish with foil. Bake blintzes until instant-read thermometer inserted into center of filling registers 160°F to 170°F, about 45 minutes.
Whisk sauce over low heat until just warm and smooth. Place 2 blintzes on each plate. Serve blintzes with sauce.
Wine- and Citrus-Poached Pears with Triple-Crème Cheese
The after-dinner combination of fruit and cheese is transformed here, as pear halves are cooked in a red wine-citrus poaching liquid that becomes a syrup served with the sliced and fanned pears. Placing a parchment paper round atop the pears helps keep them moist and covered with liquid as they poach. France’s famed triple-crème cheese is served alongside. This cheese has a soft rind and a luscious rich texture—it contains at least 75 percent butterfat. Delicious examples include Brillat-Savarin, Le Delice de Bourgogne, Explorateur, Boursault, and Saint André. 4 servings
1½ cups dry red wine
⅓ cup sugar
¼ cup orange juice
1 3×¾-inch strip lemon peel (yellow part only)
1 whole clove
2 medium-size firm but ripe pears, peeled, halved lengthwise, cored (stems left intact)
1 tablespoon crème de cassis (black currant liqueur; optional)
8 ounces triple-crème cheese, cut into 4 wedges
Combine wine, sugar, orange juice, lemon peel, and clove in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add pear halves to saucepan. Cut out round of parchment paper same size as saucepan. Place parchment round atop pears, pushing edges of parchment into liquid to prevent edges from curling up. Reduce heat and barely simmer until pears are tender when pierced with knife, about 12 minutes.
Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until slightly syrupy and reduced to ¾ cup, about 14 minutes. Cool syrup to room temperature; stir in crème de cassis, if desired. Pour syrup over pears. Cover and chill at least 12 hours, turning pears occasionally.
Thinly slice pear halves lengthwise almost to stem end, leaving stems attached. Spoon generous 1 tablespoon pear syrup onto each of 4 plates. Top each with 1 pear half, pressing gently to fan. Serve with cheese.
Papaya Poached in Cinnamon-Lime Syrup
Fruit simmered in cinnamon syrup is a typical after-dinner treat throughout Mexico. In this recipe, the sweetness is balanced with sour cream and lime. Poaching is gentler than boiling, so lower the heat on the syrup when the fruit is added to allow the syrup to gently simmer and the fruit to stay intact. Use a vegetable peeler to remove just the green part of the lime peel. 6 servings
2 cups water
1 cup sugar
3 1-pound papayas, peeled, halved, seeded, cut into ½-inch-thick wedges
3 tablespoons fresh lime juice
6 2×½-inch strips lime peel (green part only)
1 cinnamon stickSour cream, stirred to loosenAdditional lime peel, cut into matchstick-size strips
Bring 2 cups water and sugar to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly, about 6 minutes. Add papaya wedges, lime juice, lime peel, and cinnamon stick. Reduce heat to medium and simmer until papayas are just tender, about 5 minutes. Using slotted spoon, transfer papayas to bowl. Boil syrup until reduced to 1 cup, about 6 minutes. Remove cinnamon stick. Pour syrup over papayas and chill at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Spoon papayas and syrup into dessert dishes. Drizzle with sour cream and garnish with matchstick-size strips of lime peel.
Pink Grapefruit with Cassis
With just three ingredients and a little water, this light and lovely dessert is a refreshing finish to any meal, and an excellent accompaniment to Sesame-Almond Macaroons (page 557). Crème de cassis is available at many supermarkets and at most liquor stores. If it’s unavailable, Chambord (black raspberry liqueur) or Cointreau (orange liqueur) can be used instead. 4 servings
2 large pink grapefruits (about 14 ounces each)
2 tablespoons sugar
1½ tablespoons water
2 tablespoons crème de cassis (black currant liqueur)Fresh mint sprigs (optional)
Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on plates.
Combine sugar, 1½ tablespoons water, and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit. Chill at least 2 hours.
DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Garnish with mint, if desired, and serve.Technique Tip: Segmenting GrapefruitFor visual appeal and best flavor, it’s important to cut away the membranes and bitter white pith of the grapefruit. Segmenting a grapefruit is no different than segmenting an orange; all you need is a small sharp knife to cut away the peel and white pith, then cut between the membranes to release the segments. For more information, see page 35.
Nectarines, Strawberries, and Melon in Orange-Honey Spiced Syrup
Melon balls are playful components of this fruity dessert. For an even easier alternative, cut the melon into cubes. Whole star anise—a brown, star-shaped seedpod—adds a licorice flavor to the syrup; it is available in the spice section of some supermarkets and at Asian markets and specialty foods stores. You can make the syrup a day ahead; however, add the fruit no more than eight hours in advance to prevent it from becoming soggy. 8 servings
2 large oranges
2 cups water
⅓ cup honey
4 large whole star anise
1 cinnamon stick, broken in half
1 vanilla bean, split lengthwise
1 4-pound honeydew melon, halved, seeded
3 large nectarines (about 1 pound), halved, pitted, cut into ½-inch-thick slices
1½ 1-pint containers strawberries, hulled, quarteredAdditional orange peel strips (optional)
Using vegetable peeler, remove peel (orange part only) from oranges. Set peel aside (reserve oranges for another use).
Combine 2 cups water, honey, star anise, and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve honey. Reduce heat to medium-low. Simmer until liquid is reduced to 1½ cups, about 8 minutes. Remove from heat. Stir in reserved orange peel. Cool syrup. Strain into large bowl; discard solids in strainer.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Using melon baller, scoop out enough fruit from melon to equal 4 cups. Combine melon balls, nectarines, and strawberries in large bowl. Add syrup; toss to coat. Cover and chill at least 5 hours.
DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Ladle fruit mixture into bowls. Garnish with additional orange peel strips, if desired.
Vodka-Spiked Watermelon with Crème de Cassis
Use a combination of red and yellow seedless watermelon for the most colorful presentation. Store-bought butter cookies or brownies make a great accompaniment. 8 servings
1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)
1 cup fresh lemon juice
⅔ cup sugar
½ cup vodka
6 tablespoons crème de cassis (black currant liqueur)
¼ cup chopped fresh mint
Place watermelon in large bowl. Whisk lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped mint and serve.
Fruits of the SeasonsEvery fruit is most flavorful at the peak of its season, and when a fruit is more abundant it’s also less expensive. Selecting locally grown seasonal fruit is even better: Since it doesn’t need to travel far, it can be picked as close to ripeness as possible, allowing it to develop fuller flavor. What’s at its peak each season?SPRING: rhubarb (although technically a vegetable, it’s used in many fruit desserts) and strawberriesSUMMER: apricots, blackberries, blueberries, cherries, figs, melons, nectarines, peaches, plums, and raspberriesFALL: apples, pears, persimmons, pomegranates, and quincesWINTER: cranberries and citrus fruits, including kumquats, Meyer lemons, blood oranges, and tangerines
Melon and Blueberry Coupe with White Wine, Vanilla, and Mint
The different colors of the melons—red, orange, and pale green—dotted with purple blueberries, mint, and flecks of vanilla make a festive and refreshing finale to a summer meal. The wine syrup brings out the aromas of the melons and marries all the flavors. Serve your favorite sugar cookies alongside. 6 servings
1½ cups dry white wine, divided
½ cup sugar
1 vanilla bean, split lengthwise
2⅓ cups cantaloupe cubes (about ⅓ small melon)
2⅓ cups honeydew cubes (about ⅓ small melon)
2⅓ cups watermelon cubes (about ¼ small melon)
3 cups fresh blueberries
½ cup chopped fresh mint
Combine ½ cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean.
Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and chill at least 2 hours.
DO AHEAD: Can made 6 hours ahead. Keep chilled.
Spoon fruit and some syrup into large stemmed goblets and serve.Presentation Tip:Glass coupe dishes—wide, deep dessert bowls with stems—make ideal pedestals for the fruit, but any pretty, see-through bowls will lend the same effect.
Oranges with Pomegranate Molasses and Honey
This simple yet sophisticated dessert would be perfect after a Middle Eastern dinner. Thick, sweet-tart pomegranate molasses is delicious drizzled over citrus fruit (as here) or over goat cheese sprinkled with herbs, and it also adds brightness when whisked into meat marinades. Pomegranate molasses is available at many supermarkets, Middle Eastern markets, and specialty food stores. 8 to 10 servings
8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
¼ cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
8 large Medjool dates, pitted, chopped
Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Keeping Cool with Summer FruitsSummer fruits hit the spot for cool and easy desserts that don’t require using the oven.Macerate fruit to infuse flavor. Macerating is simply marinating fruit in sugar syrup flavored with wine, liqueur, fresh herbs, citrus, or spices. Serve the fruit with the syrup and some cookies, or layer with pound cake and whipped cream in parfait glasses.Freeze summer fruit to enjoy in smoothies and shakes. Pit, peel, and stem fruits, then cut into large chunks. Arrange in a single layer on a baking sheet and freeze. Once frozen, store them in freezer bags or containers.Grill fruit while the coals are still hot in the barbecue. Wipe the grill clean with a wet cloth before grilling fruit. Grill until the fruit is heated through and marks form—just a couple of minutes per side. Serve with ice cream, yogurt, mascarpone cheese, or your favorite dessert sauce.
Bittersweet Chocolate-Orange Fondue
Fondue originated in Switzerland and gained fame in America during the 1970s. Simple to make and fun to eat, this chocolate version is spiked with Grand Marnier and grated orange peel, then served with skewers and an array of fresh and dried fruit and bits of cake as dippers. So none of it gets cooked away, don’t allow the fondue to simmer once the final amount of liqueur is added. 4 servings
⅓ cup heavy whipping cream
1½ teaspoons (packed) finely grated orange peel
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 tablespoons Grand Marnier or other orange liqueur, divided
8 1-inch pieces pound cake
8 1-inch pieces angel food cake
8 strawberries, hulled
2 kiwis, peeled, each cut into 4 rounds
1 small pear, cored, cut into 1-inch pieces
1 large banana, peeled, cut into 8 rounds
1 orange, peel and white pith removed, cut into sections
8 dried Calimyrna figs
8 dried apricot halves
Bring cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and whisk in remaining 2 tablespoons Grand Marnier.
Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.Ingredient Tip: Better ChocolateSince no sugar is added to this fondue, the sweetness will be determined by the percentage of cacao in the chocolate you use. Remember: the lower the cacao percentage, the sweeter the chocolate. Bittersweet chocolate with no higher than 61 % cacao will provide a perfect balance of bitter-sweet flavors.
Raspberry-Apricot Compote with Champagne and Lemon Verbena
Lemon verbena, an herb with a lovely lemon perfume flavor, can be found at some farmers’ markets and at nurseries. Fresh peaches would be wonderful here in place of the apricots (you’ll need to use about four). If you don’t want to pop open a bottle of Champagne just for the compote, feel free to substitute cava (Spanish sparkling wine), Prosecco or Moscato d’Asti (Italian sparkling wines), or even Sauvignon Blanc. This would be delicious served with the Lemon Cream Tart (page 272). 8 servings
¼ cup brut Champagne
2 tablespoons sugar
1 teaspoon minced fresh lemon verbena or fresh tarragon
2 ½-pint containers raspberries
8 apricots, halved, pitted, cut into ½-inch pieces
Stir Champagne, sugar, and lemon verbena in medium bowl until sugar dissolves. Fold in berries and apricots.
DO AHEAD: Can be made 1 hour ahead. Cover and chill.
Warm Rhubarb Compote with Walnut-Coconut Crunch
This super-quick dessert can be assembled in less than half an hour, but it’s also a great make-ahead treat. Unsweetened flaked organic coconut is available at natural foods stores and specialty foods stores. 4 servings
4 cups ½-inch pieces trimmed fresh rhubarb (about 1 pound)
⅔ cup plus 5 tablespoons sugar
¼ cup crème de cassis (black currant liqueur) or Chambord (black raspberry liqueur)
½ cup walnut pieces
½ cup ¼-inch-thick strips unsweetened flaked organic coconut
⅔ cup plain Greek-style yogurtWildflower honey
Bring rhubarb, ⅔ cup sugar, and crème de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to low; cover and simmer until rhubarb is soft, about 10 minutes. Cool slightly.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm, if desired.
Place walnuts and remaining 5 tablespoons sugar in medium nonstick skillet. Stir constantly over high heat until sugar melts and turns deep amber color, about 3 minutes. Remove from heat. Add coconut and stir until well combined, about 30 seconds. Press onto bottom of skillet. Cool in skillet. Break walnut-coconut crunch into shards.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.
Rhubarb and Strawberry Compote with Fresh Mint
This versatile springtime compote is great over waffles, pancakes, vanilla ice cream, and angel food cake or pound cake. Makes about 3 cups
3 cups ½-inch pieces trimmed fresh rhubarb (about 13 ounces)
¾ cup sugar
¼ cup water
1 1-pint container strawberries, hulled, halved
2 tablespoons chopped fresh mint
Combine rhubarb, sugar, and ¼ cup water in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
DO AHEAD: Can be made 4 hours ahead. Cover and keep chilled.
Varietal HoneysWhen bees forage in a single location—an orange grove or a thyme patch, for example—the honey that results assumes a special character and is known as a varietal honey. Here are a few varietal honeys worth trying. They’re listed from mild to intense.ORANGE BLOSSOM: floral and subtleLAVENDER: perfumey and complexTHYME: aromatic and resinousTUPELO: maple-y and butteryBUCKWHEAT: flavors of dark caramelCHESTNUT: earthy and intense (best paired with cheese)
Ginger Yogurt with Berries and Crunchy Caramel
This makes a wonderful brunch dish as well as a light, refreshing dessert. The berries and yogurt can be put together a few hours ahead. Fifteen minutes or so before the meal, make the caramel and pour it over the berries; it needs to harden for a few minutes before being served. 6 servings
Berries and Yogurt
5¼ cups plain Greek-style yogurt (about 42 ounces)
¾ cup minced crystallized ginger
1 ½-pint container raspberries
1 ½-pint container blackberries
1 ½-pint container blueberries
1 1-pint container strawberries, hulled, halved (quartered if large)
Caramel
1 cup sugar
¼ cup water
BERRIES AND YOGURT: Mix yogurt and ginger in medium bowl. Spread mixture in large shallow serving bowl. Cover yogurt with all the berries.
DO AHEAD: Can be made 4 hours ahead. Cover and chill.
CARAMEL: Stir sugar and ¼ cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately pour hot caramel over berries, avoiding pouring down inner sides of bowl. Let stand until caramel hardens, about 5 minutes, and serve.Ingredient Tip: Greek-Style YogurtFor more information on Greek-style yogurt, see page 8. To make your own, see page 36.
Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt
This would be the perfect dessert following a Greek, Turkish, or Moroccan meal. Igniting the Cognac burns off the alcohol while preserving the lovely flavor; make sure you have long matches on hand for this step. 6 servings
Yogurt
3 cups plain Greek-style yogurt or drained plain whole-milk yogurt
¾ teaspoon ground cinnamon
Apricots
1 tablespoon finely slivered orange peel
1 tablespoon unsalted butter
2 tablespoons sugar
1 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise
1 cup plus 2 tablespoons orange juice
⅓ cup Cognac or other brandy
Unsalted natural pistachios, toastedFresh mint leaves, slivered
YOGURT: Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
APRICOTS: Cook orange peel in small saucepan of boiling water 5 minutes. Drain and reserve peel.
Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. Sauté until beginning to brown in spots, about 8 minutes. Add 1 cup orange juice and reserved orange peel. Simmer uncovered until juice is reduced to thick syrup and apricots are tender, stirring occasionally, about 8 minutes.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.
Remove apricots from heat; add Cognac. Carefully ignite with long match. Let flames subside and return skillet to heat, shaking skillet occasionally. Mix in remaining 2 tablespoons orange juice and simmer 1 minute, stirring constantly. Spoon chilled yogurt into 6 dessert dishes. Spoon warm apricots and syrup over. Sprinkle with pistachios and mint.
Strawberry and Blueberry Summer Pudding
This simple and delicious British concoction is much more than the sum of its parts: Fresh berries with buttered bread and sugar are transformed into a surprisingly light and luscious dessert. Removing the strawberry’s hull, the tough bit of pulp at the stem end, is easy with a huller (stub-ended tweezers designed expressly for hulling strawberries) or a paring knife. 8 servings
2 pounds strawberries, hulled, sliced
6 tablespoons sugar, dividedPinch of salt
1 pound blueberries
¼ cup (½ stick) unsalted butter, room temperature
12 slices firm-textured white bread (such as Pepperidge Farm), crusts removed
2 cups chilled heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Combine strawberries, 2 tablespoons sugar, and salt in large bowl. Mash to coarse puree. Stir blueberries and remaining 4 tablespoons sugar in large saucepan over medium heat until sugar dissolves and berries release juices, about 7 minutes. Increase heat and boil until mixture thickens slightly, stirring often, about 5 minutes. Remove from heat; add strawberry mixture.
Line 6-cup bowl with 3 sheets of plastic wrap, leaving 6-inch overhang. Generously butter 1 side of bread slices. Line bowl with bread, buttered side up, cutting pieces to cover bowl completely. Pour berry mixture into bread-lined bowl. Top with remaining bread, buttered side down, cutting pieces to cover completely. Fold plastic wrap over bread. Place plate slightly smaller than top of bowl atop pudding. Weigh down plate with 4 pounds of canned goods or dried beans and chill at least 12 hours.
DO AHEAD: Can be made 3 days ahead. Keep chilled.
Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Remove weights and plate from pudding. Open plastic wrap. Place large plate atop bowl and invert pudding onto plate. Remove bowl, then plastic. Spoon pudding onto 8 serving plates. Serve with whipped cream.
Raspberries with Saba Zabaglione
Zabaglione is a velvety Italian custard. This one is enhanced with saba, a thick, syrupy Italian vinegar that is made with unfermented grape juice. It’s dark in color, with an intense, sweet-tart flavor. Saba is available at specialty foods stores and from online retailers. 4 servings
4 large egg yolks
¼ cup powdered sugar
¼ cup saba vinegar
2 tablespoons water
½ cup chilled heavy whipping cream
12 ounces raspberries
Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 4 minutes. Place top of double boiler with saba mixture over large bowl filled with ice water; continue whisking until mixture cools, about 3 minutes. Beat cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and chill until cold, at least 1 hour.
DO AHEAD: Can be made 4 hours ahead. Keep chilled.
Divide raspberries among 4 dessert coupes. Spoon sabayon over and serve.
frozen desserts
ice cream, gelato & sorbet
Vanilla Ice Cream
French Quarter Chocolate Ice Cream
Coffee-Molasses Ice Cream with Molasses-Glazed Pecans
Brown Butter and Peanut Brittle Ice Cream
Brown Sugar Ice Cream with Cayenne-Spiced Walnuts
Orange Ice Cream
Lemon Verbena Ice Cream
Persimmon Ice Cream
Brandied-Prune Ice Cream
Lemon-Ginger Frozen Yogurt
Zabaglione Gelato
Pistachio Gelato
Chocolate-Cinnamon Gelato with Toffee Bits
Hazelnut Gelato Profiteroles with Warm Kahlúa Sauce
Coffee Gelato
Strawberry Sorbato
Buttermilk Sorbet with Fresh Strawberries
Sparkling Strawberry and Orange Sorbet
Plum-Raspberry Sorbet
Plum Sorbet with Black Currant Liqueur
Rhubarb Sorbet with Gingered Orange Compote
Watermelon-Lime Sorbet
Cantaloupe Sorbet with Melon Confetti Compote
Gingered Lychee Sorbet
Rich Chocolate Sorbet
Margarita Sorbet
Mai Tai Sorbet
Mint Julep Sorbet
White Russian Sorbet
granitas
Strawberry Granita with Whipped Cream
Honeydew Bellini Granita with Minted Raspberries
Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes
Spiced Apple Cider Granita with Ginger Whipped Cream
Lime Granita with Candied Mint Leaves and Crème Fraîche
Cranberry Granita with Orange Whipped Cream
ice pops, sandwiches & cones
Watermelon-Lemonade Ice Pops
Apple Cider and Rosemary Ice Pops
Royal Blueberry Ice Pops
Oatmeal-Raisin Cookie Ice-Cream Sandwiches
Mini S’mores Ice-Cream Sandwiches
Chocolate-Peanut Butter Ice-Cream Sandwiches
Dark Chocolate-Dipped Cherry Ice-Cream Cones
sundaes
Banana Split Split
Mexican Hot Fudge Sundaes
Sour Cream-Brown Sugar Ice-Cream Sundaes with Peaches
Black and Tan Sundaes
Orange Muscat Ice-Cream Sundaes with Spiced Apricots
Strawberry Sorbet Sundaes with Prosecco Sabayon
Cherry “Pie” à la Mode Sundaes
Lemon and Honey Ice-Cream Sundaes
Caramelized Blood Orange and Almond Sundaes
Iced Maple Cream with Berries
Vanilla Ice Cream with Sesame Candies and Halvah
Coupe Marron with Coffee Ice Cream
Pear Ice Cream with Spiced Pear Compote
Macadamia Crunch Ice Cream with Mango Sauce
specialty frozen desserts
Frozen Plum Soufflés with Cardamom-Plum Sauce
Brandy Snaps with Lemon Curd Ice Cream and Blackberries
Boysenberry-Grand Marnier Ice-Cream Bonbons
Pistachio Ice Cream in Phyllo Nests with Rose Water-Splashed Strawberries
Frozen Milky Way Mousse with Chocolate Sauce
Pera Bella Helena
parfaits, semifreddos & bombes
Coffee-Caramel Parfaits
Limoncello Parfaits
Italian Semifreddo
Meyer Lemon Semifreddo with Summer Berries
Boysenberry Sorbet and Lemon Ice-Cream Bombe
Frozen Nougat Terrine with Bittersweet Chocolate and Raspberry-Fig Sauces
Mint-Truffle Ice-Cream Terrine with Mint and Chocolate Sauces
ice-cream pies & cakes
Rocky Road Sundae Pie
Chocolate-Peppermint Crunch Ice-Cream Pie
Raspberry Brownie Ice-Cream Pie
Peach-Pecan Ice-Cream Pie with Caramel Sauce
Lemon Meringue Ice-Cream Pie in Toasted Pecan Crust
Coconut-Rum Pie with Pineapple
Peanut Brittle and Caramel Crunch Ice-Cream Pie
Pumpkin Swirl Ice-Cream Pie with Chocolate-Almond Bark and Toffee Sauce
Heavenly Haystack Ice-Cream Pie
Frozen Italian Zabaglione Tart with Marsala-Lemon Sauce
Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
Frozen Orange Mousse Torte with Boysenberry Sauce
Nutella Ice-Cream Torte
Lime Ice-Cream Torte Topped with Berry Sorbets
Mocha Crunch Ice-Cream Cake
Peppermint Ice Cream Candyland Cake
Meringue Hearts with Mint Ice Cream and Fudge Sauce
frozen meringue desserts
Frozen Raspberry Zabaglione on Meringues with Chocolate Sauce
Frozen White Chocolate and Hazelnut Dacquoise
Strawberry and Chocolate Baked Alaskas
Pumpkin Baked Alaska
Coffee-Almond Baked Alaska with Coffee-Caramel Sauce
frozen beverages
Strawberry Milk Shakes
Ginger Mango Floats
Vanilla Ice Cream
Master the recipe for classic vanilla ice cream, and the rest will follow. This version is guaranteed to have you feeling like a pro. It has an intense vanilla flavor—and is speckled with tiny black flecks—thanks to the vanilla bean. Makes about 1 quart
2 cups heavy whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
5 large egg yolks
⅔ cup sugar
Combine cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat. Remove from heat.
Whisk egg yolks and sugar in large bowl until well blended. Gradually whisk in hot cream mixture; return mixture to same saucepan. Stir constantly over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Strain custard into medium metal bowl. Set bowl of custard over large bowl of ice water and stir until mixture is cold.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.Recipe Tip: Ice-Cream StylesThis vanilla ice cream is French style, which simply means that it’s made from a cooked custard that includes egg yolks. Philadelphia style, on the other hand, is just sweetened, flavored cream (or cream and milk). Those egg yolks make the French variety both smoother and silkier, and give it a pale-cream color. Philadelphia style is quicker to prepare and lighter tasting.
Infused with FlavorOur Vanilla Ice Cream is a classic dessert—and is the perfect base for some delicious variations. Just steep one of the following ingredients in the hot cream and milk mixture for about 20 minutes, strain, then continue with the recipe. To taste the pure flavor of the infusion, skip the vanilla bean, or cut back on the amount you add to the custard. Taste the milk mixture after about 15 minutes to see if you need to add more of the ingredient. Keep in mind that adding the eggs and freezing the mixture will mute the flavor of the infusion.Cinnamon sticksWhole star aniseFresh sliced peeled gingerCardamom podsChopped fresh lemongrassWhite, black, or pink peppercornsFresh mint leavesLavender (make sure it hasn’t been sprayed with pesticides)Coffee beansStrips of orange, lemon, or lime peel
French Quarter Chocolate Ice Cream
Molasses and a little bourbon give this dessert its New Orleans accent. Chicory coffee, a favorite beverage in that southern city, would be a delicious accompaniment. Makes about 1 quart
½ cup mild-flavored (light) molasses
4 extra-large egg yolks
1 tablespoon (packed) dark brown sugarPinch of ground gingerPinch of ground cinnamonPinch of salt
2 cups chilled heavy whipping cream, divided
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons bourbon
Whisk molasses, egg yolks, sugar, ginger, cinnamon, and salt in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into molasses mixture. Return to same saucepan and stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove from heat. Add chocolate and butter and stir until smooth. Strain custard into medium bowl. Mix in remaining 1 cup chilled cream and bourbon. Cover and refrigerate until well chilled.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Keep frozen.Ingredient Tip: MolassesMolasses comes from the liquid that’s left over after the sugar-making process is complete. It is available in three strengths-light, dark, and blackstrap. For this recipe, be sure to use light molasses; dark or blackstrap would be too pungent.
Coffee-Molasses Ice Cream with Molasses-Glazed Pecans
Sweet-savory pecans are the perfect counterpoint to coffee ice cream. Consider making a double batch of the addictive pecans for snacking. 6 servings
Ice Cream
3 cups heavy whipping cream, divided
1 cup whole milk
6 large egg yolks
¾ cup mild-flavored (light) molasses
¼ cup sugar
2 tablespoons instant coffee crystals
Pecans
¼ cup mild-flavored (light) molasses
¼ cup sugarPinch of salt
2 cups pecan halves
ICE CREAM: Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove from heat. Whisk egg yolks, molasses, and sugar to blend in large bowl. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir constantly over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Strain custard into medium bowl. Mix in coffee crystals, then remaining 1 cup cream. Cover and refrigerate coffee custard until well chilled.
Process coffee custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
PECANS: Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Line another large baking sheet with waxed paper. Combine molasses, sugar, and salt in heavy medium saucepan. Boil 1 minute. Remove from heat. Add pecans and stir to coat well. Spread pecans on buttered baking sheet. Bake until pecans are just beginning to brown, about 10 minutes. Immediately transfer pecans to waxed paper-lined baking sheet and separate with 2 forks. Cool completely.
DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Brown Butter and Peanut Brittle Ice Cream
Brown butter is simply butter that has been cooked until it has an amber color and nutty flavor. But what it does to this ice cream is nothing less than spectacular, adding rich complexity. It’s perfect with the stirred-in bits of sweet, crunchy peanut brittle. Makes about 1 quart
6 tablespoons (¾ stick) unsalted butter
2 cups heavy whipping cream
1 cup whole milk
6 large egg yolks
⅓ cup sugar
⅓ cup (packed) dark brown sugar
¼ teaspoon salt
¾ teaspoon vanilla extract
¾ cup coarsely chopped peanut brittle
Melt butter in small skillet over medium-low heat. Cook until butter is dark amber, stirring occasionally and watching closely to avoid burning, about 6 minutes. Pour through fine strainer into small bowl.
Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. Add brown butter; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl [1]. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container [2] and stir in peanut brittle [3]. Freeze until firm, about 4 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.Technique Tip: Browning ButterHow does butter brown? It’s simple: Butter is made up of three basic components—water, milk solids, and milk fat. As the melted butter cooks in the skillet, the water boils off and the milk solids begin to turn brown. You’ll know your brown butter is ready when it’s a deep amber color and smells nutty.
Brown Sugar Ice Cream with Cayenne-Spiced Walnuts
Ice cream goes southwestern. Spicy cayenne and black pepper walnuts are stirred in at the last minute, and brown sugar gives the ice cream a subtle caramel flavor. Makes about 1½ quarts
1½ cups whole milk
1½ cups heavy whipping cream
1 cup (packed) golden brown sugar
6 large egg yolksPinch of salt
1 cup walnut pieces
1 tablespoon vegetable oil
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
Preheat oven to 375°F. Bring milk and cream to simmer in heavy medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl to blend; gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into bowl; chill until cold.
Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.
Process custard in ice-cream maker according to manufacturer’s instructions, adding walnuts during last 5 minutes of churning. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Keep frozen.
Frozen Desserts, DefinedICE CREAM: A frozen dessert made from milk and/or cream. By law, commercial ice cream must contain at least 10% milk fat (or 8% for chocolate ice cream). In the context of home cooking, traditional ice cream is made from a sweetened custard (a mixture of milk and/or cream and egg yolks), which gives it a rich taste and a creamy texture.GELATO: Italian ice cream that is often more intense in flavor than American-style ice cream. There are many styles of gelato, but it is usually lower in fat than ice cream.SORBET: A frozen dessert made without milk. Most sorbets are made from water, sugar, and fruit puree (egg whites are sometimes added). Sorbets are intensely flavored and have a somewhat icy texture.GRANITA: Granitas are like shaved ice—only better. They’re not topped with a sweet syrup; instead, the ice is made from the syrup (usually a sweetened fruit puree or juice) and flaked into crystals using a fork.PARFAIT: A layered frozen dessert, usually served in a tall parfait glass that shows off each of the layers.SEMIFREDDO: Meaning “half cold,” semifreddo is a classic Italian dessert that is partially frozen in a baking pan (no icecream maker required). Mixing whipped cream and a little alcohol into ice cream prevents the mixture from freezing solid.
Orange Ice Cream
Sometimes plain old vanilla just won’t do. A scoop of orange-flavored ice cream—so simple to prepare—adds intrigue to warm cherry pie, spiced apple crumble, or dark chocolate cake. Makes about 2⅓ cups
4 large egg yolks
⅓ cup sugar
2 cups half and half
2 teaspoons finely grated orange peel
Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same saucepan and stir constantly over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour custard into medium bowl. Refrigerate custard until cold.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 4 days ahead. Keep frozen.Technique Tip: Softening Ice CreamTo mix ingredients into ice cream, or to make a frozen terrine, torte, or pie, the ice cream needs to be soft enough to stir or spread. The quickest and easiest way to get rid of that hard chill is to place the carton in the microwave. Heat it in 10-second intervals on the lowest power setting; stir between intervals to get even softening. You can also put the ice cream in the refrigerator or leave it out at room temperature, checking the consistency every 10 minutes or so.
Lemon Verbena Ice Cream
Lemon verbena is a South American herb with a strong lemon flavor and haunting floral fragrance. You can find it at plant nurseries and some farmers’ markets. Makes about 2½ cups
1 cup heavy whipping cream
1 cup whole milk
½ cup sugar, divided
¼ cup fresh lemon verbena leaves
7 large egg yolks
Bring cream, milk, ¼ cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.
Whisk egg yolks and remaining ¼ cup sugar in medium bowl. Return cream mixture to boil. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into medium bowl. Chill until cold.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Persimmon Ice Cream
Freshly crushed black peppercorns bring out the faint spiciness of the persimmons. Serve with Vanilla Shortbread Cookies (page 542) or the Apple-Spice Cake with Brown Sugar Glaze (page 53). Makes about 1 quart
1½ teaspoons whole black peppercorns
1 cup water
¾ cup sugar
¼ teaspoon (scant) salt
8 large ripe Hachiya persimmons, halved, seeded
1 cup chilled heavy whipping cream
Heat heavy small skillet over medium heat. Add peppercorns and toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place in resealable plastic freezer bag, seal, and crush with mallet.
Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold.
DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.
Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream (reserve any remaining puree for another use). Cover and chill puree until cold.
Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 1 day ahead. Keep frozen.Market Tip: PersimmonsPersimmons are fall-winter fruits that range in color from yellow-orange to red. There are two common varieties of persimmons, Fuyu and Hachiya; you can find both varieties at farmers’ markets, supermarkets, and specialty foods stores from October to February. This recipe calls for the large, elongated persimmons known as Hachiyas, which aren’t ripe until they’re very soft. Fuyus, on the other hand, are ready to eat when they’re still quite firm. To ripen a Hachiya persimmon, let it sit on the counter for a few days. To ripen it more quickly, place it in a brown paper bag with an apple or banana.
How to Buy an Ice-Cream MakerWhich ice-cream machine is right for you? It all depends on your budget, your lifestyle, and your passion for frozen desserts.ICE AND ROCK SALT MACHINES: Want a workout along with your ice cream? Then this is the machine for you. Pour the custard into the metal container, place the metal container into the larger bucket-style container, then pack layers of ice and rock salt between the two containers. (The salt helps lower the temperature and keeps the brine solution nice and chilly—between 8° and 12°.) The next step? Hand-cranking the machine until the ice cream freezes. For folks looking for less exercise, this type of machine is also available with an electric motor. These machines often make a large quantity of ice cream.MACHINES WITH A SEPARATE CANISTER: This affordable type of machine is widely available in many models and brands. To make ice cream, first place the container (which is filled with a liquid coolant) in the freezer for at least 24 hours. Once the container is completely frozen, pour in the custard, flip the switch, and let the ice-cream-making begin. This style of ice-cream maker requires freezer space for the container and some pre-planning, but it’s a good choice for those who make ice cream a few times a month.ALL-IN-ONE UNITS: For ice cream on demand, this is your machine; it’s more expensive, but the extra cost means that you can go from custard to ice cream in less than an hour. These machines have built-in compressors, which eliminates the need to pre-freeze the canister. They are larger than other machines, so are not the best bet for small kitchens. But if you’re an ice-cream fanatic and have the space, consider investing in an all-in-one machine.
Brandied-Prune Ice Cream
Don’t be put off by the thought of prunes for dessert. Jazz them up with some brandy and you’ll be amazed at what they do to vanilla ice cream. You can use a purchased premium ice cream or, for an entirely homemade treat, make our Vanilla Ice Cream (page 446). Pair this sophisticated dessert in the fall with a simple walnut cake (such as the Walnut-Orange Cake on page 79) or a slice of apple pie. And if you have Armagnac (the excellent full-flavored brandy from Gascony), use it. It’s the classic French pairing for prune ice cream. 12 servings
1 cup pitted prunes, cut into quarters
½ cup plus 2 tablespoons brandy
1 quart vanilla ice cream, slightly softened
Combine prunes and ½ cup brandy in heavy large saucepan. Cover and simmer over medium heat until brandy is absorbed, about 4 minutes. Cool.
Place softened ice cream in large shallow plastic freezer container. Mix in prunes and remaining 2 tablespoons brandy. Cover and freeze until firm, about 4 hours.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Lemon-Ginger Frozen Yogurt
The fresh, sophisticated flavors of this frozen yogurt are so irresistible that its healthful properties come as a bonus. If you like, set out a toppings bar with granola, fresh fruit, and berries. You can use agave nectar—a low-glycemic sweetener—instead of corn syrup; it’s available at some supermarkets, in the aisle where other syrups are sold. 6 servings
¾ cup water
¾ cup sugar
¼ cup light corn syrup or agave nectar
2 teaspoons finely grated peeled fresh ginger
1 cup plain nonfat yogurt
1 cup buttermilk
¼ cup fresh lemon juice
1 teaspoon finely grated lemon peel
Bring ¾ cup water, sugar, corn syrup, and ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain ginger syrup into medium bowl and chill until cool.
DO AHEAD: Syrup can be made 1 day ahead. Keep refrigerated.
Whisk yogurt, buttermilk, lemon juice, and lemon peel into ginger syrup. Process mixture in ice-cream maker according to manufacturer’s instructions. Serve immediately or transfer to airtight container and freeze up to 3 hours.Serving Tip: Soft TouchFor the best texture, serve this frozen yogurt right out of the machine or after it’s been frozen for just a few hours. Overnight freezing will make it too hard. In that case, you’ll need to thaw it briefly in the microwave, stopping to stir, or let it sit at room temperature for about 15 minutes.
Zabaglione Gelato
Marsala is a Sicilian fortified wine and is traditionally used in zabaglione, the light dessert custard. In this recipe, rum is also added for an even more intense flavor. Makes about 3½ cups
4 large egg yolks
½ cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala
2 tablespoons dark rum
1 teaspoon vanilla extract
Whisk egg yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Strain into medium bowl. Mix Marsala, rum, and vanilla into custard. Cover and refrigerate custard until cold.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Don’t HurryThe first rule of making frozen desserts: Don’t try to rush it. When preparing ice cream or gelato, the cooked custard has to be well chilled before being churned in the ice-cream maker, and the finished product usually has to freeze for at least a few hours before serving. Ice-cream pies and cakes have to freeze for several hours or overnight. Follow the instructions in the recipe carefully: Your patience will be rewarded.
Pistachio Gelato
Green food coloring makes this creamy gelato say “pistachio,” but it can also be prepared without. For a sophisticated ice-cream-sandwich presentation, serve scoops of the gelato inside halved small sweet brioche buns. 6 servings
¾ cup unsalted natural pistachios
¾ cup sugar, divided
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring (optional)Additional chopped unsalted natural pistachios
Finely grind pistachios and ¼ cup sugar in processor. Combine pistachio mixture, milk, and almond extract in heavy medium saucepan. Bring to boil. Whisk egg yolks and remaining ½ cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring, if using. Refrigerate custard until cold, about 3 hours.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer gelato to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Scoop gelato into glasses or bowls. Garnish with additional chopped pistachios.
Chocolate-Cinnamon Gelato with Toffee Bits
Creamy meets crunchy when luscious chocolate-cinnamon gelato is punctuated with pieces of crushed toffee candy bars. Makes about 3 cups
½ cup sugar
2 tablespoons cornstarch
1¼ teaspoons ground cinnamonPinch of salt
2 cups whole milk, divided
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup chilled heavy whipping cream
⅓ cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)
Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add ¼ cup milk, whisking until cornstarch dissolves. Whisk in remaining 1¾ cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
Transfer gelato mixture to medium bowl. Mix in cream. Place bowl over large bowl filled with ice water and cool, stirring often, about 30 minutes.
Process gelato mixture in ice cream maker according to manufacturer’s instructions, adding toffee during last 1 minute of churning. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
The Scoop on Ice-Cream ScoopsFind an ice-cream scoop to match your personality.THE TRADITIONALIST: Looking for perfectly round scoops that drop easily from the scoop to the bowl? Consider buying an ice-cream scoop that has antifreeze sealed right into the handle. The antifreeze begins to melt the ice cream on contact, making it easier to scoop out the frozen dessert—and making it possible to get the ice cream out of the scoop without a release mechanism. This type of scoop is available at many online retailers and at housewares stores. Zeroll, a company that’s been around since the 1930s, makes many sizes of this type of scoop (zeroll.com).THE ICE-CREAM ARTIST: At fancy restaurants, ice cream is sometimes served in egg-shape scoops called quenelles. With some practice, you can learn to create the shape using two spoons, or you can buy an oval-shape ice cream scoop. Matfer Bourgeat makes a nice sturdy version, available at culinarycookware.com.THE CROWD-PLEASER: For scooping mass quantities of ice cream quickly, try an ice-cream spade. The flat, shovel-like contraption won’t make pretty scoops, but it will make serving a hungry crowd quick and easy. Many manufacturers make this type of scoop. Head to your local housewares store and see which one feels most comfortable in your hand.
Hazelnut Gelato Profiteroles with Warm Kahlúa Sauce
In a sophisticated twist on traditional profiteroles—cream puffs filled with custard or vanilla ice cream—these feature hazelnut gelato and a drizzle of Kahlúa-spiked chocolate sauce. If you have any unfilled cream puffs left over, you can freeze them to enjoy later. 12 servings
Hazelnut Gelato
1 cup hazelnuts, toasted, husked
1 quart half and half
¾ cup sugar
3 large egg yolks
1½ teaspoons vanilla extract
Sauce
1 cup half and half
¾ cup sugar
2 tablespoons (¼ stick) unsalted butter
1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¼ cup Kahlúa or other coffee liqueur
1 teaspoon vanilla extract
Cream Puffs
1 cup whole milk
½ cup (1 stick) unsalted butter, cut into ½-inch cubes
½ teaspoon salt
1¼ cups unbleached all purpose flour
5 large eggs
HAZELNUT GELATO: Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to same saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not boil). Strain into large bowl. Stir in ground hazelnuts and vanilla. Refrigerate custard until cold, about 4 hours. Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
SAUCE: Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla.
DO AHEAD: Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.
CREAM PUFFS: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy medium saucepan. Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1½ minutes. Remove from heat. Using electric mixer, mix dough at low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time at medium speed, blending well after each addition.
Drop walnut-size pieces of dough onto prepared sheets. Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on baking sheets.
Cut 36 cream puffs in half horizontally. Place scoop of gelato in bottom half of each cream puff; cover with top half.
DO AHEAD: Can be made 1 day ahead. Cover and freeze.
Place 3 profiteroles on each plate. Drizzle with warm sauce.
Coffee Gelato
A classic, pure and simple. Instant espresso powder gives a more intense flavor, but if you can’t find it, you can use instant coffee powder. 6 servings
5 large egg yolks
1 cup sugar
1½ cups whole milk
1 tablespoon instant espresso powder dissolved in ½ cup hot water
Whisk egg yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture, then whisk in espresso mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Strawberry Sorbato
“Sorbato” is a cross between sorbet and gelato—it is made from a fruit puree like a sorbet, but with the addition of cream. 8 servings
1½ pounds strawberries, hulled, sliced
1 cup sugarPinch of salt
¾ cup heavy whipping cream
1½ tablespoons fresh lemon juice
Toss berries, sugar, and salt in large bowl. Let stand until juices form, about 30 minutes. Puree mixture in batches in blender. Press through fine strainer into medium bowl. Mix cream and lemon juice into puree.
Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Buttermilk Sorbet with Fresh Strawberries
Just because it’s a sorbet doesn’t mean it has to be sweet and fruity; this one has the refreshing tang of buttermilk and the floral sweetness of strawberries. The sorbet’s texture is best when freshly made, but if you do prepare it ahead, be sure to let it soften before serving. 4 to 6 servings
2 cups chilled buttermilk
¼ cup plus 2 tablespoons sugar
¼ cup light corn syrup
1 pound strawberries, hulled, sliced
½ teaspoon finely grated lemon peel
Stir buttermilk, ¼ cup sugar, and corn syrup in medium bowl until sugar dissolves. Process mixture in ice-cream maker according to manufacturer’s instructions.
DO AHEAD: Sorbet can be made 3 days ahead. Transfer to an airtight container and freeze. Let stand 15 minutes at room temperature to soften before serving.
Toss strawberries, lemon peel, and remaining 2 tablespoons sugar in another medium bowl; let stand until juices form, about 10 minutes. Spoon berries into shallow bowls. Top with scoop of sorbet and serve immediately.Technique Tip: Easy Does ItNot ready to try making the custard needed for homemade ice cream? Then start with a sorbet. This buttermilk version calls for just three ingredients. Mix them together until the sugar dissolves, then let your ice-cream maker do the rest. It really is that easy.
Sparkling Strawberry and Orange Sorbet
Cava, a Spanish sparkling wine, adds a mild effervescence to this refreshing dessert. For a pretty presentation, serve the sorbet in wide-mouth Champagne coupes. 8 servings
¾ cup sugar
¼ cup water
1 12-ounce package frozen strawberries, thawed
1 cup orange juice
1 cup brut cava (Spanish sparkling wine)
Stir sugar and ¼ cup water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Plum-Raspberry Sorbet
Serve this light and refreshing dessert with a few crisp, buttery cookies.
Makes about 1 quart
¾ cup plus 2 tablespoons sugar
⅔ cup water
1¼ pounds plums, halved, pitted
2½ ½-pint containers raspberries
¼ to 1 teaspoon fresh lemon juicePinch of saltAdditional sliced plumsAdditional raspberriesFresh mint sprigs
Stir sugar and ⅔ cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in processor. Strain puree through fine sieve into medium bowl; discard solids in sieve. Add syrup, lemon juice to taste, and salt and blend well.
Process in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Scoop sorbet into bowls. Garnish with additional sliced plums, additional raspberries, and mint sprigs.
Plum Sorbet with Black Currant Liqueur
Sweet, black currant-flavored crème de cassis intensifies the fruitiness of this plum sorbet. It also gives the sorbet a soft, creamy texture. That’s because alcohol freezes at a much colder temperature than the other ingredients, so it prevents hard ice crystals from forming. Makes about 1 quart
1 cup sugar
1 cup water
1½ pounds ripe purple plums, quartered, pitted
¼ cup crème de cassis (black currant liqueur) plus additional for drizzling (optional)
Stir sugar and 1 cup water in small saucepan over medium heat until sugar dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill syrup until cold.
Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled syrup and crème de cassis into plum puree.
Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Scoop sorbet into dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.
Rhubarb Sorbet with Gingered Orange Compote
Vibrant red pomegranate juice gives this light, tangy sorbet its pretty pink color. 6 servings
Sorbet
1½ cups sugar
1½ cups water
8 cups ½-inch pieces trimmed fresh rhubarb (about 2 pounds)
½ cup orange juice
½ cup pomegranate juice
2½ tablespoons Grand Marnier or other orange liqueur
⅛ teaspoon salt
Compote
6 large navel oranges
⅔ cup orange juice
½ cup sugar
½ cup thinly sliced peeled fresh ginger (about 2½ ounces)
1 cinnamon stick
SORBET: Bring sugar and 1½ cups water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.
Stir rhubarb, orange juice, and ¾ cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Puree in processor. Press through strainer into large bowl; discard solids in strainer. Mix pomegranate juice, Grand Marnier, salt, and ¾ cup syrup into puree (reserve remaining syrup for another use). Chill until cold.
Process rhubarb mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
COMPOTE: Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release segments.
Mix orange juice, sugar, ginger, and cinnamon in small saucepan over medium heat. Simmer 3 minutes to blend flavors. Cover; cool 5 minutes. Strain syrup into medium bowl. Drain orange segments; add to syrup and cool completely.
Spoon compote into shallow bowls or wineglasses. Top with sorbet.
Watermelon-Lime Sorbet
Don’t have an ice-cream maker? This sorbet can also be made in a food processor. You simply freeze the watermelon mixture, stirring occasionally, then throw it into the processor to create the lovely smooth texture. 6 servings
½ cup dry white wine
½ cup sugar
¼ cup fresh lime juice
5 cups 1-inch cubes peeled seedless watermelon
2 tablespoons frozen orange juice concentrate, thawedLime slicesWatermelon wedges
Combine wine, sugar, and lime juice in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Simmer gently 3 minutes. Cool completely. Puree watermelon in processor. Strain puree through sieve set over large bowl, pressing on solids with back of rubber spatula. Discard solids in sieve. Stir wine mixture and orange juice concentrate into watermelon puree.
To prepare in processor: Pour melon mixture into 8×8×2-inch glass baking dish. Freeze until semi-firm, stirring occasionally, about 2 hours. Cover; freeze until solid, at least 8 hours or overnight. Chill processor work bowl and metal blade. Transfer melon mixture to processor. Using on/off turns and scraping bottom and sides of bowl, process until very smooth.
DO AHEAD: Can be made 1 day ahead. Transfer sorbet to airtight container and freeze.
To prepare in ice-cream maker: Process melon mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.
DO AHEAD: Can be made 1 day ahead. Keep frozen.
Freeze 6 small bowls 30 minutes. Scoop sorbet into frozen bowls. Garnish with lime slices and watermelon wedges. Serve immediately.
Cantaloupe Sorbet with Melon Confetti Compote
Essensia, a sweet California dessert wine, heightens the sweetness of cantaloupe. The “confetti” compote is a pretty mix of diced watermelon, honeydew, and cantaloupe—all tossed in a slightly spicy star anise syrup. Look for star anise (brown, star-shaped seedpods) in the spice section of some supermarkets, at specialty foods stores, and at Asian markets. 6 servings
2 pounds cantaloupe, peeled, seeded, cut into large pieces
1¼ cups Essensia or other sweet dessert wine, divided
¾ cup sugar, divided
1 whole star anise (optional)
1 cup ¼-inch-dice peeled seeded watermelon
1 cup ¼-inch-dice peeled seeded cantaloupe
1 cup ¼-inch-dice peeled seeded honeydew melonFresh mint sprigs
Puree large cantaloupe pieces in blender. Add ½ cup Essensia and ½ cup sugar; blend until sugar dissolves. Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Combine remaining ¾ cup Essensia, remaining ¼ cup sugar, and star anise, if using, in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced to ½ cup, about 4 minutes. Chill until cold.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Discard star anise. Add diced watermelon, cantaloupe, and honeydew to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint.Market Tip: CantaloupeAt the market, choose heavy, fragrant cantaloupes with not much of a green tinge. Skip melons with the stems still attached; they were picked too early. If you hear sloshing when you pick up the melon, choose a different one. Keep in mind that once you bring a cantaloupe home, it will soften but will not get any sweeter.Ingredient Tip: EssensiaMuscat, a dessert wine made from Muscat grapes, lends a delicate sweetness to frozen desserts. It goes by a few different names, including Essensia, a California brand made from Orange Muscat grapes, and Italian moscato. You can find Muscat wines at liquor or wine stores, or at some supermarkets.
Gingered Lychee Sorbet
Canned lychees, a Chinese fruit, and moscato give this sorbet a delicate sweetness; grated fresh ginger adds a little kick. Makes about 1 quart
¾ cup water
⅓ cup sugar
1 tablespoon grated fresh ginger
2 20-ounce cans lychees in syrup
½ cup moscato or other sweet white dessert wine
Stir ¾ cup water, sugar, and ginger in heavy small saucepan over low heat until sugar dissolves. Simmer 5 minutes. Strain. Cool ginger syrup completely.
Drain lychees, reserving ½ cup syrup from can. Puree lychees in blender or processor with ½ cup reserved canned syrup until smooth. Strain. Combine pureed lychees, ginger syrup, and wine. Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to container and freeze.
DO AHEAD: Can be made 3 days ahead. Keep frozen.Technique Tip: DIY SorbetNo ice-cream maker? No problem. First, transfer the lychee mixture to a shallow 6-cup baking dish. Freeze until the edges are firm and the center is slushy, about three hours. Puree the mixture in a food processor until smooth, then return the mixture to the baking dish and freeze until almost firm, about an hour and a half. Puree the sorbet in the processor once more, then return to the dish and freeze until firm. Using this method, the sorbet can be made one day ahead.
Rich Chocolate Sorbet
This deluxe sorbet is delicious all by itself, but it also makes a great accompaniment to Vanilla Chiffon Cake (page 50). The egg yolks disqualify it as a sorbet in the strictest sense, but it contains neither milk nor cream and is also kosher, so it’s a good choice for Passover. Makes about 3 cups
1 vanilla bean, split lengthwise
2 cups water
1 cup sugar
⅛ teaspoon coarse kosher salt
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 large egg yolks
2 tablespoons brandy
Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add 2 cups water, sugar, and coarse salt. Whisk over medium heat until sugar dissolves. Reduce heat to low. Add chocolate; whisk until completely melted and smooth. Remove from heat.
Whisk egg yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into medium bowl. Chill uncovered until cold, about 2 hours. Mix in brandy.
Process sorbet mixture in ice-cream maker according to manufacturer’s instructions (sorbet will be very soft).
Spoon sorbet into container. Cover and freeze until firm, at least 8 hours.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Margarita Sorbet
This refreshing treat takes one of our favorite drinks and sends it to the deep freeze. Complete the homage by serving the sorbet in sugar-rimmed Margarita glasses garnished with lime slices. 4 servings
2 cups water
1 cup sugar
⅔ cup fresh lime juice
6 tablespoons triple sec
6 tablespoons tequila
1 teaspoon finely grated lime peel
Stir 2 cups water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Mix in lime juice, triple sec, tequila, and lime peel. Refrigerate until cold, about 2 hours.
Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Freeze 4 Margarita glasses 1 hour. Scoop sorbet into frozen glasses and serve immediately.
Granita StyleIt’s easy to turn the Margarita Sorbet into a granita. First, mix an additional 1 cup of water into the sorbet mixture. Freeze the mixture in a bowl until semi-firm, whisking occasionally, about three hours. Cover the bowl and freeze until solid, at least six hours. Using a fork, scrape the surface of the granita to form crystals. Scoop the granita into frozen glasses and serve immediately.
Mai Tai Sorbet
The Mai Tai, a mixture of fruit juices and rum, is a classic tropical drink. This frozen treat would be great at a backyard barbecue—paper umbrellas optional. To turn this into a granita, see Granita Style (below)—but add only half a cup of water to the sorbet mixture. 4 servings
½ cup pineapple juice
½ cup mango-passion fruit nectar
½ cup guava nectar
6 tablespoons dark rum
¼ cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
4 fresh pineapple wedges (optional)
Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Freeze 4 Martini glasses 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple wedges, if desired, and serve.
Mint Julep Sorbet
In this recipe, Kentucky’s famous bourbon-based cocktail becomes a dessert. This is a natural for a Kentucky Derby party but would be a fantastic way to beat the heat all summer long. Serve in julep cups or pretty glasses. To turn this into a granita, see Granita Style (page 465)—but mix only an additional half cup of water into the sorbet mixture. 4 servings
1½ cups water
¾ cup (loosely packed) fresh mint leaves (from about 2 small bunches)
½ cup sugar
3 tablespoons bourbon
1 tablespoon green crème de menthe
1 teaspoon minced fresh mint leaves
4 fresh mint sprigs
Combine 1½ cups water, mint leaves, and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.
Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves in sieve. Mix bourbon, crème de menthe, and minced mint into mint syrup. Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Freeze 4 parfait glasses 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.
White Russian Sorbet
The coffee and cream flavors of a White Russian cocktail make a delicious frozen dessert. Scoop the sorbet into glass coffee mugs and garnish each serving with a coffee bean (plain or chocolate covered). To turn this into a granita, see Granita Style (page 465)—but mix only an additional half cup of water into the sorbet mixture and serve in frozen coffee cups. 4 servings
1¾ cups water
½ cup sugar
3½ teaspoons instant espresso powder
1 tablespoon dark corn syrup
½ cup heavy whipping cream
¼ cup vodka
¼ cup Kahlúa or other coffee liqueurCoffee beans
Stir 1¾ cups water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then cream, vodka, and Kahlúa. Refrigerate mixture until cold, about 2 hours.
Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Freeze 4 coffee cups 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.
Strawberry Granita with Whipped Cream
This easy summer ice has a berry sweetness that’s perfectly paired with a dollop of rich whipped cream. 6 to 8 servings
1 pound strawberries, hulled, sliced (about 1⅔ cups)
¾ cup sugarPinch of salt
1½ cups cold water
¼ cup fresh lemon juice
1 cup chilled heavy whipping cream
Puree strawberries, sugar, and salt in processor until smooth. Add 1½ cups cold water and lemon juice and process to blend. Strain into 8×8×2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Using fork, scrape granita until entire mixture is mass of crystals. Return to freezer. Beat cream until firm peaks form. Divide whipped cream among dishes. Spoon granita over and serve immediately.
Great GranitasGranitas are easy to make—no fancy equipment needed, just a pan and a fork. Here’s how to make them perfect every time.THE PAN: A stainless steel, earthenware, plastic, or porcelain pan is fine, but avoid using aluminum (it can discolor certain granitas and leave a metallic taste). The pan should be large enough that the granita can freeze quickly, but not so large that it won’t fit in your freezer.THE PROCESS: To form perfect, fine ice crystals, begin by freezing the granita mixture for about an hour (times will vary from recipe to recipe). If it’s starting to freeze around the edges, break up the frozen bits with a fork and rake them toward the center of the pan. Return the pan to the freezer and repeat this procedure every 30 minutes or so (check the recipe) until it looks like shaved ice. If it gets too hard, leave the pan out at room temperature for a few minutes, then rake the granita again.THE PRESENTATION: Granitas are delicious on their own, but they’re even better served with crisp cookies or biscotti, topped with zabaglione or whipped cream, or spooned over ice cream or sorbet.
Honeydew Bellini Granita with Minted Raspberries
Both the granita and the raspberry topping have a splash of Prosecco, Italian sparkling wine. The recipe calls for using a large baking pan so that the melon mixture will freeze quickly. But if you don’t have room in your freezer, just use a smaller pan and chill it longer. 8 servings
½ large ripe honeydew melon, seeded, peeled, cut into 1½-inch cubes (about 2½ pounds)
½ cup chilled Prosecco, divided
4½ tablespoons (about) sugar, divided
2 5.6-ounce containers raspberries
1 tablespoon minced fresh mint plus 8 fresh mint sprigs
Puree melon in processor until smooth. Strain through fine strainer into large bowl, pressing gently to extract 2½ cups juice; discard solids in strainer. Mix ¼ cup Prosecco into melon juice. Stir 3 tablespoons sugar into juice, 1 tablespoon at a time, to sweeten to taste (mixture should be sweet). Transfer mixture to 13×9×2-inch metal baking pan and freeze until slushy, about 30 minutes. Stir with fork and continue to freeze until set, about 45 minutes longer.
DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
Gently toss raspberries, minced mint, remaining ¼ cup Prosecco, and remaining 1½ tablespoons sugar in large bowl to coat.
Using fork, scrape granita until entire mixture is mass of crystals. Spoon granita into goblets or glasses and top with raspberry mixture. Garnish with mint sprigs.
Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes
A truly gorgeous dessert: Red and green granitas are spooned over Muscat wine and topped with small clusters of frozen sugared grapes. If you prefer, you can also serve the granitas separately. 6 servings
⅔ cup water
⅔ cup sugar
¼ cup fresh lemon juice
3 cups green seedless grapes, stemmed (about 1 pound)
3 cups red seedless grapes, stemmed (about 1 pound)
6 small grape clusters (about 3 grapes per cluster)
2 tablespoons plus ¾ cup chilled MuscatAdditional sugar
Combine ⅔ cup water and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.
Puree green grapes and half of lemon syrup in blender (some bits of grape peel will remain). Transfer to 13×9×2-inch metal baking pan. Puree red grapes and remaining lemon syrup in blender. Transfer to another 13×9×2-inch metal baking pan. Freeze 1 hour. Stir with fork every hour until frozen, about 4 hours.
Meanwhile, dip grape clusters into 2 tablespoons Muscat to moisten, then dip grapes into additional sugar to coat. Place grapes on small tray and freeze until frozen, about 4 hours.
DO AHEAD: Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.
Using fork, scrape granita until entire mixture is mass of crystals. Pour 2 tablespoons Muscat into each of 6 wide wineglasses. Divide green grape granita among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.
More to TryThe two granita mixtures would be equally lovely as the base for ice pops. Simply fill the molds halfway with the red grape mixture, and freeze until it’s pretty firm. Then top it with the green grape mixture and continue freezing.
Spiced Apple Cider Granita with Ginger Whipped Cream
Apple cider is steeped with allspice and cloves and sweetened with brown sugar before it’s frozen into an icy treat. For the very best flavor, look for fresh apple cider in the fall at your local farmers’ market. 6 servings
4 cups apple cider
⅔ cup (packed) golden brown sugar
20 whole allspice
10 whole clovesGinger Whipped Cream (see recipe)
Stir cider, sugar, allspice, and cloves in saucepan over medium heat until sugar dissolves. Remove from heat, cover, and let steep 1 hour. Strain mixture into 8×8×2-inch metal baking pan. Freeze until edges begin to set, about 1 hour. Whisk; freeze again until mixture is slushy, about 1 hour. Whisk again to blend well. Freeze without stirring until granita is frozen solid, at least 3 hours or overnight. Using fork, scrape granita until entire mixture is mass of crystals. Cover and freeze until ready to serve.
Scoop granita into 6 chilled glasses. Top with Ginger Whipped Cream.Ingredient Tip: Juice vs. CiderThis recipe calls for apple cider—not juice—but do you know the difference? True cider is pure, unfiltered juice with the coarse pulp and sediment included. Apple juice is filtered (so it looks clearer and tastes milder) and usually pasteurized, and it may have added water or sugar. But many commercial brands sell so-called cider that’s really just apple juice made with tangier apple varieties. You can find true cider at orchards, farmstands, farmers’ markets, and some supermarkets in the fall.
Ginger Whipped Cream
Crystallized ginger adds spice to whipped cream. This topping is also nice on pie—especially pumpkin or apple—but you’ll want to double the recipe. Makes about 1 cup
½ cup chilled heavy whipping cream
1 tablespoon (packed) dark brown sugar
2 tablespoons minced crystallized ginger
Beat cream and sugar in medium bowl until peaks form. Fold in ginger.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate. Before serving, rewhisk to thicken, if necessary.
Lime Granita with Candied Mint Leaves and Crème Fraîche
For an eye-catching presentation, serve this tart granita in little bowls made out of lime halves. To prepare the “bowls,” cut the limes in half, snip the membranes with kitchen scissors, and scrape out the pulp with a grapefruit spoon (which has serrated edges). The candied mint leaves are a lively garnish. 6 servings
Granita
2 cups water
1 cup sugar
½ cup fresh lime juice
Candied Mint Leaves
¼ cup sugar
12 fresh mint leaves, washed, patted dry
1 large egg white, beaten until foamy
Crème Fraîche
½ cup crème fraîche or sour cream
1½ tablespoons powdered sugar
GRANITA: Bring 2 cups water and sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11×7×2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.
DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
CANDIED MINT LEAVES: Place sugar on small shallow plate. Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar. Transfer mint leaf to rack. Repeat with remaining mint leaves. Let mint stand at room temperature until dry, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Store mint leaves in airtight container at room temperature.
CRÈME FRAÎCHE: Mix crème fraîche and sugar to blend.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Using fork, scrape granita until entire mixture is mass of crystals. Spoon granita into bowls; drizzle with crème fraîche, garnish with candied mint leaves, and serve immediately.
Cranberry Granita with Orange Whipped Cream
You already know just what to do with that leftover Thanksgiving turkey—but how about the cranberry sauce? With very little effort, you can transform it into a delicious dessert. This granita is tart and nicely spiced; it’s topped with a sweet orange syrup and orange-flavored whipped cream. 6 servings
2 cups cranberry juice cocktail
½ cup plus 2 tablespoons sugar
¼ teaspoon (scant) ground cloves
1½ cups cooked cranberry sauce
½ cup orange juice
1½ teaspoons finely grated orange peel
¾ cup chilled heavy whipping cream
Bring cranberry juice, ½ cup sugar, and cloves to boil in small saucepan, stirring often. Puree cranberry sauce in processor; add juice mixture and blend. Pour mixture into 8×8×2-inch glass baking dish; freeze until firm, at least 4 hours.
Boil orange juice and remaining 2 tablespoons sugar in small saucepan until reduced to ¼ cup, stirring occasionally, about 4 minutes. Mix in orange peel. Cool orange syrup.
Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Using fork, scrape granita until entire mixture is mass of crystals. Mound generous ½ cup granita to 1 side in each of 6 glasses. Mound ¼ cup whipped cream on opposite side of granita in each glass. Drizzle remaining orange syrup over whipped cream in each.
Watermelon-Lemonade Ice Pops
What could be more refreshing than frozen watermelon-flavored lemonade? For the best-tasting results, wait until prime watermelon season, which lasts only from mid-June through late August. For a fun twist, freeze the mixture in ice cube trays and use the cubes in a pitcher of lemonade. Makes 8
2 cups (packed) finely chopped seeded watermelon
¾ cup frozen lemonade concentrate (half of 12-ounce can), thawed
3 tablespoons sugarPinch of salt
Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, at least 4 hours and up to 5 days.
Apple Cider and Rosemary Ice Pops
Ice pops aren’t just for summer. These have intense autumnal flavor, thanks to the whole spices and just a bit of apple cider vinegar. Makes 12
4 cups apple juice
½ cup water
½ cup sugar
2 tablespoons chopped fresh rosemary
1 cinnamon stick, broken in half
2 whole cloves
4 teaspoons apple cider vinegar
¼ teaspoon vanilla extract
Combine apple juice, ½ cup water, sugar, rosemary, cinnamon, and cloves in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 3½ cups, 20 to 25 minutes. Strain into 4-cup measuring cup; cool to room temperature. Stir in vinegar and vanilla. Divide among 12 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, overnight or up to 5 days.
Royal Blueberry Ice Pops
Here’s a frozen treat you don’t have to feel guilty about: It’s mostly berries and yogurt, plus some honey and sugar. And that vivd blue color? It’s all natural. Makes 8
2½-pint containers blueberries
1 8-ounce container blueberry yogurt
¼ cup water
¼ cup honey
2 tablespoons sugar
Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, at least 4 hours and up to 5 days.Technique Tip: No Molds?If you don’t have any molds, just use little paper cups. Partially freeze the ice pop mixture in the paper cups before inserting a wooden stick into the center of each. Then freeze overnight. If you have trouble unmolding them, cut a slit in the paper and peel it off.
Oatmeal-Raisin Cookie Ice-Cream Sandwiches
Tender oatmeal cookies form a sweet sandwich with purchased vanilla ice cream. The cookies are so good that you might want to make a double batch and fill up the cookie jar. Makes 12Nonstick vegetable oil spray
1 cup (2 sticks) unsalted butter, room temperature
⅔ cup sugar
⅔ cup (packed) golden brown sugar
2 large eggs
1½ cups unbleached all purpose flour
4 teaspoons baking powder
½ teaspoon salt
2 cups old-fashioned oats
⅔ cup raisins
1 quart vanilla ice cream, slightly softened
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Using electric mixer, beat butter and both sugars in large bowl until well blended. Beat in eggs 1 at a time. Combine flour, baking powder, and salt in medium bowl. Add to butter mixture and beat just until combined. Stir in oats and raisins.
Using generous 3 tablespoons dough per cookie, place 6 dough mounds on each baking sheet, spacing mounds 3 inches apart. Bake cookies until light golden, about 15 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to racks; cool completely. Cool baking sheets and repeat with remaining dough, making 24 cookies total. Freeze cookies 30 minutes.
Place 1 cookie, flat side up, on work surface. Spoon ⅓ cup ice cream onto cookie. Top with another cookie, flat side down; press gently. Wrap sandwich in plastic wrap; freeze until firm. Repeat with remaining cookies and ice cream.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Let sandwiches stand at room temperature 5 minutes before serving.
Mini S’mores Ice-Cream Sandwiches
When marshmallow s’mores meet ice-cream sandwiches, the results are delectable. Purchased rocky road ice cream and marshmallow crème are sandwiched between graham crackers and frozen until quite firm. Then the sandwiches get a coating of melted bittersweet chocolate before going back into the freezer. Makes 8
1 pint rocky road ice cream
½ cup (about) marshmallow creme
8 whole graham cracker rectangles, broken in half into squares
12 ounces bittersweet or semisweet chocolate, chopped
Line small rimmed baking sheet with parchment paper. Soften ice cream just until spreadable but still firm. Spread 1 tablespoon (about) marshmallow crème over each of 8 graham cracker squares. Working quickly, spread ice cream atop remaining 8 graham cracker squares. Place marshmallow-coated crackers atop ice cream, marshmallow side down, forming sandwiches; press gently to adhere and smooth sides. Set sandwiches on prepared baking sheet and freeze until firm, at least 8 hours.
DO AHEAD: Can be made 3 days ahead. Wrap each sandwich in plastic wrap and keep frozen.
Stir chocolate in small metal bowl set over small saucepan of simmering water until melted and smooth and just warm (not hot) to touch. Remove bowl from over water. Working quickly, dip 1 sandwich halfway into melted chocolate. Return sandwich to same parchment-lined baking sheet. Repeat with remaining sandwiches. Immediately return to freezer and freeze until chocolate is completely set, about 30 minutes. Rewarm remaining chocolate in bowl over saucepan of simmering water, if chocolate has set. Remove sandwiches from freezer and dip second side of sandwiches in melted chocolate to coat. Return to same baking sheet and freeze until firm, at least 1 hour.
DO AHEAD: Can be made 2 days ahead. Cover with plastic; keep frozen.
Chocolate-Peanut Butter Ice-Cream Sandwiches
These ice-cream sandwiches are dipped halfway into melted milk chocolate. Use cookies that are about 2½ inches in diameter. If you’d like to use homemade cookies, the Classic Peanut Butter Cookies (page 538) would be the perfect choice. Makes 6
12 peanut butter cookies (purchased or homemade)
1 pint chocolate-peanut butter swirl ice cream or chocolate ice cream, slightly softened
6 tablespoons creamy (smooth) natural peanut butter (made only with peanuts and salt)
6 ounces high-quality milk chocolate (such as Lindt or Perugina), finely chopped
Line 2 rimmed baking sheets with waxed paper. Place 6 cookies, flat side up, on work surface. Spoon enough ice cream atop each cookie to form ½- to ¾-inch-thick layer. Spoon 1 tablespoon peanut butter atop ice cream on each cookie. Top with another cookie, flat side down, and press gently to adhere. Transfer sandwiches to 1 prepared baking sheet. Cover and freeze until firm, about 30 minutes.
Stir chocolate in small bowl set over saucepan of simmering water until melted and smooth. Dip 1 sandwich halfway into melted chocolate, allowing excess chocolate to drip back into bowl. Place sandwich on second prepared baking sheet. Repeat with remaining sandwiches. Immediately place in freezer; freeze until chocolate is firm, about 10 minutes.
DO AHEAD: Can be made 2 weeks ahead. Wrap each sandwich in plastic wrap and keep frozen.
D.I.Y. Ice-Cream SandwichesGreat homemade ice cream plus delicious cookies or brownies equals the ultimate ice-cream sandwiches. To make them yourself:CHOOSE A COOKIE RECIPE. The cookies shouldn’t be too thick and hard, or too thin and fragile.FREEZE THE COOKIES. They’ll be less likely to break or to absorb any of the ice cream, which can make them soggy.MAKE THE SANDWICH. Spread some ice cream on the flat side of one cookie and top the ice cream with another cookie. Freeze until firm.EVEN BETTER: Dip the ice-cream sandwiches halfway into melted dark, milk, or white chocolate, then roll the dipped side in granola, toffee bits, flaked coconut, or chopped nuts.In this book, you’ll find plenty of ice-cream and cookie recipes to mix and match, but may we suggest …CRANBERRY-ORANGE DROP COOKIES (page 537) with Orange Ice Cream (page 451)CHEWY GINGER COOKIES (page 541) with Lemon Verbena Ice Cream (page 451)DARK AND WHITE CHOCOLATE CHUNK COOKIES WITH GINGER (page 533) with Vanilla Ice Cream (page 446)CHOCOLATE-MINT COOKIES (page 547) with French QuarterChocolate Ice Cream (page 447)CHERRY-CHOCOLATE CHIP OATMEAL COOKIES (page 534) with Buttermilk Sorbet (page 459)OLD-FASHIONED BROWNIES (page 584) with Hazelnut Gelato (page 457)CINNAMON-ALMOND COOKIES (page 546) with Chocolate-Cinnamon Gelato with Toffee Bits (page 456)
Dark Chocolate-Dipped Cherry Ice-Cream Cones
It’s fun (and easy) to make dipped ice-cream cones at home. This version features a winning combination of purchased cherry ice cream and a dark chocolate coating. But feel free to mix it up: Banana, strawberry, or peanut-butter-cup ice cream would also be a great choice. Makes 8
3 pints premium cherry ice cream
8 sugar cones
1 11.5-ounce package bittersweet chocolate chips
¼ cup vegetable oil
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1½ cups coarsely chopped toasted almonds
Spoon enough ice cream into 1 cone to fill, packing gently. Dip large (¼ cup) round ice-cream scoop into bowl of hot water. Scoop large mounded ball of ice cream onto filled cone, pressing gently. Stand cone in small glass; place in freezer. Repeat with remaining cones and ice cream, placing each cone in separate glass. Freeze 2 to 8 hours.
Place bittersweet chocolate and oil in small microwave-safe bowl. Microwave on medium-high setting until chocolate is melted, stopping occasionally to stir, about 1½ minutes. Let stand just until cool, about 10 minutes. Place white chocolate in another small microwave-safe bowl; microwave on medium-high setting until chocolate is melted, stopping occasionally to stir, about 1 minute.
Place nuts on plate. Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice-cream end of cone into chocolate, turning to coat. Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts. Dip fork into white chocolate; drizzle lines over top of cone. Place cone in glass; return to freezer. Repeat with remaining cones. Freeze 1 hour.
DO AHEAD: Can be made 1 day ahead. Wrap cones in foil; keep frozen.
Banana Split Split
An ice-cream dessert shared by two. No ice-cream maker required—this calls for purchased vanilla, strawberry, and chocolate ice creams. If you don’t have a banana split dish, use a shallow bowl or small platter instead. 2 servings
1 cup sliced hulled strawberries
2 teaspoons sugar
1 banana, peeled, halved lengthwise
1 large scoop vanilla ice cream
1 large scoop strawberry ice cream
1 large scoop chocolate or coffee ice creamSticky Fudge Sauce (see recipe)Scotch Butterscotch Sauce (see recipe)Whipped creamChopped nuts
Combine strawberries and sugar in small bowl; toss to coat. Place banana halves in banana split dish. Top banana halves with scoops of ice cream. Top vanilla ice cream with strawberries, strawberry ice cream with Sticky Fudge Sauce, and chocolate ice cream with Scotch Butterscotch Sauce. Top all with whipped cream and nuts. Serve with 2 spoons.
Sticky Fudge Sauce
A rich sauce that really clings to the ice cream. Any leftover sauce will keep in the fridge for up to two weeks. Makes about 1 cup
6 tablespoons heavy whipping cream
⅓ cup sugar
¼ cup natural unsweetened cocoa powder
¼ cup light corn syrup
2 ounces unsweetened chocolate, chopped
2 tablespoons (¼ stick) unsalted butter
1 teaspoon vanilla extract
Bring cream, sugar, cocoa, and corn syrup to simmer in heavy small saucepan over medium heat, stirring constantly. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes. Add chocolate and butter and stir until melted and smooth. Remove from heat; stir in vanilla.
DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate. Before serving, stir over low heat until sauce is just hot.
Scotch Butterscotch Sauce
A little bit of whisky jazzes up this sweet sauce. Makes about 1 cup
1 cup (packed) golden brown sugar
⅓ cup heavy whipping cream
¼ cup (½ stick) unsalted butter
2 tablespoons light corn syrup
2 tablespoons Scotch
1 teaspoon vanilla extract
Stir sugar, cream, butter, and corn syrup in heavy large saucepan over low heat until sugar dissolves. Increase heat and simmer until sauce thickens enough to coat spoon, about 4 minutes. Cool slightly. Stir in Scotch and vanilla.
DO AHEAD: Can be made 4 days ahead. Cover and chill. Before serving, stir over low heat until sauce is just hot.
Mexican Hot Fudge Sundaes
Brew some coffee for after dinner, then use half a cup of it to make this quick and easy hot fudge sauce. With its hints of cinnamon and vanilla, the sauce has all the great flavor of Mexican chocolate. Makes 8
¾ cup heavy whipping cream
½ cup freshly brewed coffee
16 ounces semisweet chocolate chips (2⅔ cups)
1 teaspoon ground cinnamon
½ teaspoon vanilla extractVanilla ice creamPine nuts, toastedFresh mint leaves
Bring cream and coffee to simmer in medium saucepan. Remove from heat. Add chocolate chips and cinnamon. Whisk until chocolate is melted and sauce is smooth. Mix in vanilla. Scoop vanilla ice cream into bowls. Top with warm chocolate sauce, pine nuts, and mint.
Sour Cream-Brown Sugar Ice-Cream Sundaes with Peaches
The ice cream gets tangy flavor and rich texture from sour cream. Running short on time? Simply top the ice cream with slices of ripe, fresh peaches. For tips on peeling peaches, see page 35. Makes 6
Ice Cream
2 cups heavy whipping cream
2 cups sour cream
6 large egg yolks
1 cup plus 2 tablespoons (packed) golden brown sugar
¾ teaspoon vanilla extract
Peach Topping
2 pounds peaches, peeled, sliced
6 tablespoons sugar
½ teaspoon finely crushed cardamom seeds
Whipped creamSliced almonds, toasted
ICE CREAM: Bring cream to simmer in heavy medium saucepan over medium heat. Whisk sour cream, egg yolks, and sugar in medium bowl to blend. Gradually whisk in hot cream. Return to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Whisk 1 minute to cool. Stir in vanilla. Refrigerate custard until cold, at least 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm.
DO AHEAD: Ice cream can be made 4 days ahead. Keep frozen.
PEACH TOPPING: Combine peaches, sugar, and cardamom seeds in large bowl. Let stand until juices form, stirring occasionally, at least 20 minutes and up to 1 hour.
Scoop ice cream into sundae dishes. Spoon peaches and syrup over. Top with dollop of whipped cream. Sprinkle almonds over and serve immediately.
Black and Tan Sundaes
In this case, “black and tan” refers to chocolate sauce and caramel sauce (not the equally appealing Guinness and pale ale combination). These are simple sundaes—feel free to add sliced bananas, some crushed malted milk balls, or a cherry on top. Makes 6
¾ cup chilled heavy whipping cream
1 cup plus 2 tablespoons Chocolate Fudge Sauce (see recipe)
12 scoops vanilla ice cream
¾ cup Caramel Sauce (see recipe)
⅓ cup chopped toasted pecans
Whisk cream in large bowl until soft peaks form. Spoon 1 tablespoon warm Chocolate Fudge Sauce into each of 6 pilsner glasses. Place scoop of ice cream atop sauce in each glass. Spoon 2 tablespoons Caramel Sauce over ice cream in each glass. Top each with second scoop of ice cream, then 2 tablespoons Chocolate Fudge Sauce. Spoon whipped cream atop sundaes. Sprinkle with nuts and serve immediately.
Chocolate Fudge Sauce
The sauce would be excellent with almost any flavor of ice cream—and also makes a great gift presented in a mason jar. Makes about 1⅓ cups
½ cup (packed) golden brown sugar
2 tablespoons natural unsweetened cocoa powder
¼ cup water
½ cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ teaspoon vanilla extract
¼ teaspoon salt
Whisk sugar and cocoa in heavy medium saucepan to blend. Gradually whisk in ¼ cup water, then cream. Bring mixture to boil over medium heat, whisking occasionally to dissolve sugar. Remove from heat and add chocolate. Let stand 1 minute. Add vanilla and salt; whisk until chocolate is melted and sauce is smooth.
DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill. Rewarm slightly before using.
Caramel Sauce
This delicious sauce has just a hint of salt to balance the sweetness. Caramel sauce isn’t difficult to make once you get the hang of it; see page 31 for some tips that demystify the process. Makes about 1¼ cups
¾ up sugar
¼ cup water
¾ cup heavy whipping cream
2 tablespoons (¼ stick) unsalted butterPinch of salt
Using wooden spoon, stir sugar and ¼ cup water in heavy medium saucepan over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan and swirling pan, about 12 minutes. Remove pan from heat. Immediately add cream (mixture will bubble vigorously). Whisk to blend. Add butter and salt and whisk until sauce is smooth.
DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill. Rewarm slightly before using.
Orange Muscat Ice-Cream Sundaes with Spiced Apricots
Essensia gives the ice cream and the apricot topping a sophisticated flavor If you can’t find Essensia, use another Orange Muscat. Crumbled amaretti cookies add a nice crunch to this dessert. Makes 6
Essensia Ice Cream
1 cup half and half
⅔ cup sugar
6 large egg yolks
2 cups heavy whipping cream
1½ cups Essensia (sweet dessert wine) or other Orange Muscat wine
Apricot Topping
2¼ cups water
¾ cup sugar
3 ¼-inch-thick orange slices with peel
½ cinnamon stick
1½ pounds apricots, halved, pitted, quartered
¼ cup Essensia or other Orange Muscat wine
Amaretti cookies (Italian macaroons), crushedIngredient Tip: Amaretti CookiesAmaretti are light, airy, crunchy Italian almond macaroons; they’re available at some supermarkets and at Italian markets.
ESSENSIA ICE CREAM: Bring half and half and sugar to simmer in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot half and half mixture. Return to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Whisk in cream, then Essensia. Refrigerate custard until cold, at least 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm.
DO AHEAD: Ice cream can be made 4 days ahead. Keep frozen.
APRICOT TOPPING: Combine water, sugar, orange slices, and cinnamon in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and simmer 10 minutes. Add apricots. Adjust heat so liquid barely simmers and cook until apricots are just tender, about 1 minute. Using slotted spoon, transfer apricots to medium bowl. Boil syrup, orange slices, and cinnamon until syrup is reduced to 1 cup, returning any juices that accumulate in apricot bowl to saucepan, about 15 minutes. Add Essensia to syrup. Pour syrup with orange slices and cinnamon over apricots. Cover and refrigerate until well chilled.
DO AHEAD: Topping can be made 2 days ahead. Discard orange slices and cinnamon before using.
Scoop ice cream into sundae dishes. Spoon apricots with some syrup over. Sprinkle sundaes with crushed amaretti and serve.
Strawberry Sorbet Sundaes with Prosecco Sabayon
This is no ordinary sundae: Instead of ice cream, there’s cool strawberry sorbet. Instead of sauce, a strawberry compote and sabayon (light, foamy custard) made with Prosecco, the Italian sparkling wine. And on top? No cherry—but crunchy sugary almonds. Makes 6
Sugared AlmondsNonstick vegetable oil spray
1 cup sliced almonds
1 tablespoon light corn syrup
2 tablespoons sugar
Compote
4 cups sliced hulled strawberries (about 16 ounces), divided
4 tablespoons sugar, divided
3 tablespoons Prosecco or other sparkling white wine
Sabayon
½ cup chilled heavy whipping cream
4 large egg yolks
¼ cup sugar
½ cup Prosecco or other sparkling white wine
2 pints strawberry sorbet
SUGARED ALMONDS: Preheat oven to 325°F. Line rimmed baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds and corn syrup in small bowl to coat, then add sugar and toss to coat evenly (sugar coating will resemble wet sand). Spread almonds in single layer on prepared sheet. Bake until almonds are golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds and cool completely.
DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
COMPOTE: Combine 1 cup strawberries, 2 tablespoons sugar, and Prosecco in processor. Puree until smooth. Pour puree through strainer set over bowl, pressing on solids to extract as much liquid and pulp as possible. Discard solids in strainer. Toss remaining 3 cups strawberries and 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries.
DO AHEAD: Can be made 8 hours ahead. Cover and chill.
SABAYON: Beat cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice water. Whisk egg yolks and sugar to blend in medium metal bowl; add Prosecco and whisk to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until sabayon is thick, resembles softly beaten whipping cream, and thermometer inserted into center registers 160°F, about 6 minutes. Set bowl with sabayon on ice in bowl of cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream.
DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
Spoon ¼ cup strawberry compote into each of 6 dessert glasses or bowls. Top each with scoop of strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with ¼ cup strawberry compote, scoop of sorbet, and 1 tablespoon sugared almonds. Top each sundae with large spoonful of sabayon, then 1 tablespoon sugared almonds, and serve.
Cherry “Pie” à la Mode Sundaes
Is it a deconstructed cherry pie? Or a sundae served on puff pastry? Either way, it’s delicious. The cherry compote calls for two kinds of cherries: the familiar frozen, dark sweet variety as well as sour Morello cherries, sold in jars in a sweet syrup. They can be found at Italian markets and specialty foods stores. Makes 6
Cherry Compote
1 24- to 29-ounce jar dark Morello cherries in light syrup, drained, syrup reserved
1 10- to 12-ounce bag frozen pitted unsweetened dark cherries, thawed, drained, juices reserved
¼ cup sugar
1 cinnamon stick
1 tablespoon cornstarch
Pastries
1 sheet frozen puff pastry (half of 17.3-ounce package), partially thawed, trimmed to 9×6-inch rectangle
1 large egg, beaten to blend
6 teaspoons raw sugar
1 pint vanilla ice cream
CHERRY COMPOTE: Combine reserved syrup from Morello cherries, reserved juices from frozen cherries, sugar, and cinnamon in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is reduced to 1 cup, about 20 minutes. Combine all cherries and cornstarch in large bowl; toss to coat. Add cherry mixture to syrup in saucepan and cook until compote thickens and boils, stirring frequently, about 5 minutes. Discard cinnamon stick.
DO AHEAD: Compote can be made 2 days ahead. Cover and refrigerate. Rewarm before using.
PASTRIES: Preheat oven to 400°F. Line large rimmed baking sheet with silicone pan liner or parchment paper. Cut puff pastry into three 6×3-inch rectangles (reserve remaining dough for another use). Cut each rectangle diagonally into 2 triangles. Transfer triangles to prepared baking sheet. Lightly brush pastry triangles with egg and sprinkle with raw sugar. Using fork, pierce entire surface of dough. Bake until pastries are golden brown, about 12 minutes.
DO AHEAD: Can be made 2 days ahead. Cool completely. Store in resealable plastic bag at room temperature. Rewarm pastries in 350°F oven 8 to 10 minutes before continuing.
Spoon warm cherry compote into 6 shallow bowls. Top each with 1 pastry. Spoon vanilla ice cream alongside and serve immediately.
Lemon and Honey Ice-Cream Sundaes
For a delicately flavored ice cream, use a mild honey (such as orange blossom). Candied violets, which are available at specialty foods stores and cookware shops, are a nice finishing touch. Or top the sundaes with edible flowers, which are available at farmers’ markets and in the produce section of many supermarkets. Makes 6
Ice Cream
2 cups heavy whipping cream
2 cups half and half
6 large egg yolks
1 cup plus 2 tablespoons honey
3 tablespoons finely grated lemon peel
¾ cup fresh lemon juice
¼ teaspoon vanilla extract
Sauce
¾ cup honey
¼ cup fresh lemon juice
3 tablespoons orange marmalade, melted
¼ teaspoon (scant) ground cloves
Lightly toasted slivered almondsCandied violets (optional)
ICE CREAM: Bring cream and half and half to simmer in heavy medium saucepan over medium heat. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Mix in honey and lemon peel. Let steep 10 minutes. Mix in lemon juice and vanilla. Refrigerate until custard is cold, at least 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm.
DO AHEAD: Ice cream can be made 4 days ahead. Keep frozen.
SAUCE: Whisk honey, lemon juice, marmalade, and cloves in small bowl.
Scoop ice cream into sundae dishes. Top with sauce, then nuts. Garnish with candied violets, if desired, and serve.
Caramelized Blood Orange and Almond Sundaes
Blood oranges are small, sweet oranges with an attractive scarlet hue. Their peels are thinner and less bitter than navel orange peels, so they’re good to eat. You’ll see for yourself when you try the caramel orange sauce, which needs no more accompaniment than some good vanilla ice cream and a sprinkling of almonds and fleur de sel, a sea salt that provides a lovely finishing touch. Look for the salt at the supermarket or specialty foods stores. Makes 6
3 blood oranges, divided
⅔ cup (packed) golden brown sugar
3 tablespoons unsalted butter, diced
1 quart vanilla ice cream
½ cup sliced almonds, toastedFleur de sel (optional)
Squeeze juice from 1 orange (about ¼ cup) into small bowl. Cut ends off remaining 2 oranges to expose flesh. Cut oranges lengthwise into quarters; pull out and discard white center pith. Cut orange quarters crosswise into ⅛-inch-thick slices. Place orange slices and any accumulated juices in another bowl.
Sprinkle sugar evenly over bottom of heavy 10-inch-diameter skillet; scatter butter pieces over and drizzle with 2 tablespoons orange juice. Stir over medium heat until mixture begins to melt and bubble, then swirl pan to blend. Cook until syrup is dark amber color, occasionally scraping down sides of skillet with heatproof spatula, about 6 minutes. Stir in remaining 2 tablespoons orange juice and cook until sauce is smooth and thick, about 2 minutes. Add orange slices with juices to sauce in skillet and stir to coat, about 1 minute. Cool.
DO AHEAD: Caramelized orange sauce can be made up to 3 hours ahead. Let stand at room temperature.
Scoop ice cream into bowls and spoon caramelized orange sauce over. Top sundaes with toasted almonds and sprinkle with fleur de sel, if desired.
Iced Maple Cream with Berries
No ice-cream maker required: Whipped cream lightens a maple custard base, turning this frozen treat into something smooth and creamy. Serve it with crisp butter cookies and whatever berries are in season. 6 servings
¾ cup chilled heavy whipping cream, divided
3 large egg yolks
⅓ cup pure maple syrup
¼ teaspoon maple extract
2 tablespoons raspberry jam
3 cups mixed berries (such as blackberries, raspberries, and blueberries)
Whisk ¼ cup cream, egg yolks, and maple syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into center registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat custard until cool and thick, about 3 minutes.
Whisk remaining ½ cup cream and maple extract in large bowl until soft peaks form. Fold whipped cream into custard. Cover and freeze maple cream until firm, at least 6 hours and up to 1 day.
Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.
Vanilla Ice Cream with Sesame Candy and Halvah
This ridiculously simple dessert is as delicious as any elaborate treat. If you prefer to make your own ice cream, try the classic Vanilla Ice Cream (page 446). Sesame candies, sometimes called “sesame crunch,” are thin crisp bars crammed with tiny sesame seeds. Halvah is a Middle Eastern sweet made from crushed sesame seeds, honey, and (sometimes) dried fruit or pistachios. You can find them at some super-markets and at many delicatessens and Middle Eastern markets. 6 servings
3½ ounces sesame candies
1½ pints vanilla ice creamHalvah, coarsely crumbledHoney
Place sesame candies in large resealable plastic bag; crush candies with rolling pin or mallet until broken into small pieces. Divide ice cream among 6 bowls. Top with crushed candies and crumbled halvah. Drizzle with honey and serve.
Coupe Marron with Coffee Ice Cream
This dessert is a riff on a classic French sundae (called coupe glacée) made with vanilla ice cream, marrons glacés (candied chestnuts), and Chantilly cream (softly whipped cream). Here, purchased coffee ice cream is topped with the chestnuts and a coffee-brandy cream. Look for marrons glacés (also labeled chestnuts in vanilla syrup, at some supermarkets and at specialty foods stores. 6 servings
1 cup chilled heavy whipping cream
¼ cup powdered sugar
1 tablespoon instant coffee powder
2 teaspoons brandy
1 teaspoon vanilla extract
3 pints coffee ice cream, divided
1 cup chopped marrons glacés (chestnuts in vanilla syrup)
Using electric mixer, beat cream, sugar, coffee powder, brandy, and vanilla in large bowl until peaks form. Scoop half of ice cream into 6 large wineglasses or bowls. Top each with 1 tablespoon chestnuts. Scoop remaining ice cream over, dividing equally. Spoon whipped cream into pastry bag fitted with large star tip. Pipe border of whipped cream around ice cream. Fill center of cream with remaining chestnuts.
Pear Ice Cream with Spiced Pear Compote
This delicious fall treat would be great with a few gingersnaps. Gewürztraminer is an aromatic white wine that works beautifully with the pears and cloves. 8 servings
Ice Cream
2¼ pounds ripe Anjou or Comice pears, peeled, halved, cored, thinly sliced (about 4 cups)
1 cup pear nectar
1 tablespoon fresh lemon juice
6 large egg yolks
¾ cup sugar
2 cups heavy whipping cream, divided
1 2-inch piece vanilla bean, split lengthwise
½ cup light corn syrup
Pear Compote
2 cups Gewürztraminer
½ cup sugar
2 whole cloves
1 4½-inch piece vanilla bean, split lengthwise
2½ pounds firm but ripe Anjou or slightly underripe Comice pears (about 6 small), peeled, halved, cored, sliced crosswise into ⅓-inch-thick slices
ICE CREAM: Combine pears, pear nectar, and lemon juice in heavy medium saucepan. Bring to boil over medium-high heat. Transfer to processor; puree until smooth. Chill until cold.
Whisk egg yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Pour custard through strainer into large bowl. Mix in remaining 1 cup cream. Cool custard 15 minutes.
Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use). Chill custard until cold, at least 4 hours and up to 1 day.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
PEAR COMPOTE: Combine wine, sugar, and cloves in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes. Using slotted spoon, transfer pears to medium bowl. Boil syrup in saucepan until slightly thickened, adding any accumulated juices from bowl of pears, about 12 minutes. Pour over pears. Chill compote until cold, at least 4 hours and up to 1 day.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Discard vanilla bean and cloves from compote. Scoop ice cream into goblets. Spoon pears and syrup over and serve.Market Tip: Anjou and Comice PearsThis recipe calls for Anjou or Comice pears, two varieties that are excellent for cooking and eating fresh. Anjou pears, large and bell shaped (heavy on the bottom) with thick greenish yellow skins, are in season from October through June. Comice pears, which have a softer texture than Anjou, are medium yellow with areas of light green when ripe. Look for Comice pears in the market from August through March.
Macadamia Crunch Ice Cream with Mango Sauce
In this tropical treat, bits of sweet-salty macadamia nut toffee are stirred into homemade vanilla ice cream. For a fun touch, serve in sundae glasses and garnish with paper umbrellas. 6 servings
Toffee
⅔ cup roasted salted macadamia nuts, coarsely chopped
¼ teaspoon baking soda
⅓ cup sugar
2 tablespoons water
2 tablespoons (¼ stick) unsalted butter
Ice Cream
1½ cups heavy whipping cream
1½ cups whole milk
½ cup sugar
6 large egg yolks
2 teaspoons vanilla extract
Mango Sauce (see recipe)Mango slices (optional)Fresh mint (optional)
TOFFEE: Butter small rimmed baking sheet. Combine nuts and baking soda in small bowl. Stir sugar, 2 tablespoons water, and butter in heavy small saucepan over medium heat until sugar dissolves and butter melts, about 2 minutes. Increase heat to medium-high. Boil until candy thermometer inserted into mixture registers 290°F, tilting pan to submerge thermometer bulb and stirring constantly, about 3 minutes. Mix in nut mixture. Immediately pour toffee onto prepared baking sheet, spreading with back of spoon. Cool completely. Break toffee into small pieces.
DO AHEAD: Can be made 1 month ahead. Store in airtight container at room temperature up to 1 day or freeze up to 1 month.
ICE CREAM: Bring cream and milk to simmer in heavy large saucepan. Whisk sugar and egg yolks to blend in medium bowl. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer to bowl; stir in vanilla. Refrigerate until cold.
Process custard in ice-cream maker according to manufacturer’s instructions. Add toffee during last 5 minutes of churning. Transfer ice cream to container, cover, and freeze until firm.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
Scoop ice cream into bowls. Top with Mango Sauce. Garnish with mango slices and mint, if desired, and serve.
Mango Sauce
This simple sauce is packed with fresh mango flavor. It would also be delicious over coconut ice cream, topped with a little shredded coconut. Because mango is a fairly fibrous fruit, it’s important to strain the sauce. Makes about 1½ cups
1½ pounds ripe mangoes (about 3), peeled, pitted, chopped
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon sugar
Puree mangoes, orange juice, lemon juice, and sugar in processor or blender until smooth. Strain sauce into medium bowl, cover, and chill until cold.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Frozen Plum Soufflés with Cardamom-Plum Sauce
Aluminum foil collars help these dramatic soufflés keep their shape. Any leftover sauce would be delicious on waffles or pancakes. Makes 4
Soufflés
2¼ cups chopped pitted purple-fleshed plums (such as Santa Rosa; about 1 pound)
¾ cup sugar, divided
4 large egg yolks
⅓ cup light corn syrup
3 tablespoons unsalted butter
¼ teaspoon ground cardamom
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
Sauce
2¼ cups chopped pitted purple-fleshed plums (such as Santa Rosa; about 1 pound)
⅓ cup sugar
6 tablespoons water
⅛ teaspoon ground cardamom
2 plums, halved, pitted, sliced
SOUFFLÉS: Cut four 14×6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip around each of four ¾-cup soufflé dishes, forming collars that extend from base to above rim. Fold and crimp ends to secure or secure ends with paper clips.
Combine plums and ¼ cup sugar in heavy medium saucepan. Simmer over medium heat until mixture turns bright red and is reduced to 1½ cups, stirring often, about 8 minutes. Transfer mixture to processor; puree until smooth. Cover; chill until cold.
Whisk egg yolks, corn syrup, butter, and ¼ cup sugar in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly until thermometer inserted into center registers 170°F, about 5 minutes. Remove bowl from over water. Whisk in cardamom. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
Beat cream, vanilla, and remaining ¼ cup sugar in large bowl until stiff peaks form. Gradually fold cold plum puree into cream, then fold in egg mixture. Spoon soufflé mixture into prepared dishes, dividing equally (soufflé will extend above rim of dishes). Cover tops with plastic wrap. Freeze overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
SAUCE: Combine chopped plums and sugar in heavy medium saucepan. Simmer over medium heat until mixture turns bright red and is reduced to 1⅓ cups, stirring often, about 10 minutes. Mix in 6 tablespoons water and cardamom. Transfer to processor and puree. Transfer sauce to bowl. Cover; chill until cold, at least 3 hours and up to 1 day.
Carefully remove foil from soufflés. Drizzle some sauce over each. Top with plum slices. Serve with remaining sauce.
Brandy Snaps with Lemon Curd Ice Cream and Blackberries
A treat from across the pond: Brandy snaps are thin wafer cookies popular in Great Britain. Here they are transformed into edible cookie bowls filled with lemony ice cream and a lemon curd topping. 6 servings
Lemon Curd
1 cup plus 2 tablespoons sugar
⅔ cup fresh lemon juice
½ cup (1 stick) unsalted butter, cut into pieces
3 tablespoons finely grated lemon peel
3 large eggs
1 cup heavy whipping cream
½ cup whole milk
Cookies
3 tablespoons dark corn syrup
2 tablespoons (packed) dark brown sugar
2 tablespoons (¼ stick) unsalted butter
1 tablespoon brandy
⅓ cup unbleached all purpose flour
2½-pint containers blackberries
LEMON CURD: Bring 1 cup sugar, lemon juice, butter, and lemon peel to boil in heavy large saucepan, stirring until sugar dissolves. Whisk eggs in large bowl to blend. Gradually whisk in hot butter mixture. Return to same saucepan and stir over low heat until curd thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil).
Divide curd equally between 2 medium bowls. Add remaining 2 tablespoons sugar, then cream and milk to 1 bowl and whisk to combine for lemon cream. Cover and chill lemon curd and lemon cream until cold, at least 2 hours and up to 1 day.
Process lemon cream in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze.
DO AHEAD: Can be made 3 days ahead. Keep curd refrigerated. Keep ice cream frozen.
COOKIES: Preheat oven to 350°F. Butter nonstick rimmed baking sheet. Combine corn syrup, sugar, butter, and brandy in heavy small saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat; whisk in flour.
Form 2 cookies by spooning 1 tablespoon batter for each onto prepared sheet, spacing 4 to 5 inches apart. Bake until cookies are lacy and golden, about 10 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 30 seconds. Working quickly and using spatula, lift 1 cookie from sheet. Drape over inverted ¾-cup custard dish. Gently flatten cookies on dish bottom; mold and crimp sides to form cup, and let stand until cool and crisp. Repeat with remaining cookie, returning baking sheet to oven briefly to soften cookie if hardened.
Repeat baking and molding of remaining batter. Cool all cookie cups. Gently remove cookie cups from dishes.
DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Stir lemon curd over low heat just until slightly warm. Place 1 cookie cup on each plate. Fill with scoops of ice cream. Spoon some lemon curd over. Sprinkle with berries.Technique Tip: Creamy CurdFor smooth, creamy lemon curd, keep stirring. This action prevents the protein in the eggs from bonding, giving you a creamy sauce rather than a curdled one. As you stir, pay special attention to the corners where the sides and bottom of the pan meet. That’s a prime location for sticking.
Boysenberry-Grand Marnier Ice-Cream Bonbons
These attractive ice-cream treats are decorated five different ways. You’ll have some leftover ice cream—pack it into a container and freeze it to enjoy after the bonbons are gone. Begin this recipe at least a day ahead (or up to a week ahead). Once you’ve mastered the technique here, create all kinds of delicious bonbons of your own using other flavors of homemade or purchased ice cream. Makes 30
Boysenberry Ice Cream
⅔ cup sugar
12 ounces frozen boysenberries or raspberries (about 2½ cups), thawed
1⅓ cups heavy whipping cream
3 large egg yolks
Grand Marnier Ice Cream
2 oranges
2 cups heavy whipping cream, divided
1 cup half and half
¾ cup sugar
6 large egg yolks
1½ teaspoons finely grated orange peel
2 tablespoons Grand Marnier or other orange liqueur
Dipping
1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¼ cup plus 1 tablespoon non-hydrogenated solid vegetable shortening
6 ounces high-quality white chocolate (such as Lindt or Perugina), choppedMilk chocolate shavings
5 walnut halvesNatural unsweetened cocoa powder
BOYSENBERRY ICE CREAM: Sprinkle sugar over berries in small bowl. Let stand 45 minutes at room temperature. Puree berries in processor. Strain through sieve into large bowl, pressing on solids with back of spoon. Bring cream to simmer in heavy medium saucepan. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain custard into berry puree. Chill until cold, about 2 hours.
Place 13×9×2-inch baking dish in freezer. Transfer berry custard to ice-cream maker and process according to manufacturer’s instructions. Spread ice cream in bottom of chilled dish. Freeze.
GRAND MARNIER ICE CREAM: Using vegetable peeler, remove peel (orange part only) from oranges in long wide strips. Place in heavy medium saucepan. Add 1 cup cream, half and half, and sugar. Bring to boil, stirring occasionally. Remove from heat. Cover and let steep 30 minutes.
Using slotted spoon, remove peel from cream and discard. Bring cream mixture to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into large bowl. Mix in grated orange peel, then remaining 1 cup cream. Chill until cold, about 2 hours. Mix in Grand Marnier.
Transfer custard to ice-cream maker and process according to manufacturer’s instructions. Spoon over boysenberry ice cream in dish; smooth top. Cover with waxed paper. Freeze until very firm, at least 6 hours or overnight.
Line 4 small baking sheets with foil. Place in freezer for 20 minutes. Remove 1 sheet. Dip 1½-inch-diameter ice-cream scoop into cup of hot water. Working quickly, scoop up layered ice cream. Round off edges with index finger. Release ice-cream ball onto frozen sheet. Repeat, forming 15 ice-cream balls. Insert 1 toothpick into center of each ball. Return sheet to freezer. Remove second sheet from freezer. Repeat process to form 15 more ice-cream balls. Return sheet to freezer. Pack remaining ice cream into container and freeze. Freeze ice-cream balls until very firm, at least 6 hours or overnight. Using metal icing spatula, loosen ice-cream balls from foil; refreeze.
DIPPING: Melt bittersweet chocolate with ¼ cup shortening in heavy medium saucepan over very low heat, stirring until smooth. Cool to lukewarm. Remove 1 sheet of ice-cream balls and 1 foil-lined frozen sheet from freezer. Fill ¼-cup measuring cup with melted chocolate. Working quickly, hold 1 ice-cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat. Allow excess chocolate to drip off into saucepan. Place bonbon on foil-lined sheet. Repeat with remaining ice-cream balls. Twist and turn toothpicks to loosen; remove from bonbons. Freeze. Repeat dipping process with remaining ice-cream balls and frozen baking sheet. Freeze 30 minutes.
Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly. Cool to lukewarm. Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly. Remove 1 sheet of bonbons from freezer. Dip 1 bonbon halfway into white chocolate, covering 1 side and hole left from toothpick. Place on same frozen sheet. Repeat with 4 more bonbons. Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines. Dip another spoon into melted white chocolate and wave from side to side over 5 solid chocolate bonbons, allowing chocolate to fall in zigzag lines. Dip finger into melted bittersweet chocolate and dab over tops of remaining bonbons on sheet 1 at a time, covering holes left from toothpicks. Sprinkle chocolate shavings over each. Return bonbons to freezer.
Remove second sheet of bonbons from freezer. Dip half of one walnut half into bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa. Brush off excess and place on same sheet. Freeze at least 4 hours or overnight.
DO AHEAD: Can be made 1 week ahead. Keep bonbons frozen in single layer in airtight container.
Pistachio Ice Cream in Phyllo Nests with Rose Water-Splashed Strawberries
Here’s a good choice for a springtime brunch or party. The recipe is easily doubled (or even tripled). If you can’t find 17×12-inch sheets of phyllo, use about 6 smaller sheets. Butter and sugar one sheet; fold lengthwise in half, then lengthwise in half again. Cut crosswise into 4-inch-long strips. Repeat buttering and folding with enough phyllo to make a total of sixteen 4-inch-long strips, then proceed with recipe. 8 servings
4 17×12-inch sheets fresh or thawed frozen phyllo pastry
½ cup (1 stick) unsalted butter, melted
5 tablespoons sugar (or more), divided
2 half-pint containers strawberries, hulled, sliced
1 teaspoon (or more) rose water
1 pint pistachio ice cream
½ cup chopped unsalted natural pistachios, toastedOrganic rose petals (optional)Ingredient Tips: Rose Water and Rose PetalsThis recipe gets its lovely fragrance from two special ingredients. Rose water is essentially distilled rose petals; it’s an intensely perfumed liquid—so a little goes a long way. You can find it at some supermarkets, specialty foods stores, and Middle Eastern markets or order it from adrianascaravan.com. Organic rose petals are those that haven’t been sprayed with pesticides. If you don’t have any in your own garden, ask your friends. Or check out the flower stand at your favorite farmers’ market.
Preheat oven to 400°F. Butter 8 standard (⅓-cup) muffin cups. Place 1 phyllo sheet on work surface with long side facing you (keep remaining phyllo covered with plastic wrap and damp kitchen towel to prevent drying). Brush phyllo sheet with melted butter and sprinkle with 1 teaspoon sugar. Fold phyllo sheet in half lengthwise. Brush with more butter and sprinkle with ½ teaspoon sugar. Fold phyllo sheet in half lengthwise again, creating strip. Cut strip into 4 equal pieces. Press 1 piece of phyllo into buttered muffin pan (ends will come up higher than sides). Brush with butter. Place another piece of phyllo crosswise atop phyllo in muffin pan [1]. Brush with butter. Repeat, forming another cup. Repeat entire process with remaining phyllo sheets, forming 8 cups total. Bake until golden brown, about 12 minutes. Cool completely in pan on rack.
Toss strawberries, 1 teaspoon rose water, and remaining 3 tablespoons sugar in large bowl to coat. Let stand until juices form, tossing occasionally, about 15 minutes. Add more rose water and sugar to taste, if desired.
Place 1 phyllo nest in center of each of 8 dessert plates. Place scoop of ice cream in each nest. Spoon strawberries and juices around nests. Sprinkle with pistachios, garnish with rose petals, if desired, and serve immediately.
Frozen Milky Way Mousse with Chocolate Sauce
Some people swear by frozen Milky Way bars. This grown-up dessert takes the popular candy bar and incorporates it into a light and airy mousse that’s simply frozen in a loaf pan. An intense chocolate sauce is the perfect finishing touch. 12 servings
Chocolate Sauce
1 cup heavy whipping cream
½ cup sugar
⅓ cup natural unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon vanilla extract
½ teaspoon instant coffee powder
Mousse
1½ cups ½-inch pieces Milky Way bars (about 8¼ ounces)
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 ounces unsweetened chocolate, chopped
¼ cup (½ stick) unsalted butter
½ cup sugar
3 tablespoons water
3 large egg whites, room temperature
¼ teaspoon cream of tartar
1¼ cups chilled heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE SAUCE: Combine cream, sugar, cocoa, and butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla and coffee powder. Cool sauce.
DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
MOUSSE: Line 9×5×3-inch metal loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate, and butter in large metal bowl set over saucepan of simmering water. Stir constantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly.
Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until candy thermometer inserted into mixture registers 230°F, tilting pan to submerge thermometer bulb.
Meanwhile, beat egg whites and cream of tartar to soft peaks in medium bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat cream and vanilla in medium bowl to soft peaks. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least 6 hours.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Heat sauce to lukewarm over low heat. Remove plastic wrap from top of mousse. Invert mousse onto platter. Remove pan and peel off parchment. Slice mousse crosswise into 12 slices. Cut each slice diagonally into 2 triangles. Arrange 2 mousse triangles on each plate; spoon warm chocolate sauce over and around mousse and serve.
Pera Bella Helena
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