Tag: dessert
Mexican Chocolate Ice Cream
Mexican Chocolate Ice Cream
Mexican chocolate is one of my favorites; and is even better when turned into ice cream. This ice cream has a chocolatey, cinnamony, taste with a hint of spice from cayenne pepper. Once the ice cream batter is ready to be churned, it takes only 20-25 minutes in most ice cream machines before you can indulge in a couple scoops, a pint, or a quart.
Equipment
- ice cream maker
Ingredients
- 4 cups whole milk divided
- 1 1/2 cups heavy whipping cream
- 1 Mexican chocolate tablet
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 2/3 cup sugar
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
Instructions
- Dissolve the chocolate tablet in the whole milk in a pot over medium heat. Whisk in the sugar.
- Turn the heat off. Whisk in the remaining ingredients and chill in the refrigerator overnight.
- Pour the ice cream batter in your ice cream machine and follow the manufacturer’s directions on preparation.
Tiramisu
Tiramisu
Tiramisu is one of my all time favorite desserts. It originated in the late 60’s/early 70’s from the region of Treviso in Italy, where ladyfinger biscuits are dipped in either coffee or espresso, then layered with mascarpone, dusted with cocoa on top. Some recipes will include brandy, cognac, rum, or marsala to enhance the coffee flavor. This dessert is extremely easy to prepare, especially for novices in the kitchen.
Equipment
- standing mixer
Ingredients
- 2 large eggs yolks and whites separated
- 1/3 cup sugar
- 8 oz mascarpone
- 24 ladyfingers
- 2 cups coffee or espresso
- cocoa powder
Instructions
- Beat the egg yolks and sugar in a standing mixer.
- Add in the mascarpone and briefly mix. Remove from the mixing bowl.
- Beat the egg whites until they peak.
- Fold in the mascarpone mix.
- Dip each ladyfinger in the coffee.
- Arrange in a single layer in a 9”x5” glass dish.
- Pour half of the mascarpone batter over the lady fingers.
- Place one more layer of the coffee dipped ladyfingers on top of the mascarpone.
- Pour the rest of the mascarpone batter over the ladyfingers.
- Lightly dust the top with cocoa powder. Refrigerate for at least 4 hours; preferably overnight.
Burro Bananas in Orange Sauce
Burro Bananas in Orange Sauce
So what’s the difference between a burro banana and the regular ones you’re used to eating? Burro are significantly smaller. When young, they have the tartness of apples and limes. When ripe, they’re creamy with a hint of lemon undertones. This makes them the perfect accompaniment to this orange sauce that’s served over vanilla ice cream.
Ingredients
- 4 burro bananas sliced horizontally in half
- 1/2 cup orange juice
- 1 tbsp lemon juice
- 1/2 cup brown sugar
- vanilla ice cream
Instructions
- Heat up orange juice, lemon juice, and brown sugar in a small pot on low heat for 15 minutes until a syrup forms.
- Add in the bananas. Cook for 5 minutes until heated through.
