Dulce de Leche Swirl Ice Cream

After seeing authentic dulce de leche in the store, I felt compelled to make a caramel swirl ice cream using my new favorite vanilla ice cream base, from the French-Style Roasted Strawberry-Vanilla Ice Cream that I made earlier this season.

The vanilla ice cream recipe used in the base was adapted from Food and Wine, contributed by Fany Gerson. Dulce de leche is an ice cream flavor that everyone in my house enjoys. 🙂

For the Vanilla Ice Cream Base:

  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 vanilla bean pod 
  • 6 large egg yolks 
  • 5 T (1/3 cup) granulated sugar  
  • 1/4 tsp kosher salt

For the Swirl:

  • about 7 oz canned Dulce de Leche (I used Nestle La Lachera), or more, as needed
  1. Stir together cream and milk in a medium saucepan.
  2. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
  3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
  4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
  5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
  6. Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
  7. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
  8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
  9. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
  10. Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
  11. Pour base into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
  12. Transfer a few scoops of the vanilla ice cream into a shallow container, such as a glass loaf pan, and spread into an even layer.
  13. Top with some of the dulce de leche; spread into an even layer. Repeat the layers, finishing with ice cream on top, until all of the ice cream base has been transferred.
  14. Cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
  15. Store in an airtight container in freezer up to 3 weeks.

Strawberry Cream Pie

This pie is an upgrade of classic strawberries and cream. It was simple and minimally sweet. The creamy pudding filling was flavored with vanilla bean- yum. I had originally planned to make it with our freshly picked berries but ultimately made it with store-bought berries. (I ran out!) The honey drizzle was essential to the presentation and to add a little sweetness.

The recipe was adapted from Food 52, contributed by Erin Jeanne McDowell. I made the crust and filling in advance and chilled each component separately until serving to ensure that the crust wouldn’t soften once assembled. I must note that the crust remained crisp the next day when we ate the leftover pie. I also used a ceramic deep dish pie pan. Next time, I would sweeten the filling a little bit more, noted below. I would also add salt to enhance the vanilla flavor.

This would be a wonderful dessert to serve on July 4th because the components can be made in advance. Nice.

Yield: One 9-inch pie

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 8 tablespoons cold butter, cubed
  • 3 tablespoons ice water, or more as needed

For the Filling:

  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, halved and scraped
  • 1/2 to 3/4 cup granulated sugar, divided (adjust sweetness to your taste)
  • 1/3 cup (5 T) cornstarch
  • generous pinch of coarse salt, or to taste
  • 3 eggs
  • 2 tablespoons unsalted butter
  • 1 quart strawberries, hulled (or enough to cover the top of the pie)
  • 2 tablespoons wildflower honey

To Make the Crust:

  1. Preheat the oven to 425Âş F, preferably on convection.
  2. In a large bowl or in a food processor, combine the flour and salt.
  3. Add the butter and toss to coat. Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
  4. Add the water and mix to combine. The dough should come together easily but not be wet or sticky.
  5. Wrap the dough and chill for at least 30 minutes in the refrigerator.
  6. On a lightly floured surface, roll out the dough until it’s 1/8-inch thick. (I rolled it out between lightly floured parchment paper.)
  7. Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around. (I did not have this luxurious amount of excess crust because I used a ceramic deep dish pie plate.)
  8. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
  9. Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate. Finish the edges as desired.
  10. Poke the base of the crust a few times with a fork. If the dough seems warm, chill it again.
  11. Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
  12. Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more. (I continued to cook the crust for an additional 8 minutes.)
  13. Cool completely. (After the crust had completely cooled, I covered it with plastic wrap and kept it at room temperature overnight. I chilled it the next day before assembling the dessert.)

To Make the Filling & Finish the Pie:

  1. Mix the milk, cream, vanilla bean, and 1/4 cup to 1/2 cup of granulated sugar together in a medium sauce pot. Bring the mixture to a simmer over medium-low heat. (I used 1/4 cup granulated sugar this time but would use up to 1/2 cup next time.)
  2. While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, salt, and eggs in a medium heat-safe bowl.
  3. When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
  4. Return the mixture to the pot and cook until the mixture is thick and comes to the “first boil” (one large bubble rising from the center of the pot, not many small bubbles around the edges).
  5. Whisk in the butter and pour the mixture into the prepared pie crust. Taste and adjust salt, if necessary. (I made the filling a day in advance and placed it in a glass bowl and refrigerated it overnight.)
  6. Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours. (I chilled the pie crust for at least 3 hours prior to assembling and serving the pie as well.)
  7. To finish the pie, top the pie with the hulled strawberries.
  8. Warm the honey in the microwave or over medium heat, and when it’s runny, brush it over the strawberries.
  9. Serve the pie chilled. (not too chilled- let it warm up slightly so that the flavors shine through!)

French-Style Roasted Strawberry-Vanilla Ice Cream

This is the most amazing strawberry ice cream I’ve ever experienced. The original recipe states that “the key to French-style ice cream is making a base so good you could eat it without freezing it.” The base was incredibly creamy and rich. The roasted strawberries had concentrated flavor and a perfectly tender texture. Wow.

This recipe was adapted from Food and Wine, contributed by Fany Gerson. I loved that the vanilla bean steeped in the cream for an hour before being removed. My finished ice cream had a bit of a custard swirl because I didn’t fully mix the roasted berries into the custard before churning- still delicious but I would correct this next time.

To celebrate my birthday, my daughter made pizzelle bowls for serving the ice cream. It was a very special celebratory dessert and perfect way to use our freshly picked strawberries this season.

Yield: Serves 8

For the Roasted Strawberries:

  • 1 pound fresh strawberries, stemmed and halved if small or quartered if large (about 3 1/2 cups) 
  • 2 T granulated sugar  
  • 2 T light corn syrup or golden syrup 
  • 1/8 tsp kosher salt 

For the Vanilla Ice Cream Base:

  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 vanilla bean pod 
  • 6 large egg yolks 
  • 5 T (1/3 cup) granulated sugar  
  • 1/4 tsp kosher salt 

To Make the Roasted Strawberries:

  1. Preheat oven to 300°F, preferably on convection roast.
  2. Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
  3. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes. 
  4. Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
  5. Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.

To Make the Vanilla Ice Cream Base & To Finish:

  1. Stir together cream and milk in a medium saucepan.
  2. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
  3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
  4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
  5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
  6. Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
  7. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
  8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
  9. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
  10. Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
  11. Stir together strawberry mixture and ice cream base in a bowl.
  12. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
  13. Transfer to a shallow container, such as a glass loaf pan, cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
  14. Store in an airtight container in freezer up to 3 weeks.

Creamy Pappardelle with Chicken & Bacon

This quick comfort food dish uses store-bought rotisserie chicken as a shortcut. I loved the freshness and pop of color from the fresh herbs and the minced carrot.

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. My daughter and I are big Antoni fans! 🙂 I modified the proportions. Next time I would reduce the amount of chicken meat- just personal preference.

Yield: Serves 8

  • coarse salt
  • 8 oz bacon (about 5 slices), cut crosswise into 1/2-inch wide pieces
  • 1/2 large yellow onion, finely chopped (about 3/4 cup)
  • 4 large garlic cloves, gently smashed and peeled
  • 1/2 T chopped fresh sage
  • 1/2 T coarsely chopped fresh rosemary
  • freshly ground black pepper
  • 1 1/2 cups heavy cream
  • 16 oz pappardelle (I used two 227 g packages)
  • 1 medium carrot, finely chopped
  • 4 to 6 cups shredded rotisserie chicken, at room temperature (I used 6 cups but would reduce the amount next time)
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • coarsely chopped fresh flat-leaf parsley, for serving, optional
  1. Bring a large pot of well-salted water to a boil.
  2. Meanwhile, cook the bacon in a skillet large enough to hold the pasta and sauce or a wide heavy saucepan over medium-high heat, stirring frequently, until just cooked through with crispy edges, about 5 minutes. (I used an enameled cast iron pan.)
  3. Transfer the bacon to a plate, leaving the fat in the pan.
  4. Add the onion, garlic, sage, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently until the onion is tender, about 5 minutes.
  5. Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 5 minutes.
  6. Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes.
  7. Drain the pasta, reserving 2 cups of the pasta cooking water.
  8. Add the pasta to the sauce with 3/4 cups of the pasta water, the chicken, and the reserved bacon. Toss to combine.
  9. Add more pasta water to loosen the sauce, if desired.
  10. Top with cheese, parsley, if using, and salt and pepper to taste. Serve.

Sous Vide Butter Chicken

Everyone loves butter chicken. This recipe was adapted to make sous vide from a viral Instant Pot recipe. The original recipe by “The Butter Chicken Lady,” Urvashi Pitre, was even published in The New Yorker.

This version was simple to prepare and resulted in perfectly cooked, ultra tender and moist meat. The sauce was amazing too. My husband declared that it was the best butter chicken I’ve ever made! Easy and delicious.

The recipe was adapted from How to Sous Vide: Easy, Delicious Perfection any Night of the Week by Daniel Shumski. We ate it with roasted asparagus and warm naan.

Yield: Serves 4 to 6

  • 2 tsp garam masala, divided
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 2 to 2 1/4 pounds boneless, skinless chicken thighs (about 5 or 6)
  • 1 stick (8 T) unsalted butter, cut into small cubes, divided
  • 1/2 cup heavy cream, divided
  • 1/2 cup fresh cilantro leaves, packed, plus more for garnish
  • 1/4 cup (4 T) tomato paste
  • brown Basmati rice, for serving
  • warm naan, for serving
  1. Set the water temperature to 165 degrees F. (It took a little bit shy of an hour for 10 quarts of room temperature water to reach the temperature with my Anova machine.)
  2. In a small bowl, mix 1 tsp garam masala, the garlic powder, turmeric, paprika, cumin, salt, cayenne pepper, and ginger.
  3. Dust both sides of each chicken thigh evenly with the spice mixture. Pour any remaining spices into the sous vide bag.
  4. Place the chicken in the bag and evenly distribute 4 tablespoons (1/2 stick) of the butter.
  5. Seal the bag, removing as much air as possible. Place in a second bag; remove as much air as possible.
  6. Place the bagged chicken in the preheated water. (I clip the top of the bag to the side of the water bath container.)
  7. After 1 hour 30 minutes, remove the bagged chicken. (Near the end of the cooking process, I cooked the rice and vegetables.)
  8. Remove the chicken from the bag and set it aside.
  9. Pour the juices from the bag into a blender. (I used a Vitamix.)
  10. Add 1/4 cup (4 T) cream, the cilantro, the remaining 1 tsp garam masala, and the tomato paste. Blend until smooth, about 10 seconds.
  11. Pour the blended sauce into a medium-size skillet or sauté pan over medium heat. Add the remaining 4 T (1/2 stick) butter and the remaining 1/4 cup cream. Cook, stirring gently, until the butter is melted and the sauce becomes homogenous, about 1 minute.
  12. Gently place the chicken in the pan and stir to coat.
  13. Cook over medium-low heat, about 1 minute.
  14. Serve the chicken over rice drizzled with additional sauce and garnish with cilantro. Serve with warm naan, if desired.

Note: Any extra sauce can be refrigerated in a covered glass container for up to 5 days. Serve over rice, roasted vegetables, or chicken.

Butterscotch Pudding with Streusel Crumble & Pecans

Wow. We just loved this! The pudding was fabulously creamy and a little bit salty. The sweet streusel crumble and toasted pecan toppings complemented it perfectly.

This recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I weighed the ingredients, when possible, omitted the rum or bourbon in the pudding, and modified the method.

Yield: Serves 8

For the Butterscotch Pudding:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup (99 g) granulated sugar
  • 1/2 cup (99 g) packed light brown sugar
  • 1 tsp fine sea salt
  • 4 large egg yolks
  • 1/4 cup (28 g) cornstarch
  • 8 T (1 stick, 113 g) unsalted butter, room temperature, cut into 4 pieces
  • 1 T pure vanilla extract
  • 1 T blackstrap rum or bourbon, optional (I omitted it)

For the Streusel Crumble: (Makes 1 cup)

  • 48 g (1/3 cup) all-purpose flour
  • 33 g (2 1/2 T) granulated sugar
  • 33 g (2 1/2 T packed) light brown sugar
  • 25 g (1/4 cup) old-fashioned rolled oats
  • 1/8 tsp fine sea salt
  • 1/8 tsp ground cinnamon
  • 3 T (43 g) unsalted butter, room temperature, cut into 3 pieces

To Serve:

  • 1/4 to 1/2 cup (27 to 57 g) whole pecans, toasted and chopped into small pieces

To Make the Butterscotch Pudding:

  1. In the bowl of a stand mixer fitted with a paddle, beat the granulated and brown sugars, salt, and egg yolks on low until combined.
  2. Increase the heat to medium-high and beat until very thick, about 5 minutes.
  3. Scrape down the sides and bottom of the bowl and add the cornstarch. Mix on low until combined.
  4. Meanwhile, in a small saucepan over medium heat, heat the milk and heavy cream until just simmering. Remove from the heat and transfer to a medium liquid measuring cup with a pourable spout.
  5. With the mixer running on low, slowly pour the hot milk-cream mixture into the egg yolk mixture. Beat until incorporated.
  6. Transfer the mixture to a medium, heavy bottomed saucepan. Cook over medium heat, stirring or whisking constantly, until the mixture becomes thick and begins to boil, 3 to 4 minutes.
  7. Whisk for an additional 3 to 4 minutes, until the mixture becomes the consistency of pudding and is glossy.
  8. Remove from the heat and stir in the butter, vanilla, and rum, if using. Mix until the butter is completely melted.
  9. Strain through a fine mesh strainer into a medium bowl.
  10. Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin).
  11. Place the bowl in the freezer for 15 minutes, then transfer to the refrigerator until well chilled, at least 4 hours. While the pudding chills, make the streusel crumble.

To Make the Streusel Crumble:

  1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper.
  2. In a medium bowl, combine the all-purpose flour, sugars, oats, salt, and cinnamon.
  3. Add the butter and incorporate using a pastry blender until the mixture comes together but is still quite crumbly.
  4. Place the streusel on the prepared baking sheet in an even layer; press into the pan.
  5. Bake for 10 to 12 minutes, until golden brown. Cool completely.
  6. To serve, crumble into chunky pieces.

To Serve:

  1. Divide the pudding between 8 ramekins and top with toasted pecans and streusel.
  2. Pass additional streusel at the table, if desired.

Weeknight RagĂą

This comfort food dish was very well-received in my house. Everyone in my family was fighting over the leftovers! It was easy, full-flavored, and absolutely delicious.

The recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and substituted sour cream for the heavy cream. I also adjusted the consistency of the finished dish with pasta cooking water. Great.

Yield: Serves 8

  • 6 T extra-virgin olive oil, divided
  • 1 3/4 lbs ground pork, turkey, beef, or chicken, preferably dark meat
  • kosher salt
  • 2 medium onions, finely chopped
  • 8 large garlic cloves, thinly sliced
  • 3 Calabrian chiles in oil, finely chopped, or 1 1/2 tsp crushed red pepper flakes
  • 7 T double-concentrated tomato paste
  • 7 T sour cream or heavy cream
  • freshly ground black pepper
  • 1 1/4 to 1 1/2 lbs (20 to 24 oz) rigatoni, gemelli or other short pasta
  • 2 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
  • basil leaves, for serving
  1. Heat 3 tablespoons of oil in a large Dutch oven over medium to medium-high.
  2. Add ground meat in 12–14 pieces (patties), spacing evenly, and season with salt.
  3. Let cook, undisturbed, until deeply browned underneath, about 3 minutes.
  4. Turn over and cook until deeply browned on opposite side, about 3 minutes. Transfer to a plate. (It won’t be cooked through.)
  5. Add remaining 3 tablespoons of oil to pot over medium heat.
  6. Cook onion, stirring often, until softened and just beginning to turn golden around the edges, about 5 minutes.
  7. Add garlic and cook, stirring often, until fragrant, about 2 minutes.
  8. Add chiles/red pepper flakes and tomato paste and cook, stirring often, until paste is slightly darkened in color, about 3 minutes.
  9. Return meat to the pot and break up into small pieces.
  10. Add sour cream/heavy cream and 2 1/4 cups water.
  11. Bring to a simmer, then reduce heat, and simmer gently until liquid is reduced by one third and flavors have come together, 15–20 minutes.
  12. Season ragĂą with salt and pepper.
  13. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  14. Add pasta to ragĂą along with 1 cup pasta cooking liquid and Parmesan.
  15. Cook, stirring and adding more pasta cooking liquid if needed, until sauce coats pasta, about 2 minutes.
  16. Transfer to a serving dish or individual bowls. Garnish with basil and reserved Parmesan. Serve.

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