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. ūüôā

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.

Simple Sunday Soups

This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from Jos√© Andr√©s.

The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.

Italian Bean Soup with Pappardelle

Yield: Serves 4

  • 2 T extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 T tomato paste
  • 2 to 4 medium garlic cloves, smashed and peeled
  • 2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
  • 2 tsp chopped fresh rosemary or sage
  • 1 piece Parmesan rind, plus finely grated Parmesan, to serve
  • 8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
  • freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)
  1. In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
  2. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
  3. Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
  4. Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
  5. Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
  6. Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
  7. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.

Notes:

  • If you can find sheets of fresh pasta, they work nicely, too‚ÄĒsimply cut them into rough 2-inch squares.
  • Don‚Äôt puree the beans until completely smooth; leave them with some texture.

Spanish Garlic Soup (Sopa de Ajo)

Yield: Serves 4

  • 6 scallions, trimmed and thinly sliced, whites and greens separated
  • 6 large garlic cloves, thinly sliced
  • 6 T extra-virgin olive oil, divided, plus extra
  • 4 tsp sweet paprika
  • 1 1/2 tsp smoked paprika
  • 6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
  • 6 cups water
  • 2 T chicken bouillion (I used Better Than Boullion)
  • Kosher salt and freshly ground black pepper
  • 4 large egg yolks
  • 2 T sherry vinegar
  1. In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
  2. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
  3. Add 1 cup of the bread cubes and stir well.
  4. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
  5. Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ¬Ĺ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
  6. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
  7. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
  8. Taste and season with salt and pepper.
  9. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

Butterscotch Pudding

My son is a major fan of creamy comfort food. He was obsessed with this pudding and its caramel notes. ‚̧ I loved all of the garnishes.

This recipe for this sweet treat was adapted from The New York Times, contributed by Melissa Clark. She was able to find the perfect ratio of milk to cornstarch to prevent grittiness. I found that the pudding had to cook a little bit longer to thicken.

I topped the chilled pudding with lightly sweetened freshly whipped cream, toasted and sweetened sliced almonds, and a sprinkle of flaky sea salt. Next time, I may try candied pecans instead of almonds. ūüôā The original recipe includes several other options as well.

Yield: Serves 4

  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1/2 teaspoon fine sea salt
  • 3/4 packed cup/165 grams dark brown sugar
  • 1 tablespoon unsalted butter
  • 2 cups/480 milliliters whole milk
  • 1 cup/240 milliliters heavy cream
  • 1 tablespoon bourbon or Scotch whisky, optional (I omitted it)
  • 2 teaspoons pure vanilla extract
  • freshly whipped cream, sour cream or cr√®me fra√ģche, for serving (I lightly sweetened the whipped cream with confectioners’ sugar)
  • chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt,¬†or a combination , for garnish, optional
  1. Put egg yolks, cornstarch and salt into a large heatproof bowl (preferably with a spout), and whisk until the mixture is smooth and there are no lumps. (I used a balloon whisk and a pyrex bowl with a spout.)
  2. In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. (I used a sauce whisk so that I could get into the edges of the pan.) Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
  3. Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up- the sugar clumps.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
  4. Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
  5. Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. It is important¬†to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. (If you end up with thin, runny pudding, undercooking may have been the issue.) Also- it’s okay if the eggs curdle because the mixture is strained at the end.
  6. Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 10 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
  7. Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla.
  8. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.)
  9. Chill for at least 2 hours and up to 2 days.
  10. If garnishing the pudding with toasted sliced almonds, evenly spread them on a parchment paper-lined rimmed sheet pan; roast in a 400 degree oven for 3 to 5 minutes, or until light golden brown. Remove from the oven and place in a small frying pan. Top with granulated sugar, to taste, and cook over medium-low to medium heat just until the sugar melts and coats the almonds, about 1 to 2 minutes. Return to the lined baking sheet to cool.
  11. When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or cr√®me fra√ģche, and any of the optional garnishes. (I incorporated some confectioners’ sugar into freshly whipped cream.)

Corn & Ricotta Sformato

Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. :/ We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.

This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.

Yield: Serves 4 to 6

  • 2¬†tablespoons unsalted butter, plus more for the pan
  • 6¬†ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
  • 2¬†tsp coarse salt, plus more to taste
  • 6¬†tablespoons extra-virgin olive oil, divided
  • 2¬†cups fresh whole milk ricotta
  • 1/2¬†cup heavy cream
  • 2¬†tablespoons cr√®me fra√ģche or sour cream
  • 1 1/2¬†cups grated Parmesan, divided (I used Parmigiano-Reggiano)
  • 4¬†large eggs, whites and yolks separated
  • coarsely ground black pepper
  • 1/3¬†packed cup fresh basil leaves (about 20 leaves)
  • 2¬†tablespoons fresh lemon juice (from 1/2 lemon)
  1. In a large skillet, melt 2 tablespoons butter over medium heat.
  2. Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
  3. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
  4. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
  5. Heat the oven to 450 degrees, preferably on convection.
  6. When the corn mixture has cooled, add the ricotta, heavy cream, cr√®me fra√ģche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
  7. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
  8. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
  9. Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
  10. Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan.  Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
  11. Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
  12. Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.

Prosciutto Carbonara with Spinach

Another weeknight pasta dish- another rigatoni dish! ūüôā Adding greens to this classic dish is a healthy upgrade.

This recipe was adapted from Martha Stewart Living. I used a combination of beet greens and spinach and kept the crispy prosciutto pieces intact instead of crumbling them. Nice.

Yield: Serves 4

  • 1 T extra-virgin olive oil
  • 3 oz prosciutto, sliced lengthwise into 1/2-inch wide strips (I used 7-8 slices)
  • 2 large eggs, plus 2 yolks
  • 1 oz Pecorino Romano, grated (about 1/4 cup), plus more for serving
  • 12 oz rigatoni
  • Kosher salt and freshly ground black pepper
  • 6 oz baby spinach or other tender greens (I incorporated sliced beet greens)
  1. In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels.
  2. In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
  3. Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
  4. Slowly whisk 1/4 cup pasta water into egg mixture.
  5. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
  6. Stir constantly over low heat until sauce thickens and clings evenly to pasta and greens wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce.
  7. Stir in all prosciutto. Serve with more cheese and pepper, as desired.

Broccoli & Egg Fried Rice

I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! ūüėČ

This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.

The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.

Yield: 4 to 6 servings

  • 5 cups of broccoli florets and stems (pieces should be of similar size)
  • 1 large bunch scallions (I used 7)
  • 6 large eggs
  • 2 1/4 tsp Kosher salt
  • 1 1/2 T granulated sugar
  • 2 T soy sauce
  • 1 1/2-inch piece fresh ginger, peeled and grated
  • 4 large garlic cloves, grated
  • 6-7 T vegetable oil, divided
  • 4-5 cups cooked, day-old sushi rice (I used leftover brown and white Basmati rice)
  • 4 T toasted sesame oil
  • 3 T unseasoned rice vinegar

This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.

To Prep:

  1. Place broccoli to a medium bowl.
  2. Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
  3. Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
  4. Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
  5. Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.

To Cook:

  1. Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
  2. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
  3. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
  4. Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
  5. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
  6. Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
  7. Return veggies to skillet and toss well to combine.
  8. Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.

Mushroom Carbonara with Orecchiette

I found one additional recipe that I’ve been waiting to share from Bon App√©tit’s popular recipe list. Most of these popular recipes are comfort food dishes- no surprise!

This vegetarian carbonara has wonderful rich flavor from the deeply browned mushrooms combined with shallots and garlic. Genius. The luxurious sauce is made with the traditional Italian method, using egg yolks and cheese. This recipe is from Bon Appétit, contributed by Molly Baz. Very nice.

Yield: Serves 4 to 6

  • Kosher salt
  • 1 1/2 lbs crimini or button mushrooms, stemmed and quartered
  • 6 garlic cloves
  • 2 medium shallots
  • 1 cup parsley leaves with tender stems (about ¬Ĺ bunch)
  • 5 large egg yolks
  • 1 large egg
  • 1 1/4 cups (4 oz) freshly grated Parmesan cheese, plus more for serving (I used Parmigiano-Reggiano)
  • 1 1/2 tsp freshly ground black pepper, plus more
  • 4 T extra-virgin olive oil
  • 1 lb orecchiette
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, tear off and discard stems of mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl.
  3. Lightly smash and peel the garlic cloves, then thinly slice.
  4. Peel and finely chop the shallots.
  5. Coarsely chop the parsley.
  6. Whisk the egg yolks, whole egg, Parmesan, and freshly ground black pepper in another medium bowl; set aside.
  7. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan.
  8. Toss mushrooms and 4 T extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4‚Äď5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13‚Äď16 minutes. This will take some time and they will let out a lot of moisture before they start to brown.
  9. Once mushrooms have been cooking for about 10 minutes, put the orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  10. When the mushrooms are deeply browned, reduce heat to medium-low and add garlic, shallots, and 1¬Ĺ teaspoons of salt. Cook, stirring often, until aromatics are softened but not browned, 30‚Äď60 seconds.
  11. When pasta is 2 minutes shy of al dente, reserve 2 cups pasta cooking liquid, then drain pasta.
  12. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce).
  13. Remove from heat and let cool 1 minute. (Don’t skip this step‚ÄĒif the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  14. Add 1/2 cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs.
  15. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  16. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  17. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.

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