Souffles, Custards, Puddings, Ice Cream, and Frozen Desserts





A Poet's Tiramisu

Tiramisu, which literally means "lift me up," is a decadent Italian dessert  with layers of creamy mascarpone cheese, lady fingers infused with a  mixture of coffee and liquor, and topped with a delicate dusting of rich cocoa powder and shaved chocolate.
 
This recipe, a light, lyrical version of the traditional favorite, hails from my famous poet sister-in-law, Kathy.  Check out some of her poems here. It’s made with Stevia instead of granulated sugar and not only is it delicious, it is also low in sugar calories and is perfect in terms of sweetness. Kathy brought this to my parent's house for Christmas dinner in 2015. Everyone loved it so much that I've been meaning to post the recipe for some time.   So finally here it is.  Enjoy and have some guilt free tiramisu --well almost guilt free.
 
Adapted from Giada de Laurentiis
 
 
Makes 6 servings
 




Ingredients

 
  • 6 egg yolks
  • 4 teaspoons Stevia, divided
  • 1 pound mascarpone cheese
  • 1 cup heavy whipping cream
  • 1-1/2 cups strong espresso, cooled
  • 2 teaspoons marsala wine
  • 1 tablespoon unsweetened cocoa
  • 24 packaged ladyfingers
  • 1/2 cup bittersweet chocolate shavings, for garnish
 




Instructions

 
Step 1: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and 1 tablespoon Stevia until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. Set aside.
 
Step 2: Add 1 teaspoon of Stevia to the heavy whipping cream. Beat heavy whipping cream to stiff peaks.  Fold whipped cream into mascarpone mixture.
 
Step 3:  In a small shallow dish, add remaining espresso and marsala wine. Place ladyfinger on the bottom of a 13 X 9 inch baking dish (or as pictured above, in individual serving bowls), breaking them in half if necessary in order to fit the bottom. Drizzle a spoonful of espresso-marsala mixture over each ladyfinger. Sprinkle unsweetened cocoa over ladyfingers.
 
Step 4: Spread evenly 1/2 of the mascarpone-whipped cream mixture over the ladyfingers. Arrange another layer of ladyfingers, drizzle the espresso-marsala mixture over the ladyfingers, sprinkle with unsweetened cocoa and top with remaining mascarpone mixture.
 
Step 5: Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
 
Step 6: Before serving, sprinkle with chocolate shavings.




Chocolate Souffles with Creamy Caramel Sauce

Adapted from Gourmet, December 2008


Makes 6 servings





Ingredients

  •     1/4 cup sugar plus additional for coating ramekins
  •     8 ounces fine-quality bittersweet chocolate (not unsweetened)
  •     3/4 stick (6 tablespoons) unsalted butter
  •     2 tablespoons heavy cream
  •     4 large egg yolks
  •     7 large egg whites
  •     1/4 teaspoon cream of tartar
  •     Creamy caramel sauce (click on creamy caramel sauce for the recipe)




Instructions

Step 1: Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.


Step 2: Finely chop chocolate.




Step 3: In a small saucepan melt butter over low heat. Add cream and bring just to a boil.


Step 4: Remove pan from heat and add chocolate, stirring until smooth.



Step 5: Transfer mixture to a large bowl.



Step 6: Stir in egg yolks.



Step 7: In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined.



Step 8: Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.

  


Step 9: Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.




Step 10: Preheat oven to 375°F. Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.




Step 11: Top soufflés with sauce and serve immediately.

 





Jeni's Honeyed Peanut Ice Cream with Dark Chocolate Freckles (a.k.a The Buckeye State Ice Cream)

Adapted from Jeni's Splendid Ice Creams at Home

Makes 1 quart

 





Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounce cream cheese, softened
  • 1/2 cup unsalted natural peanut butter
  • 1/2 teaspoon of fine sea salt
  • 1-1/4 cups heavy cream
  • 2/3 cups sugar
  • 2 tablespoon light corn syrup
  • 2 tablesoon honey
  • 4 ounces chocolate (55% to 70% cocoa), chopped
 




Instructions

 
Step 1: Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
 
 
Step 2: Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth.
 
     
 
Step 3: Fill a large bowl with ice and water
 
Step 4: Combine the remaining milk, the cream, sugar, corn syrup, and honey in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.
 
 
Step 5: Remove from the heat, and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
 
Step 6: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. 
 
    
 
Step 7:  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
 
 
Step 8:  Pour the ice cream base into the frozen canister and begin to spin the ice cream.  If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.
 
 
Step 9: Melt the chocolate in a double boiler. Remove from the heat and let cool until tepid but still fluid.
 
Step 10: When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate slowly through the opening in the top of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes.
 
  
 
Step 11: Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
 
 
Step 12: Freeze in the coldest part of the freezer until firm, at least 4 hours.




Jeni's Maple Ice Cream

Adapted from Jeni's Splendid Ice Creams at Home





Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounce cream cheese (softened)
  • 1/2 teaspoon fine sea salt
  • 1-1/4 cups heavy cream
  • 2 tablespoons light corn syrup
  • 1-1/2 cups Grade B or C pure maple syrup
 




Instructions

 
Step 1: Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
 
 
Step 2: Whisk the cream cheese and salt in a medium bowl until smooth.
 
 
Step 3: Fill a large bowl with ice and water
 
Step 4: Combine the 1-1/4 cups heavy cream with the corn syrup, set aside.
 
Step 5: Bring 1-1/2 cups maple syrup to boil over medium heat and continue to boil for 8 minutes, or until the maple syrup is reduced by half and is darkened around the edges.
 
 
    
 
Step 6: Remove the syrup from the heat and slowly add then cream mixture, then add the remaining milk, whisking until combined. Bring to a boil over medium-high heat and cook for 4 minutes.  Don't worry if the mixture looks curdled (from the acid in the syrup).
 
Step 7: Remove from the heat, and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
 
 
Step 8: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. 
 
Step 9:  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
 
Step 10:  Pour the ice cream base into the frozen canister and begin to spin the ice cream.  If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.
 
Step 11: Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
 
Step 12 Freeze in the coldest part of the freezer until firm, at least 4 hours.




Jeni's Roasted Pistachio Ice Cream

Adapted from Jeni's Splendid Ice Creams at Home

 
Makes 1 quart
 




Ingredients

  • 1/2 cup shelled unsalted pistachio (plus 1/4 – 1/2 cup more if you want to mix in whole or chopped pistachios with your ice cream)
  • 2 cups whole milk
  • 1 tablespoon cornstarch
  • 1-1/2 ounces (3 tablespoons) cream cheese
  • 1/2 teaspoon fine sea salt
  • 1-1/4 cups heavy cream
  • 2/3 cups sugar
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon almond extract
 




Instructions

 
Step 1: Pre-heat your oven to 350 degrees F. Spread the 1/2 cup pistachios out on a small baking sheet and toast in the oven for 10-12 minutes until fragrant and just starting to brown.
 
Step 2: Remove from the oven and pulverize in a food processor until the pistachios become a smooth paste. This may take awhile depending on how powerful your food processor is.
 
Step 3: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry and set aside.
 
Step 4: In a medium bowl, whisk together the cream cheese, pistachio paste, and salt until smooth.
 
 
Step 5: Fill a large bowl with ice and water and set aside.
 
Step 6: In a 4 quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat, and allow to boil for 4 minutes. Remove from heat and gradually mix in the cornstarch slurry.
 
 
Step 7: Bring the mixture back to a boil over medium heat and cook, stirring with a heat proof spatula, until slightly thickened (about 1 minute). Remove from heat.
 
Step 8: Gradually whisk the hot milk mixture into the pistachio cream cheese mixture. Whisk until smooth.
 
Step 9: Pour the mixture into a 1 gallon ziploc freezer bag. Submerge the freezer bag in the ice bath. Let stand, adding more ice if necessary, until cold (about 30 minutes). Alternatively, you can place your mixture in a bowl and place in an ice bath.
 
 
Step 10: Pour the ice cream base into the frozen canister and turn on the machine. If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes. 
 
Step 11: Pour the almond extract into the opening at the top of the machine, and continue to spin until the ice cream is thick and creamy. 
 
Step 12: Pack the ice cream into a storage container, layering it with pistachios (if using) as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Place in the coldest part of your freezer, and freeze for at least 4 hour. 
 
 
 
 




Jeni's Salty Caramel Ice Cream

Adapted from Jeni's Splendid Ice Creams at Home

 
Makes about 1 quart
 




Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/2 teaspoon fine sea salt
  • 1-1/4 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
 




Instructions

 
Step 1: Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
 
 
Step 2: Whisk the cream cheese and salt in a medium bowl until smooth.
 
 
Step 3: Mix the cream with the corn syrup in a measuring cup with a spout. Heat to a simmer.
 
 
Step 4: Fill a large bowl with ice and water.
 
Step 5: To make the caramel: Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color. Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color — like an old penny.
 
  
 
Step 6: When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately, but slowly pour about 1/4 cup of the simmering cream and corn syrup mixture into the burning-hot sugar, stirring constantly.  It will fizzle, pop, and spurt.  Stir until it is incorporated, then add a bit more cream and stir, then continue to slowly add all the cream and corn syrup mixture until it is all in.
 
Step 7: Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
 
Step 8: Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
 
 
     
 
Step 9: Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. 
 
 
Step 10: Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
 
Step 11: Pour into frozen canister and spin until thick and creamy. If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.
 
 
Step 12: Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
 
Step 13: Freeze in the coldest part of your freezer until firm, at least 4 hours.




Rudy's Rice Pudding

Makes 12 servings
 




Ingredients

 
  • 1/2 cup rice
  • 1 cup water
  • Dash of salt
  • 1 tablespoon unsalted butter
  • 1 quart whole milk
  • 1 cup sugar
  • 4 eggs, well beaten
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
 




Instructions

 
Step 1: In deep saucepan, simmer rice in salted water, covered until water is absorbed. Set aside.
 
Step 2: Add milk, sugar and butter to the rice and cook 40 minutes.  Remove from heat.
 
Step 3: Dissolve cornstarch in a little water and add to well beaten eggs, blending thoroughly.  Then slowly pour into milk and rice mixture, stirring constantly until well blended.  
 
Step 4: Simmer over low heat, stirring, for two minutes until slightly thickened.  Add vanilla.
 
Step 5: Pour into individual custard cups or large casserole pan.  Sprinkle with cinnamon
 




Spicy Coconut Tapioca with Mango and Blackberries

Adapted from Bobby Flay's Mesa Grill Cookbook

Makes 4 servings






Ingredients

  •     1/2 cup tapioca
  •     2 (14 ounce) cans of unsweetened coconut milk
  •     2 cinnamon sticks
  •     1 (1 inch) piece fresh ginger, peeled
  •     grated zest of 1 lime
  •     1/2 serrano chile (optional)
  •     1/2 whole nutmeg, crushed
  •     1/4 cup sugar
  •     1/3 cup simple syrup
  •     1/3 cup creme fraiche
  •     Mango and Blackberry salad (see below for recipe)

 





Instructions

Step 1: Put tapioca in a bowl, pour 2 cups of cold water over it, and let site for 1 hour.



Step 2: Combine the coconut milk, cinnamon sticks, ginger, zest, serrano, nutmeg, and sugar in a large saucepan and cook, stirring occasionally, over medium heat until reduced to 3 cups (about 25 to 30 minutes).


Step 3: Set a medium bowl in a large bowl of ice water.

Step 4: Strain the coconut milk mixture into a medium saucepan. Drain the tapioca and add it to the pan. Place the pan over medium heat, bring to a simmer, and cook for 2 minutes.  Pour the mixture into the bowl set in the ice water bath and stir until cool.



Step 5: Whisk the simple syrup and creme fraiche into the coconut milk-tapioca mixture. Serve immediately, in bowls topped with mango and blackberry salad. 
 

Mango and Blackberry Salad

Ingredients

  •     1 ripe mango, peeled, pitted, and diced
  •     1 cup fresh blackberries
  •     1/4 cup sugar
  •     1/2 vanilla bean, split lengthwise and seeds scraped
  •     1 tablespoon finely grated fresh ginger
  •     Fresh mint leaves for garnish

Instructions

Step 1: Combine the mango, blackberries, sugar, vanilla bean and seeds, and ginger in a medium bowl and let sit at room temperature for 30 minutes.

Step 2: Remove the vanilla bean before garnishing with fresh mint leaves and serving. This can be made up to 1 day ahead and stored in the refrigerator.





Spicy Pumpkin Ice Cream

Adapted from Jeni's Splendid Ice Creams at Home

 
Makes 1 quart
 




Ingredients

 
  • 1 small pie pumpkin or Kabocha, Buttercup or butternut squash (2 to 3 pounds) (alternatively you can use 3/4 cup of canned pumpkin)
  • 2 cups whole milk, divided use
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounces (3 tablespoons) cream cheese, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1/4 cup honey
  • 1-1/4 cups heavy cream
  • 2/3 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon Chinese 5-spice powder
 




Instructions

 
Step 1: Preheat the oven to 400 degrees.
 
Step 2: Cut the pumpkin in half and remove the seeds and membranes. Place cut side down on a baking sheet and roast for 30 to 40 minutes, until soft when pierced with a fork. Let cool slightly.
 
Step 3: Scoop the flesh into a food processor and purée until completely smooth. Measure out 3/4 cup for the ice cream. Reserve the rest of the purée for another use.  Alternatively you can skip steps 2 and 3 and use canned pumpkin. I used Libby's brand.
 
Step 4: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
 
Step 5: Whisk the cream cheese and salt in a medium bowl until smooth. Add the pumpkin purée and the honey and whisk until smooth.
 
Step 5: Fill a large bowl with ice and water.
 
Step 6: Combine the remaining milk, the cream, sugar and corn syrup and Chinese 5-spice powder in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. I substituted the Chinese five spice powder with pumpkin pie spice because I didn't have any chinese five spice.  This substitute worked ok but the next time I make it, I will use the Chinese five spice. The ice cream lacked the little kick I think the 5 spice powder would have given it.
 
 
Step 7: Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
 
Step 8: Gradually whisk the hot milk mixture into the pumpkin mixture until smooth. Pour the mixture in a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Alternatively, you can place your mixture in a bowl and place in an ice bath. Let stand, adding more ice as necessary, until cold about 30 minutes. 
 
 
Step 9: Pour the ice cream base into the frozen canister and turn on the machine. If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes. 
 
Step 10: Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
 




Tiramisu





Ingredients

  •     2-1/2 cups espresso, room temperature
  •     9 tablespoons dark rum
  •     6 large egg yolks
  •     2/3 cup sugar
  •     1/4 teaspoon table salt
  •     1 pound mascarpone cheese
  •     8 ounces cream cheese
  •     3/4 cup heavy cream (cold)
  •     42 to 60 lady fingers, depending on size
  •     3.5 ounces bittersweet or semisweet chocolate, grated

 





Instructions

Step 1: Stir espresso and 5 tablespoons rum in wide bowl; set aside.

Step 2: In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined.

Step 3: Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice.

Step 4: Add 1/3 cup cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.

Step 5: Set bowl with yolks over medium saucepan containing 1 inch gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes.

Step 6: Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.

Step 7: Whisk in remaining 4 tablespoons rum until combined.

Step 8: Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone and cream cheese, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside.

Step 9: In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.



Step 10: Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.



Step 11: Spread half of mascarpone cheese mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Sprinkle 4 to 5 tablespoons grated chocolate over mascarpone.

Step 12: Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and sprinkle with remaining grated chocolate.




Step 13: Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled.