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Posted: June 22, 2010 3:52 p.m.
Updated: June 23, 2010 4:30 a.m.

Dulce de leche with hot spiced pecans

 

These recipes celebrate “Fifty Years of Flavor,” taking their inspiration from an original Häagen-Dazs favorite, a popular ethnic flavor introduced in the ’90s, and the latest addition to the trendy Häagen-Dazs Five™ line.

Dulce de leche with hot spiced pecans: It starts with a deli­cious combination of caramel ice cream swirled with ribbons of golden caramel and adds a dash of spicy heat.

Honey Bee cookies with vanilla Honey Bee ice cream: These cute cookies top vanilla ice cream blended with golden honey. This sweet ice cream has an even sweeter purpose: funding research to protect disappearing honey bee populations.

Lemon raspberry clouds: Light and delicate, these meringues are heavenly with raspberry sauce and Häagen-Dazs Five Lemon ice cream. This ice cream is the height of simplicity with only five ingredients and the taste of refreshing pure lemon and sweet cream.

Get more ice cream inspiration at Häagen-Dazs.com and helpthehoneybees.com.

Dulce de leche with hot spiced pecans
Makes 4 servings
    1/2     cup whipping cream
    3     ounces (1/2 cup)    
        semi-sweet chocolate chips or chopped chocolate
    1/4     teaspoon coarse
        Kosher or sea salt
    1/8     teaspoon ground
        chipotle or cayenne
        pepper (or to taste)
    1/8     teaspoon granulated
        sugar
    1/2     cup coarsely
        chopped pecans
    1     teaspoon butter
        Häagen-Dazs Dulce
        de Leche All Natural
        Ice Cream

Chocolate garnish
Heat cream to a low simmer in a small saucepan or bowl in microwave.
Add two ounces of the chocolate and let stand one minute. Stir until smooth. Cool slightly. (Pour into a squeeze bottle if desired.)
Place remaining chocolate in small zip-top plastic bag.
Microwave 45 to 60 seconds on high until chocolate is softened; knead with fingers until smooth.
Snip 1/8 inch off one corner of bag. Spread a piece of wax paper on a baking sheet. Squeeze chocolate from bag into two-inch decorative shapes. Let stand until firm or place in refrigerator for a few minutes.
Gently lift from paper.

Hot spiced nuts
 Combine salt, chipotle or cayenne and sugar in a small bowl. Melt butter in skillet over medium heat.
Add pecans and spice mix, stir until nuts are evenly coated. Stir frequently over medium heat until lightly toasted and fragrant, three to four minutes.
To serve, drizzle four plates or bowls with about 1 table­spoon chocolate sauce. (Remaining sauce can be refrigerated up to two weeks.) Place a scoop of Dulce de leche ice cream over choco­late. Top with spiced nuts and chocolate garnish.

Honey Bee cookies with vanilla Honey Bee ice cream

Makes about 5 dozen small cookies
    1     cup butter (2 sticks),
        softened
    1     cup granulated
        sugar
    1     large egg
    2     teaspoons vanilla
    1     teaspoon ground
        cinnamon
    1/2     teaspoon ground
        allspice
    1/4     teaspoon ground
        nutmeg
    3     cups all-purpose
        flour, plus about 1/4
        cup for rolling
        Sugar sprinkles and
        icing tubes
        Häagen-Dazs All Natural Vanilla
        Honey Bee Ice
        Cream
In large mixing bowl, beat butter, sugar, egg, vanilla and spices until creamy. Gradually add flour, beating until well blended.

Dough will be stiff.

Divide dough in half; flatten to 1/2 inch and wrap in plastic wrap. Refrigerate at least 30 minutes or until firm. (Dough can be refrigerated up to 1 week, or frozen for longer storage.)

Preheat oven to 400°F. Lightly flour a work surface. Place one piece of dough on surface, sprinkle with flour; roll to even 1/8-inch thickness.

Cut in desired shapes and place 1/2 inch apart on ungreased or parchment lined baking sheet.

Brush off any excess flour. Decorate with sugar.

Bake about 8 minutes until light golden brown on edges. Cool cookies on wire rack. Add icing outlines if desired.

Store airtight.

Serve with Vanilla Honey Bee Ice Cream. Serving size is one scoop ice cream and three cookies.

Lemon raspberry clouds
Makes 6 servings
Egg white meringue shells take a few hours in the oven, so plan ahead. Make in advance and store airtight for up to a week.

Meringue shells
    3     large egg whites
        (scant 1/2 cup)
    1     teaspoon vanilla
        Pinch of salt
    3/4     cup granulated
        sugar

Raspberry sauce
    3     cups (about 12
        ounces) fresh
        raspberries,
    2     tablespoons
        granulated sugar
    1     tablespoon orange
        juice or water
    1 1/2     teaspoons cornstarch
        Häagen-Dazs Five
        Lemon All Natural
        Ice Cream
        Lemon zest and
        mint for garnish

Preheat oven to 250°F. Line a baking sheet with parch­ment paper. Combine egg whites, vanilla and salt in a large bowl.

Beat with an electric mixer until foamy.

Gradually add sugar and continue beating until whites hold very firm glossy peaks, about 5 minutes.

With a spring-loaded ice cream scoop or large spoon, evenly space six mounds of meringue on prepared baking sheet.

With the back of a spoon, form a depres­sion in the center of each mound.

Bake one hour.
Turn oven off and leave in oven with door closed for another hour.

Remove from oven and cool completely.

Use metal spatula to remove from parchment paper. Store in airtight container for up to one week.

Raspberry sauce: Place 1 1/2 cups berries, sugar, juice or water and cornstarch in a small (1-quart size) sauce­pan. Stir to combine.

Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool.

Spoon 2 to 3 tablespoons raspberry sauce into depres­sion of each meringue. Place a scoop of ice cream over sauce.

Garnish with remaining raspberries, lemon zest and mint leaf.

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