CLOVE ICE CREAM

2 cups whipping cream
1 cup whole milk or half and half
1/3 cup honey
½ teaspoon ground cloves
4 egg yolks

 


 

Bring the cream, milk, honey and ground cloves to a simmer in a medium saucepan over medium heat. Remove from heat.

Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.

Cover and refrigerate the mixture for 12 hours to allow the flavors to develop. Taste and add a little more ground cloves if you wish to have a stronger flavor.

Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. Freeze in a lidded container until set.
 
Serves 4 to 6

GLUTEN-FREE NECTARINE CLAFOUTIS

3 nectarines

1 plum (for color – optional)

1 cup heavy cream

½ cup low fat milk

2 large whole eggs + 2 egg yolks

1/3 cup turbinado sugar, plus more for sprinkling the pan

3 tablespoons corn starch

1 ½ teaspoons vanilla extract

 


 

Place the baking rack in the middle of the oven. Preheat the oven to 400 degrees F. Butter an 8 ½ -inch square or round pan and sprinkle it with turbinado sugar.

Cut the fruit into wedges. Arrange the fruit wedges in the prepared pan.

Blend the rest of the ingredients in a blender for 30 seconds. Scrape the sides with a spatula and blend for another 30 seconds until smooth.

Pour the custard over the fruit in the pan. Bake until set, 35 to 40 minutes.

Cool completely on a cooling rack before cutting.

Enjoy at room temperature or chilled.

Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Serves 6

gluten-free nectarine clafoutis

POMEGRANATE MOLASSES ICE CREAM

2 cups whipping cream
3 tablespoons honey
3 egg yolks
¼ cup plus 1 tablespoon Cortas pomegranate molasses

 


 
Warm the cream and honey in a medium saucepan over medium heat until hot but not boiling. Remove from heat.

Energetically whisk in the egg yolks, one at a time. Strain through a fine mesh sieve. Set aside and let cool until it becomes room temperature. (It’s important to let the custard cool completely before adding the pomegranate molasses to avoid curdling).

Whisk in the pomegranate molasses. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions.

Serve topped with pomegranate arils or a shot of pomegranate molasses.
 

Serves 4

CHOCOLATE HAZELNUT ICE CREAM

4 ounces bittersweet chocolate

2 tablespoons cocoa powder

1/4 cup honey (or 6 tbsps sugar)

2 cups heavy cream

4 egg yolks

7 ounces Nutella


Bring the chocolate, cocoa, honey and cream to a simmer in a medium saucepan over medium-low heat, stirring occasionally to melt the ingredients and combine them into a homogenous mixture. Remove from heat.

Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly and energetically. Let the mixture cool gently, about 5 minutes. Whisk in Nutella.

Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. Freeze in a lidded container until set.

 

Serves 6

 

Adapted from a recipe by Nigella Lawson

MAPLE POTS DE CREME

1 1/2 cups heavy whipping cream

1/2 cup maple syrup

1/4 teaspoon salt

4 egg yolks

1/2 teaspoon vanilla


Preheat the oven to 300 degrees Fahrenheit. Place four ramekins in a baking pan.

Bring the cream, maple syrup and salt to a simmer in a medium saucepan over medium heat.

Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.

Divide the mixture among the ramekins. Fill the baking pan with hot water until it comes halfway up the ramekins.

Bake for 50-60 minutes. Take the ramekins out of the baking pan and cool at room temperature. Cover the ramekins with plastic wrap and refrigerate.

Serves 4

Adapted from Eggs on Sunday

CHOCOLATE GINGERBREAD SOUFFLE

For coating the ramekins
1 tablespoon unsalted butter, melted
¼ cup granulated sugar

For the soufflés
3 ounces good quality dark chocolate (60 or 70% cocoa)
2 tablespoons unsalted butter
1 tablespoon unsulphured molasses
¼ teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
A pinch of ground clove
3 egg yolks
4 egg whites
A pinch of cream of tartar


1 Preheat the oven to 375 degrees F.

2 Brush 4 small (3- to 4-ounce) ramekins with melted butter. Coat the buttered ramekins with granulated sugar by rotating the sugar around the bottom and sides. Tap out excess sugar.

3 Place the chocolate, butter, molasses, vanilla, ginger, cinnamon and clove in a large glass bowl. Microwave for 30 seconds. Stir and microwave for another 30 seconds until melted. Stir again to combine.

4 Stir the egg yolks, one at a time, into the chocolate mixture. The chocolate will turn a little thick and sticky.

5 Beat the egg whites with cream of tartar to soft peaks using an electric mixer with a whisk attachment. (Soft peaks means when you lift the whisk, the egg whites are starting to hold themselves but slowly fall back down after a second or two. Stiff peaks is when the egg whites hold themselves straight up without falling.)

6 Fold the egg whites into the chocolate mixture, a little at a time. Keep folding until the mixture is fluffy and has a light brown color but don’t over mix.

7 Divide the mixture among the 4 ramekins, filling them ¾ of the way up. Bake for 12 to 13 minutes until they’re nicely blown up. Do not open the oven during the baking process as that might prevent the soufflés from rising.

8 Serve immediately.

9 For a quick warm vanilla sauce to serve with the soufflés, simply melt vanilla ice cream until warm in the microwave or on the stovetop. Flavor it with a teaspoon of rum, if you wish. Poke a hole in the soufflé and pour in desired amount of sauce.

Serves 4

Gingerbread Soufflé

COCONUT CREAM TRIFLE

Macaroon layer
4 large coconut macaroons

Custard
1 ¼ cups whole milk
2 large egg yolks
2 tablespoons agave syrup
2 tablespoons cornstarch (or potato starch – kosher)
½ teaspoon coconut extract

Yogurt
1 ¼ cups Greek-style yogurt (I prefer Fage)
2 ½ tablespoons agave syrup
¼ teaspoon coconut extract

Topping
2 tablespoons freshly toasted shredded coconut


Chop the macaroons into ½-inch cubes. Set aside.

Heat the milk in a saucepan, but do not boil it. Place the yolks, potato starch (or cornstarch) and agave syrup in the bowl of an electric mixer. Whisk until smooth. Slowly add the warm milk to the egg mixture and continue whisking until well combined. Place back in the pan over very low heat, and stir constantly with a wooden spoon until the mixture thickens into custard. Remove from heat. Stir in the coconut extract. Let cool to room temperature.

In a small bowl, stir the yogurt, agave syrup and coconut extract until combined.

Assemble the trifles by dividing the chopped macaroons among four small dessert cups. Add a layer of custard. Finish with a layer of yogurt. Top with toasted coconut.

Refrigerate for 1 hour before eating.

Serves 3 to 4

STEWED CHERRIES & ALMOND GRANITA

For the cherries
2 cups cherries, stemmed
2 tablespoons agave syrup
2 tablespoons water
1 small cinnamon stick
¼ teaspoon almond extract

For the granita
2 ½ cups unsweetened almond milk
3 tablespoons agave syrup
1/8 teaspoon almond extract


To make the stewed cherries, place all the ingredients for the cherries in a medium saucepan.
Simmer over medium heat until the cherries are soft, 6 to 8 minutes. Let cool and refrigerate until serving time.

Combine the almond milk, agave syrup and almond extract in a rectangular plastic container fitted with a tight lid. Freeze for 2 hours.

Remove from the freezer and crush with a fork. Cover with the lid and freeze again for at least 2 hours.

At serving time, place the cherries in the bottom of a glass or bowl. Using a fork, crush the granita, making long vigorous raking motions. Spoon the crushed granita over the cherries.

Enjoy right away.

Serves 4

STRAWBERRY ALMOND FLAN

8 large strawberries, hulled and quartered
2 large eggs
4 tablespoons turbinado sugar, plus more for sprinkling
3 tablespoons almond meal
½ cup heavy cream
¼ cup milk
¼ teaspoon almond extract


Preheat the oven to 425 F. Place the baking rack in the middle of the oven.

Butter 4 (4-ounce) ramekins. Divide the strawberries among the ramekins.

In a large bowl, whisk the eggs and sugar together until smooth. Add the rest of the ingredients and whisk again to combine. Pour the custard mixture equally over the strawberries in the ramekins. Sprinkle with turbinado sugar.

At the time of baking, lower the oven temperature to 375 F. Place the ramekins on the oven rack and bake until set and golden, 20 to 25 minutes. Remove from the oven and let cool on a rack.

Enjoy at room temperature or cold.

Serves 4