Tiramisu Ice Cream

 

Okay, this is absolutely the last recipe that I am going to share from Gaby Dalkin’s new cookbook, What’s Gaby Cooking: Take It Easy, I mean it! You are just going to have to buy the book yourself. You will not be sorry; it is loaded with wonderful recipes. This one is positively dreamy. For those of you who want the flavor, but not the trouble of making tiramisu, this is your answer. It is decadent! Rich and creamy and smooth, and absolutely wonderful. I topped mine with chocolate covered espresso beans from Melissa’s Produce. You might do the same. You might also consider drizzling a little coffee liqueur over the top for true tiramisu authenticity. Try this one, you won’t be sorry.

Tiramisu Ice Cream

For the ice cream base:
1 c. mascarpone cheese, room temperature
1 14-oz. can sweetened condensed milk
2 t. espresso powder
2 t. vanilla extract
Pinch kosher salt
2 c. heavy cream, cold

For the Mix-Ins:
½ c. crushed Ladyfinger cookies
¼ c. mini chocolate chips
4 T. Dutch process cocoa powder

Put a 9 x 5” loaf pan into the freezer.

To make the ice cream base: combine the mascarpone cheese, sweetened condensed milk, espresso powder, vanilla, and salt in a large bowl. Stir to combine.

In a medium bowl, whip the heavy cream with a hand mixer on medium-high speed until firm peaks form. Fold in the mascarpone mixture with the whipped cream until well blended. Pour the mixture into the chilled pan and freeze, covered, until it’s almost set, about two hours.

To add the Mix-Ins: remove the mascarpone mixture from the freezer and swirl in the crushed ladyfingers, mini chocolate chips, and cocoa powder with a spoon. Return to the freezer until solid, 4 to 5 hours. Serve as needed.

Serves 6 to 8

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 Disclaimer: I received a complimentary copy of What’s Gaby Cooking: Take It Easy from Abrams Books as a participant in their Abrams Dinner Party Program for 2022-2023.

What’s Gaby Cooking: Take It Easy, Reviewed

Gaby Dalkin is one of my favorite cookbook authors, and that is high praise indeed. A good many of my favorite cookbook authors are legendary women who have been honing their craft for decades. Gaby, in comparison, is just a girl. But she is my kind of girl. She recently gave birth to a darling daughter, Poppy, and that proved to be a big awakening for her (as it does all of us who have been there). She knew that she still wanted to have healthy, filling, and nourishing food, but didn’t want to spend all day in the kitchen in order to do so. She started to rethink her ideas about food, focusing on ingredients that can “…pop on their own without necessarily needing a lot of hand-holding, and dishes that shine in their simplicity…”

I think What’s Gaby Cooking: Take It Easy is her best cookbook yet. After my initial page-through, I can honestly say that there was not one recipe in this book that I didn’t want to try; there was not one recipe that isn’t perfectly doable for cooks of all levels of experience.

The subtitle of this book is “Recipes for Zero Stress Deliciousness.” If that isn’t appealing, I don’t know what is. The book has special sections for recipes to start the day, quick dinners, salads (and other things to eat in bowls), sides, a large section of sauces and dressings, desserts, as well as menus, recipes, tips, and ideas to help you plan and prepare an Italian Dinner Party, Al Pastor Dinner Party, and a Spring Roll Party. There is also a section of acknowledgments in the back and, bless you Gaby, an index!

I tried the Pasta with Pesto and Peas, and loved it! It was a wonderfully tasty meatless meal, light and delicious, while simultaneously being nutritious. It was also beautiful.As I have come to expect in all of Gabby‘s cookbooks, there are beautiful, mouthwatering color photos of every recipe contained within (this book should get five stars based upon that criteria alone) photos of parties, and engaging pictures of Gaby and family. As usual, each recipe is preceded by helpful, but brief, commentary. This volume, like all of her others feels like home.

As an Amazon Associate I earn from qualifying purchases.

 Disclaimer: I received a complimentary copy of What’s Gaby Cooking: Take It Easy from Abrams Books as a participant in their Abrams Dinner Party Program for 2022-2023.

Parmesan Pizza Popcorn

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It’s not often that I have popcorn. I don’t know why, it just rarely occurs to me. But last week we had a sequence of rather depressing rainy days, all in a row, and I was feeling sorry for myself. I am a Type A personality (A+ my Type B- husband used to say), and feel as though I need to be accomplishing something every waking minute. But last week I decided to give myself a break, and set aside a day for popcorn and movies...and gin and tonic, but that’s beside the point. This recipe comes from What’s Gaby Cooking: Eat What You Want by Gaby Dalkin. Wow! Is this popcorn delicious. I mean, can’t-stop-eating-it delicious. You might consider doubling the recipe if you live with a significant other/others. I knew from the first bite that I wouldn’t be sharing. So good!

Parmesan Pizza Popcorn

  From What’s Gaby Cooking: Eat What You Want

6 T. unsalted butter
1 t. dried oregano
1 t. garlic salt
1 t. dried basil
1 t. dried thyme
1 t. dried parsley
½ t. flaky sea salt
½ t. dehydrated ground onion
½ t. red pepper flakes
½ t. dried rosemary
4 T. olive oil
½ c. popcorn kernels
¾ c. grated Parmesan cheese

In a small saucepan, melt the butter over medium heat. Add the oregano, garlic salt, basil, thyme, parsley, sea salt, ground onion, pepper flakes, and rosemary, and stir to combine. Let the mixture simmer for 2 to 3 minutes to infuse the butter and then remove from the heat and set aside.

In a large saucepan, heat two tablespoons of the oil over medium heat. Add the popcorn kernels to the hot oil and cover the saucepan with a lid. Gently shake the saucepan by moving it back-and-forth over the heat source. Once the kernels start popping, continue to shake the pan until the popping stops. Remove the pot from the heat, pour the spice butter mixture over the popcorn along with the grated Parmesan and the remaining olive oil and toss to combine. Add more salt if needed and serve. Serves 4.