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.

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.