Sweet Summer Delights07/10/2011 ● By Anonymous
Ingrid Hoffmann, host of the Cooking Channel’s “Simply Delicioso” and “Delicioso” on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don’t even need an ice cream maker — your freezer does the work.
To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:
—Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.
—For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center.
—Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.
Orange Cream Granita
Yield: 4 cups Prep Time: 15 minutes
3 cups orange juice 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 tablespoon fresh lemon juice 1 tablespoon grated orange peel 3/4 teaspoon rose water (optional)
1. COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.
2. POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.
Creamy Latte Pops
Yield: 12 pops Prep Time: 10 minutes
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 2 cups milk 1 cup heavy cream 1 tablespoon plus 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals 2 teaspoons vanilla extract
1. BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.
2. ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.
3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.
TIP: To release from ice pop molds, dip quickly into warm water.
Pineapple and Chipotle Ice Pops
Yield: 8 to 10 servings Prep Time: 15 minutes
1 (20 oz.) can crushed pineapple in pineapple juice, undrained 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 3/4 cup pineapple juice 1 tablespoon fresh lime juice 1/4 teaspoon chipotle chile powder
1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.
2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.
Fresh Fruit Ice Cream
Yield: about 1 1/2 quarts / Prep Time: 10 minutes
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 tablespoon vanilla extract 1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries Food coloring 2 cups (1 pint) heavy cream
1. COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.