Custards Ice Creams & Puddings | Saveur https://www.saveur.com/category/custards-ice-creams-puddings/ Eat the world. Sat, 17 Aug 2024 00:01:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 https://www.saveur.com/uploads/2021/06/22/cropped-Saveur_FAV_CRM-1.png?auto=webp&width=32&height=32 Custards Ice Creams & Puddings | Saveur https://www.saveur.com/category/custards-ice-creams-puddings/ 32 32 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer https://www.saveur.com/ice-cream-sandwich-recipes/ Mon, 18 Mar 2019 22:47:06 +0000 https://dev.saveur.com/uncategorized/ice-cream-sandwich-recipes/
Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin. Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin

Go beyond the standard chocolate-vanilla combo with these head-turning handheld desserts.

The post 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer appeared first on Saveur.

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Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin. Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin

No shade to the two-note schoolyard frozen treat, but lately, ice cream sandwiches have grown up. In New York City, cool-kid scoopshops, pop-ups, restaurants, and even wine bars have peppered their menus with vibrant frozen sandos redolent with spiced, floral, herbal, and savory notes to tempt those of us inclined to eat the world—brain freeze be damned. Here’s how to make a few of our favorites.

Coconut-Taro Ice Cream Sandwiches with Ritz Crackers

Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

The vibrant, violet-colored ice cream in this sweet-and-salty recipe from SAVEUR contributing editor Jessie YuChen is dairy-free and comes together easily—no ice-cream machine required. Get the recipe >

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

Peanuts and cilantro may be surprising toppings for many ice cream lovers, but the flavor combination is popular in Taiwan’s coastal Yilan County, where night market vendors roll the ingredients in thin wheat-flour wrappers for a beloved snack called hua shen juan bing qi. At Win Son in Brooklyn, pastry chef Danielle Spencer pays homage to the famous street food with this ice cream sandwich. Get the recipe >

Ginger Matcha Ice Cream Sandwiches

Ginger Matcha Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

The secret ingredient in these bracing, eye-catchingly green sandwiches from Noona’s owner Hannah Bae is dextrose, a grape sugar that keeps the ice cream soft and scoopable. Get the recipe >

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

In this fork-and-knife-optional sandwich from Malai’s Pooja Bavishi, buttery cardamom toast encases a heady rose-scented cream filling that requires no churning whatsoever. Get the recipe >

Brown Butter Sugar Cookie Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

At Bad Habit Ice Cream, chef Javier Zuniga often sandwiches chewy sugar cookies with fruit-based ice creams such as roasted banana or sweet milk with a swirl of fig jam. Fake it at home by softening a quart of store-bought vanilla and folding in a ripple of your favorite preserves. Get the recipe >

Bastani Sonnati Ice Cream Sandwiches

Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence shine through in this elegant sandwich that’s perfumed with saffron, rosewater, and citrus and studded with raisins. Get the recipe >

The post 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer appeared first on Saveur.

]]> Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast https://www.saveur.com/recipes/vanilla-rose-ice-cream-sandwiches-cardamom-toast/ Fri, 16 Aug 2024 23:50:06 +0000 /?p=172570
Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Team sugared and spiced rounds of bread with a pretty-in-pink no-churn filling and a decadent chocolate shell for this summer showstopper.

The post Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast appeared first on Saveur.

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Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Pooja Bavishi’s Brooklyn-based operation, Malai, is beloved for its vast menu of spiced ice creams, sorbets, and other South Asian-inspired frozen treats—think kulfi pops and gulab jamun ice cream cake. In Bavishi’s at-home riff on her shop’s ice cream sando, buttery cardamom toast sandwiches a rosy no-churn filling. Cool the bread before assembling, then dip in chocolate for a rich, heavenly shell. If you prefer a meltier treat, assemble while the toasts are still warm, and serve immediately with a knife and fork. This recipe makes more ice cream than you “need,” but leftovers keep well in an airtight container in the freezer for up to 2 weeks.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 12 sandwiches
Time: 6 hours

Ingredients

For the ice cream:

  • 2 cups heavy cream
  • One 14-oz. can sweetened condensed milk
  • 1 tsp. rosewater
  • 1 tsp. vanilla extract
  • ½ tsp. fine salt
  • Red food coloring (optional)

For the toasts:

  • Twelve ½-in.-thick white sandwich bread slices
  • ¼ cup sugar
  • ½ tsp. ground cardamom
  • ½ tsp. kosher salt
  • ¼ cup ghee, divided

For the chocolate shell (optional):

  • 1 cup semi-sweet chocolate chips
  • 3 Tbsp. coconut oil

Instructions

  1. Make the ice cream: Using a stand mixer fitted with the whip attachment, beat the cream to soft peaks. Remove the bowl from the stand, and using the whip attachment, gently fold in the condensed milk. Stir in the rosewater, vanilla, salt, and a few drops of food coloring, if desired, transfer to a freezer-safe container with a tight-fitting lid, cover, and freeze until firm, at least 4 and up to 24 hours.
  2. Make the toasts: Using a rolling pin, flatten each bread slice as thinly as possible. Using a 2-inch circular cookie cutter or water glass, punch out two circles from each slice. (Discard the crusts or save to make bread crumbs.) In a shallow bowl, stir together the sugar, cardamom, and salt.
  3. In a medium skillet, heat 1 tablespoon of ghee over medium-high heat until shimmering, then add 3 bread rounds and shallow-fry until the bottoms are evenly golden brown, 60–90 seconds. Flip and continue cooking until golden on the other side, 60–90 seconds more. Transfer to a paper towel-lined plate, blot gently, then immediately dredge in the cardamom sugar to coat. Repeat with the remaining bread rounds and ghee, then set aside to cool to room temperature.
  4. Line a chilled baking sheet or large platter with parchment, then arrange six of the toast slices on it. Top each with approximately 2 tablespoons of ice cream followed by a second toast slice. Gently press down the top slices to make sandwiches. If dipping the sandwiches in chocolate shell, transfer the baking sheet to the freezer until the ice cream is firm and the toast is very cold, about 30 minutes. 
  5. Meanwhile, make the chocolate shell, if desired: In a double-boiler over medium heat, melt the chocolate chips and coconut oil, stirring frequently, until smooth. (Alternately, microwave the ingredients on low, stopping to stir every 30 seconds, until just melted, about 90 seconds total.) Set aside until thick and barely warm to the touch.
  6. Dip one half of each sandwich into the chocolate shell and set the entire sandwich back onto the lined baking sheet. Repeat with remaining sandwiches and return to the freezer until the chocolate has fully set, at least 1 hour. (If serving the sandwiches more than 4 hours later, wrap the tray tightly with plastic wrap.)

The post Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast appeared first on Saveur.

]]> Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro https://www.saveur.com/recipes/sweet-fried-milk-buns-ice-cream-peanuts-cilantro/ Fri, 16 Aug 2024 23:45:00 +0000 /?p=172564
Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Inspired by an iconic Taiwanese night market dessert, these frozen treats are finished with the dynamic duo of peanuts and cilantro.

The post Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro appeared first on Saveur.

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Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Peanut- and cilantro-topped ice cream may seem surprising, but this is a popular flavor combination in Taiwan’s coastal Yilan County, where night market vendors roll the ingredients in thin wheat-flour wrappers for a beloved snack called hua shen juan bing qi. At Win Son in Brooklyn, pastry chef Danielle Spencer fries fluffy milk-bread dough to make an oversized and shareable ice cream sandwich inspired by the famous street food. For an over-the-top flourish, Win Son co-owner and chef Trigg Brown suggests frying the peanuts in salted butter.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 8 sandwiches
Time: 8 hours
  • ¾ cup plus 2 Tbsp. whole milk
  • ½ tsp. active dry yeast
  • 2 cups plus 3 Tbsp. (275 g) bread flour
  • 2 Tbsp. sugar
  • 1 tsp. kosher salt
  • 8 Tbsp. softened unsalted butter
  • Vegetable oil, for frying
  • Vanilla ice cream
  • Coarsely chopped peanuts, cilantro leaves, sesame seeds, flaky salt, and sweetened condensed milk, for garnish

Instructions

  1. In a medium pot, cook the milk over low heat until just barely warm to the touch (75–80°F). Transfer the milk to a stand mixer fitted with a dough hook, sprinkle in the yeast, and set aside until slightly foamy, 3–5 minutes. Add the flour, sugar, and salt, then mix on the lowest speed just until a shaggy dough begins to form, about 4 minutes. Turn the speed up to the second-lowest setting, add the butter, and continue mixing, scraping the bottom and sides of the bowl occasionally, until the butter is thoroughly incorporated and the dough is smooth and elastic, 8–10 minutes. Remove the dough hook, cover the bowl tightly with plastic wrap, and refrigerate for at least 6 hours, or up to 2 days.
  2. Lightly oil a clean work surface. Line a large baking sheet with parchment paper and lightly oil the paper as well. Turn the dough out onto the work surface and, using a bench knife or chef’s knife, divide into eight 2½-ounce portions. Roll each portion into smooth balls, cover loosely with plastic wrap, and set aside at room temperature until the buns have nearly doubled in size, 45–60 minutes.
  3. Place a wire rack in a large rimmed baking sheet and set it aside. Into a heavy pot fitted with a deep-fry thermometer, pour oil to a depth of 2 inches and turn the heat to medium-high. When the temperature reads 325°F, working in batches, gently drop the dough portions into the oil and fry the buns, using a metal spoon to occasionally flip them and baste the tops with the oil, until the exterior is blistered and deep golden brown, 4–6 minutes per batch. Using a slotted spoon or spider skimmer, transfer to the rack to cool while you fry the rest of the buns. Set aside until cool to the touch.
  4. Use a serrated knife to split each bun in half. Place half of the halves into individual shallow bowls or on a large platter. Top each with a generous scoop of ice cream, followed by the remaining bun halves, pressing down lightly to make sandwiches. Garnish with peanuts, cilantro, sesame seeds, flaky salt, and sweetened condensed milk, then serve immediately, with spoons.

The post Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro appeared first on Saveur.

]]> Ginger Matcha Ice Cream Sandwiches https://www.saveur.com/recipes/ginger-matcha-ice-cream-sandwiches/ Fri, 16 Aug 2024 23:37:38 +0000 /?p=172558
Ginger Matcha Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin

Earthy green tea ice cream makes a superb companion for warmly spiced cookies in these summertime treats.

The post Ginger Matcha Ice Cream Sandwiches appeared first on Saveur.

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Ginger Matcha Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin

A former business operations manager, Hannah Bae has done extensive recipe testing in the name of engineering the ideal ice cream texture for Noona’s, her eight-year-old line of frozen treats inspired by Asian American foods and flavors. Bae uses dextrose, a sugar derived from grapes, to ensure a soft and scoopable texture, as well as guar gum, a popular plant-based ice cream stabilizer that helps prevent the formation of icy crystals over time. If you plan to serve the ice cream within a few days of freezing, feel free to omit the latter. To best preserve the matcha powder’s delicate flavor, be sure to cool the ice cream base thoroughly before adding the tea.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 14 sandwiches
Time: 12 hours

Ingredients

For the ice cream:

  • ¾ cup sugar
  • 3 Tbsp. dextrose
  • 2 Tbsp. plus 1½ tsp. malted milk powder
  • Pinch guar gum (optional)
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¼ cup matcha
  • ¼ tsp. fine salt

For the cookies:

  • 12 Tbsp. softened unsalted butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • ½ tsp. ground ginger
  • ½ tsp. fine salt
  • ¼ tsp. ground cardamom
  • ¼ tsp. cinnamon
  • 1¾ cups (215 g) all-purpose flour
  • ¾ tsp. baking soda

Instructions

  1. Make the ice cream: In a small bowl, whisk together the sugar, dextrose, malted milk powder, and guar gum (if using). To a medium pot, add the milk and heavy cream, then whisk in the sugar mixture. Bring to a rolling boil over medium-high heat, then turn down the heat and simmer, stirring occasionally, until the sugar has dissolved and the mixture has thickened, about 5 minutes. Remove from the heat, then pour into a large heatproof bowl, cover, and refrigerate or freeze until cool to the touch, about 2 hours in the fridge, or 20 minutes in the freezer.
  2. Uncover the ice cream base, sift in the matcha powder, and use an immersion blender to incorporate. Alternatively, add the matcha to a small bowl, whisk in ½ cup of the ice cream base to make a smooth paste, then whisk the matcha paste back into the bowl of ice cream base. (If any clumps remain, strain the liquid through a fine mesh sieve.) Cover and return the liquid to the fridge to rest for 8–24 hours.
  3. Meanwhile, make the cookies: In a large bowl, whisk together the butter, brown sugar, egg, vanilla, ginger, salt, cardamom, and cinnamon until smooth. In a medium bowl, whisk together the flour and baking soda, then using a silicone spatula, fold the flour mixture into the butter-and-egg mixture. Refrigerate until the dough is cool but still soft and pliable, at least 20 minutes or up to 12 hours. (If refrigerating for more than an hour, cover the bowl.)
  4. Position racks in the top and bottom thirds of the oven and preheat to 350°F. Scoop the dough into 28 two-tablespoon portions. Stagger the portions on two parchment-lined baking sheets, leaving at least 2 inches between them. (If the cookies do not all fit on two sheets, refrigerate the remaining dough and bake in batches.)
  5. Bake, rotating and swapping the top and bottom pans halfway through cooking, until light golden brown but slightly underbaked in the center, 7–8 minutes. Set aside to cool completely on the baking sheets; the cookies will flatten and continue cooking as they cool. (If making ahead of time, transfer the cooled cookies to an airtight container and store at room temperature for up to 3 days.)
  6. Transfer the matcha liquid to an ice cream machine and churn according to the manufacturer’s instructions until thick, frozen, and no longer wet in appearance, about 25 minutes. Add the salt and continue churning to incorporate, about 3 minutes.
  7. Assemble the ice cream sandwiches: Line a baking sheet or large platter with parchment paper and place 14 of the cookies on it, bottoms up. Top each with approximately ¼ cup of ice cream, then top with the remaining cookies, pressing down slightly. (If you like, smooth the sides with the edge of an offset spatula.) Freeze until firm, at least 1 hour. Serve straight from the freezer. (Wrapped tightly in plastic, the sandwiches keep in the freezer for up to 2 weeks.)

The post Ginger Matcha Ice Cream Sandwiches appeared first on Saveur.

]]> Bastani Sonnati Ice Cream Sandwiches https://www.saveur.com/recipes/bastani-sonnati-ice-cream-sandwiches/ Fri, 16 Aug 2024 15:44:49 +0000 /?p=172552
Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Floral, delicate saffron perfumes both the ice cream and the cookies in these Persian-inspired frozen treats.

The post Bastani Sonnati Ice Cream Sandwiches appeared first on Saveur.

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Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence extend beyond the savories and onto the dessert menu—most notably with this elegant bastani sonnati ice cream sandwich. Perfumed with saffron, rosewater, and citrus and studded with raisins, the shortening-based cookies stay soft when frozen. They’re paired with Saboor’s bastani sonnati, a traditional Persian ice cream made with saffron and rosewater and typically served plain or sandwiched between two wafers. Saboor recommends seeking out rosewater from the brands Sham’s or Sadaf.

If you want to give your frozen treats an extra flourish, Saboor suggests finishing them with a pistachio-rose sprinkle. The colorful mix is lovely pressed into the edges of these ice cream sandwiches or even sprinkled over a sundae: In a small bowl, toss ¼ cup coarsely chopped roasted pistachios with ⅓ cup dried rose petals. Transfer to an airtight jar and store in a cool place for up to 3 months.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 20 sandwiches
Time: 18 hours

Ingredients

For the ice cream:

  • 1⅓ cups heavy cream
  • 1⅓ cups whole milk
  • Pinch saffron threads, ground to a powder
  • ⅔ cup sugar
  • 6 large egg yolks
  • ¼ cup rosewater

For the cookies:

  • Pinch saffron threads, ground to a powder
  • 1¼ cups sugar
  • ¾ cup plus 2 Tbsp. shortening
  • 1 tsp. finely grated orange zest
  • 2 large eggs
  • 1¼ cups all-purpose flour, sifted
  • Nonstick baking spray
  • ¼ cup golden raisins

Instructions

  1. Make the ice cream: Fill a large bowl halfway with ice water and place a smaller bowl inside it. To a medium pot set over medium-low heat, add the cream, milk, and saffron. In a medium bowl, whisk together the sugar and egg yolks. When the cream-milk mixture is warm, whisk about a third of it into the yolk mixture until the sugar is dissolved and the liquid is smooth, then whisk the yolk mixture back into the pot. Cook the custard, using a silicone spatula to scrape the bottom of the pot continuously, until thickened and a digital thermometer reads 175–180°F, about 3 minutes. (Don’t walk away from the stove, stop stirring, or let the mixture boil, or the custard may curdle.) Remove from the heat, then transfer the custard to the ice bath; cool, stirring occasionally, until cold to the touch.
  2. Stir the rosewater into the custard, remove it from the ice bath, then cover tightly and refrigerate for at least 12 hours, or up to 24. (Don’t skip this step, as churning immediately may cause the cream to separate.)
  3. Meanwhile, make the cookies: In a small bowl, place an ice cube and sprinkle over the saffron; set aside until the ice has melted (this creates a saffron “cold brew”). Using a stand mixer fitted with the paddle attachment, mix the sugar, shortening, and orange zest on low, scraping down the bottom and sides of the bowl occasionally, until just combined. Add the eggs and 1¼ teaspoons of the saffron concentrate (reserve any remainder for another use) and continue mixing on low speed, scraping down the bowl as needed, until incorporated. Add the flour and continue mixing until just combined.
  4. Grease an 18- by 13-inch rimmed baking sheet with nonstick spray, line with parchment paper, then lightly grease the paper. Scrape the cookie batter onto the sheet and, using an offset spatula, spread into an even layer. Refrigerate until firm, about 30 minutes.
  5. Position a rack in the center of the oven and preheat to 350°F. Sprinkle the raisins evenly over the batter, pushing down gently with your fingers to settle them into the dough. Bake until the edges are slightly browned but the cookie is still soft in the center, 18–20 minutes. Set aside to cool to room temperature.
  6. Meanwhile, line a 9- by 13-inch rimmed baking sheet with parchment, allowing the paper to overhang the two long sides of the pan. Transfer the sheet to the freezer.
  7. Transfer the custard to an ice cream machine and churn according to the manufacturer’s instructions until thick, frozen, and no longer wet in appearance, about 25 minutes. Retrieve the chilled baking sheet and, using a silicone spatula, scrape the ice cream onto it, smoothing the surface into an even layer. Freeze until solid, 4–6 hours.
  8. Build the ice cream sandwiches: Carefully transfer the baked cookie to a large cutting board and, using a large knife, trim any dry or crumbly bits from the edges, then cut the sheet in half crosswise. Gently flip one half over, raisin-side-down. With the ice cream still on the baking sheet, use the parchment paper to lift it out of the baking sheet, then invert it atop the upside-down cookie. Peel off and discard the parchment and place the other cookie half, raisin-side-up, over the ice cream, pressing down gently to adhere. Transfer the ice cream sandwich slab back to the 9- by 13-inch baking sheet and return to the freezer until very firm, at least 30 minutes.
  9. Transfer the slab back to the cutting board. Using the large knife, cut into 10 approximately 3-inch squares. Halve each square diagonally to make triangles. Transfer the ice cream sandwiches back to the rimmed baking sheet and freeze until the sandwiches are very firm, at least 1 hour. Serve straight from the freezer. (The sandwiches will keep for 2 weeks; if serving more than 4 hours later, wrap the tray tightly with plastic wrap.)

The post Bastani Sonnati Ice Cream Sandwiches appeared first on Saveur.

]]> No-Churn Coconut-Taro Ice Cream https://www.saveur.com/recipes/no-churn-coconut-taro-ice-cream/ Fri, 16 Aug 2024 14:57:19 +0000 /?p=172537
Ice Cream
Photo: Nina Gallant • Food Styling: Madison Trapkin

You don't need an ice cream maker for this lovely lavender-hued treat, which just so happens to be vegan.

The post No-Churn Coconut-Taro Ice Cream appeared first on Saveur.

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Ice Cream
Photo: Nina Gallant • Food Styling: Madison Trapkin

SAVEUR contributing editor Jessie YuChen often throws pan-cultural popups and parties around New York City—sometimes in restaurants, but also in shops, homes, and event spaces with varying collections of kitchen equipment. This vibrant, violet-colored ice cream suits all kinds of events nicely; the plant-based treat comes together easily, no ice-cream machine required. Sweet-and-salty flavor combinations are beloved in Taiwan, where YuChen grew up; they suggest sandwiching this ice cream between Ritz crackers or even scallion crisps for an unexpected savory twist.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 1 pint
Time: 2 days
  • Two 14-oz. cans coconut cream, divided
  • 1½ cups (8¾ oz.) peeled, coarsely chopped taro root
  • 1 cup sugar
  • ½ cup roasted unsalted cashews
  • ¼ tsp. kosher salt
  • Purple food coloring (optional)

Instructions

  1. The day before you plan to make the ice cream, refrigerate one of the cans of coconut cream for at least 24 hours.
  2. The following day, make the ice cream base: To a medium pot, add the remaining (room-temperature) can of coconut cream, the taro, sugar, cashews, and salt. Bring to a boil over high heat, then turn the heat to medium to maintain a low boil and cook, stirring occasionally, until the taro is very soft and the liquid has thickened enough to coat the back of a spoon, 25–30 minutes. Remove from the heat and set aside to cool slightly.
  3. Carefully transfer the taro-coconut cream mixture to a blender and blend on high until smooth. (If your blender is not particularly powerful, you can prevent it from overheating by stopping the motor every 15 seconds or so, or by blending in batches.) Refrigerate the blender jug until the liquid is thoroughly chilled, at least 4 hours.
  4. Carefully scoop the solid, opaque coconut cream from the chilled can into a large chilled bowl (save the clear liquid for another use). Using a whisk or hand mixer, beat the coconut cream until fluffy and thickened to soft peaks, 1–2 minutes. Whisk in the reserved taro mixture and, if desired, a few drops or up to 1 teaspoon of food coloring, until just combined. Transfer to a freezer-safe container with a tight-fitting lid. Cover and freeze until very firm, at least 4 and up to 24 hours.

The post No-Churn Coconut-Taro Ice Cream appeared first on Saveur.

]]> Vietnamese Coffee Ice Cream https://www.saveur.com/article/recipes/vietnamese-coffee-ice-cream/ Mon, 18 Mar 2019 22:28:47 +0000 https://dev.saveur.com/uncategorized/article-recipes-vietnamese-coffee-ice-cream/
Vietnamese Coffee Ice Cream
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

A touch of cardamom and cinnamon gives this refreshing dessert a subtle spice flavor.

The post Vietnamese Coffee Ice Cream appeared first on Saveur.

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Vietnamese Coffee Ice Cream
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Once you’ve tasted Vietnamese iced coffee, you’ll see why it’s well-suited to a transformation into ice cream. Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.

Yield: Makes 3 cups
Time: 18 hours 15 minutes
  • 2 cups heavy cream
  • ½ cup coarsely ground dark roast coffee beans
  • ½ tsp. fine sea salt
  • 1 pinch ground cinnamon
  • 6 whole green cardamom pods, crushed
  • One 14-oz. can sweetened condensed milk
  • 4 large egg yolks

Instructions

  1. To a small pot over medium-high heat, add the cream, coffee, salt, cinnamon, and cardamom. Bring the mixture to a boil, then remove from heat; set aside at room temperature to steep for 20 minutes.
  2. Strain the cream mixture through a fine mesh sieve set over a medium bowl. Discard the solids, then return the liquid to the pot and cook over medium heat until steaming.
  3. In a medium bowl, whisk together the sweetened condensed milk and the yolks until smooth, then slowly whisk in the hot cream mixture. Cover with plastic wrap, then transfer to the fridge and chill for 12–24 hours.
  4. Pour the chilled base into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the ice cream into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.

The post Vietnamese Coffee Ice Cream appeared first on Saveur.

]]> Easy Chocolate Gelato https://www.saveur.com/article/recipes/chocolate-gelato/ Mon, 18 Mar 2019 22:34:42 +0000 https://dev.saveur.com/uncategorized/article-recipes-chocolate-gelato/
Chocolate Gelato
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying.

The post Easy Chocolate Gelato appeared first on Saveur.

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Chocolate Gelato
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

In the late 1600s, Sicilian ice cream makers were famous throughout Italy, creating their frozen delicacies only for aristocratic households. It wasn’t until the late 19th century that ice cream became available to the masses—and every time we prepare this irresistible chocolate gelato recipe, we are so thankful it did! We highly recommend pairing it with another Sicilian favorite: pistachio gelato.

Featured in “The Empire of Ice Cream” by Mary Taylor Simeti.

Yield: Makes 1 quart
Time: 12 hours 10 minutes
  • 3 cups whole milk, divided
  • ¾ cup sugar
  • 2 Tbsp. cornstarch
  • ¾ cup cocoa powder

Instructions

  1. In a medium pot over medium heat, bring 2 cups of milk to a simmer (about 5 minutes), then remove from the heat.
  2. In a medium bowl, whisk together the sugar, cornstarch, cocoa, and remaining milk, then whisk the mixture into the pot of hot milk. Turn the heat to low and continue cooking until the sugar has fully dissolved, about 3 minutes. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 8–24 hours.
  3. Pour the chilled mixture into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the gelato into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.

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]]> Grand Marnier Strawberry Sundaes https://www.saveur.com/recipes/grand-marnier-strawberry-sundaes/ Mon, 18 Mar 2019 22:21:42 +0000 https://dev.saveur.com/uncategorized/article-recipes-grand-marnier-strawberry-sundaes/
Grand Marnier Strawberry Sundaes
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Macerate summer berries in citrus liqueur and orange juice for the ultimate ice cream topping.

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Grand Marnier Strawberry Sundaes
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Very little needs to be done with summer fruit to make it extraordinary, but as your farmstand strawberries start to soften, a quick dip in citrus liqueur and sugar is a perfect second act. Boozy, macerated berries top vanilla ice cream in these simple sundaes from Anna Watson Carl of The Yellow Table blog.

Yield: 4–6
Time: 1 hour 5 minutes
  • 1 lb. fresh strawberries, hulled and quartered
  • ¼ cup Grand Marnier
  • ¼ cup fresh orange juice
  • ¼ cup turbinado sugar
  • 2 tsp. finely grated orange zest
  • Vanilla ice cream, for serving

Instructions

  1. In a large bowl, stir together the strawberries, Grand Marnier, orange juice, sugar, and orange zest. Set aside to rest at room temperature for 1 hour. Serve with vanilla ice cream.

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]]> Sombi (Senegalese Coconut Rice Pudding) https://www.saveur.com/recipes/roasted-mango-sombi/ Tue, 03 Oct 2023 16:30:00 +0000 /?p=162113
Roasted Mango Sombi
Photography by Murray Hall; Food Styling by Jessie YuChen

Rice, coconut milk, and vanilla cook together to make a fragrant, luscious dessert.

The post Sombi (Senegalese Coconut Rice Pudding) appeared first on Saveur.

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Roasted Mango Sombi
Photography by Murray Hall; Food Styling by Jessie YuChen

Rice cultivation is the lifeblood of Casamance, the area of Senegal from which sombi, a coconut rice pudding, originates. At sunset, one feels a special silence around the paddies as the rice shoots sway, captives of the gentle breeze. The tranquility of that scene is one of chef Pierre Thiam’s most vivid memories of home. He finishes the classic Senegalese dessert with caramelized mango for brightness and toasted coconut for texture.

This recipe is adapted with permission from Yolele! Recipes From the Heart of Senegal by Pierre Thiam (Lake Isle Press, 2008).

Yield: 4-6
Time: 35 minutes
  • ½ cup honey
  • 2 mangoes, peeled and sliced lengthwise
  • 2 cups coconut milk
  • ½ cup unsweetened shredded coconut, divided
  • ¼ cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped, or 1 tsp. vanilla extract
  • 1 cup cooked white rice, preferably long-grain
  • 1 Tbsp. lime juice
  • Pinch kosher salt

Instructions

  1. In a skillet set over medium heat, cook the honey until bubbly. Using tongs, dip the mango slices in the honey to coat; cook until golden-brown, about 5 minutes. Transfer to a plate and set aside.
  2. To a medium pot set over medium heat, add the coconut milk, 6 tablespoons of the shredded coconut, the sugar, and vanilla and cook, stirring frequently, until thickened slightly, about 10 minutes. Reserve ½ cup of the sauce and set aside.
  3. To a skillet set over low heat, add the remaining shredded coconut and cook, stirring occasionally, until lightly golden-brown, about 5 minutes. Remove from the heat and set aside.
  4. Set the pot with the coconut milk mixture over medium-low heat, add the rice, and cook, stirring frequently, until all the liquid is absorbed, about 5 minutes. Stir in the lime juice and salt and discard the vanilla pod.
  5. Transfer the rice pudding to serving bowls. Dividing evenly among the bowls, drizzle the reserved sauce around the edges of the pudding, lay the mango slices atop the pudding, and garnish with the toasted shredded coconut. Serve warm.

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]]> Around the World in 10 Rice Puddings https://www.saveur.com/recipes/best-rice-pudding-recipes/ Tue, 03 Oct 2023 16:30:00 +0000 /?p=162118
Rose Petal Rice Pudding
PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY SOPHIE STRANGIO

From cardamom-scented Indian kheer to coconutty Senegalese sombi, here’s how to turn the humble grain into a decadent dessert.

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Rose Petal Rice Pudding
PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY SOPHIE STRANGIO

The world started eating rice thousands of years ago. By comparison, farming of the crop is relatively new to the United States. Production largely flourished after the transatlantic slave trade forced enslaved African people to the shores of South Carolina, where their agrarian wisdom helped jumpstart the grain’s cultivation.

One variety in particular, Carolina Gold, flourished on U.S. soil. The buttery, nutty grain became the first commercially produced rice in the U.S., not to mention the most sought-after, as fourth-generation farmer Marion “Rollen” Chalmers told a group of visitors this spring at the Charleston Wine + Food Festival’s agritourism event “Rice Fields + Winnows: The West African Connection”. “Rice thrived on this land,” he told us, gesturing to the heritage fields upon which we were standing. Carolina Gold had been grown and harvested on that same land in the 18th and 19th centuries, but production dwindled in the 20th century as other rice strains became more widely cultivated—and the Lowcountry grain all but disappeared. “But people here remembered how good it tasted,” said Chalmers. Over the past couple of decades, growers like him have begun reviving the crop. Now, they’re introducing the heritage grain to new generations of rice enthusiasts.

Carolina Gold arguably owes its existence to the enslaved African people who first nurtured the crop. To highlight this link, cookbook author and chef Pierre Thiam prepared for the crowd a creamy, vanilla-scented rice pudding called sombi, which originated in his native Senegal, after our tour of Chalmers’ fields. The grains soaked up the rich coconut milk, while lime juice and toasted coconut flakes infused the dessert with tropical flavor.

Though Carolina Gold’s chewy texture and sweet finish make it an excellent candidate for rice pudding, it isn’t the only grain for the job. Cultures all over the world have been turning different varieties of rice into milky, velvety desserts for eons, much to the benefit of rice lovers everywhere. These are some of our favorite rice puddings from around the world.

Sombi (Senegalese Coconut Rice Pudding)

Roasted Mango Sombi
Photography by Murray Hall; Food Styling by Jessie YuChen

Chef Pierre Thiam finishes his version of the Senegalese rice pudding with caramelized mango for brightness and toasted coconut for texture. Both toppings make excellent foils for the rich, velvety grains. Get the recipe >

Cardamom Rice Pudding

Cardamom Rice Pudding
Grant Cornett

The piney, peppery scent of whole cardamom pods permeates roz bil laban, a chilled, milky Egyptian rice pudding that’s sometimes also flavored with rosewater. Make this sweet treat a day or two ahead of a gathering for a ready-to-eat, crowd-pleasing dessert. Get the recipe >

Kheer (Indian Rice Pudding)  

Indian Rice Pudding
Landon Nordeman

Cardamom adds depth and warmth to many Indian dishes—from hearty curries to masala chai to kheer, a luxuriously creamy pudding made with jasmine rice and sweetened with jaggery. Reduced whole milk provides a thick, velvety base, while almonds and pistachios deliver crunch.  Get the recipe >

Rose Petal Rice Pudding

Rose Petal Rice Pudding
PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY SOPHIE STRANGIO

Darioush Wines co-founder Shahpar Khaledi’s Nowruz (Persian New Year) spread wouldn’t be complete without this delicately sweet treat to cap off the evening. Try pairing it with a dessert wine that has citrus or stone-fruit notes to bring out the lovely aroma of the dried rose petals in the pudding.  Get the recipe >

Rice Pudding with Lavender and Grated Bosc Pear

Lavender Rice Pudding with Pears
Farideh Sadeghin

Lavender pairs beautifully with the subtle floral flavor of Bosc pears in this elegant rice pudding, which gets its pleasing airiness from whipped cream. Get the recipe >

Sakkarai Pongal (Tamil-Style Sweet Rice Pudding)

Ingalls Photography

The namesake dish of the South Indian festival Pongal is traditionally made with the first rice of the season to celebrate the harvest. Flavored with jaggery and cardamom and garnished with cashews and raisins, it’s a pleasure to eat any time of year. Get the recipe >

Thai Black Sticky Rice Pudding

Sticky rice
Matt Taylor-Gross

Black sticky rice, which is unhulled, brings satisfying chewiness to chef Peerasri Montreeprasat’s take on Thai-style rice pudding, while coconut cream adds luxurious richness. The little nuggets of taro folded into the grains make for a tasty surprise. Get the recipe >

Swedish Rice Pudding

Rice Pudding with Raspberries
Matt Taylor-Gross

This Swedish delicacy is light and only mildly sweet, making it ideal for either dessert or breakfast. Short-grain rice gives the pudding an extra luscious consistency, while whipped cream adds a lovely fluffiness. The raspberry sauce drizzled around the grains makes for a delightful sweet-tart contrast to the milky pudding. Get the recipe >

Cinnamon Rice Pudding

Todd Coleman

The deep caramel flavor of brown sugar and sweet, earthy fragrance of cinnamon make a harmonious pair in this rice pudding studded with rum-soaked raisins. Warm and a little boozy, it’s perfect for a chilly winter evening. Get the recipe >

Sweet Brown Rice Pudding with Rhubarb-Ginger Compote

Sweet Brown Rice Pudding with Rhubarb-Ginger Compote
Maxime Iattoni

For this whole-grain, dairy-free dessert, chef Judy Haubert uses coconut milk instead of eggs and cream and spoons a tart, refreshing rhubarb-ginger compote on top to cut the richness. Get the recipe >

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