An Ice Cream Maker!

I bought an ice cream maker! I'm so excited, so I think that from now on I will start producing tons of Ice Cream... well here are some, just to name a few:

A cardamom Ice Cream I made yesterday with a caramel Walnut tartlets, they were deliciuos, and not because I made it... They are excellent for an afternoon tea or a great dessert, they're elegant and of course they're great in taste. The cardamom flavour goes extremely well with the caramel filling and the walnuts, which I also added some raisins as well. I hope you enjoy them.





Here is the recipe


Make the dough:

Pate Sucrée

Yield: Enough for two 9 or 10-inch tarts

2 Sticks unsalted butter, softened but still cold
1/2 cup sugar
1/2 Tsp salt
2 large egg yolks, at room temperature
3 cups pastry flour, sifted
2 TBSP heavy cream


1.Place the butter in the bowl on a standing mixer fitted with a paddle attachment.Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowil. Add the sugar and mix for 30 seconds.

2.Add the salt and egg yolks, one at a time, scraping down the sides of the bowl after each addition.

3.Add the flour and mix until the dough just about comes together, about 30 seconds. Add the cream, then pulse the mixer on low speed for 15 to 30 seconds, or until de dough is smooth.

4.Remove the dough from the bowl and wrap it in plastic film. Chill for at least 4 hours. At this point, the dough will keep in the refrigetaror for up to 3 days or may be rolled out and frozen for up to a month.

5.When you remove the dough from the refrigerator, it will be very hard, because of the butter and sugar. To make it pliable enough to roll out, you must soften it without warming it up too much.

6.Roll out the dough into the tart shells.

7.To prebake, preheat the oven to 350F. Prick the bottom of the pastry shell a few times with the fork. Line the dough with a faux filling. Bake for 15 to 18 minutes. Remove the faux filling and bake for 6 to 10 minutes more, or until deep golden brown. Cool on a rack before using.




For the caramel filling:

Granulated sugar 227g
lemon juice 1 tsp
Heavy cream, warmed 1/4 cup
unsalted butter 72g
Chopped walnuts, 114g


1.Caramelized the sugar with the lemon juice in a heavy-bottomed saucepan.
2.Cook, stirring constantly with a wooden spoon, until de mixture reaches a light brown color, 335 F (168 C). Remove from the heat.
3.Quickly add the cream and swirl it around to mix (the cream must be warmed first)
4.Stir in the butter, then the walnuts, and the raisins (if you like them)
5.Fill the tartlets and bake them at 325 F (163 C) for 12 minutes or until the tops are baked (they should only have a very light golden color. (Do not bake tartles in a hotter oven or longer thatn necessary or you risk having the filling boil over, making it impossible to remove the tartlets from the forms. It happen to me with one of them... don't get distracted!)


Mis queridos amigos de habla española, mañana tendran la receta subtitulada... hoy no pude, saludos!