The Best Caramel Ice Cream

I was set to make black pepper ice cream. I have always wanted to try this unusual flavor because of one of the Japanese group Cibo Matto's song 'White Pepper Ice Cream' and I think, although not very sure, it was also mentioned in the funny novel Cooking With Fernet Branca by James Hamilton-Paterson. But when I read David Lebovitz' post this morning I changed my plans and made the caramel ice cream instead. Sigh, I am such a sheep, I'm going to baa anytime soon. Who cares, at least I made the bestest tasting caramel ice cream ever. The black pepper ice cream can wait another day.

Sorbet, Ice Cream, Pastillas de Leche, & Peeps!

fresh pineapple sorbet with rum
It's ice cream season! Actually we have ice cream all year round, I just didn't have freezer space the last few months. But with my new ice cream book, David Lebovitz' THE PERFECT SCOOP (psst, go buy a copy, it's the only ice cream cookbook you'll ever need), I have to make room in my freezer, or I will get a compact upright freezer just for ice cream, cakes and dessert. ;D

coffee ice cream topped with mangosteen preserves, I missed you so!

pastillas de leche, recipe here

and, they're disgustingly sweet but I gotta have my peeps!

Fish for Holy Week

bacalao

tawilis steamed with sea salt and kamias and wrapped in banana leaves

monkfish chunks wrapped in prosciutto

I cooked a few fish dishes, there's also meat and vegetarian dishes for non fish eaters. I'm not inclined to do anything for the next few days and also will not be posting until Easter. So here are some ideas for a fishy weekend:

• Monkfish chunks wrapped in prosciutto, sauce is butter and white wine
• Fresh cod simmered with black olives, red bell peppers, sliced baby potatoes and onions
• Tawilis steamed with salt and kamias wrapped in banana leaves
• Baked or grilled milkfish stuffed with chopped tomatoes and onions

Mangoes On A Cloud

I made mango ice box cake instead of tart because it is easier to prepare. Line an 8 x 8 inch square glass container with whole, not crushed, fat free honey graham crackers. For the cream: refrigerate ½ can of fat free condensed milk for 2 hours. Beat powdered egg whites, equivalent to 4 whites, until stiff, sprinkle 2 tablespoons sugar and continue beating for 2 minutes, set aside. In another bowl, beat ½ cup heavy cream until it holds its shape, gently fold in egg whites. Whip cold condensed milk for 2 minutes, then gently stir into cream mixture, add 1 cup chopped mango pulp. To assemble: Spread cream mixture on top of graham crackers. Top with mango balls. Freeze until almost firm. Thaw slightly before serving.

Variation: Use sliced peaches (in jar not canned), drained and sliced very thin, in place of mangoes.