Dine Magazine South Florida

Honey Bee Cookies with Vanilla Honey Bee Ice Cream
Dulce de Leche with Hot Spiced Pecans
Lemon Raspberry Clouds

(Family Features) – These recipes celebrate “Fifty Years of Flavor,” taking their inspiration from an original Häagen-Dazs favorite, a popular ethnic flavor introduced in the ’90s, and the latest addition to the trendy Häagen-Dazs Five™ line.

Dulce de Leche with Hot Spiced Pecans: It starts with a delicious combination of caramel ice cream swirled with ribbons of golden caramel and adds a dash of spicy heat.

Honey Bee Cookies with Vanilla Honey Bee Ice Cream: These cute cookies top vanilla ice cream blended with golden honey. This sweet ice cream has an even sweeter purpose: funding research to protect disappearing honey bee populations.

Lemon Raspberry Clouds: Light and delicate, these meringues are heavenly with raspberry sauce and Häagen-Dazs Five Lemon ice cream. This ice cream is the height of simplicity with only five ingredients and the taste of refreshing pure lemon and sweet cream.

Get more ice cream inspiration at haagen-dazs.com and helpthehoneybees.com.

Häagen-Dazs Celebrates Fifty Years of Flavor

An iconic ice cream brand celebrates its 50th birthday this May. Häagen-Dazs(r), the name synonymous with ice cream quality, was created by Reuben Mattus, after selling flavored ices and ice cream pops from a horse drawn cart on the bustling streets of New York City in the early 1900s. Reuben’s dream was to craft an ice cream of superior quality and unequaled taste. He launched the all natural, super premium Häagen-Dazs ice cream line in 1960 with three classic flavors that are still favorites today – Vanilla, Chocolate and Coffee.

Over the past 50 years, each new Häagen-Dazs flavor has been crafted without compromise. It took Reuben six years to find the perfect strawberry – Hoods and Totems from the Northwest – for his Strawberry ice cream. California raisins are plumped in a rich rum blend for exactly 42 days before they’re ready for Häagen-Dazs Rum Raisin ice cream. Berries are “hugged” to release their juices which are then blended into the ice cream, giving berry flavors their subtle all-natural color. These extra steps and others guarantee that each all-natural spoonful meets Reuben’s strict standards.

Truly made like no other, today Häagen-Dazs ice cream offers more than 65 flavors of ice cream, sorbet, frozen yogurt and frozen snacks available around the globe for ice cream lovers seeking true taste. Reuben would most certainly be proud. For more information, please visit www.haagen-dazs.com.

Honey Bee Cookies with Vanilla Honey Bee Ice Cream

Ingredients

• 1 cup butter (2 sticks), softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 3 cups all-purpose flour, plus about 1/4 cup for rolling
• Sugar sprinkles and icing tubes for decorating
• Häagen-Dazs All Natural Vanilla Honey Bee Ice Cream

Preparation

1. In large mixing bowl, beat butter, sugar, egg, vanilla and spices until creamy. Gradually add flour, beating until well blended. Dough will be stiff. Divide dough in half; flatten to 1/2 inch and wrap in plastic wrap. Refrigerate at least 30 minutes or until firm. (Dough can be refrigerated up to 1 week, or frozen for longer storage.)
2. Preheat oven to 400°F.
3. Lightly flour a work surface. Place one piece of dough on surface, sprinkle with flour; roll to even 1/8-inch thickness. Cut in desired shapes and place 1/2 inch apart on ungreased or parchment lined baking sheet. Brush off any excess flour. Decorate with sugar.
4. Bake about 8 minutes until light golden brown on edges. Cool cookies on wire rack. Add icing outlines if desired. Store airtight. Serve with Vanilla Honey Bee Ice Cream

Serves
Makes about 5 dozen small cookies / Serving size is 1 scoop ice cream and 3 cookies

Dulce de Leche with Hot Spiced Pecans

Ingredients

• 1/2 cup whipping cream
• 3 ounces (1/2 cup) semi-sweet chocolate chips or chopped chocolate
• 1/4 teaspoon coarse Kosher salt or sea salt
• 1/8 teaspoon ground chipotle or cayenne pepper (or to taste)
• 1/8 teaspoon granulated sugar
• 1/2 cup coarsely chopped pecans
• 1 teaspoon butter
• Häagen-Dazs Dulce de Leche All Natural Ice Cream
• Chocolate Garnish

Preparation

1. Heat cream to a low simmer in a small saucepan or bowl in microwave. Add 2 ounces of the chocolate and let stand 1 minute. Stir until smooth. Cool slightly. (Pour into a squeeze bottle if desired.)
2. Place remaining chocolate in small zip-top plastic bag. Microwave 45 to 60 seconds on high until chocolate is softened; knead with fingers until smooth.
3. Snip 1/8 inch off one corner of bag. Spread a piece of wax paper on a baking sheet. Squeeze chocolate from bag into 2-inch decorative shapes. Let stand until firm or place in refrigerator for a few minutes. Gently lift from paper.
4. Hot Spiced Nuts – Combine salt, chipotle or cayenne and sugar in a small bowl. Melt butter in skillet over medium heat. Add pecans and spice mix, stir until nuts are evenly coated. Stir frequently over medium heat until lightly toasted and fragrant, 3 to 4 minutes.
5. To serve, drizzle four plates or bowls with about 1 tablespoon chocolate sauce. (Remaining sauce can be refrigerated up to 2 weeks.) Place a scoop of Dulce de Leche ice cream over chocolate. Top with spiced nuts and chocolate garnish.

Serves
Makes 4 servings

Lemon Raspberry Clouds

Ingredients

• 3 large egg whites (scant 1/2 cup)
• 1 teaspoon vanilla
• Pinch of salt
• 3/4 cup granulated sugar

Raspberry Sauce

• 3 cups (about 12 ounces) fresh raspberries, divided use
• 2 tablespoons granulated sugar
• 1 tablespoon orange juice or water
• 1 1/2 teaspoons cornstarch
• Häagen-Dazs Five Lemon All Natural Ice Cream
• Lemon zest and mint for garnish

Preparation

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Combine egg whites, vanilla and salt in a large bowl. Beat with an electric mixer until foamy. Gradually add sugar and continue beating until whites hold very firm glossy peaks, about 5 minutes.
3. With a spring-loaded ice cream scoop or large spoon, evenly space six mounds of meringue on prepared baking sheet. With the back of a spoon, form a depression in the center of each mound.
4. Bake 1 hour. Turn oven off and leave in oven with door closed for another hour. Remove from oven and cool completely. Use metal spatula to remove from parchment paper. Store in airtight container for up to 1 week.
5. Raspberry sauce: Place 1 1/2 cups berries, sugar, juice or water and cornstarch in a small (1-quart size) saucepan. Stir to combine. Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool.
6. Spoon 2 to 3 tablespoons raspberry sauce into depression of each meringue. Place a scoop of ice cream over sauce. Garnish with remaining raspberries, lemon zest and mint leaf.

Serves
Makes 6 servings

Notes, Tips & Suggestions
Egg white meringue shells take a few hours in the oven, so plan ahead. Make in advance and store airtight for up to a week.
Meringue Shells

SOURCE:
The Häagen-Dazs Brand