I know most gelato calls for egg yolks to achieve the creamy custard base, so by definition this version is not a gelato. That said, the chewy richness of this ice cream mimics a gelato for reasons I do not know. Maybe the pistachio paste is to credit for the phenomenal texture, but I’m not here to look a gift horse in the mouth. This non-gelato has less fat and cholesterol but all the rich goodness of the real thing. It’s an earthy, salty and nutty sweet treat. What’s not to love?

TOASTED PISTACHIO NON-GELATO:

  • 1/2 cup shelled unsalted raw pistachios ( plus 1/2 cup to add whole into finished ice cream)

PLUS your favorite ice cream or custard base but don’t forget the addition of the almond extract. This is mine, a slight derivation of Jeni’s Ice Creams and officially my holy grail recipe from which all of my ice cream experiments are based:

  • 3 1/4 cups half and half
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/4 teaspoon fine sea salt
  • 1/2-1/3 cup sugar depending on your sweetness preference
  • 2 tablespoons cup light corn syrup
  • 1/2 teaspoon almond extract
~ spread the raw pistachios on a parchment lined baking sheet and toast for 8 minutes at 350 degrees until fragrant (skip this step if you
   are using roasted pistachios instead of raw)
~ blend pistachios in food processor until they become a paste
~ mix the cornstarch with a couple tablespoons of the half and half in a small bowl
~ mix cream cheese, pistachio paste and salt in a medium bowl
~ combine half and half, sugar, and corn syrup in a large pan and bring to a rolling boil for 4 minutes (watch it like a hawk, it goes from
    zero to boiled over in a heartbeat, trust me;)
~ turn off heat and whisk cornstarch slurry into pan, bring back to boil for 1 minute stirring constantly
~ pour mixture from pan into the medium cream cheese, pistachio paste, and salt bowl, whisking continuously until smooth
~ chill mixture in an ice bath (bowl placed in a larger bowl of ice water) or in the fridge until cold.
~ pour cold ice cream base mixture into an already running ice cream maker. add almond extract through the top of the maker. let it run
   until the sides of the ice cream separate from the edges of the freezing bowl (20-30 min.)
ENJOY (somewhat) GUILTLESSLY!!

 

Easy and delicious, just the way we like it! We plucked a beautifully ripe watermelon from our garden and made a refreshing treat.

 

WATERMELON ICE:

Couldn’t be any easier. Just ball, cube, or shave the flesh of a ripe watermelon, place pieces on a wax paper lined baking dish and freeze. Yum. Chilled.

REFRESHING WATERMELON SPRITZER:

  • blend or juice the flesh of a medium watermelon
  • put a few watermelon ice cubes in each glass
  • fill half of each glass with sparkling water and the other half with watermelon juice/puree
  • garnish with mint (can also be muddled into the drink for an extra crisp flavor)
  • (optional since watermelon is so sweet) agave nectar to taste

* variation* this drink takes on a new twist when you drop in a few lime ice cubes with the watermelon ice

 

 

When my food stylist pal Sienna DeGovia brought the ingredients for this little wonder to the studio one day, we both had no real idea what the final product would look like. In the end it was quite a win and definitely uniquely impressive. This dish is an interesting take on traditional salt crusted fish but this time you’ll make a salt crust that resembles a meringue and pile it on top of the fish. The results are spectacularly beautiful while uncompromisingly satisfying and delicious. Tender, flaky, salty but with a hint of that snapper sweetness this recipe makes a simple idea special. Give it a whirl, it’s easier than it looks.

SALT CRUSTED WHOLE RED SNAPPER:

  • 1 (4-pound) whole red snapper, cleaned and de-scaled
  • 1/4 cup chopped Italian parsley
  • 1 lemon, sliced
  • 1 pound fresh fennel, chopped
  • 2 bay leaves
  • 1 shallot, minced
  • 2 teaspoons fennel seed
  • 1/2 cup extra-virgin olive oil, divided
  • 4 egg whites
  • 1 cup kosher salt

Leave head and tail on. Rinse the fish inside and out then pat dry.

Combine the parsley, lemon, fennel, bay leaves, shallot, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.

Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make type of salted meringue. Smear the salted fluffy goodness over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. Pull chunks of the crust away to reveal the savory fish beneath. Scoop the flesh from the fish with a spoon. Watch for bones!

yum and yum.

food photographer, food photography, los angeles, crystal cartier

Oooooooooooo la la! This sweet little gem is a game changer! This recipe is an adaption from the Jeni’s Ice Creams cookbook. I had been testing all kinds of ice cream recipes with our new ice cream maker and, though tasty, they all came out a bit icy and lacking in that chewy texture that makes ice cream so divine. Jeni’s book is designed specifically for home ice cream machines and puts the chewy right back in that scoop. I’ve never visited her Columbus ice cream shop but I’ll be making a point of doing so next time I’m in town!

Aside from being the best ice cream I have ever eaten, it is also one of the most strikingly beautiful I have ever seen. If you’re looking to make an impact at the next barbeque or dinner party look no further. What makes this treat even better is there are no preservatives, gums, artficial flavors or any other additives and you can make it as organic and wholesome as you choose. So get crackin’!

*You can find a full length printable version of Jeni’s recipe at epicurious, but here is a simple, easy-to-follow version.

ICE CREAM RECIPE:

  • 3 1/4 cups half and half
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/2 cup (about 4 ounces) fresh goat cheese
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sugar (Jeni uses 2/3 but I like it a tad less sweet)
  • 1/4 cup light corn syrup
~ mix the cornstarch with a couple tablespoons of the half and half in a small bowl
~ mix goat cheese, cream cheese and salt in a medium bowl
~ combine half and half, sugar, and corn syrup in a large pan and bring to a rolling boil for 4 minutes (watch it like a hawk, it goes from
    zero to boiled over in a heartbeat, trust me;)
~ turn off heat and whisk cornstarch slurry into pan, bring back to boil for 1 minute stirring constantly
~ pour mixture from pan into the medium goat and cream cheese bowl, whisking continuously until smooth
~ chill mixture in an ice bath (bowl placed in a larger bowl of ice water) or in the fridge until cold.
~ pour cold ice cream base mixture into an already running ice cream maker. let it run until the sides of the ice cream separate from the
   edges of the freezing bowl (20-30 min.)
~ layer with the Roasted Cherry compote (recipe below), top with wax paper and a tight lid and put in the back of your freezer overnight
ROASTED CHERRY COMPOTE:
  • 2 cups fresh or frozen sweet cherries
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
~combine in baking dish mixing thoroughly
~ roast at 400 degrees for 45 minutes stirring every 15 minutes
~ let cool and chill until cold before layering (not mixing) with the ice cream
ENJOY!!

food photographer, food photography, los angeles, crystal cartier


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