in the kitchen with: the best of cold desserts

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Temperatures are almost back to normal summer levels in Rome, which is still hot, but at least you can go outside now.  That means gelato stops periodically to refresh.  I have worked my way through Rome food whiz, Katie Parla’s list of gelaterie and have settled on my favorites (and no, Giolitti and San Crispino don’t make the cut!).  For those of you who prefer to make your own cool summer treats, however, I thought I’d highlight a few of ours from the archives.  If our archive just won’t cut it for you, I learned just last week that there is a Gelato University in Bologna.  I don’t know what it is like, but the idea is definitely enticing!  Stay cool! -Kristina

Above and below images by Stacy Newgent of a recipe for Sweet Corn and Raspberry ice cream, from Jeni’s Splendid Ice Creams at Home.  See other great recipes after the jump.

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Spike Mendelsohn shared this amazing Almond Joy Milkshake recipe with us a couple of years ago.  I’m not a big chocolate fan, but I loved this milkshake because it tastes exactly like a cold drinkable almond joy.  For our non-American readers, that’s a Bounty (with almonds).  Perfect for a party at home, just buy the best chocolate ice cream, and put the ingredients in a blender!

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Food photographer, cookbook author, and blogger, Lara Ferroni came up with a Toasted Sesame and Vanilla Ice Cream for us here on the column.  I was so intrigued by this flavor combination that I didn’t hesitate to order black sesame gelato when I saw it and can now say I am a huge fan of sesame!

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Private chef and food blogger Gaby Dalkin gave us a great recipe for Avocado and Coconut Ice Cream earlier this year when she launched her cookbook.  If avocado ice cream sounds weird to you, all I can say is don’t knock it til you’ve tried it!  It’s wonderful, creamy, and addictive.  Gaby’s addition of coconut milk makes it that much better.

 

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Ceramic artist Lisa Neimeth shared her recipe for Citrus Granita and Shortbread Cookies during the early stages of our column.  Lisa worked so hard on putting this together, it has remained one of my favorites.  Equally as lovely are her dishes she used to style it.  It isn’t orange season, but that shouldn’t deter you from trying your favorite citrus or fruit juice to make your own granita.

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Another recipe by Lara Ferroni, Melon, Ginger and Shiso sorbet has had me curious since it ran on the column a few years ago.  I haven’t found shiso here in Rome, though I am sure it exists somewhere, and when I do, I think I will try this out.  I love ginger, though!  Her post also includes a recipe for a ginger shiso mojito.

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Joy Deangdeelert Cho, the amazing creative talent behind the Oh Joy! blog, moved to Los Angeles from Philadelphia a few years ago, and right about that time she contributed a gluten-free recipe for Frozen Yogurt and MochiIn Joy’s recipe for both frozen yogurt and mochi, mochi, a chewy Japanese rice-based cake, is combined as a topping for contrasting textures.  Worth a try!

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Almost five years ago, Kristin Silverman sent over her recipe for Plum Marsala Sorbet, while she was writing her blog and attending law school.  She has since graduated, is a practicing lawyer, but hasn’t abandoned the blog.  This is one of many great seasonal recipes from her arsenal.  It works great as a sorbet, or as she points out, also as a granita.  Either way sounds great to use some of the plums you may still have hanging around this summer.

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Team members from the  Fisher & Paykel test kitchen, located in Dunedin, New Zealand, shared a recipe with us for Cookie Cream Sandwiches with Cinnamon-Chocolate Semifreddo that inspired me to make something quite similar at home.  I think their blog is a wonderful resource for readers, and it has some really great food on it!  If you haven’t checked it out, click through the link above to find out more!

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Last but definitely not least is another great recipe that combines two great staples of the American dessert repertoire and summer:  blondies and peach ice cream.  The duo behind the Brooklyn confectionary Whimsy & Spice shared their recipe for Peach Ginger Ice Cream Blondies and I was in the kitchen the next day making them!  Mine did not come out anywhere near as perfect as these in the pictures, but I can honestly say it sparked a fondness for blondies, which previously I did not have!

Kristina

Hi Fripperyvintage,

Giolitti certainly has a lot of name recognition, but in the day and age of looking for non chemical, more natural ingredients, many others win out. Katie Parla’s website (linked in the introduction) covers gelato quite well, and fortunately some of the ones she includes in her round up are near my usual ‘flight path’, so I am able to enjoy from time to time. Next time you are in Rome, you should try one of them. She also has a post up on how to identify gelato that is made with artificial flavors and colors, which is quite useful as many places put “gelato artigianale” in their shop window, but very few actually are what we would consider artisanal! -Happy eating!

Angela at The Awkward Blog

I tried out a banana concoction on the hottest day of the year…it curdled despite my best efforts! Even sticking it in the freezer couldn’t salvage the mess. Thanks for posting this deliciousness- perhaps I’ll give it another go!

YoungMild&Free

That plum sorbet looks amazing! I might need to give that a try. Thank you for sharing!

xx
youngmildandfree.wordpress.com

Robin Vinz Salvador

Hey, I just to commend these great recipe of Sweet Corn and raspberry ice cream. I tried it at home and my whole family liked it. It was awesome and very satisfying. I’ll definitely recommend this recipe to my colleagues.

Cecilia

Hey! There’s a Gelato University in the Bologna zone, exactly in Anzola town about 40 mins by bus from bologna downtown. The university has a good offer of courses, serious and professionals, on the artisan gelato making. But not only, there is also a Gelato Museum, it is a very nice iniciative and just opened last year. I visited with my masters class so, as the blog is Bologna friendly I thought of stoping by and share the link to the museum.
http://gelatomuseum.com/

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