I have been on a vegetable ice cream bent. I became fascinated by the potential of pulling forward vegetable sugars without much additional sweetener, developing a recipe for cabbage ice cream for Edible Alaska. And, then, I was off to the races. Riffs have included a green cabbage and mint ice cream, sorrel ice cream, smoked snow apple turnip ice cream, and more. When I have ice cream, I like it to melt a bit, and to have a balance of something crispy. Due to my allergies, commercial ice cream cones are out of bounds, so I made pizzelle, a crispy, waffle cone-like cookie. I made nettle pizzelle for Edible Alaska, but wanted other flavors to pair with my dreamy vision for eggplant ice cream. I knew eggplant would lend earthy umami against the cream of mascarpone, and I wanted something herbaceous and tart to pair. Hence the recipes below; enjoy.
Lemon, fennel, basil pizzelle
Makes 12
ingredients
dry
1 cup gluten free flour
2 tablespoons powdered sugar
1 teaspoon fennel powder
¼ teaspoon salt
¼ teaspoon baking powder
zest of one lemon
wet
2 tablespoons aquafaba (chickpea cooking liquid, or the liquid from 1 can chickpeas)
juice of one lemon plus water to make one cup of liquid
1 tablespoon flaxseed meal
also
Basil leaves for garnish
method
Preheat your pizzelle maker, spraying with a neutral oil. Preheat oven to 250° F.
In a large bowl, whisk together dry ingredients. In a smaller bowl, whisk together wet. Add wet to dry and combine.
Pour rounded tablespoonfuls of batter onto each pizzelle iron. Place a basil leave in the center and press the lid firmly. Cook for approximately 2-4 minutes until relatively crisp.
Put cooked pizzelles onto a baking sheet and bake in the oven to bring to desired crispness.
Eggplant mascarpone ice cream with candied skins
ingredients
2 large Italian eggplants cut in half
1 8oz tub of mascarpone
2 tablespoons gin (optional, helps with texture)
seeds scraped from 1 vanilla bean (or 1 teaspoon extract)
1/2 teaspoon salt
2 1/2 tablespoons honey
oil, salt, and granulated sugar for skins
method:
The day before making, chill your ice cream maker bowl.
Roast eggplant for approximately 40 minutes in a 400° F oven until the tops cave in slightly. Pull out and let cool. Bring oven temperature down to 300° F.
Scrape the flesh into a high powered blender, reserving the skins. It is ok if the tear while you scrape.
Add in all the gin, honey, salt, mascarpone, vanilla and blend until completely smooth. Taste and adjust for sweetness by adding more honey one half teaspoon at a time. Chill the base for at least 2 hours in the fridge.
Meanwhile, make the skins. Spread the skins on a parchment lined baking sheet, spray lightly with oil and sprinkle with sugar and salt. Attentively watch them until they are just crisp. Taste (watch out you will eat them all!)
Churn according to your appliance’s instructions. Put ice cream in container and let freeze at least 2 hours. Allow to rest in fridge for 20—40 minutes before consuming to avoid iciness. Serve with pizzelle, a little more honey, some roasted fruits.