Posts Tagged ‘gelato’

Favorite Things: Frozen Treats from the Streets of DC

Friday, August 23rd, 2013

Our favorite things week moves right along with 3 of our favorite locally-made frozen treats of summer. Our love of dairy extends beyond cheese every once in a while, and we spend a fair bit of our summers searching out the best and brightest ice creams and other frozen goodies. Like these…


1. Roasted Strawberry Gelato from Dolcezza — if you missed it, you’re out of luck till next year as the strawberry season here is so fleeting. But, you really can’t go wrong with any of Dolcezza’s decadent gelato flavors. Chocolate mint stracciatella is always a favorite of mine.

Milk Cult Popcorn Macaron Salted Caramel Ice Cream Sandwich

2. Salted Caramel Popcorn Macaron Ice Cream Sandwich from Milk Cult — discovered at the Farm-to-Street Party, Milk Cult is a mobile ice cream sandwich and cold brew coffee company. What a coincidence, those may be my two favorite things.

Goodies Custard Truck at Truckeroo from Colleen | GlassBottle on Vimeo.

3. Old school Root Beer Floats from Gigi, the retro Goodies Frozen Custard Truck we spotted last week at Truckeroo.

(Two favorites of previous summers still on our agenda: soft-serve at Northside Social and a visit to Pleasant Pop‘s not-that-new-anymore retail location.)

What favorite frozen treats have you discovered this summer?

{Savoring September} Nectarine Gelato

Wednesday, September 22nd, 2010

I wasn’t kidding about squeezing every last bit of summer out of the month. Today may be the first day of fall, but don’t pack up the ice cream maker just yet. It’s supposed to reach 90 degrees in DC again today, and you can still find sweet white nectarines at the farmers market. So I implore you, take some home and make a batch of this sweet summer gelato before it’s too late. (Or, save it for some of those peaches you froze for winter. Ice cream is a year-round food, in my opinion.)

Recipe: Nectarine Gelato


  • 5 medium-sized nectarines
  • 5 egg yolks (preferably from your local egg farmer)
  • 2 cups cream-top whole milk (or just whole milk)
  • 1 cup organic cane sugar, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla paste (or extract)
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon ground nutmeg

Instructions: Coarsely chop nectarines (no need to peel) and place them in a non-reactive saucepan. Combine with 1/2 cup sugar, lemon juice, vanilla, almond extract and nutmeg and bring to a simmer over medium low heat. Simmer for about 15 minutes, stirring occasionally, until fruit is soft and you can mash it with the back of the spoon. Let cool, then puree in a blender or food processor.

In a heavy-bottomed pot, warm milk and the other 1/2 cup of sugar over medium heat just until bubbles begin to appear and sugar is dissolved, stirring occasionally.

In a mixing bowl, whisk the egg yolks well for about a minute. Ladle the warm milk into the egg yolks, whisking continuously, one spoonful at a time until you’ve incorporated about half the milk into the eggs. Then pour the eggs/milk back into the remaining milk in the pot. Cook, stirring frequently, over medium low heat until the mixture thickens slightly and coats the back of your spoon. Remove from heat, stir in the nectarine purée and let cool. Transfer to a bowl or pitcher, cover, and chill overnight or for at least 8 hours in the refrigerator.

Process the chilled mixture according to your ice cream maker’s instructions. I have the KitchenAid ice cream maker and mix it on medium low for about 12 minutes. Transfer to a tupperware container and freeze until firm, about 4 more hours. Makes 1 quart. Enjoy!

Note: You can adjust the sugar in the nectarines according to the sweetness of your fruit.

Local Potluck Tuesday (and Recipes for Peach Season)

Tuesday, July 20th, 2010

If you’ve been to a DC-area farmers market lately, I don’t have to tell you peaches are here. After a couple week hiatus, we stopped by the Crystal City Farmers Market last week to stock up on fruit at Kuhn Orchard — but I passed up the peaches and went for apricots, plums, blue and blackberries. I’ll definitely get the peaches this week, but I figured apricots were easier for one-handed eating while holding the baby.

If you’ve already stocked up on peaches and need inspiration, here are a few of my favorite recipes from past years:

If you’ve got a favorite peach recipe, please share it below — or anything else you’ve cooked up lately from the farmers market, CSA or your garden!

Local Potluck Tuesday — a few guidelines:
1. Share a relevant post — a recipe, menu or pictures of a meal featuring local foods, from the farmers market, CSA, farm stand or your own garden — using the MckLinky widget below. In the link title field, enter both your post title and your name &/or blog name, e.g., “Lemon Cucumber Salad — Colleen @ FoodieTots.”

2. Bonus points if you included your kids in picking, growing, purchasing or cooking the ingredients for the meal! (And by bonus points, I mean increased likelihood of seeing your post featured in a future post.)

3. In your post, please link back to this post here at FoodieTots, so your readers can find the potluck and be encouraged to join in as well.  Of course if you don’t have a blog, you’re welcome to share in the comments.

That’s it! I hope you’ll join in and share what you’re cooking up that’s fresh & local to you!

{Editor’s Note: I’m on “maternity leave” for the next couple weeks. Posts are scheduled to keep you satiated (including a whole month of cherry recipes!), but please forgive me if I don’t respond to comments promptly.}

Preserving Summer: Peach Gelato

Friday, August 21st, 2009

redhaven peaches at market

It’s peach season and I’m keeping my fingers crossed that they hold out long enough for me to can some for winter. In the meantime, here’s the peach gelato that made me swoon, if I do say so myself.

Ever wonder what the difference is between ice cream and gelato? Sherbet and sorbet? As far as I can tell, from my extensive google research, the difference between ice cream, gelato, sherbet and sorbet is something like this:

  • ice cream, French = milk, cream, eggs
  • ice cream, Philadelphia/American = milk, cream, no eggs
  • gelato = milk, maybe eggs, no cream
  • sorbet = just fruit, no dairy or eggs
  • sherbet = milk, no cream and no eggs

Still confused? Short version: if you taste the cream first, it’s ice cream. If you taste the fruit first, it’s gelato. That’s the official FoodieTots definition at any rate. Now I set out to make Philadelphia-style peach ice cream, but the bottle I had labeled cream was in fact buttermilk; instead I used my cream-top whole milk, so while it has a little cream it is mostly milk. It has the texture and strongly fruit-forward taste of gelato, so that’s what I’m calling it.

peach gelato

Recipe: Peach Gelato


  • 4-5 peaches (1 1/2 pounds), peeled
  • 1/4 cup honey
  • 1/2 vanilla bean (or 1 teaspoon vanilla)
  • 1 cup cream-top whole milk
  • juice of 1 lemon wedge

Instructions: I use the boil/ice bath method to peel peaches. It seems like a hassle but trust me, it’s a lot easier and time saving in the long run then trying to scrape peels off with a paring knife.  Score the bottom of each peach with a small “x” cut, then drop them into boiling water for 20 seconds. Remove with a slotted spoon and place them into a colander set in ice water for several seconds, then set on cutting board and leave several minutes to cool. The skins will pretty much slip right off at that point.

Dice the peaches and place in a medium stock pot over medium high heat, add honey and seeds of the vanilla bean. Cook until peaches begin to fall apart, about 10 minutes. Remove from heat and let cool for several minutes. Add milk and blend in small batches in a blender, or use an immersion blender in the pot. I recommend the regular blender to make sure there are no chunks — in a home freezer, the chunks of fruit get too icy and aren’t as flavorful as in commercial ice creams. Stir in the lemon juice and pour into a glass bowl or pitcher. Chill thoroughly in the refrigerator (I leave it overnight) and then process according to your ice cream maker’s instructions. (I use the Kitchen Aid ice cream attachment and mix it for 10-12 minutes, until it thickens and reaches a very soft icy consistency, then freeze for 3-4 hours.) Enjoy!

Shared with Fight Back Fridays at the Food Renegade, because once you’ve had homemade ice cream — or gelato — you’ll never go back to that commercial chemical goop from the supermarket.

Good Things, NYC

Sunday, September 21st, 2008

This week I had the opportunity to be in the audience for Martha Stewart‘s blogging show. I wasn’t one of the cool kids live blogging in the laptop section, but it was a fun experience nonetheless. One of the guests, Eddie Ross (also a Martha employee and Top Design contestant), blogged from backstage, for a different perspective. Matt Armendariz of Matt Bites was the featured foodblogger, who cooked up a batch of cookies with Martha.

I made the most of my day in New York with a foodie tour of the city. I keep a running list on of places I need to visit in NYC, and since I only had a couple hours after the show, I had to narrow it down to a few highlights. In the spirit of Martha, here are my “Foodie Good Things, NYC.”

1. The Martha Stewart set. The kitchen is even more drool-worthy in person. And then there’s the prep kitchen to the side, which I would love to actually get inside of one day.

2. Hot dogs. I have far too many restaurants on my must-visit list, but with limited time I figured I’d stick with a classic fast food option, the hot dog. Little did I know we were going to have to sit through Martha tasting 27 hot dogs for a hot dog competition to air next week! Some of them were pretty spectacular (macaroni and cheese on top?!) and others Martha and her judging partner literally gagged on. I was vicariously hot dogged out by the end, but as I walked through Chelsea in search of a lunch spot, F&B Gudtfood caught my eye with a “healthy hot dog” claim. I settled on the Farm Dog, a chicken sausage on whole wheat bun topped with sweet corn salsa. Yum. Of course I countered the healthy selection with a helping of truffle fries. Can’t wait to see who wins Martha’s hot dog challenge next week, to add to my list for our next trip up.

3. Cupcakes. This is the city that started the cupcake craze, after all. I headed to batch nyc to check out their offerings. I was tempted by the chocolate matcha green tea, but couldn’t resist the salted caramel carrot cake. It’s hard to judge a cupcakery on a carrot cupcake, rather than something light and fluffy like basic vanilla, but this one was outstanding. Moist, dense, and full of fresh carrot without seeming overly healthy. The salted caramel frosting was scrumptious.

4. Cheese. Now that we have a cheese/gourmet shop in our neighborhood and an Italian store not far away, my pantry-stocking list is a little shorter when visiting NY. But that wasn’t going to deter me from visiting the cheese mecca, Murray’s, in the Village. They claimed to carry more of the Wine Spectator 100 Great Cheeses than anyone else, but I failed to count them to see how Cheesetique measures up. I found one of those 100 that I don’t believe my shop carries to bring home, La Serena, which was excellent.

5. Cookbooks. Bonnie Slotnick‘s vintage cookbook shop is a treasure trove of food history, and if it were a little roomier, I could easily move in. The friendly owner hands out chocolates of the day, making the shop even more irresistible. I picked up a Peter Rabbit cookbook I’ve been searching for for years, for my kids’ cookbook collection.

6. Kids shops. Of course I couldn’t spend 24 hours away from home and not pick up a little something for the toddler. Doodle Doo‘s is a hair salon-slash-boutique with cute toys, onesies, books and games. What’s the food connection? The 1, 2, 3 New York counting book has apples, pizza and hot dogs, of course.

7. Gelato. Another NY must eat, my gelateria of choice was Grom. I had the flavor of the month, Noce, made from walnut oil from Sorrento. Grom uses all-natural ingredients, many from Italy, and supports the Slow Food Presidia project. And it was tasty, too. Rich, creamy and flavorful.

8. Greenmarket. Union Square’s Greenmarket is one of the largest in the country. I love seeing what’s in season in other parts of the country, though New York’s crops are fairly similar to ours. A couple vendors still had strawberries though, and there’s some definite NYC sticker-shock when stumbling across $5 per pound heirloom tomatoes. My $3 brandywine a couple weeks ago seems like a bargain now! I picked up a couple New Jersey peaches to snack on on my drive home, and to add a seventh state to my list of peaches sampled this year. (MD, VA, WV, PA, OR, WA and NJ.)

9. Bialys. We love the bialys from Slim’s over in Queens, and my in-laws were kind enough to pick them up for me to have ready for breakfast.

10. Pizza. Okay, it would be wildly inappropriate to write a Good Things NY list and not include pizza. We usually just eat at one of the perfectly acceptable places in Queens, where my in-laws live, but my personal favorite is in Brooklyn. I’m only a New Yorker by marriage, so please consult the experts before choosing a pizza joint for your own visit.

My biggest foodie craving left unsatisfied this visit was brunch at Balthazar. Would love to hear your NYC cravings or suggestions to add to my must-visit list!