Classic Pizzelles

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

For a lighter colored pizzelle, bake for a shorter time; for darker pizzelle, add a few more seconds. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Make 36-40 pizzelles.


If you are rolling pizzelles, roll them immediatelynupon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Strawberry Ice Cream

30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
1 1/4 cups sugar, divided
4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
2 cups half and half
1/2 cup corn syrup
1/2 teaspoon kosher salt, to taste
Scant drops of lemon juice, if needed

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Lemon Gelato

2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg yolks
1/2 cup sugar

In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.

In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)

Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour.

Freeze in an ice cream maker according to manufacturer’s instructions.

Magic Shell

160 grams good quality chocolate
100 grams coconut oil
Ice cream, for serving

Chop your chocolate and add it to a microwave-safe container with coconut oil. Melt in 30-second intervals until liquid.

Pour over ice cream (or smoothies!), and watch it harden. Then crack it open. Magic! Because of the melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. If your leftover shell hardens, just re-melt in the microwave.

Preserved Lemon Ice Cream

4 large egg yolks
2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
1/4 cup freshly squeezed lemon juice
3 tablespoons finely chopped preserved lemon rind
1/2 teaspoon salt or to taste
1/4 cup olive oil, plus a bit more to serve
Flaky sea salt, optional to serve

Whisk the egg yolks together in a glass or stainless steel bowl; set aside. Combine the cream, milk, and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture begins to bubble around the edges.

Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper. Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium low heat while stirring constantly and being careful not to let the mixture boil, until it thickens enough to coat the back of a spoon, about 7 minutes.

Whisk in the lemon juice and preserved lemon rind. Add the salt to taste. Cool the mixture completely, for at least 4 hours or overnight.

Just before churning, whisk in the olive oil, then freeze in an ice cream machine according to manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of ice cream in dishes with a drizzle of fruity olive oil and a sprinkle of salt. Keeps in the freezer for 4 days.

Red Bean Ice Cream

15-ounce can adzuki beans, drained (1 1/2 cups)
One 13.5-ounce can coconut milk (1 2/3 cups)
8 to 9 tablespoons sugar
2 big pinches of salt
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract

Use a blender to puree the beans and coconut milk to a very smooth texture. Aim for a milkshake smoothness. Pass the mixture through a fine mesh strainer. Discard the solids. Briefly set aside.

In a medium saucepan, combine the sugar, salt, and cornstarch. Whisk in the coconut milk and bean mixture.

Cook over medium heat, stirring and scraping the bottom, for 5 to 8 minutes, until thickened. Coat the back of a spoon, run your finger through the mixture and the line should hold well. Remove from the heat and stir in the vanilla.

If you suspect lumps, pass the mixture through the mesh strainer again. Let cool to room temperature, stirring occasionally to avoid a skin from forming at the surface. Cover and refrigerate for 24 to 48 hours to chill well and develop the flavors.

Freeze the mixture in an ice cream machine according to the manufacturer’s directions.

– See more at:

Frozen Chocolate Souffle

9 ounces bittersweet chocolate
2 cups creme fraiche or heavy cream
4 large eggs

Break the chocolate into pieces and process in a food processor until very fine.

Heat the creme fraiche to boiling point and with the processor’s motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.

Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.

In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.

When ready to serve, carefully remove the foil collar and serve at once.

To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.

Basic Chocolate Cookies (for Shaping)

24 Tbs. (3 sticks) unsalted butter, at room temperature
3 cups firmly packed light brown sugar
3 eggs
1 Tbs. vanilla extract
3 1/2 cups all-purpose flour
1 cup plus 2 Tbs. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1/4 tsp. salt
4 Tbs. coarse sugar, or as needed

In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

Turn out the dough onto a floured work surface. Divide the dough into 3 equal pieces, pat each into a flat disk and wrap separately in plastic wrap. Refrigerate 1 disk for at least 1 hour to use now, and store the remaining 2 disks for future use (see note above).

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

On a work surface, place the disk between 2 sheets of plastic wrap and roll out about 1/8 inch thick. Using a 2-inch star-shaped (or other) cookie cutter, cut out cookies. Transfer them to the prepared sheets, spacing them 1 1/2 inches apart. Gather the scraps, reroll and cut out more cookies. Sprinkle the cookies with the coarse sugar.

Bake the cookies until the edges are crisp, 8 to 10 minutes. Transfer the baking sheets to wire racks and let the cookies cool briefly on the sheets, then transfer the cookies to the racks and let cool completely. Makes about 40 cookies; makes 3 cookie dough disks total.

Can be used to make star cookies or for ice cream sandwiches.

Bitter Almond Ice Cream

45 to 50 apricot pits (4 1/2 ounces)
2 cups milk
1 1/2 cups heavy cream
1/4 cup plus 3 tablespoons sugar
7 egg yolks

Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.

In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat and let cool. Chill overnight in refrigerator.

The next day, bring the milk mixture to a boil again and strain through a fine sieve.

Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.

Pour into an ice cream maker and follow manufacturer’s instructions.

Key Lime Popsicles


Key Lime Simple Syrup

1/2 cup water
1/2 cup key lime juice
1/2 cup sugar (or honey)


2 cups Greek-style plain yogurt
1 cup plus 2 tablespoons key lime simple syrup
1 teaspoon vanilla extract
1/2 cup crushed graham crackers

Make the Simple Syrup
In a medium saucepan heat the water, lime juice, and sugar until the sugar has dissolved. If using honey, heat until the mixture simmers. Remove from the heat and allow to cool.

Make the Popsicles
Mix together the yogurt, 1 cup key lime simple syrup, and the vanilla until smooth. Pour into popsicle molds. In a small bowl, mix the graham cracker crumbs with remaining simple syrup until moistened. Carefully spoon about 1 tablespoon of crumbs onto the bottom of each popsicle mold over the yogurt. Press lightly to secure. Insert sticks or tops to the molds and freeze until stiff.

To unmold, run under warm water for 10-20 seconds, as needed. Serve immediately.

Creme Fraiche Ice Cream

1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
2 cups crème fraîche
Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof plastic spatulam scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir to cool over an ice bath. Chill thoroughly in the refrigerator.

Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Lemon Verbena Skyr Ice Cream

3 tbsps. Lemon verbena/balm and/or sweet woodruff, finely chopped
30g sugar
a pinch of salt
2 egg yolks
1 tsp. elderflower liqueur
250ml whipping cream or double
c.100ml skyr or thick unsweetened yogurt
Fresh strawberries, raw licorice and caramelized hazelnuts or
crushed biscuits for sprinkling

Grind the herbs, sugar and salt together using a mortar.

Whisk together herbs sugar, liqueur and egg yolks in one bowl, until pale and airy. Meanwhile whisking the cream in a different bowl, until it is light and fluffy – forming soft peaks. Fold the skyr into the egg yolks until it well combined, then carefully fold in the whipped cream. Pour into dessert glasses (or use and ice cream maker).

Freeze the ice cream for 2-3 hours before serving.

10 minutes before serving, bring the parfaits out of the freezer. Sprinkle with topping and serve.

TIP: Try serving the parfait with fresh strawberries in summer, a sea buckthorn compote or applesauce during the fall.

Elderflower Sherbet

1 cup sugar
1/2 cup water
2 cups buttermilk
3/4 cup milk
1/4 cup elderflower cordial

Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.

Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.

Freeze mixture in an ice cream maker according to manufacturers’ directions. Transfer to a large container, and freeze until firm, about 1 hour. (Sherbet can be frozen for up to 5 days.)

Grasshopper Pie

25 chocolate sandwich cookies
1/2 cup butter, melted
2 cups marshmallow creme
1/4 cup creme de menthe liquor
2 cups whipping cream

Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.

In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

Basic Ice Cream

2 cups cream
1 cup whole milk
1 vanilla bean (Mexican or Bourbon), split and scraped
8 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract (see note)
3 tablespoons Highlands Scotch whisky (recommended: Glenlivet 12)
1 teaspoon kosher salt, or to taste (see note)

In a heavy saucepan, bring cream and milk to a bare simmer. Stir in vanilla bean and seeds, cover, and let steep for one hour. Remove bean, wash away dairy, and set aside to dry. Spent bean can be added to a jar of sugar to make vanilla sugar.

Whisk together egg yolks and sugar in a bowl until well-combined and light in color. Slowly pour yolk mixture into dairy mixture, whisking well to combine. Cook custard on low heat, whisking frequently, until it thickens, coating the back of a spoon but leaving a clean line when swiped with a finger.

Strain into an airtight container, then stir in vanilla extract and Scotch. Add salt to taste. Chill overnight, then churn the next day according to manufacturer’s instructions. Eat immediately as soft-serve or let firm up in freezer for two to three hours.

Basic Philadelphia Style Ice Cream

2 cups heavy cream, chilled
1 cup whole milk, chilled
3/4 cup sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon not-peaty Scotch, such as Glenlivet 12 or Monkey Shoulder (see note above)
2 tablespoons non-fat powdered milk (optional, see note above)

In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

Gianduia Semifreddo

1 cup (100 grams) whole raw hazelnuts
1 3/4 cup (400 milliliters or 13 1/2 ounces) cream
2 1/2 ounces (75 grams) milk chocolate, chopped
2 1/2 ounces (75 grams) dark chocolate, chopped
1/3 cup (140 grams) sugar
1/3 cup (about 90 milliliters) water
2 egg whites

Toast hazelnuts in the oven at 350º F (180º C) for 10 minutes or until warm. Remove from the oven and when cool enough to handle, remove skins by rubbing the hazelnuts in an old tea towel. This will usually remove most of the skin — don’t worry if some of it still remains. Grind the hazelnuts in a food processor until they are fine like sand. Set aside.

Heat chocolate and cream together over a double boiler until the chocolate has melted; stir often. Add the ground hazelnuts and combine. Let the mixture cool, then chill it in the refrigerator until needed.

While the chocolate is cooling, prepare the Italian meringue. Make a sugar syrup by combining the sugar and water in a saucepan and heating it to about 220º F (105º C). Meanwhile, whip the egg whites until soft peaks form. When the syrup reaches 250º F (120º C), pour it immediately down the side of the bowl into the egg whites and continue whipping to stiff peaks. Whip until the bowl feels cool to the touch and the mixture is fluffy and thick, usually 7 minutes (but it can take between 6 and 10 minutes).

Whip the chilled chocolate and cream mixture until fluffy and fold it carefully through the meringue.

Place the mixture in a loaf tin lined with plastic wrap and freeze at least three hours, or until firm. Remove from the freezer about 15 minutes before serving to let it soften slightly before slicing it with a sharp knife dipped in warm water.

Mattonella (Pine Nut Semifreddo with Chocolate)

For the semifreddo:

2 egg whites
1/3 cup (140 grams) sugar
1/3 cup (about 90 milliliters) water
1 1/4 cup (10 ounces or 300 milliliters) fresh cream, whipped
2 ounces (60 grams) pine nuts

For the chocolate sauce:

3 1/2 ounces (100 grams) dark chocolate, finely chopped
1/4 cup (60 milliliters) fresh cream

First make an Italian meringue: Make a sugar syrup by combining the sugar and water in a saucepan and heating it to about 220º F (105º C). Meanwhile, whip the egg whites to soft peaks. When the syrup reaches 250º F (120º C), pour the sugar syrup immediately down the side of the bowl into the egg whites and continue whipping them to stiff peaks. Whip until the bowl feels cool to the touch and the mixture is fluffy and thick, usually 7 minutes (but it can take between 6 and 10 minutes).

Gently fold the whipped cream and pine nuts through the Italian meringue.

Pour the mixture into a loaf tin lined with plastic wrap and freeze for at least five hours or until firm. (Note: The semifreddo won’t be rock solid; it will still be quite soft and fluffy, but you’ll want to be able to unmold and slice it.)

For the chocolate sauce: Heat the cream in a metal or glass bowl over a pot of simmering water (a double boiler). When it’s hot, stir in the chopped chocolate, then take it immediately off the heat. Stir until the chocolate has melted and the sauce is smooth.
Serve mattonella in slices drizzled with chocolate sauce.

Raspberry Spuma


12 ounces (about 1 pint or 2 cups) raspberries, plus 6 ounces more (1/2 pint or 1 cup) for garnish
3/4 cup sugar
4 egg whites

Put raspberries in a small saucepan with 1/2 cup sugar over medium heat. Mash berries with a wooden spoon and simmer for 2 minutes. Strain through a fine-meshed wire sieve, pushing against berries to extract all juices. Discard seeds and solids. You should have 1 cup raspberry syrup. Set aside to cool slightly.

In a mixing bowl, combine egg whites with 1/4 cup sugar. Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.

Remove bowl from heat. Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes. (You may use electric beaters or stand mixer.)

Using a rubber spatula, quickly fold raspberry syrup into meringue. Transfer to a serving dish, cover and freeze for at least 2 hours. (You may freeze mixture up to 3 days in advance.)

To serve, garnish with berries and spoon raspberry spuma into small bowls.

Creamsicle Frozen Yogurt

1 1/2 cups full-fat plain yogurt
1 1/2 cups freshly squeezed orange juice from 4 large oranges
1 tablespoon grated orange zest from 1 large orange
3/4 cup sugar
1 tablespoon freshly squeezed lemon juice from 1 lemon, or to taste
Kosher salt

Whisk together yogurt, orange juice, zest, and sugar in a mixing bowl until sugar has completely dissolved. Add lemon juice and salt in 1/4 teaspoon increments, until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.

Churn yogurt in ice cream machine according to manufacturer’s instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.