And for our National Ice Cream Month grand finale (1 day late, technical difficulties!): vanilla-ube ice cream from @chefkryssie.eats! She gets a beautifully smooth and creamy consistency by blending the base and then freezing it with liquid nitrogen. We've got the recipe AND video linked in Highlights! PS - Chef Kryssie loves this whimsically purple yam so much, she has entire pop-up menus dedicated to it! Photo and video credit: @steven_suarez_photo_video
In August, we're welcoming @benaddictz_la to Feastly! For their SOLD OUT debut brunch, they're dishing up some Filipino-inspired indulgence. This #foodporn above is their ensaymada pain perdu with brûléed turbinado sugar, sharp cheddar, AND coffee ice cream. Because it's perfectly acceptable to end every meal with ice cream, even if it's breakfast. Photo by @leslierodriguezphotography
Turkish ice cream has a more elastic texture than what most of us are used to regularly consuming. Made of goat's milk and cream, it's almost chew-able! This version from Chef Hande Kilic gets its flavor from powdered orchid bulbs, or salep. A little sprinkling of pistachios finishes the dessert! Chef Hande is bringing her brand of Turkish cuisine to Feastly this August with Mediterranean-inspired summer flavors and we're not-so-secretly hoping this ice cream sneaks onto the menu :) Photo credit: @iamolivetree
Nothing like ice cream and a view! Especially when said ice cream is a re-imagined classic. This beauty from @setistable combines handpicked saffron and pistachios from Iran. Just a little reminder to stay gold :)
Hot, summer nights deserve hot fudge sundaes! And since today is National Hot Fudge Sundae day, we're celebrating our favorite oozy, drippy, chocolate-y ice cream topping. And although there's been some debate about this classic dessert's origin, the earliest hot fudge sundae on record comes from a soda fountain in Wisconsin...in 1881!
Nostalgia meets fine dining in this incredible ice cream dessert by chef @riccardo_menicucci. Peanut gelato, raspberry sorbet, a 70% dark chocolate crumb, and raspberry gel make this the prettiest PB&J we've ever seen. You can find other magical + tasty things with Chef Riccardo and Chef @damiani.alessandro at the next @dinner_italiano pop-up on August 26 in SF! Photo by @viva_la_food
National Ice Cream Month isn't over yet! Today we're crushing hard on Chef @junecchiu's handcrafted brioche with pistachio gelato, which were inspired by a recent trip to Sicily! We hear that sometimes Sicilians eat this for breakfast when it's hot! We don't know about you, but buttery bread + creamy ice cream = our kind of ice cream sando. Which is while we'll have it up on our blog shortly! Stay tuned :) PS - if you're in SF, hang with June at her afternoon teas featuring amazing, homemade baked goods! She'll be hosting again starting early September.
Remember when you were a kid and every birthday party you went to had pizza and ice cream? Well, this party doesn't have ice cream, but it certainly has pizza (and wine). Detroit-style pizza, or "DSP" as @squarepieguy Marc Schechter calls it. Join him and his saucy, cheesy, four-cornered friends for roni, mozz, sausage, ricotta, shrooms, and a whole gang of bomb toppings. July 25! Photo by @viva.la.food
We interrupt our regularly scheduled ice cream programming to bring you a very special announcement! Our friend and longtime Feastly SF chef Francis Ang has been named an @sfchronicle Rising Star Chef for 2018. He and the @pinoyheritage team are pushing the bounds of Filipino food (and food in general) while still adhering to tradition with gorgeous presentations and other-worldly flavors. Congratulations to all of the other local talent, including Feastly alum Nichole Accettola of @kantinesf. To taste the award-winning magic, catch Pinoy Heritage at their 8-course tasting menu on Saturday nights in Soma!
Great ice cream doesn't have to be complicated! Chef @prajakta_bh gave us the method for a 4-ingredient, no-churn dessert that comes together in no time. No ice cream maker required! It's also easy to vegan-ize. Anyone want to guess what makes it green? :) Hit up our Highlights for the answer...and the recipe.
Buttermilk isn't just for pancakes and ranch dressing. Chef Jennifer of @citizenspop_ups shared a cultured buttermilk ice cream recipe with us, and we can't get enough. As always, it's linked in Highlights! *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Citizen's Pop-Ups doesn't just churn out ice cream -- they also host amazing events in SF! Each farm-to-table menu is inspired by seasonal ingredients from local farms, and 25% of the profits (yes, from every meal) are donated to area charities. This month, you can find Chef Jennifer and her crew dishing up goodies from @blueeggfarmllc and @feralheartfarm during their small farms series. In August, go whole hog at their butchery demo and pork-tastic dinner.
Chef Muffie of @boldfoodco loves ice cream so much, she went to ice cream college! And she taught us all about the science behind this creamy, cold delight. We learned that ice cream has 7 main components: water, milk fat, milk proteins, sugar, air, and stabilizers or emulsifiers, and each plays an important role in the ice cream's texture and "scoopability." Check out our ice cream Highlights to read the rest of Muffie's article!
Summer means stone fruits, and there's no better way to celebrate the season than with peaches. They're delicious grilled, poached, raw, or incorporated into desserts, like this unique peach ice cream. This cashew-based treat is perfectly refreshing and has a hint of warmth from all-spice, cinnamon, and an all-spice liqueur. For this recipe, @soundandsavor chef Philip Gelb swears by the peaches from @masumoto_family_farm, a small and organic family-owned operation. Get the backstory behind how he discovered this one-of-a-kind fruit (and the ice cream method) in our Highlights. He'll also be hosting peach-centric menus in Oakland later this summer! Photo by @bittersweet_
Looking to up the ante on your homemade frozen treats? Check out Chef Muffie Fulton's method for liquid nitrogen ice cream with a sous vide base. We've got it linked in our Highlights, but it's not just a recipe. Muffie, who is part chef and part molecular gastronomy whiz, shares a lot of science-y ice cream info, too!
Chef Shannon Feltus of @urbanfarmfoods shared this awesome riff on a classic chocolate ice cream. It's made with deep, dark, rich, chocolate porter BEER. Yes, beer. And this recipe doesn't cut any fat corners, but it's worth it for the custard-y goodness you get from the finished project. Get the full method in our Highlights!
Ice cream is delicious on its own, but it's also a dessert's best wing man. In this case it's the perfect side piece for @eats_by_e's Sababa banana spring rolls. Also, Chef Eric will be serving his ube bibingka WITH ice cream at his upcoming Hawaiian-inspired pop-ups. So there's that. Give him a follow to keep tabs on upcoming events!