Everyone can benefit from a little collaboration outside their wheelhouse. In this new section, I’ll be pairing up with interesting folks to bring new ideas and share fresh experiences with you. First up, my collaboration is with Elettra Wiedemann, a model who turned a passion for food into a thriving career. She is a successful restaurantauer, created a whip-smart, yet approachable food site called Impatient Foodie and is executive food editor at one of today’s go-to lifestyle sites Refinery29. In short, she’s the real deal. It was only fitting that my first collaboration is about…ice cream.

Impatient Foodie_Worthitnot_IceCreamWhen approached by Elettra last year to help recreate her favorite Kale Smoothie into an ice cream – Kale Coconut White Chocolate Chip Ice Cream – I must admit, I was a bit perplexed. I mean, kale… ice cream… dessert… Well, it is what I’ve been doing for the last 12 years at il laboratorio del gelato, but the combo seemed like a stretch. Elettra convinced me otherwise. She reached out again this summer for another ice-cream adventure and I was game. The twist? Make the easiest recipe ever. I knew it could be done, but could I make it taste good and, so important in my world, make the texture smooth and creamy? Check out the finished product here on her blog and give it a whirl yourself: Rose and White Chocolate Ice Cream.

Impatient Foodie_Icecream_Prep2

2 cups heavy cream + 1/4 cup fresh dried rose petals + 1/2 cup sweetened condensed milk + 1/8 cup pistachios, chopped + 1/8 cup chopped white chocolate
  • combine cream and rose petals in a 1-quart wide-mouth jar such as Ball’s Mason Jar
  • using an immersion blender, whip the cream, breaking down rose petals until soft peaks form
  • add milk, continue aerating mixture until stiff peaks form
  • gently fold in pistachios and white chocolate
  • lid the jar and freeze

photo credit: Davide Luciano

food styling: Claudia Ficca

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