Over a year and a half ago, my friend, Jenni Hulet, had an idea for a cookbook. Not just any cookbook but one that had never been create before within the Paleo community. This idea then became a hugely successful Kickstarter campaign, which led to the creation of My Paleo Patisserie. It is my greatest pleasure to have watched the evolution of an idea into one of the most amazing cookbooks I have ever seen. Now, I am fortunate enough to be able to share two of the recipes from My Paleo Patisserie with all of you. Are you ready for waffle cones and some vanilla ice cream?
My Paleo Patisserie – Waffle Cones with Ice Cream
In short, My Paleo Patisserie is a cookbook about how to make Paleo versions of classic pastries. Yet, that brief description does not come close to capturing the depth of the cookbook. First, let me just tell you that the pictures are stunning. Even if a person does not make a single recipe from the cookbook, which would be a huge mistake as the recipes are absolutely delicious, just looking at the beautiful photographs would be worth the cost alone.
Second, as I just mentioned, the recipes are mind-blowing. These are not just recipes for everyday desserts but for celebrations. Jenni’s intent was to create a cookbook for those who, due to dietary restrictions and limitations, are unable to freely join in during significant events of friends and loved ones. Celebrations invariably involve food, and My Paleo Patisserie allows people to participate wholeheartedly in these celebrations once again.
Let me make this clear: these are not easy to whip up recipes if you have just a few minutes to spare. These are “get out of your comfort zone” Paleo baking recipes. However, do not let this intimidate you! There are recipes for all skill levels. You can start easy with an ice cream recipe, like the one Jenni has so graciously allowed me to share with you, and progress to more complicated recipes as your confidence improves. Of course, you could just jump right in with both feet and make her delicious Opera Cake or Tiramisu.
The beauty of My Paleo Patisserie is, as Jenni describes it, that it is a “choose your own adventure” cookbook. There is no right or wrong way to approach these recipes or this cookbook. The recipes are intended to teach various Paleo baking techniques and provide inspiration for a person to create his or her own masterpiece worthy of any celebration and to be enjoyed by everyone, regardless of dietary restrictions.
To tempt you even further, here are a few of the amazing recipes you will find in My Paleo Patisserie:
- Espresso Cream Filled Eclairs with Candied Bacon
- French Apple Tart
- Vanilla Lavender Bundt Cake with Vanilla Glaze
- Maple Candied Bacon Blondies
- Candied Bacon Marshmallows
- Italian Pesto Pizza
As I teased earlier, Jenni has allowed me to share with you the recipes for vanilla ice cream and waffle cones from My Paleo Patisserie. However, if you do not have an ice cream maker, I have included instructions on how to make ice cream without one. You can use this method for this recipe or any of my ice cream recipes.
How to make ice cream without an ice cream maker
- Place an empty freezer-safe bowl or pan in the freezer. Stainless steel works particularly well for this.
- Prepare the ice cream mixture according to the recipe’s instructions. For the vanilla ice cream recipe below, follow steps 1 through 3.
- Remove the cold bowl or pan from the freezer, pour the ice cream mixture into it and return to the freezer.
- Let the ice cream mixture chill for 20 minutes and remove from the freezer.
- Stir vigorously with a whisk or spatula to break up the frozen pieces and make the mixture smooth and creamy. The mixture cannot be over-stirred. Alternately, a hand-held mixer or stick blender can be used to stir the ice cream mixture.
- Return the stirred mixture to the freezer.
- Continue to stir the mixture every 30 minutes until the ice cream is smooth and creamy. This will need to be repeated approximately 4 or 5 times.
- The ice cream can either be eaten at this point as a soft-serve consistency, or cover the container and store in the freezer until it is ready to be enjoyed.
I hope you enjoy the vanilla ice cream and waffle cones recipes as much as I did. They are truly delicious as are all of the recipes in My Paleo Patisserie. I’ll stop going on and on about this gorgeous cookbook from my friend, Jenni Hulet, so you can start making these right now. Be sure to share your delicious vanilla ice cream and waffle cones with friends and family as food that is made with love is meant to be shared.
These nut flour–based waffle cones are made on a standard 4½-inch (11.5-cm) pizzelle maker and rolled into the traditional waffle cone shape.
- Preheat a pizzelle maker or waffle cone maker.
- Melt the shortening in a small saucepan and allow to cool slightly.
- In a medium-sized bowl, whisk together the whole egg, egg white, sugar, vanilla, and melted shortening till smooth.
- Add the flours and salt and whisk till smooth again. Let the batter rest for about 5 minutes.
- Scoop 1 tablespoon of the batter onto the center of the pizzelle/waffle cone maker. Close the lid and cook for 30 to 60 seconds or till the cookie is done.
- Place the cookie on the countertop and immediately shape it with a cone roller or by hand. Hold the cone on the roller till it feels like it will hold its shape. It will set quickly as it cools. If it does not crisp up once cooled, then you know it needs to cook longer. If your machine browns the cookie more on one side than the other, flip the cookie halfway through the cooking time for more even browning.
- The cones are best eaten the day they are made.
Vanilla Ice Cream
Yield 3 cups
- In a small bowl, sprinkle the gelatin over the cold water and allow to soften (bloom) while you prepare the rest of the ingredients.
- In a large bowl, whisk together the egg yolks and maple syrup.
- In a medium-sized saucepan over medium heat, bring 1½ cups of the coconut milk just to a boil.
- Slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from seizing.
- Pour the whole mixture back into the saucepan and cook till it reaches 160°F (70°C) on a candy thermometer, or till it thickens to the consistency of heavy cream. This usually takes about 4 minutes. Gently stir the whole time.
- Remove from the heat and pour the custard through a fine-mesh sieve into a clean bowl.
- Whisk in the bloomed gelatin till melted, then whisk in the vanilla and liqueur, if using, and the remaining 1½ cups of coconut milk.
- Cover and chill till very cold.
- Freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.
- The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.
Flavor Variations for Vanilla Ice Cream:Pistachio Ice Cream. Heat the coconut milk in a saucepan over medium heat, bringing it just to a boil. Remove the pan from the heat and stir in 1 cup (100 g) of pistachio flour. Set aside to steep and cool for about 30 minutes. Strain the milk through a fine-mesh sieve, add a few drops of almond extract, then use this flavored milk in place of the plain coconut milk in the recipe above.Hazelnut Ice Cream. Heat the coconut milk in a saucepan over medium heat, bringing it just to a boil. Remove the pan from the heat and stir in 1 cup (100 g) of hazelnut flour. Set aside to steep and cool for about 30 minutes. Strain the milk through a fine-mesh sieve, then use this flavored milk in place of the plain coconut milk in the recipe above.