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david cooks dinner, gather food studio, personal chef, colorado springs

You guessed it.. This week's recipes (Ice Cream Recipes, to be more specific) contain the wonderful egg yolk

But before we get there, the poor egg yolk has gotten a bad rap, and I would like to take a minute to dismantle this a bit.

For a long time, people thought that the cholesterol and fat in the egg yolk would lead to cardiovascular disease... and I'm going to yada yada through the entire talk about the cholesterol in your food being different than the cholesterol in your blood, and just end by saying that the yolk is a good source of good fats, proteins, vitamins and minerals - especially from free-range hens. (Egg yolks are one of the few foods to naturally contain vitamin D! - free range eggs have 3-4 times more vitamin D than caged hens.)

Before I spend the better part of my morning talking about why egg yolks are egg-cellent (sorry), I just want to leave you with one thing to consider when purchasing eggs. "Vegetarian Fed" - a chicken in its natural habitat is NOT a vegetarian. Chickens eat all kinds of bugs, spiders, worms, and insects. If a chicken is "Vegetarian Fed", it is most likely a CAGED chicken, AND NOT FREE RANGE!

Amaretto & Pistachio Semifreddo

A semifreddo is a custard based Italian dessert often described as a frozen mousse. Its name roughly translates to "half frozen".

1.5 C. heavy cream

7 egg yolks

2/3 C. sugar

1 T. vanilla

¼ C. amaretto

1/3 C. pistachio

1/3 C. sliced cherries

Amaretti Cookies

Line a mold or a loaf pan with saran wrap.

Whip heavy cream to stiff peaks. Refrigerate until needed.

In a large bowl, whisk together the egg yolks, sugar, vanilla, and amaretto. Stirring frequently, cook slowly over a double boiler until the mixture has thickened, about 10 minutes.Be very careful not to scramble the eggs. Cool slightly to less than body temperature. Fold in the whipped cream. (Either gently

Roasted Garlic Ice Cream

Because, why not...

1 head garlic, roasted

1⁄4 cup sugar

1⁄4 tsp. kosher salt

6 egg yolks

2 cups whole milk

1 cup heavy cream

1 tsp. vanilla extract

In a saucepan, whisk the sugar, salt and egg yolks until pale yellow. Stir in the milk and cream and cook over medium heat, stirring occasionally until thickened, about 10 minutes. When thickened, strain the mixture into a bowl and place the garlic pulp in a blender with a cup of the ice cream liquid base and puree until very smooth. Scrape out all of the puree roasted garlic and stir back into the ice cream base.Place in the refrigerator until cold.

Freeze in an ice cream maker according to the manufacturers instructions. Freeze until set in the freezer.