Redwood Ice Cream with White Chocolate Pine Nut Shell and Dehydrated Raspberry Powder
This ice cream is made with young redwood tips that have a similar flavor profile to spruce tips. They are citrusy with pine notes and are absolutely delicious. The flavor is fairly delicate so here it is paired with a thin crisp white chocolate shell that also has pine nuts to enhance the pine flavor while also providing a nutty taste. A light dusting of freeze dried raspberry lends a bright sweetness.
Servings 8
Calories 471kcal
Ingredients
Ice Cream
- 1 cup half n half or cashew beverage
- 1 packed cup redwood tips
- 4 egg yolks use pasteurized eggs if you are concerned about raw egg
- 1 1/2 cups heavy cream or a 13.5 ounce can coconut cream for dairy-free
- 1/8 teaspoon salt
- 1/4 cup allulose
- 1/2 teaspoon stevia glycerite
- 1 tablespoon gin optional
- 1/8 teaspoon xanthan gum
- green color optional, to taste
White Chocolate Shell
- 7 ounces sugar-free white chocolate chips
- 1/3 cup cocoa butter 70g
- green color optional (powdered or oil based or else the chocolate will seize)
- 1/4 cup pine nuts toasted and cooled, chopped
To Serve
- freeze dried raspberries optional
- gold leaf optional
Instructions
For the Ice Cream
- Heat the half n half or cashew beverage until it boils. Add the spruce tips and turn off the heat. Let steep for 30 minutes, covered. Transfer to the refrigerator and chill overnight for best flavor.
- Strain the mixture through a fine mesh strainer, pressing the solids to extract as much liquid as possible. Discard solids and add the strained liquid to a blender. Add the remaining ingredients and blend until completely smooth.
- Pour into an ice cream maker and process according to manufacturer’s directions.
- Spoon into molds, if using and freeze until completely set, at least 4 hours.
For the White Chocolate Shell
- Melt the white chocolate and cocoa butter (either slowly over a double boiler or in the microwave at 50% power, stirring every 30 seconds or so until liquid.
- Once frozen, dip each sphere using a toothpick to hold it into the chocolate mixture. You can dip once for a thin shell, or twice for a thicker shell. If dipping twice as in the photo, dip the entire sphere into the white chocolate mixture. Let set. While the first coat sets, stir pine nuts and color (if using) into the remaining chocolate. Dip again about half way up the sphere. Transfer to parchment paper and set back in the freezer.
To Serve
- Garnish the top with a bit of gold leaf, dust plates with raspberry and serve with a fresh redwood tip and edible flower petals, if desired.
Notes
Protein:Energy Quotient [calories]: 0.09, Protein % of calories: 5.4%
Nutrition for ice cream alone: Calories: 190 cal, Carbs: 2g, Fiber: 0g, Fat 19g, Protein: 3g, Protein:Energy Quotient [calories]: 0.1, Protein % of calories: 6.3%
Nutrition
Calories: 471kcal | Carbohydrates: 16g | Protein: 6g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 158mg | Sodium: 73mg | Potassium: 118mg | Fiber: 11g | Sugar: 5g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg