Seasonally inspired recipes from 42.79 N, 70.81 W

  • Chocolate-Hazelnut and Toasted Marshmallow Gelato
  • Chocolate-Hazelnut and Toasted Marshmallow Gelato
  • Chocolate-Hazelnut and Toasted Marshmallow Gelato

Chocolate-Hazelnut and Toasted Marshmallow Gelato

Posted on May 22, 2015

So…technically this recipe wasn’t made on the grill. But it did require lighting things on fire.

See. I told you guys. I have an obsession. Grills, fire pits, open flames, whatever. Can’t stop, won’t stop. It’s getting very toasty around these parts.

But don’t worry. We have ice cream to help cool things down.

Since Memorial Day is this weekend, I wanted to make something special to mark what most people consider to be the official/unofficial start to summer. And I can’t think of anything more summery than s’mores and ice cream. So I combined the two together to make one deliciously decadent frozen dessert.

Well…sort of. Strictly speaking, there are no graham crackers in my Chocolate-Hazelnut and Toasted Marshmallow Gelato. But we’ve got waffle cones, which I’m going to go ahead and call a close second to graham crackers. So I think that’s good enough. I doubt anyone will complain about the lack of graham crackers. And if they do, no ice cream for them!

I was pleasantly surprised at how the smoky flavors from the toasted marshmallows really carried through the whole ice cream. Every bite will remind you of sitting around a campfire!

I hope you all have a wonderful and delicious Holiday weekend!



Recipe inspired by Williams-Sonoma Ice Cream

One year ago: Strawberry-Nutella Dessert Bruschetta
Two years ago: Banana Crunch Muffins

Chocolate-Hazelnut and Toasted Marshmallow Gelato

Makes about 1 quart

Chocolate-Hazelnut and Toasted Marshmallow Gelato


  • 4 egg yolks
  • ½ cup heavy whipping cream
  • ¾ cups sugar
  • ¼ tsp. salt
  • 1/3 cup chocolate-hazelnut spread (I used Nutella)
  • 3 cups whole milk
  • 4 ounces dark or semi-sweet chocolate, roughly chopped
  • About 16 marshmallows
  • Waffle or regular ice cream cones for serving, if desired


  1. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for a minimum of 6 hours.
  2. Make the ice cream base. In a medium bowl, whisk together the egg yolks, cream, sugar and salt. Set aside. In a large heavy-bottom saucepan, combine the chocolate-hazelnut spread and the milk over medium-high heat, stirring frequently, until the chocolate-hazelnut spread is dissolved and small bubbles have formed around the edge of the pan, about 5 minutes. Don’t bring the mixture to a full boil. Remove the saucepan from the heat. Temper the egg mixture by whisking in about ½ cup of the hot milk mixture. Then whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 5-6 minutes. Remove the saucepan from the heat. Add in the chopped chocolate and stir until the chocolate is fully melted. Strain the ice cream base through a fine mesh sieve into a clean bowl. Cover with plastic wrap, pushing the plastic wrap directly down onto the surface of the ice cream base so a skin doesn’t form, and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
  3. Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. While the ice cream is churning, toast your marshmallow. I threaded the marshmallows on skewers and used the flame on my gas stove. You can also place the marshmallows under the broiler in your oven for 30-60 seconds. When the ice cream is almost finished churning, start adding in the toasted marshmallows a couple at a time, pushing them down into the ice cream base to make sure they get mixed in.
  4. Transfer the ice cream to a freezer safe container. Cover the top with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours. The ice cream can be stored in your freezer for several days.
  • Grilled Romaine Salad with Corn and Avocado
  • Grilled Romaine Salad with Corn and Avocado
  • Grilled Romaine Salad with Corn and Avocado

Grilled Romaine Salad with Corn and Avocado

Posted on May 20, 2015

Guess what? Memorial Day is this weekend!

You know how I knew that? I read it on a bunch of my friend’s food blogs.

Yes. That’s right. I totally spaced. Thank goodness for the internet and for my blogging besties. Because apparently I need help staying on track with all these Holidays.

The grilling streak that I’ve been on lately is the only thing saving me from complete and utter unpreparedness. Because Memorial Day is ALL about the grilling. And I’ve been practicing. I’m even grilling my salads!

I first had grilled romaine back in 2007 (I’m really dating myself now!) when a friend who worked on a farm brought home a bunch of romaine heads and promptly tossed them right on the grill. I was skeptical. Grilling lettuce seemed a bit absurd. But my skepticism quickly turned into infatuation. And now I want to grill all the lettuces, all the time!

Seriously. It’s the best. If you haven’t tried it yet, I urge you to run right out and do it TONIGHT! The lettuce gets just a hint of smokiness and char from the grill. But it’s still fresh and crisp. Best of both worlds.

I like to pretend the grilled romaine heads are like little boats that I can fill with yummy things. So I made an easy corn and avocado salsa and piled it right on top. Oh and the miso dressing. It’s kind of my everything right now. Like, I can’t stop licking the spoon because it’s so good. I just know you’re just going to love it too.

If you try out my Grilled Romaine Salad with Corn and Avocado this weekend, I’d love to hear about it. Give me a shout out!



One year ago: Pan-Seared Scallops with White Wine-Shallot Reduction
Two years ago: Chocolate Covered Apricot-Ginger Cheesecake Bites

Grilled Romaine Salad with Corn and Avocado

Serves 2

Grilled Romaine Salad with Corn and Avocado


  • For the Dressing
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 2 ½ tablespoons canola or vegetable oil
  • 1 tablespoon mirin (you could also use rice wine vinegar)
  • 1 tablespoon white miso paste
  • 4 garlic cloves

  • For the Salad
  • 2 ears of corn, husks and silks removed
  • 1 avocado
  • ¼ cup fresh basil leaves, sliced into thin ribbons
  • 1 head romaine lettuce, cut in half lengthwise
  • Extra-virgin olive oil
  • Salt and pepper


  1. Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside.
  2. Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl.
  3. Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside.
  4. Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.
  5. To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.


1. Not all brands of miso paste are gluten free or vegan. So make sure to check the labels if you have dietary restrictions. And if you haven’t bought miso paste before, look for it in the refrigerated section of the produce aisle.