Today’s guest food blogger is Robyn Feldberg. If you’ve been following this blog for a few years you’ll recognize her name, as Robyn has contributed several recipes in the past. Check out Somewhere Over The Rainbow – Pasta for a colorful pasta recipe that will brighten your dinner plate, and Veracruzana Style Mahi-Mahi, a fast, healthy, and delicious recipe that combines a fish favorite with a vegetable medley.
Since Robyn’s recipe reflects a little taste of Florence, I have to share a story about Florence, Italy that Robyn and I have in common. Most of you know that I visit Italy as often as possible and Florence is one of my favorite cities. Our son even attended the University of Florence. Over the years we have become very familiar with the city and made friends with locals and merchants. A few years ago when Robyn mentioned she was going to Florence, I recommended a local pottery shop whose owner/artist Maria creates beautiful Italian pottery. Much to my surprise, Robyn made it to the pottery shop (M.G. Design Ceramics) and met Maria. It was great fun to see that they connected.
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A very brief bio of Robyn:
Robyn is an executive career coach and resume writer with a passion for writing, food, and cooking. With deep culinary roots (her grandfather was a restaurateur and her mother, a caterer), Robyn started helping in the kitchen as a young girl and hasn’t stopped since. When she’s not spending time with her family or equipping her clients with tools, tactics, and tenacity to attract more satisfying careers, there’s a good chance she’s in the kitchen. Robyn recently wrote her first cookbook, Feldberg Family Favorites, as a gift to her three sons and husband.
A little bit about Robyn’s professional life: She holds many certifications in the careers industry (CBBSMC, NCW, ACRW, CCMC, CELDC) and is a Master Brain Coach, Executive Resume Writer, and Career Consultant. She has 20+ years of proven industry experience and thousands of satisfied clients who have experienced outstanding career results from using her professional resume writing and career coaching services.
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Robyn’s recipe and story:
Chocolate-Hazelnut Gelato: Bringing a Little Taste of Florence, Italy to Little Elm, Texas
When a global pandemic makes travel to Florence–or in many states, even a trip to your local ice cream shop–impossible, I have a recipe that’s sure to put a smile on your face and help you remember how sweet life is.
With a denser, creamier texture than its American counterpart, this gelato tastes like the real deal, and if you close your eyes, you just might find yourself transported to Firenze with its timeless art, gourmet delights, and irresistible charm.
To make the best tasting gelato, start with the freshest ingredients. If you have old and new eggs, briefly forget the first-in-first-out rule and use the fresher eggs. Trust me. Same for milk and cream too.
I like to get everything set up ahead of time, so when I get going, I can rock and roll.
Here’s my setup. There’s also a KitchenAid stand mixer to the right of the stove.
Begin by separating the eggs (I use my hands to do this, letting the whites seep through my fingers), then add sugar, and beat the mixture until it becomes a pale yellow.
To a medium pan, add sugar, milk, and cream, and begin to heat over a medium-low flame until the mixture is warmed through and the sugar has dissolved. Don’t let it boil.
Then take a ladle of the warm mixture, add it to your standing mixer, and mix well to combine, scraping down the sides. This will temper the eggs and keep them from scrambling, which suffice to say, would not be good.
Add the mixture back to the saucepan, mix well, and then heat over a low flame, stirring constantly until the mixture coats the back of a wooden spoon.
Take the saucepan off the flame and whisk in the chocolate-hazelnut spread and cocoa powder until both are well incorporated.
Then transfer the mixture to a storage container, preferably glass, that you can chill overnight. To cool the mixture quickly, I suggest putting the container in an ice bath and stir. Once the mixture has fully cooled, only then add the vodka if using, before refrigerating. I like Pinnacle’s cake flavor but that’s entirely up to you. I find adding the vodka keeps the gelato from getting too hard.
Hope you enjoy!
- 4 extra-large egg yolks
- 1/2 cup sugar, divided
- 2 cups whole milk
- 1 cup whipping cream
- 1/4 cup cocoa powder
- 1/4 cup chocolate hazelnut spread (like Nutella)
- 2 tablespoons vodka, optional
- In a standing mixer, beat egg yolk and ¼ cup of sugar until the mixture is fluffy and pale yellow.
- Heat milk, cream, and remaining ¼ cup sugar in a medium-sized saucepan, stirring constantly until sugar is dissolved and mixture is warm, not boiling.
- Add a ladle full of milk/cream mixture to the standing mixer to temper the eggs, beat well to combine, scrape down the sides of the bowl with a spatula, and then add mixture into your saucepan.
- Cook over a medium light, stirring constantly, until the mixture gets thick enough to coat the back of a wooden spoon.
- Take off the heat, add cocoa powder and chocolate-hazelnut spread, and then whisk until everything is well combined. Transfer mixture to a storage container, preferably glass, and chill in an ice bath.
- Once mixture is cool, add vodka if desired, and then refrigerate, preferably overnight, before churning according to your ice cream maker’s directions.
You can connect with Robyn Feldberg at The Abundant Success Coach, and on LinkedIn Facebook Twitter