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Review: My Paleo Patisserie | Pistachio Ice Cream with Waffle Cones

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When transitioning to a grain-free lifestyle, finding replacements for certain foods can be tough. Gluten makes pizza crust chewy, breads fluffy and grain-free flours aren’t the easiest to just swap out. Learning to make grain-free treats takes time and patience as your raw ingredients react differently than traditional grain flours. I’ve always said baking is delicious chemistry. Baking isn’t like cooking, you can’t just throw things into a pot and come back to an edible cake in an hour; baking is an exact science! Delicious, delicious chemistry.

Jenni Hulet’s journey started back in 2010. Jenni was so sick that she couldn’t get out of bed. Diagnosed with severe gluten and casein intolerance along with an autoimmune disorder, Jenni was prescribed a strict diet to heal her body. Her body responded and Jenni used her regained health to use her blog, The Urban Poser, to share her story and recipes created to keep her body healthy.

My Paleo Patisserie_Frnt_Cvr

With My Paleo Patisserie, Jenni has given us something spectacular: a way to create fabulous grain-free baked goods and frozen treats. From traditional cakes and cookies to classics like Tiramisu, Madeleines and Baked Alaska, Jenni provides recipes for special desserts for any occasion. Now it’s not all sweets and treats – Jenni has a savory section including a grain-free pizza crust and popovers.

What I really love is that Jenni provides a ‘Choose Your Own Adventure’ chart throughout the book to make a choux (like a beignet or cream puff), tart or cake to make it your own.  You chose the base, the filling, ganache, etc – all recipes included in the book. That’s pretty great! It’s a fun way to create something that has your own spin on it from her recipes.

Not to mention there’s an entire chapter on marshmallows – I feel Jenni is a marshmallow master and she delivers flavor upon flavor of these fluffy treats. I’m a big marshmallow girl, and personally I can’t wait to try my hand at some of these beauties!

What is really great about this book is the section with step-by-step photo instructions for the more involved processes. It’s so nice to see each step in pictures to give you extra help when trying out something like constructing a Croquembouche (google it if you don’t know what it is, I sure didn’t! You’ve seen it before and man it’s impressive!). It’s like Jenni is right there in the kitchen cheering you on!

waffle cones 2

My Paleo Patisserie hits shelves on Tuesday, April 7th so until then, we’re excited to get to share with you a recipe from the book now! Since temperatures are on the rise and spring has sprung for many of us, we’re going to share Jenni’s recipe for waffle cones  – and what’s an ice cream cone without the ice cream? Just a cone. We don’t want that. So we’re also sharing her recipe for Pistachio Ice Cream! One of our favorites. Pre-order the book today!

scoops for the first double photo

AND! We’re giving away a copy of it along with a Cuisinart Pizzelle Press. Perfect for making canolis and these waffle cones 🙂 as well as an Ice Cream Maker!

a Rafflecopter giveaway

 

5.0 from 8 reviews
Review: My Paleo Patisserie | Pistachio Ice Cream with Waffle Cones
 
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Prep time
Cook time
Total time
 
Serves: 10
Ingredients
Waffle Cones
Vanilla Ice Cream
Instructions
Waffle Cones
  1. Preheat a pizzelle maker or waffle cone maker.
  2. Melt the shortening in a small saucepan and allow to cool slightly.
  3. 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.
  4. 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.
  5. 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 doesn’t 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.
  6. The cones are best eaten the day they are made.
Vanilla Ice Cream
  1. 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.
  2. In a medium-sized saucepan over medium heat, bring 1½ cups (375 ml) 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.
  3. 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 (375 ml) of coconut milk. Cover and chill till very cold.
  4. 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.
  5. 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.
Notes
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.

For 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.

 

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****


Comments

  7. I can’t wait to get my hands on this book! I don’t have a paleo dessert book yet and this was on my list to be the first one! Fav ice cream.. Oh my.. I just love ice cream especially with waffle cones! But if I have to pick i pick mocha chocolate chip!

  11. Thanks for the chance- what a treat this would be!!!! My favorite is roasted pecan and caramel!

  12. I love, love, love all ice creams… but my current fav. is Ben & Jerry’s Americone Dream! I can’t get enough of chocolate covered waffle cones!

  13. The release of this boos is so exciting. Talk about anticipation! My favorite ice cream fluctuates between coffee and black raspberry(that evil old school stuff.) Is there really any bad ice cream?!?

  17. This sounds absolutely delicious! I always turned my nose up in dusgust from the thought of pistachio ice cream. I mean who could order such a thing! Then someone made me try a pistachio macaron and I thought it was the greatest thing ever. I tried pistachio ice cream shortly and fell in lover. I am SO excited to try this because I haven’t had pistachio ice cream since going grain free! I cannot wait! I’ve never made an ice cream using gelatin so I’m excited to give this a try! Thank you for sharing! I cannot believe what a beautiful book My Paleo Patisserie appears to be! I am dying to get my hands on a copy! I probably won’t come out of the kitchen when I do!
    😀 😀 😀 <3 <3 <3

  21. I LOVE green tea ice cream, but some of my other favorites are rocky road, cookie dough, vanilla, strawberry!

  24. I love vanilla bean ice cream! I haven’t had ice cream in so long due to health reasons but I’d love to try to make this!

  28. What a great giveaway!! Thanks for offering! A lucky someone will surely be happy to win

  29. I can not tell you how stoked I am at the chance to win the giveaway! Thank you so much, for the opportunity!

    My all time favorite icecream has to coffee! Unfortunately, I can’t have any coffee, tea, or chocolate (gasp & sigh!) without effecting my heart and thyroid right now. So I’m going to choose good ol’ vanilla icecream made with tahitian vanilla beans, because I love all those specks of goodness in there!

  31. I can not tell you how stoked I am at the chance to win the giveaway! Thank you so much, for the opportunity!

    My all time favorite icecream has to coffee! Unfortunately, I can’t have any coffee, tea, or chocolate (gasp & sigh!) without effecting my heart and thyroid right now. So I’m going to choose good ol’ vanilla with Tahitian vanilla bean specks running through it!

  36. I am so glad I found this site! Going Paleo this is much needed! My all time favorite would be a good old fashioned chocolate ice cream! Thank you for posting this!

  37. It depends on the day, but in general my favorites are the classics: vanilla bean, chocolate and mint chocolate chip.

  42. It’s so hard to choose just one, especially when I’m always craving different flavors! So I’m going to name a few favorites 😉 vanilla bean, salted caramel, cinnamon, or pistachio!! Can’t go wrong with any of them 🙂

  49. I absolutely love many of the recipes I ha e tried off of Jenni’s web-site and now I am dying to own this book so I can try all of these lovely pastries on my own. Congratulations on this beautiful endeavor.

  55. I’m so a pistachio ice cream kinda girl. It reminds me of Italy, getting engaged and walking around in Venice!

  58. Chocolate Brownie Batter, Chocolate Chip Cookie Dough, Mint Chocolate Chip, Chocolate/Peanut Butter… I gues I have a few!

  59. This book looks amazing and is now on pre-order! I love pistachio ice cream and can’t wait to give this recipe a try. Did you make your own pistachio flour or purchase somewhere?

    • Never made pistachio flour. We DO make our own almond flour as a byproduct of making our almond milk. Looks like you can buy it online at nuts.com

  61. Oooh! I’d love to be able to make a salted caramel, chocolate or pistachio ice cream! Oh who am I kidding? I wouldn’t make just one flavor!!!

  62. YUM!! I can’t think of an ice cream I don’t like, but mint chocolate chip and rocky road are my favorites.

    P.S. I’m sure I’m missing something here, but I don’t see a recipe for the Pistachio Ice Cream {just Vanilla}.

    Thanks for the chance to win! Looks like it’s going to be a wonderful cookbook. 😉

    • Hi! The pistachio uses the vanilla base – the directions for the Pistachio are in the notes – we’re working on making it clearer 🙂 Thanks!

  68. I just recently made a strawberry beet ice cream which was delicious! But normally I am a chocolate and caramel kind of a girl!

  69. My favorite ice-cream has to be toasted coconut with sea salt and dark chocolate.

  70. I haven’t had an ice cream cone since discovering I cannot eat gluten. I can’t wait to try your recipes!

  72. My favorite ice cream is one that I can eat – no sugar! Impossible to find. Difficult to find a recipe for. Sorbet is really the best!

  73. Oh mama this book sounds amazing! From following her on instagram and seeing all the recipes she has made, this book seems nothing less than perfect!

  80. It will always be coffee…specifically Breyer’s Coffee! Although there’s an awesome gelato called Talenti that has a really good coffee chocolate chip that sort of wins

  85. Would so love to have this beautiful book! I seriously miss mint and chip ice cream!

  87. My favorite ice cream flavor is vanilla…easy to customize and always refreshing!