Vegan Olive oil-Lemon-Rosemary Gelato, Caramel Espresso Gelato and Pistachio Mint Pesto at Datadog

Wellness 101 at Datadoghq

Vegan olive oil-lemon-rosemary Gelato, Caramel Espresso Gelato and Pistachio Mint Pesto

Vegan Olive Oil, Lemon, Rosemary Gelato

• 2 cups cashew milk — cashew milk recipe

• 1/4 cup + 1 tablespoon sugar

• 1/2 cup honey

• 3/4 teaspoon salt

• 4 oz. extra virgin olive oil

• 8 oz. coconut milk

• 1 1/2 cups water

• rind from 1/2 lemon, use a peeler to remove

• 1 stalk fresh rosemary

• 2 teaspoons rice flour

• 1/8 teaspoon guar gum

• 1/16 tsp. xanthan gum

Method:

Heat the coconut milk, water, honey, 1/4 cup sugar, salt, lemon peel, and rosemary in a sauce pot. In a small bowl, combine the dry ingredients — xanthan gum, guar gum, rice flour and 1 T. sugar. Once the coconut milk mixture is almost to a boil, drizzle in the dry ingredients and whisk vigorously, simmering (gentle boil) for 30 seconds. Remove the mixture from the heat and strain out the rosemary and lemon peel. With an immersion blender, blend mixture while slowly adding the olive oil. Blend until all the olive oil is added to emulsify all the ingredients. Chill the gelato base over ice and then in the refrigerator until you are ready to churn it in your ice cream maker. (It should keep for 5-7 days in the refrigerator.)

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Caramel Espresso Gelato

• 2 cups cream

• 1 1/2 cups milk

• 1 1/2 cups espresso

• 1 cup sugar

• 1/2 teaspoon salt

• 2 teaspoons rice flour

• 1/16 teaspoon xanthan gum

• 1/4 teaspoon guar gum

• 1/8 teaspoon carrageenan

• 1 tablespoon sugar

• 1 star anise

• 1 teaspoon fenugreek seeds (optional)

Method:

Burn the sugar to make caramel — heat one cup of sugar in a pot until it melts and caramelizes. Once all the sugar is dark and melted, add the cream carefully. It will steam up. Then add the milk and the salt. When the dairy mixture begins to simmer, add the spices. Allow the caramel cream/milk to steep for 10 minutes off the heat. Meanwhile, in a small bowl, mix together the dry ingredients — 1 tablespoon extra sugar, xanthan gum, guar gum, carrageenan and rice flour. Add the espresso to the caramel milk/cream mixture and re-heat. Briskly whisk in the dry ingredients. Simmer (gently boil) the mixture for 30 seconds. Remove the mixture from the heat and strain out the spices. Chill the gelato base over ice and churn in your home ice cream maker.

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Pistachio Mint Pesto

Roasted Carrots and Roasted Delicata Squash

Pistachio Mint Pesto

• 1 1/2 oz. spearmint leaves ( approx. 1 cup chopped mint)

• 1 1/2 oz. parsley leaves (approx. 1 cup chopped parsley)

• 1 oz. basil leaves (approx. (1/2 cup chopped basil)

• 1 cup extra virgin olive oil

• 2 oz. pistachios (approx. 1/2 cup)

• 1 oz. pumpkin seeds (approx. 1/4 cup)

• Juice from 1/2 lemon + extra to taste

• 1 clove of garlic macerated with 1 tsp. salt, additional salt if needed

Method:

Add all the ingredients to the blender and puree. Taste. Add salt and lemon juice as needed. Serve with roasted vegetables, pasta or crusty bread or crackers.

Notes from Kate:

Links to Wisdom and Tips — Cooking Techniques and Quick Meal Prep

Creme Anglaise vs. Eggless Gelato Custard

Infusing Flavor into Your Gelato Custard

Three Kinds of Pesto - Cooking techniques and quick meal prep