July? Already? Each new month always seem to sneak up out of no where, unannounced and premature, startling me out of my never-ending daydream and back into the present moment. Somehow, the arrival of July doesn’t feel quite so jarring this time around, and yet there’s considerable dissonance between the calendar date and the weather at hand.
“The coldest winter I ever spent was a summer in San Francisco…”
Oh, it’s been gloriously sunny, aside from the average fog-smothered mornings, but never has a mid-summer month run in with such a cool breeze on its tail. San Francisco summers are unlike any other; I came prepared with plenty of layers, but I still doubted that I would need my autumnal leatherette jacket this late into the year. Thank goodness I suspended that disbelief at least long enough to pack it, since it’s become a constant companion on my brisk campus-bound commutes.
Summertime Chill(y)
While the rest of the country prepares to celebrate our independence with the standard round of backyard barbecues, pool parties, and fireworks, I’m still struggling to get into a properly jubilant mood. How could anyone think of stripping down to a bathing suit when the thermometer barely registers in the low 60’s on some days? Where do city folk all hide their grills, and how do they not set off the fire alarms every single time a tofu pup hits the searing metal grates? Furthermore, how do I make it back home from the fireworks when the Muni is guaranteed to become missing in action, just in my moment of greatest need? While my plans remain up in the air, it’s clear to see that they’ll end up falling on the more nontraditional side of the tracks.
It’s Always Ice Cream Season
One thing that can never be altered about any proper 4th of July party, even for a party of one, is the ice cream. I don’t care if I found myself in a freak snow storm come early July- There would still be ice cream on my menu. Trouble is, what with all the festivities and rampant jubilation, it can be tough to find yourself anchored by an unwieldy cupful of frozen confection. This is a job that calls for bite-sized, chocolate-covered, flavor-filled ice cream truffles.
More Truffles, Less Troubles
These glorious green gems couldn’t be simpler to prepare, and are the prefect offering for a party of any size. Best of all, they can be made well in advance, so all you have to do on the day of celebration is bust them out and look like a total ice cream-churning pro. The creamy emerald interiors are sophisticated enough to suit the most discerning palates, while the shatteringly crisp chocolate coating adds sweetness and whimsy that is sure to appeal to a younger generation of food critics in training.
Pistachio Ice Cream Truffles
Enrobed in a crisp chocolate shell, these frosty pistachio ice cream truffles are the prefect offering for a party of any size. Naturally colored green with fresh spinach, you could even argue that they make for a healthy snack.
Ingredients
Pistachio Ice Cream:
- 2 Cups Plain Non-Dairy Milk
- 1 Cup Shelled, Toasted Pistachios
- 1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
- 1/3 Cup Light Agave Nectar
- 2 Tablespoons Arrowroot
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla
- 1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest
Chocolate Coating:
- 6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
- 2 Tablespoons Refined Coconut Oil
Instructions
- To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.
- Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil.
- Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.
- Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.
- Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silicone baking mat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.
- Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted.
- Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their baking sheets and immediately return them to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.
Recommended Products
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 37mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.