I Was Raped After Eating Gelato
Coming Forward with Ice Cream
Recipes for my poster presentation at the NWSA conference, Baltimore, 2023.
Reclaiming: Salted Honey Gelato, Campari Blood Orange Swirl, Gold Leaf
Base Ingredients
2 cups milk
1⁄4 glucose or corn syrup
1⁄4 cup honey
1⁄2 cup sugar
5 large egg yolks
1 tablespoon + 1 teaspoon cornstarch, mixed with 2 tbsp. milk
1⁄2 tablespoon sea salt, to taste
1 sheet of gold leaf
Syrup Ingredients
1⁄2 cup Campari
1⁄2 cup blood orange juice
2 tablespoon sugar
Base Instructions
Mix the cornstarch with the milk and set aside. Place the cream, milk, corn syrup, honey, and sugar in a medium saucepan. Set over medium-high heat. Cook, whisking occasionally, until the mixture comes to a boil. Add in the cornstarch mixture. Cook for another two minutes, stirring constantly, and then remove from the heat. In a medium bowl, whisk the yolks. Add about half a cup of the dairy mixture to the yolks while whisking. Pour the yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a spatula.
When the custard begins to thicken, pour the custard into a prepared ice bath (a medium bowl sitting inside a large bowl with cold ice water). Add in the salt. Stir occasionally to help the mixture cool.
When the custard is cool to the touch, strain it through a fine mesh sieve.
Put the base in the refrigerator for 4 hours or overnight.
Churn the ice cream according to your machine’s instructions. Transfer the churned base into a freezer-safe container, layering it with the syrup. Freeze for at least 4 hours.
Syrup Instructions
Combine Campari, blood orange juice, and sugar in a small saucepan. Bring to a boil. Stir to ensure the sugar dissolves.
Reduce to a simmer and simmer until liquid is reduced by 50%. Transfer to a heat-safe container, cool, and store in the fridge.
Serving Instructions
Scoop the desired amount of ice cream into the desired receptacle. Place fragments of gold leaf on the ice cream. Serve.
Reimagining: Bitter Grapefruit Rose Sherbet, Red Wine Splatter, Gold Candied Bacon
Base Ingredients
1 1/4 cups grapefruit juice
1/2 cup buttermilk
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
1/2 cup glucose or corn syrup
1 tablespoon grapefruit zest, packed
1/4 to 1/2 teaspoon rose extract
Splatter Ingredients
1 cup Italian red wine
3/4 cup sugar
Bacon Ingredients
1/2 pound thick-cut bacon
1/2 cup Domino golden sugar
1/4 cup gold sanding sugar
Base Instructions
In a medium bowl or large glass measuring cup, whisk together the juice and buttermilk. Set aside in the fridge.
In a large saucepan, place the milk, cream, sugar, and glucose. Set over medium-high heat and cook, stirring occasionally, until the dairy comes to a full rolling boil. Reduce the heat and simmer the mixture for 2 minutes.
Remove from heat. Stir in the zest and infuse for 30 minutes.
Strain the base with a fine mesh strainer into a metal or glass bowl. Place the bowl over an ice bath and stir occasionally until the base has cooled to room temperature. Stir in the extract. Place the base in the fridge for four hours or overnight.
Churn the base in an ice cream maker according to the manufacturer’s instructions.
When the ice cream is done churning, place the base into a man-shaped mold and place in the freezer for at least 4 hours.
Splatter Instructions
In a small saucepan, bring the wine and sugar to a boil. Lower the heat and simmer for about 10 minutes until the syrup has thickened and coats the back of a spoon.
Remove from heat and transfer to a glass jar. Cool completely and then store in the fridge.
Bacon Instructions
Preheat oven to 375°F.
Place a wire rack on a foil-lined baking sheet. Arrange the slices of bacon on the wire rack and lightly pat a thin layer of the Domino sugar on top of the bacon.
Transfer the baking sheet to the oven and bake for 25 minutes or until the sugar has fully melted and the bacon is crisp.
Remove from the oven and cool on the baking sheet for 10 minutes. Using tongs, place the bacon on a parchment-lined baking sheet. Sprinkle on gold sanding sugar. Let the bacon cool completely.
Use a sharp knife to cut the bacon into the shape of a sword. You may need to use more than one piece.
Serving Instructions
When ready to serve, de-mold the ice cream, making sure to break the head from the body. Place the body and head on a small platter.
Splatter the red wine syrup, focusing on the neck area.
Place the bacon sword on the side of the body.
