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Explorations in Fine Dining with Sid Wainer & Son
FEATURED WEEKLY RECIPE:

Cherry Pistachio Ice Cream

Submitted by The Test Kitchen Team

Mini Parsnip Cupcakes

Cherry Pistachio Vanilla Ice Cream

Ingredients:
3 ½ c. Heavy Cream
10 large Egg Yolks
1 c. Sugar
2 tsp. Vanilla Extract
1 ½ c. Jansal Valley Raw Pistachio Pieces
1 c. Washington Cherries, pitted

Method:
In a saucepan, whisk heavy cream over medium heat. Stirring occasionally, bring the cream to a simmer and then remove from heat.

In a medium mixing bowl, rapidly whisk the eggs yolk and then while whisking, slowly pour in sugar. Temper the cream into the egg mixture by slowly adding ¼ cup at a time. When approximately one-third of the cream has been tempered, pour in the remaining amount. Add the egg and cream mixture back into the saucepan and place over low heat. Stir often until the mixture thickens and coats the back of a spoon. Pour into a container, allow to sit at room temperature for 30 minutes, and then stir in the vanilla extract. Place the mixture in the refrigerator for 4 to 8 hours.

Mix in the pistachios and cherries, then pour the mixture into an ice cream maker and process according to manufacturer’s directions. It should take about 35-40 minutes. Mix in the pistachios and cherries. Freeze for another 3 to 4 hours and allow the ice cream to harden.

Cherry Pistachio Chocolate Ice Cream

Ingredients:
½ c. Unsweetened Cocoa Powder
3 c. Half-and-Half
1 c. Heavy Cream
8 large Egg Yolks
1 c. Sugar
2 tsp. Vanilla Extract
1½ c. Jansal Valley Raw Pistachio Pieces
1 c. Washington Cherries, pitted

Method:

In a saucepan, whisk cocoa powder and 1 cup of the half-and-half together over medium heat. Once combined, add remained half-and-half along with the heavy cream. Stirring occasionally, bring the mixture to a simmer and then remove from heat.

In a medium mixing bowl, rapidly whisk the eggs yolk and then while whisking, slowly pour in sugar. Temper the cream mixture into the egg mixture by slowly adding ¼ cup at a time. When approximately one-third of the cream mixture has been tempered, pour in the remaining amount. Add the egg and cream mixture back into the saucepan and place over low heat. Stir often until the mixture thickens and coats the back of a spoon. Pour into a container, allow to sit at room temperature for 30 minutes, and then stir in the vanilla extract. Place the mixture in the refrigerator for 4 to 8 hours.

Mix in the pistachios and cherries, then pour the mixture into an ice cream maker and process according to manufacturer’s directions. It should take about 35-40 minutes. Freeze for another 3 to 4 hours and allow the ice cream to harden.
Cherry Pistachio Ice Cream

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