by Emily Black | Photo by Rory Doyle
S’more Ice Cream with Toasted Almonds 1 ½ cups whole milk 1 ½ cups heavy cream 1 teaspoon butter 12 large marshmallows 3 large egg yolks 2 tablespoons sugar 1 teaspoon pure vanilla Pinch of salt 3 ounces milk chocolate, chopped 3 graham cracker sheets, broken into...
by Emily Black | Photo by Rory Doyle
1 cup butter 1 cup packed dark brown sugar 1 cup turbinado cane sugar 2 teaspoons pure vanilla extract 2 eggs 1 ½ cups flour 1 teaspoon salt ½ teaspoon baking soda 3 cups old-fashioned oats 6 caramel squares, cut into fourths Sparkling sugar crystals In bowl of an...
by Emily Black | Photo by Rory Doyle
2 cups heavy cream ¼ cup honey 1 teaspoon pure vanilla 5 egg yolks ¼ cup sugar or more (for topping) ¼ cup finely chopped pistachios Flaky sea salt (optional) Preheat oven to 350 degrees. In a small saucepan over medium heat, add cream and honey, stirring to dissolve...
by Emily Black | Photo by Rory Doyle
¾ cup olive oil, plus more for greasing pan 1 cup cake flour Juice and zest of 1 large lemon 5 large egg yolks ¾ cup plus 1½ tablespoons sugar 4 large egg whites ½ teaspoon kosher salt ½ cup fresh sliced mango ½ pint fresh raspberries Position oven rack in...
by Emily Black | Photo by Rory Doyle
5 pasteurized egg yolks, room temperature ¾ cup sugar 8 ounces Mascarpone cheese ¼ teaspoon kosher salt 1 cup cream 2 tablespoons pistachio butter 1 cup cold brewed espresso 2 tablespoons coffee liqueur 2 tablespoons pistachio liqueur 8 ounces purchased lady finger...
by Emily Black | Photo by Rory Doyle
This recipe varies according to taste, using dark chocolate, milk, or white. Always use high quality chocolate to ensure a glossy bar. You will need a silicone candy bar mold readily available at cooking or kraft stores. 4 tablespoons unsalted butter 4 cups thinly...
