Nikki's Raddichios Ice Cream Sundae

What if a salad course and a dessert course fell in love and made a very confusing baby?

Welcome to the Raddichios Ice Cream Sundae: radicchio, blue cheese, and tomato ice creams topped with a pistachio brittle that features smoky coffee chili oil from Hot Mama Salsa.

This Pitch to Plate episode is for the brave, the curious, and anyone who loves a little culinary chaos.

Phyllo Bowl

1 Roll of Phyllo Dough

2 Teaspoons Hot Mama Salsa Coffee Chili Crisp Oil

Using a roll of pre-made phyllo, cut out two squares. Brush center of each one with a teaspoon of the chili crisp oil. Place the Phyllo squares chili side up over a few balls of strategically placed aluminum foil to create a bowl shape. Bake at 350 for 15 minute 

Tomato Ice Cream

6-8 cherry tomatoes 

½ teaspoon oil 

¼ cup granulated sugar

1 tablespoon dry milk powder

⅛ teaspoon xanthan gum

1 tablespoon light corn syrup

⅔ cups whole milk

⅔ cups heavy cream

Cut the cherry tomatoes in half and roast on a sheet pan at 350* for 10 minutes

Combine the sugar, dry milk and xanthan gum in a small bowl and stir well

Mix the corn syrup and whole milk in a small pot on medium low heat. Sprinkle in the sugar mixture and whisk till smooth and the sugar is dissolved. Don’t let it come to a full simmer. 

Remove from the heat and add the cream to whisk until fully combined. 

Blend together the roast tomatoes with the ice cream base. Let it sit and cool down before adding liquid to your ice cream maker for about 10 minutes. Store in a container to freeze for at least 3 hours before serving.

Radicchio Ice Cream

1 small head of radicchio

1 tablespoon butter

¼ cup granulated sugar

1 tablespoon dry milk powder

⅛ teaspoon xanthan gum

1 tablespoon light corn syrup

⅔ cups whole milk

⅔ cups heavy cream

Chop the head of radicchio and saute with the butter until leaves are translucent. Let cool for about 5 minutes off the heat before adding whole milk. Let mixture steep for 10 minutes before straining the radicchio out through a cheesecloth and collecting the cream into a bowl. Squeeze the radicchio leaves to extract liquid into the bowl. 

Combine the sugar, dry milk and xanthan gum in a small bowl and stir well

Mix the corn syrup and whole milk in a small pot on medium low heat. Sprinkle in the sugar mixture and whisk till smooth and the sugar is dissolved. Don’t let it come to a full simmer. 

Remove from the heat and add the cream to whisk until fully combined. 

Add ice cream base to your ice cream maker for about 10 minutes then store in a container to freeze for at least 3 hours before serving.

Blue Cheese Ice Cream

¼ cup blue cheese crumbles

¼ cup granulated sugar

1 tablespoon dry milk powder

⅛ teaspoon xanthan gum

1 tablespoon light corn syrup

⅔ cups whole milk

⅔ cups heavy cream

Combine the sugar, dry milk and xanthan gum in a small bowl and stir well

Mix the corn syrup and whole milk in a small pot on medium low heat. Sprinkle in the sugar mixture and whisk till smooth and the sugar is dissolved. Don’t let it come to a full simmer. 

Remove from the heat and add the cream to whisk until fully combined. 

Let it sit and cool down before adding liquid to your ice cream maker for about 10 minutes. 

After churning the base, use a spoon to mix in the small blue cheese crumbles. 

Store ice cream in a container to freeze for at least 3 hours before serving.

Brittle 

1   stick butter

1/2   c. white sugar

1/4   c. chopped pistachios

1 tablespoon Hot Mama Salsa Coffee Chili Crisp Oil

Melt together butter and white sugar. Bring sugar mixture to rolling boil until it reaches 300◦ on candy thermometer, STIR CONSTANTLY.  Takes a long time. Once ready, mix in pistachios and chili crisp oil then pour the hot sugar mixture onto a silicon mat and let cool till hard. Then break up the brittle for serving. 

Ice Cream Sundae Assembly

Scoop each of the ice creams into the phyllo bowl and then top with a piece of brittle, chopped pistachios, and crumbled potato chips.