• HOME
    • MY HERBAL ROOTS
    • HERBAL ROOTS
  • ME
    • ABOUT ME
    • CLASSES AND EVENTS
    • CALENDAR
    • SERVICES
    • MEDIA
    • CONNECT
  • SEASONS
    • ALL SEASONS
    • SPRING
    • SUMMER
    • FALL
    • WINTER
  • HERBS
    • ALL HERBS
    • ARUGULA
    • BASIL
    • BAY LEAF
    • CHERVIL
    • CHIVES
    • CHOCOLATE MINT
    • CILANTRO (CORRIANDER)
    • DILL
    • EDIBLE FLOWERS
    • EPAZOTE
    • GRAPEFRUIT MINT
    • HYSSOP
    • LAVENDER
    • LEMON BALM
    • LEMON GRASS
    • LEMON THYME
    • LEMON VERBENA
    • MARJORAM
    • OREGANO
    • ORANGE MINT
    • PARSLEY
    • PEPPERMINT
    • PINEAPPLE MINT
    • PINEAPPLE SAGE
    • PURSLANE
    • RED BASIL
    • ROSEMARY
    • SAGE
    • SAVORY
    • SORREL
    • SPEARMINT
    • SPECIALITY HERBS
    • TARRAGON
    • THAI BASIL
    • THYME
  • WANDERINGS
    • MAP
    • ASIA
    • AUSTRALIA
    • CANADA
    • CARRIBEAN
    • CENTRAL AMERICA
    • EUROPE
    • MEXICO
    • SOUTH AMERICA
    • USA
  • RECIPES
    • SEARCH
    • SEASONS
    • HERBS
    • PLACES
    • VIDEOS
    • BLOG POSTS
  • HOME
    • MY HERBAL ROOTS
    • HERBAL ROOTS
  • ME
    • ABOUT ME
    • CLASSES AND EVENTS
    • CALENDAR
    • SERVICES
    • MEDIA
    • CONNECT
  • SEASONS
    • ALL SEASONS
    • SPRING
    • SUMMER
    • FALL
    • WINTER
  • HERBS
    • ALL HERBS
    • ARUGULA
    • BASIL
    • BAY LEAF
    • CHERVIL
    • CHIVES
    • CHOCOLATE MINT
    • CILANTRO (CORRIANDER)
    • DILL
    • EDIBLE FLOWERS
    • EPAZOTE
    • GRAPEFRUIT MINT
    • HYSSOP
    • LAVENDER
    • LEMON BALM
    • LEMON GRASS
    • LEMON THYME
    • LEMON VERBENA
    • MARJORAM
    • OREGANO
    • ORANGE MINT
    • PARSLEY
    • PEPPERMINT
    • PINEAPPLE MINT
    • PINEAPPLE SAGE
    • PURSLANE
    • RED BASIL
    • ROSEMARY
    • SAGE
    • SAVORY
    • SORREL
    • SPEARMINT
    • SPECIALITY HERBS
    • TARRAGON
    • THAI BASIL
    • THYME
  • WANDERINGS
    • MAP
    • ASIA
    • AUSTRALIA
    • CANADA
    • CARRIBEAN
    • CENTRAL AMERICA
    • EUROPE
    • MEXICO
    • SOUTH AMERICA
    • USA
  • RECIPES
    • SEARCH
    • SEASONS
    • HERBS
    • PLACES
    • VIDEOS
    • BLOG POSTS
Blog Posts Edible Flowers Rosemary

Cookies, Ice Cream & Herbs

May 11, 2020

Cookies, Ice Cream & Herbs

MAY 11TH 2020

In my ‘circle’ (which isn’t made up of many), I’m known for my creativity in the kitchen. Because I live out in the middle of nowhere, I tend to get excited to have guests, and it often gives my creativity a super boost. The anticipation of all the joy to be had in cooking and sharing with friends and loved ones gets my creative juices flowing; my posse of eaters around the globe are always elated to dine at my house. They know that in addition to delivering a marvelous and meaningful time, I will bring the ultra-weird and unexpected to the table and it will all taste delightful.

The truth is, I cook like this all the time – even for myself (just look at my Instagram for proof). I think the main difference between cooking for myself and cooking for others is that I have to plan and, therefore, I have to think it through a bit more. I can’t deny that, because I’m mostly here alone, it feels special to have people over. So, I do like to make sure these occasions feel like a special event, for both me and my guests. I’m not sure if most my guests realize that the most joyful part of me making dinner for them is in the dreaming up of it – the part I do all alone.

I am not one to shy away from trying things for the first time when I have people over. I like to challenge myself and, for me, it says a lot about the love I feel for those I’m cooking for… and that I feel creative and happy enough to be me in the kitchen. I also of course love the idea of introducing new flavors and food ideas, especially the herbaceous ones to the open minded eaters I have over. So much food in the United States is served sans fresh herbs, so I want to show people every chance I get how much flavor and vibrancy herbs can bring to almost any dish or drink.

About a week ago I had the pleasure of making a meal for a special friend. Honestly, the meal itself was rather low key. I served one of my famous garden salads with Spring Salad Salt, of course, and some roasted chicken and potatoes with Nissa’s Fresh Mint Harissa, which I had in the fridge and often do. (You can find both these recipes on my birthday blog post.) The meal took about 30 minutes to put together, it was nice to chop garden goods and talk, without the worrying about burning something or stirring and monitoring the stove.

The dessert, which I am not known for, was the gem of the meal. My friend has a thing for chocolate chip cookies, and I had been telling him I was going to make him some for a while so I was -sort of- making good on my promise. I don’t have a sweet tooth, and cookies are not generally something I love. A challenge, however, I do love and the idea to make something he would like and I’d be impressed with motivated my creativity. Since I have been in the midst of an ice cream obsession, making a new ice cream every week, I knew cookies and ice cream were in order and at first I hadn’t even thought about putting herbs in any of it.

I didn’t think I could get creative with my ice cream and still pair it with a regular chocolate chip cookie. I had just bought some early season organic cherries, so a cherry ice cream was on my mind. I made a great one last year, but this time I wanted to conjure up a more vanilla-cream centric base with more of a fresh cherry vibe. Then double chocolate chip cookies entered into my mind. Obviously, these would go great with vanilla and cherry ice cream. And at the very last minute, this ice cream and cookies combo turned herbal.

The fresh jasmine blooming in my garden overtook me at some point on the day I was to make the ice cream, and out of nowhere I knew I had to infuse the milk with jasmine to make a beautifully perfumed vanilla ice cream and macerate some chopped cherries in brown sugar and cardamom. The juice was drained from the cherries (the juice makes great cocktails by the way) and just the macerated drained cherries added to the jasmine vanilla ice cream at the end. It was the best batch of ice cream I ever made, it was texturally perfect.

The double chocolate chip cookie I wanted to be fudgy and soft. The addition of a fresh rosemary salt atop changed the entire dynamic of the cookie.  It was exceptional. I used a combination of a black flake salt from Cyprus that I got at FloraLuna Apothecary in Petaluma as well as some regular Maldon salt. Salt on any chocolate chip cookie is essential and chocolate is one of my favorite pairings for rosemary. Combined with the ice cream, the whole thing was mind-blowing. I felt really good about the sweet ending of my meal with my sweet friend.

Jasmine Vanilla Cherry Ice Cream

Makes 2 pints

This ice cream recipe makes use of early season cherries and abundant jasmine blooms to spring-up (and sultry-up) a classic vanilla-based cream. You’ll find it has a cream and fresh-fruit vibe, but with added layers of life and abundance that bring joy and feed the heart and spirit. For a mind-blowing treat, serve with the Double Chocolate Chip Cookies with Rosemary Salt.

Ingredients

For the macerated cherries:
1 cup fresh cherries, pitted and chopped
¼ cup brown sugar
¼ teaspoon ground cardamom

For the ice cream base:
1 cup whole milk
Handful of fresh jasmine flowers (½ – ¾ cup)
5 egg yolks
½ cup sugar
2 cups heavy cream
1 vanilla bean split
Pinch of salt

Directions

For the macerated cherries:
Combine the cherries, sugar and cardamom in a bowl and let stand at room temperature about an hour or two before making the ice cream. Strain the juice (use it for a cocktail) and place the cherries in the freezer for about 5-10 minutes.

For the ice cream base:
Combine the milk and the jasmine flower and let stand for 2 hours in the refrigerator. Mix up the egg yolks and sugar until it’s super creamy and well mixed.

In a heavy bottom pan, heat the milk, cream, and salt until just about boiling. Whisk in a little of the hot milk mixture to the eggs (to temper) – then a little more, then a little more. Next, add the egg mixture to the warm milk mixture. Turn the burner to medium-low, and allow the mixture to thicken, stirring constantly about 2-3 minutes. It should get thick and coat the spoon (but honestly, I don’t know if that description helps enough… it’s more a feeling that it’s the right consistency than anything).

Then strain into a glass bowl (I think the glass cools it more quickly). Put that bowl into an ice bath, stir a lot and let it cool as quickly as possible. Then, put that in the freezer for 20 minutes to get super cold. In the meantime, turn your ice cream maker on freeze so it gets cold.

To combine:
Put the cold ice cream base in the ice cream maker and turn the churn and freeze on. Let it do its thing for about 30 minutes or until it’s the consistency of soft serve ice cream. Sprinkle the cherries into the ice cream maker and continue to churn for another 10-20 minutes or until the ice cream is a bit harder than soft serve but still moving around the machine.

Place that the mixture in a pre-chilled container. At this point, it’s still kind of like soft serve and needs a bit more time in the freezer for optimal texture. It’s best to make the ice cream a day before you’d like to eat it.

Double Chocolate Chip Cookies with Black Rosemary Salt

Makes 9 large cookies

This double chocolate chip cookie is fudgy and soft. The fresh rosemary salt on top is a must and takes this cookie to the next level. The salt uses a combination of a black flake salt from as well as some regular Maldon salt, but using only Maldon salt is just as excellent. Flake salt on chocolate chip cookies is a must, in my opinion. If you haven’t tried chocolate and rosemary this is a great gateway to the pairing prowess. Serve the cookie warm with the ice cream! Serve it to super sweet people for optimal joy!

Ingredients

1 cup all-purpose flour
¾ cup dark cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup salted butter (1 stick/ 8 tablespoons), room temperature
½ cup sugar
¾ cup brown sugar
1 egg, beaten
2 teaspoons vanilla
1 ½ dark chocolate chips (semisweet/ 50-53%)
2 teaspoons finely chopped rosemary leaves
1 teaspoon Maldon salt
1 teaspoon black flake salt (sub more Maldon salt)

Directions

Whisk together the flour, cocoa powder, baking soda and powder, and salt in a medium mixing bowl.

In a separate large and deep mixing bowl, beat together the butter and sugars with a hand mixer until light and fluffy, about 3-5 minutes. Add the egg and the vanilla and beat another 2-3 minutes until creamy.

Stir in the dry ingredients and either mix together by hand (preferred method at this stage) or use the hand mixer on low speed. Once the wet and dry ingredients are combined and mixed well, gently fold in the chocolate chips.

Since these cookies are super chocolaty and fudgy, it’s best to freeze them in “cookie dough balls” before baking. Using an ice cream scoop, scoop up some cookie dough, making round balls a little smaller than golf balls. Place them on a small baking sheet or plate and freeze. Once frozen, you can store them in a zip lock bag in the freezer to have on hand.

Pre-heat oven to 375° F. Combine the rosemary and salt and set aside.

Place your cookie balls on a baking sheet lined with parchment paper. Bake the cookies for about 15-18 minutes. At about the 12-minute mark, sprinkle each cookie with some of the rosemary salt, making sure to get a little on all sections of the cookie. When the cookies are done, they will still seem quite soft when you remove them but they should not be batter-like consistency at all. Slide the parchment paper (and the cookies) onto a wire cooling rack or wooden cutting board, and cool for about 5 minutes.

Serve warm with a bowl of Jasmine Vanilla Cherry Ice Cream.

Blog Posts Edible Flowers Rosemary

Cookies, Ice Cream & Herbs

May 11, 2020
May 11, 2020
Herbal Roots - Main Site
ABOUT ME
About Me

Noted herb expert, culinary educator and recipe developer. Small business consultant traveling the globe in search of food and cultural knowledge, while working with small, local, organic, sustainable, and fairtrade farmers.

Classes and Events
INSTAGRAM FEED
View Instagram post by picoypero
Open post by picoypero with ID 18050450984611495
Surf lessons #Bolinas
View Instagram post by picoypero
Open post by picoypero with ID 18052629482613357
My big fat California  #HerbalBreakfast 

Still obsessed with grated zucchini mint omelettes stuff with smoked cheddar and wild arugula - @myherbalroots  And the peaches and tomatoes - holy flavor. 

Also still obsessed with the fact that you can buy good labne at the grocery store. 

Also still giddy I’m not in Missouri anymore.
View Instagram post by picoypero
Open post by picoypero with ID 18072859015799670
I wrote a bunch of negative stuff and then deleted it. I’ll just simple say if your freedoms come at the expense of others - it’s not freedom. 

Any freedom I have in my life has been a complete and total conscious series of choices and extremely hard work since I was a little girl in Nicaragua- an unwavering dedication to the pure concept of pursuing  and shaping one’s own destiny and path and supporting the collective right to do the same.

And make no mistake mostly I’m just happy to be totally secluded in CA - this new world - AI, Tech, billionaires, lack of democracy, is the world that will likely break me. 

today
I’m just happy to believe in the real version of freedom - I have my dad to thank for that. 

If I have any wisdom to impart - it’s the same always - look at what are you doing to nurture and support those immediately around you? How can you help shape their version of freedom- especially the young. It takes dedication to really give back and show up for the younger people in our lives. Don’t let anyone fool you into believing this latest wave of tech is the advancement of society- it’s not- it’s the opposite- only we the people can change it. 

In the very least I can say I have done and continue to support the youth around me the best I can. Like the soldiers of the past fighting for freedom- this is in my opinion the most important thing we can now do. 

Ps like everything this house is only temporary I have to move in sept - but don’t fret every step and places shapes us- that’s how I came to be so awesome - the world shaped me. 😀💃🐈‍⬛

Pssss complacency is where all freedom dies.
View Instagram post by picoypero
Open post by picoypero with ID 17945673014880013
Pool party with @lexa.pierson
SEARCH BY HERB
SEARCH BY SEASON




POPULAR TAGS
Blog Posts
USA
Spring
Fall
Winter
Rosemary
Sage
Summer
Edible Flowers
Mint
Parsley
Uncategorized
Basil
Thai Basil
Chives
Europe
Cilantro (Corriander)
Connect
Oregano
Lavender
Odds & Ends Using Up Herbs
Asia
Bay Leaf
Thyme
Tarragon
Mexico
Recipes
Arugula
Herbs
Hyssop
Tips & Tricks
Places
Lemon Thyme
Herbal Crafts
Cocktails, Mocktails, Bitters & Mixers
Sweet Things
Herbed Pastas, Grains and Legumes
Meat, Poultry and Fish
Salads, Dressings & Vinaigrettes
Herbal Nibbles
Speciality Herbs
Marjoram
Pineapple Sage
Seasons
Savory

FOLLOW HERBAL ROOTS ON INSTAGRAM

View Instagram post by myherbalroots
Open post by myherbalroots with ID 18132058417382366
Blueberry Germanium Flower Lemonade 

Recipes (in story) developed back when I live in Bolinas. I grow geraniums ever since just to make this with the blooms - and the geranium black pepper salt on lemon cucumbers - also in story.
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18079413868875848
#summer herbs put to work for an easy breezy, summer bbq night. 

Grilled corn and Pahlavi orzo salad with fresh mint, Romano beans and grilled zucchini with basil and fresh garlic, lemon and olive oil, turkistan oregano Laban, fresh tomatoes, grilled lemon and herb chicken. 

I went to a super nice restaurant in Nashville recently and they didn’t use herbs on anything. What a shame it was.
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18058897505007092
It’s hard to enjoy anything while the entire world goes to shit but my lightly fermented herb and fruit sparkling waters and the pool on a 90 degree day makes me feel like I’ve woke the lottery of life. 

Remember to not take life for granted yours or someone else’s.
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18077367142698391
Fruit Herb Tartlets
Stone Ground Danko Rye @grapewoodfarm crust thanks @jessica.a.botta 

Apricot Lavender Thyme
Cherry Rosemary
Raspberry Lemon Verbena
Strawberry Chamomile 
Blackberry Lavender
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18091538683627840
Lightly fermented fruit and herb sodas in the works thanks to the #healdsburg #farmersmarketfinds 

Raspberry Lemon Verbena & Chamomile 
Boysenberry (@mediumfarm ) Lavender Carrot flower 
Passion Fruit, Mulberry Purple Sage, White Sage & Cinnamon Basil

In about 4 days these syrups are going to be AMAZING!
View Instagram post by myherbalroots
Open post by myherbalroots with ID 17900053848197651
Super summer centric herbal dinner. 

Roasted Sea Bass with Lemon & Herbs and my Palestinian Green Shatta Salt

Whole Lemon Green Olive Sala Verde (spring onions, basil, Flowering Lavender Thyme,  Turkistan Oregano, Italian Parsley, Chive Blossoms, Basil and @frankies457foods Olive Oil 

Also the first Summer Basil-Verbena Succotash  in the works…..
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18013134179547132
If you have never tried the deliciousness of a zucchini and herb omelette, it’s now moving into that season-zucchini season!

Just grate some zucchini, sauté it in a pan - I added mint, parsley and slivers of green chili. Add beaten egg over it (like an omelette) the zucchini I and the egg become one and then you can stuff it, roll it, flip it etc. I  stuffed mine with smoked cheddar and wild arugula!
View Instagram post by myherbalroots
Open post by myherbalroots with ID 17962824407783025
Spring 2025 collection now officially #SOLDOUT 

But I have a stash of the good stuff - and I’m using it all the time, tonight a mulberry smoky mustard sage rosemary thyme rub with the jasmine salt - over boney pork chops (used my Jordanian BBQ Zarb Salt- delish. 

All my weird little varieties of herbs in the containers are happy and giving me lots of what makes me happy. Some times all it takes is an herb leaf….
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18040218314284682
Shop.Herbal-Roots.com
Limited supplies of all herb salts left. 
Discount code: ILoveNissa gets you some money off! #FreeShipping -link in story 

Turkish OttomanMint “Kofta” Salt

My favorite city in the world is Istanbul—electric, pulsing with the history and vibrations of countless cultural uprisings: Anatolians, Romans, Byzantines, Seljuks, Ottomans. This salt—despite its opulence—reminds us that uprisers must eat. And no one does herbs and spice more luxuriously than the Turkish people. For them, it was never about wealth. Herbs and spices meant survival, flavor, healing. Foraged in famine, layered in stews, passed through mothers hands. A cuisine of power built from the ground up. This herbaceous salt is a modern take on all flavors past: spicy, potent, sharp, grassy, green. Bright sumac—the poor man’s spice— overflows. Parsley, mint, cilantro, oregano—forward and grounded—speckled with citrusy woods: lemon thyme, bay, tangy sorrel. Ottoman spices swirl like smoke, evoking the Grand
Bazaar that feeds everyone. Based on centuries-old blends, modernized for the herbal kitchen— this is total opulence for the commoner. It suits the sultans, but it belongs to the people. Much like Istanbul’s Nicole, my favorite restaurant in the world. This is your kebab salt. Your lamb, black lentil, tomato salad, smoked octopus salt. This is how anything becomes Ottoman. While yesterday was long ago, it was always about tomorrow.
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18253091857304618
Those citrus blossoms from @mediumfarm ; I’ve been air drying them and now I’m going to grind them up into a heavenly fairy dust powder. Part I’m going to mix with epson salt for my bath and the other part use around the kitchen in my general magic. 

I love when my ideas work - the smell is intact and potent!!
View Instagram post by myherbalroots
Open post by myherbalroots with ID 17896984227088399
True story: I once bought an old oud at a flea market in Jerusalem and brought it back to the U.S. for a then-lover. It smelled like the perfume of the Middle East. I loved how intoxicating that smell was. He loved it—and me—for the sultry gesture.

That story—and so many others—are reflected in this season’s herbal salts: My Arab Spring, The Awakening Collection.

This collection is rooted in my Middle Eastern origin story—beginning in Israel when I was 29 - then stretching into my 50’s into Jordan, Turkey, Tunisia, Egypt, and Cyprus. It’s built from those travels, many of them deeply intertwined with herb work and herb people—who handed me the generosity of their wisdom, the herbaceous and life-kind—especially their fire. My boldness has been peppered by my time in the Middle East 

The wisdom and strength of the Middle Eastern people—their resilience—is like spring itself. This collection celebrates that power, that need to rise up, to revolt, to speak out. Like spring, they burst forth from the dirt—because awakening has only one direction: up…… forward. 

These salts are deeply personal—fiery, fresh, and rooted in history, religion, politics, economics, trade annd commerce and above all openness of perspective and protectiveness of my own creativity and vision 

This is My Arab Spring—the flavor of resilience and revolt. Taste it now.

www.Shop.Herbal-Roots.com

Limited as always. 

See story for more details. 

This is my first work sans my helper Inca. He is deeply missed and yet visibly present in this collection. Don’t worry I didn’t put his ashes in.  Lol.
View Instagram post by myherbalroots
Open post by myherbalroots with ID 18097107106551264
Im addicted to making a cocktail cube on every collection. Super limited because these are intricate to make.
  • HOME
  • ABOUT ME
  • GET IN TOUCH
My Herbal Roots © 2016 - 2025 by Nissa Pierson on Behalf of Ger-Nis Culinary & Herb Center is licensed under CC BY-NC-ND 4.0
Policy

HERBAL ROOTS

ABOUT

TEAM

MEDIA

CONNECT

MY HERBAL ROOTS

NISSA

EVENTS

CLASSES

SERVICES

VIDEOS

SHOP

RECIPES

HERBS

SEASONS

WANDERINGS

THE FINE PRINT

REFUNDS

PRIVACY

TERMS OF SERVICE

HOT OFF THE PRESS

THE HERB BLURBS

Cookies, Ice Cream & Herbs | My Herbal Roots

Privacy Policy