Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Bryanna Clark Grogan: Hi, my name is Bryanna Clark Grogan and I would like to demonstrate a recipe for my Italian Cookbook known as Italian Kitchen for you. Vegan Vanilla Gelato, it’s a castrated ice cream, but it’s very easy to make. And I developed it to be creamy and smooth, but lower in fat than most Gelatos. So, we start out with one -- the first mixture is just water, pour it in your blender and then you can use either brown rice syrup or corn syrup and you can organic corn syrup now. And the syrup keeps the ice cream from crystallizing in the refrigerator, I mean in the freezer.
So, it’s a very important ingredient that’s not just for sweet and so there you go, and then we add about a tablespoon of the Nock as this is a vanilla ice cream, pure vanilla extract and just blend that for minute or two. Okay, that’s, that. Then we just pour this into a container and set it aside and use the container for the second mixture, you don’t have to wash it out between mixtures, okay? Now you want a little bit of soya milk about three quarters of a cup, you could use not milk, also if you like and I think you need to use either or not or soya milk because you want it to be rich milk, and then some water. And you may wonder how this is going to be a creamy ice cream with all these water in it, and the secret is raw cashews, which make a really sweet and creamy mixture and add a little bit of natural fat.
Then we have some either white sugar or very light organic vegan sugar, add a little bit of salt and some tapioca powder. Now don’t substitute error root or cornstarch or any other starch because then you’ll have a ice cream that taste like a frozen putting. The tapioca powder or flower sometimes it’s called, gives just right amount fill for ice cream, so you can get that very easily in most stores, Asian stores, health food stores. Then we have to blend this until it’s completely smooth and there is no graininess from the nuts. So, we’ll start this, okay we’ll see if it’s done. Now what I do is, I just cook a little bit out and rub a little bit between my finger tips just to see if there is any graininess and it’s very smooth and that’s what you want. You know it want to be able to fill the nuts, okay. Now we are going to pour this into our heavy sauce pan, I’m going to do this on top of the stove, this is cooking the custard next year, but if you prefer you can do it in the microwave and it explains how to do that in the recipe directions.
Okay, put this on medium-high heat or medium heat depending on your stove and you have to watch it the whole it’s cooking because it will thicken fairly fast and just stir slowly to keep it moving until it thickens. It’s just about ready, it’s getting thick, then we’ll just give it a few more stirs, it should be bubbly and there shouldn’t be any lumps in it; looks kind of like a white sauce, nice and thick. Okay, and then we are going to put our other -- our first mixture in with the syrup in water and vanilla, mix that in, okay. Put this over here and we are going to pour the mixture into the container that you going to put in the refrigerator because it has to cool before you put it in your ice cream machine.
So let’s create the mixture, the custard mixture this is called into the container, there you go. Now, put this in the refrigerator, it has to cool for about two hours until it’s thoroughly cool through out and we just happen to have one that we made before in the refrigerator, so we are in this switch and here is the cold one. I’m going to empty that one into the bucket of your ice cream maker and scoop all of it in there and then put it into the ice maker and just follow your manufacturers directions.
Our Gelato is ready, I’m going to take it out of the machine, it looks beautiful and creamy, look at that. I would like to show you how to make an easy an elegant dessert using the Gelato and also the crapes that we made in another section. So, you -- all you do is use the crapes cold and you unfold it and you put some inside fresh fruit; anything you like organic bananas, slice this you can just peaches or berries or sauteed apples with brown sugar and syrup and I’m going to put a little bit of brown sugar in, but this particular fruit, okay just roll the crape and I would like to serve; two per servings, I’ll do one more.
So, you can see these crapes are nice and flexible easy to use and our bananas, add little more brown sugar, its literally just takes a couple of minutes to make. Center them, now we are going to add a scoop our Gelato on the top. And I’m going to drizzle, which I warmed in the microwave or you can warm it by standing the jar in a pan of hot water.
These stingy, it’s really good, okay. Now I’m going to put some toasted coconut this when we’ve got a tropical thing going here, but if you had other fruits, you could use hazelnuts or almonds or pecans whatever sounds good to. And then, just I you really found, so we are going to use some of the soya to -- soya cream, just spit other all scoot on each end. There we have it, about two minutes to a beautiful, delectable dessert.
Thanks for joining us here at Everyday Dish and I hope you’ll try these recipes in. Bye.