Case-Natasha

Natasha Case

Biography

Natasha Case founded Coolhaus in 2009 with Freya Estreller after she was working in architecture at Walt Disney Imagineering. They launched their architecturally-inspired, unique ice cream sandwich company from their barely driveable postal van at the Coachella Music Festival to an audience of 100,000. They built a loyal following over the festival weekend and returned to LA to an abundance of viral press, a rapidly building social media following, and an eager foodie audience. Since then, Natasha has been named a Forbes “30 under 30 Food & Beverage”, Zagat “30 Under 30”, LinkedIn “10 under... READ MORE

Natasha Case founded Coolhaus in 2009 with Freya Estreller after she was working in architecture at Walt Disney Imagineering. They launched their architecturally-inspired, unique ice cream sandwich company from their barely driveable postal van at the Coachella Music Festival to an audience of 100,000. They built a loyal following over the festival weekend and returned to LA to an abundance of viral press, a rapidly building social media following, and an eager foodie audience. Since then, Natasha has been named a Forbes “30 under 30 Food & Beverage”, Zagat “30 Under 30”, LinkedIn “10 under 35 for Food & Leisure”, as well as being featured in many national publications and radio like Cosmo, Dwell, and NPR, and TV shows including Food Network’s Chopped, Barefoot Contessa, Unique Sweets, Good Morning America, King of Cones, Andy Cohen Live and many more. The company has become one of the leading innovative small dessert businesses, growing significantly to include 4 trucks and 2 storefronts in LA, 2 trucks and one cart in NYC, and 4 trucks in Dallas, Texas. Moreover, consumers can now find Coolhaus’ pre-packaged ice cream sandwiches, hand-dipped bars, and hand-packed pints in 6,000+ gourmet grocery stores nationally, including Whole Foods and Gelson’s, and larger retailers like Meijer and Safeway, and now internationally in Asia and the Middle East.

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What is your favorite NYC restaurant? And what is your go-to dish? I Sodi. My go-to is the negroni menu (does that count as food?) What is your ultimate meal? A good middle eastern feast or a classic sushi restaurant What three things are always in your pantry? Nutritional yeast, raw sprouted almond butter, and really good anchovies If you weren't a chef, what would you be? If I wasn’t an entrepreneur I think I would want to be a film director If you could cook with anyone, who would that be? Naomi Pomeroy What’s your favorite NYCWFF memory? When Coolhaus has done cool collaborative partnerships over the years

That Dough Though Sammie

Ingredients:

Base:
2 cups Whole Milk
2 cups Heavy Cream
1 1/4 cups Brown Sugar
8 Large Egg Yolks

When churning:
1 tsp Molasses
1 tbs Vanilla
1 tbs brown sugar
1 c Edible Cookie Dough, frozen into small balls

Directions:

1. In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook stirring occasionally, until mixture comes to a boil, about 5 minutes
2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds
3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into the pan.
5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
6. Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using.
7. Use base within 3 to 5 days
When ready to make ice cream, follow the instructions on your ice cream maker, adding all other ingredients EXCEPT the cookie dough. Once base has reached soft serve consistency, mix in the cookie dough, transfer the ice cream to a clean airtight container and freezer overnight before serving.