You see, I am by no means a food photography/styling expert. I know this. But I do know a few tips and tricks and can get a pretty darn good photo every once and a while (actually surprising myself sometimes). But everything I do know, are things I have just taught myself, and from no professional or formal training.
What I get hung up on sometimes is the styling part. While of course each dish is going to look different as they are prepared differently and have different sides, toppings, etc.; how do I make the presentation and styling look different for each chicken dish, each smoothie, and so forth so they truly look like different photos and dishes?
I photographed today’s ice cream recipe awhile back and as I sit and edit photos and choose what ones to share, I am slightly discouraged because these photos look almost exactly like the ones from yesterday, that I took only a few days ago. I guess that the styling for these ice cream photos is just what I was naturally/automatically drawn to (without realizing it) or maybe I just have no creativity to change it up and need some new styling inspiration!
One Year Ago: Spicy Sweet Potato Fries
Two Years Ago: Cookies n' Cream Ice Cream
Three Years Ago: Aunt Grace's Potato Salad
Loaded S’mores Ice Cream
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 25 minutes Chill Time: Overnight Churn Time: 20 minutes Makes about 1 quart
2/3 cup sugar
1/2 tablespoon vanilla
1 1/3 cups milk
1 1/3 cups heavy whipping cream
1 egg, beaten
1 King Size Hershey Chocolate bar, chopped
6 chocolate covered graham crackers, chopped; plus more, as desired, for topping
1 cup chocolate covered marshmallows
4 tablespoons marshmallow sauce; plus more, as desired, for topping
4 tablespoons chocolate syrup; plus more, as desired, for topping
Bring the milk, sugar, vanilla, and cream to a simmer in a heavy medium saucepan. Slowly beat 1-2 tablespoons of the hot milk into the whisked egg. Pour the egg mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly, about 3-4 minutes. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat. Allow the custard to cool, then cover and refrigerate overnight.
After refrigerating overnight, stir the chilled custard, then freeze in your ice cream machine according the manufacturer’s instructions (my machine took about 20 minutes), until the ice cream is soft serve consistency. Fold the chopped chocolate, graham crackers, and marshmallows into the ice cream.
In a freezer-safe container, spoon about ½-1 cup of the prepared ice cream mixture. Drizzle 2 tablespoons each marshmallow sauce and chocolate syrup over ice cream being careful not to blend into ice cream. Carefully top sauce with another ½-1 cup of the prepared ice cream mixture, making sure not to blend the sauces into ice cream. Repeat layers with remaining sauces and ice cream.
When finished, freeze for at least 2-3 hours, then serve topped with additional chopped chocolate covered graham crackers, marshmallow sauce and chocolate syrup; as desired.