Ice cream recipes inspired by classic Hungarian desserts!

180 ml whole milk

50 g sugar

2 egg yolks

1 egg

1/4 lemon juice

Half vanilla bean

75 g cottage cheese

50 g sugar

50 grams of almond flour

15 kg sugar cane

• To make the slice, work the ingredients together in a bowl and then lay out and then spread on a baking sheet. Bake them in a 170 ° C (338 ° F) oven for 8 to 9 minutes until lightly toasted. Let them cool.
• Beat eggs and yolks with sugar and slowly add light warm milk cream mixture. Boil the mixture and stir until it thickens. Place the mixture in a separate bowl and pour in cold water. Add cottage cheese, lemon zest, a pinch of salt and vanilla. Dispose of the mixture in the ice cream machine according to the manufacturer’s instructions. If you wish, you can add raisins soaked in sugar syrup.
• For apricot jam, we wash, peel, and dig the fruit. We add sugar and apple pectin or extract, heat them and let them boil for a few minutes. We put the mixture in a blender and clean it. We can keep the jam in the jar in the fridge for two weeks.
• Rákóczi To serve cottage cheese ice cream, we sprinkle some pieces under the ice cream bowl. Add a scoop of ice cream and top with apricot jam.

10 kg sugar

2 dl whipped cream

25kg mascara

1 tablespoon swollen

25 kg cottage cheese

A lemon zest

5 pieces of biscuits of your choice

3D kg butter

150 grams of sour cream

1 dl whipped cream

1 pack of whipped cream stabilizer

5kg icing sugar

• Heat the muscarpone and 2DL whipped cream with lemon zest. Add semolina and we boil it over low heat. When cool, allow to cool.
• Beat the egg yolks and sprinkle a pinch of salt on them. Add sugar and cook till thick cream is formed. Let it cool!
• We combine the two mixtures, add the cottage cheese and keep it in the fridge for an hour.
• Do not fill more than two thirds of the ice cream maker’s cylinder. Freeze according to manufacturer’s instructions.
• To make the cream cold foam, we beat the icing sugar and whipped cream stabilizer with a hand mixer to get a nice smooth cream. We keep it in the fridge.
• To make the piece, we grind the biscuits. We lightly toast them on butter in a pan.
• We offer top scoops sprinkled with crumbs and cream with cold foam.

20 kg sugar

Half vanilla bean

4 DL cream

• Beat egg yolks with sugar until it foams. Slowly add milk and vanilla.
• Heat it to a low temperature and keep stirring until it thickens. Let it cool.
• Beat the cream until it has a foam-like texture. Add it to the egg-sugar-milk mixture.
• Transfer the mixture to the ice cream machine and process until it reaches the desired thickness. Enjoy!