Ice cream recipes inspired by classic Hungarian desserts!

180 ml whole milk

50 g sugar

2 egg yolks

1 egg

the zest of a 1/4 lemon

half a vanilla pod

75 g cottage cheese

50 g sugar

50 g almond flour

15 dkg cane sugar

• To make the crumbs, work together the ingredients in a bowl and then lay and then spread them on a baking sheet. Bake them for 8-9 minutes in a 170°C (338°F) oven until lightly toasted. Let them cool down.
• Beat the eggs and the yolks with the sugar and slowly add the lightly warmed-up milk-cream mixture. Simmer and stir the mixture continuously until it becomes thick. Place the mixture in a separate bowl and place it in cold water. Add the cottage cheese, the lemon zest, a pinch of salt and the vanilla. Churn the mixture in an ice cream machine according to manufacturers’ instructions. If you like, you can add raisins soaked in sugar syrup.
• For the apricot jam, we wash, peel and pit the fruits. We add the sugar and the apple pectin or extract, heat them up and let them boil for a couple of minutes. We put the mixture in a blender and purée it. We can store the jam in jars up to two weeks in the fridge.
• To serve the Rákóczi cottage cheese ice cream, we sprinkle some crumbs at the bottom of the ice cream bowl. Add a scoop of ice cream and top it with the apricot jam.

10 dkg sugar

2 dl whipped cream

25 dkg mascarpone

1 tbsp semolina

25 dkg cottage cheese

zest of a lemon

5 pieces of biscuit of your choice

3 dkg butter

150 g sour cream

1 dl whipped cream

1 packet of whipped cream stabiliser

5 dkg icing sugar

• Heat up the mascarpone and 2 dl whipped cream with the lemon zest. Add the semolina and we simmer it on low heat. Once done, let it cool down.
• Beat the egg yolks and sprinkle them with a pinch of salt. Add sugar and cook it until it becomes a thick cream. Let it cool down!
• We combine the two mixtures, add the cottage cheese and place it in the fridge for an hour.
• Fill the cylinder of the ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions.
• To make the cream cold foam, we beat the icing sugar and the whipped cream stabiliser with a hand mixer in order to get a nice smooth cream. We place it in the fridge.
• To make the crumb, we grind the biscuits. We lightly toast them on butter in a frying pan.
• We serve the scoops sprinkled with crumbs and topped with cream cold foam.

20 dkg sugar

half a vanilla pod

4 dl cream

• Beat the egg yolks with the sugar until it gets foamy. Gradually add the milk and vanilla.
• Heat it up at a low temperature while constantly stirring it, until it gets slightly thicker. Let it cool down.
• Beat the cream until it gets 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 desired thickness. Enjoy!