Ice cream recipes inspired by classic Hungarian desserts!
Source: canva.com
These silky, luscious icy treats, dreamed up based on traditional Hungarian desserts, will be the all-time favourite summer refreshments for the whole family. You only need a couple of simple ingredients to create these creamy wonders. Here we present you three delicious Hungarian ice cream recipes that you can try at home when the thermometer hits 30°C.
Rákóczi cottage cheese ice cream
Beat the heat with this classic Hungarian ice cream. Inspired by the traditional meringue-topped apricot-y shortbread-like Hungarian pastry, this cold delicacy will amaze your taste buds. Find the original recipe HERE!
Source: http://vaniliaakonyhaban.blogspot.com/
Ingredients for 5dl ice cream:
125 ml cream
180 ml whole milk
50 g sugar
2 egg yolks
1 egg
pinch of salt
the zest of a 1/4 lemon
half a vanilla pod
75 g cottage cheese
For the crumbs:
50 g butter
50 g sugar
50 g all-purpose flour
50 g almond flour
For the apricot jam:
1 kg ripe apricots peeled and pitted
15 dkg cane sugar
1 tbsp apple pectin or apple extract
Instructions:
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.
Cottage cheese dumpling ice cream with cream cold foam
Are you looking for the smoothest, creamiest homemade ice cream recipe in history? You are in the right place! This cottage cheese dumpling-inspired ice cream will be a staple in your fridge during the hot days! Read the original recipe HERE!
Source: nosalty.hu
Ingredients:
4 egg yolks
10 dkg sugar
2 dl whipped cream
25 dkg mascarpone
1 tbsp semolina
25 dkg cottage cheese
zest of a lemon
a pinch of salt
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
Instructions:
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.
Madártej or floating island ice cream
Every Hungarian child’s favorite snack, the floating island is one exquisite dessert you will have again and again. It does not require fancy-sounding components, and it is super easy to create. Find the original recipe HERE!
Source: http://gerdisuti.blogspot.com/
Ingredients:
5 egg yolks
20 dkg sugar
half a vanilla pod
5 dl whole milk
4 dl cream
Instructions:
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!
“For the crumb: ” So you only get one crumb? Singular, a crumb. Or does this make more than one, so one has ‘crumbs’? Or perhaps you mean ‘Crumble’ as in the classic dessert called Apple Crumble? One crumb seems rather bizarre to say the least!
Dear Kati, thanks for calling our attention to it.
Also, a “vanilla bean” is usually called a vanilla pod by cooks, chefs and supermarkets except occasionally in places that don’t know better. Read and learn: “What we call a vanilla “bean” is actually the pod-shape fruit that grows on a climbing orchid of the genus Vanilla, which includes around 100 species native to tropical Central and northern Southern America. Vanilla orchids are pollinated by hummingbirds and tiny bees only found in vanilla’s native habitat. When grown outside their range, the orchids are painstakingly hand-pollinated by humans, which is part of the reason why vanilla is one of the most expensive flavorings available (topped only by saffron).
The pods themselves are 6 to 12 inches long and contain thousands of tiny seeds that stick to the pod walls. Vanilla flavor, which comes mainly from vanillin (and about 200 other flavor compounds) is bonded to a sugar molecule and only releases its aromas when the pod is damaged. Vanilla flavor comes from both the sticky resin surrounding the seeds and the pod wall.”
“For the crumb: ” So you only get one crumb? Singular, a crumb. Or does this make more than one, so one has ‘crumbs’? Or perhaps you mean ‘Crumble’ as in the classic dessert called Apple Crumble? One crumb seems rather bizarre to say the least!
Dear Kati, thanks for calling our attention to it.
Also, a “vanilla bean” is usually called a vanilla pod by cooks, chefs and supermarkets except occasionally in places that don’t know better. Read and learn: “What we call a vanilla “bean” is actually the pod-shape fruit that grows on a climbing orchid of the genus Vanilla, which includes around 100 species native to tropical Central and northern Southern America. Vanilla orchids are pollinated by hummingbirds and tiny bees only found in vanilla’s native habitat. When grown outside their range, the orchids are painstakingly hand-pollinated by humans, which is part of the reason why vanilla is one of the most expensive flavorings available (topped only by saffron).
The pods themselves are 6 to 12 inches long and contain thousands of tiny seeds that stick to the pod walls. Vanilla flavor, which comes mainly from vanillin (and about 200 other flavor compounds) is bonded to a sugar molecule and only releases its aromas when the pod is damaged. Vanilla flavor comes from both the sticky resin surrounding the seeds and the pod wall.”
https://www.masterclass.com/articles/how-to-use-vanilla-difference-between-vanilla-extract-vanilla-beans-and-vanilla-pods#what-is-a-vanilla-bean
We’ve changed vanilla bean to vanilla pod. 🙂