Bolognese Ice Cream Recipe
Bolognese Ice Cream blends savory bolognese sauce with creamy ice cream for a unique flavor fusion. Perfect for adventurous palates seeking a bold dessert experience.
Ingredients
For the Ice Cream Base:
- 300 ml heavy cream
- 200 ml whole milk
- 100 g granulated sugar
- 4 large egg yolks
- ½ tsp vanilla extract
For the Bolognese Sauce:
- 200 g ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400 g canned tomatoes or 2 large fresh tomatoes, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Bolognese Sauce:Sauté chopped onion and garlic in olive oil, then add ground beef and cook until browned. Stir in tomatoes, oregano, basil, salt, and pepper. Simmer for 20-25 minutes and let cool.
- Make the Ice Cream Base:In a saucepan, heat cream, milk, and half the sugar until just simmering. In a separate bowl, whisk egg yolks with the remaining sugar, then slowly combine with the hot cream mixture. Cook until thickened, then strain and cool.
- Blend the Sauce and Ice Cream Base:Once cooled, blend the bolognese sauce with the ice cream base until smooth. Adjust the ratio of sauce to base to your taste.
- Churn the Mixture:Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
- Freeze the Ice Cream:Place the churned ice cream into a sealed airtight container. Smooth the top, cover with parchment paper, and freeze for at least 4 hours or until firm.
- Serve and Enjoy:Scoop the Bolognese Ice Cream into bowls or cones. Garnish with Parmesan cheese, fresh basil, or a drizzle of balsamic reduction for extra flavor. Enjoy!
Notes
For the best texture, ensure both the bolognese sauce and ice cream base are completely cooled before blending and churning. This prevents separation and helps achieve a creamy consistency in the final dessert.