Recipes

Chocolate Sorbet

Chocolate Sorbet

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Ingredients

Ingredients for 10 Servings

Instructions

  • To make simple syrup, boil water with granulated sugar, remove from heat and add Grand Marnier and orange zest.
  • Melt the chocolate in a bain-marie and stir into the syrup.
  • Place in the ice cream machine or freeze in a stainless steel bowl, stirring occasionally.
  • Remove from the freezer approximately 15 minutes before serving, so that the sorbet is not too hard.
  • Mix the heavy cream with the confectioner’s sugar and whip halfway, spoon on top of each scoop, and garnish with chocolate shavings and orange peels.

Notes & Wine Advice

This sorbet is particularly decorative if you fill small espresso cups with it before freezing.
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Course; Chocolate / Ice cream
Cuisine; Austria / European

Cinnamon Ice Cream

Cinnamon Ice Cream

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Ingredients

Ingredients for 8–10 Servings

Instructions

  • Boil the milk with heavy cream, cinnamon sticks, honey, and sugar.
  • Remove the cinnamon, beat the egg yolks, mix them in, and remove from heat.
  • Sieve and place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European

Rum Ice Cream With Raisins

Rum Ice Cream With Raisins

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Ingredients

Ingredients for 6–7 Servings

  • ½ cup 120 g Brown sugar
  • ¼ cup 6 cl Rum
  • 1¼ cup 300 ml Heavy cream
  • 1 cup 250 ml Milk
  • ½ Vanilla bean
  • 2 tbsp 30 g Sugar
  • 2 Eggs
  • 2 Egg yolks
  • 3 oz Preserved raisins

Instructions

  • Cook the sugar to a light caramel and deglaze with rum.
  • Mix in the cream, milk, and vanilla bean and let boil until the caramel dissolves.
  • Cream the eggs, egg yolks, and sugar.
  • Add the hot caramel milk and stir for 5 minutes in a double boiler.
  • Sieve and let cool.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
  • Mix the raisins into the finished ice cream.
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Course; Ice cream
Cuisine; Austria / European

Lavender Ice Cream

Lavender Ice Cream

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Ingredients

Ingredients for 7–8 Servings

  • 1 cup 250 ml Milk
  • 1 cup 250 ml Heavy cream
  • 6 tbsp 90 g Granulated sugar
  • 1 tbsp 20 g Honey
  • 7 tbsp Lavender Juice
  • 1 Egg
  • 4 Egg yolks

Instructions

  • Boil the heavy cream and milk and add the lavender juice.
  • Cream the egg, egg yolks, honey, and sugar and add to the hot lavender milk, stirring constantly.
  • Whisk in a double boiler, until it begins to thicken.
  • Remove from heat and stir until cool.
  • Sieve and place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European

Coconut Ice Cream from Toni Mörward

Coconut Ice Cream from Toni Mörward

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Ingredients

Ingredients for 6–8 Servings

  • 1 cup 250 ml Heavy cream
  • 1 cup 250 ml Coconut purée
  • ½ cup 120 g Granulated sugar
  • 4 Egg whites
  • 1 Sheet gelatin
  • 4 tsp 2 cl Coconut liqueur

Instructions

  • Boil heavy cream, granulated sugar, and coconut purée.
  • Beat the egg whites to soft peaks.
  • Remove the coconut mixture from heat and fold the egg whites in.
  • Add water to the gelatin, remove excess, and dissolve in warmed coconut liqueur.
  • Mix into the ice cream mixture.
  • Blend everything well with an immersion blender.
  • Let cool and place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European

Beer Ice Cream

Beer Ice Cream

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Ingredients

Ingredients for 7–9 Servings

Instructions

  • Cream the egg yolks with honey and sugar in a mixing bowl over steam.
  • Boil the beer and quickly mix about a ladleful of beer with the egg.
  • Add this mixture to the rest of the beer and heat over steam again, to about 175 °F (80 °C), whisking the entire time.
  • Place the mixing bowl in ice water and beat until cold.
  • Mix in the heavy cream, sieve, and place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European

White Chocolate Ice Cream

White Chocolate Ice Cream

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Ingredients

Ingredients for 7–9 Servings

  • 1â…” cups 400 ml Heavy cream
  • 7 tbsp 100 ml Milk
  • â…“ cup 80 g Granulated sugar
  • 4 Egg yolks
  • 2 Eggs
  • 4.5 oz 125 g White couverture chocolate
  • 3 tbsp 4 cl Bacardi

Instructions

  • Boil the milk and heavy cream.
  • Cream the egg yolks, eggs, and granulated sugar.
  • Add the milk/cream mixture and mix the whole thing in a double boiler for a few minutes, until it begins to thicken.
  • Melt the chocolate.
  • Add the egg mixture and then stir in Bacardi.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Chocolate / Ice cream
Cuisine; Austria / European

Nougat Ice Cream

Nougat Ice Cream

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Ingredients

Ingredients for 8–10 Servings

  • 1¼ cups 300 ml Milk
  • 1¼ cups 300 ml Heavy cream
  • 3 Egg yolks
  • 2 Eggs
  • 3 tbsp 50 g Granulated sugar
  • 1.5 oz 40 g Dark couverture chocolate
  • 2 oz 60 g Nougat
  • 4 tsp 10 g Cocoa powder
  • 3 tbsp 4 cl Cointreau

Instructions

  • Boil the milk and heavy cream.
  • Cream the egg yolks, eggs, and granulated sugar.
  • Add the milk/cream mixture and mix the whole thing in a double boiler for a few minutes, until it begins to thicken.
  • Melt the chocolate and nougat.
  • Add the egg mixture and mix in cocoa powder.
  • Finally, stir in the Cointreau.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European

Fried Potato Noodles With Vanilla Foam

Fried Potato Noodles With Vanilla Foam

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Ingredients

  • 2 tbsp 15 g Yeast
  • 2 tbsp 25 ml Heavy cream, lukewarm
  • 1 cup 125 g Flour
  • 3 oz 75 g Potatoes, high starch, boiled and sieved
  • 1 tbsp 15 g Butter, melted
  • 1 Egg
  • 2 Egg yolks Salt
  • Flour for the work surface
  • Sunflower oil for frying
  • Confectioner’s sugar for dusting
  • 5 oz Blueberries to garnish

For the Vanilla Foam

  • ¼ cup 125 ml Heavy cream
  • â…“ cup 80 ml Milk Pulp, of 1 vanilla bean
  • 2 tbsp 30 g Granulated sugar
  • 3 Egg yolks

Instructions

  • Dissolve the yeast in lukewarm cream.
  • Knead to a dough with the flour, potatoes, butter, egg, egg yolks, and a dash of salt.
  • Cover and let rise in a warm place.
  • Roll out on a floured surface and form noodles that are about a finger’s thickness and 3in (7 cm) long.
  • Heat a good amount of oil in a pan.
  • Fry the potato noodles in the hot oil until they are golden brown all over.
  • Remove from oil and let drain on paper towels.
  • For the vanilla foam, boil the cream, milk, vanilla pulp, and granulated sugar.
  • Pour into the egg yolks while stirring constantly, then beat in a double boiler until it is nice and creamy.
  • Place the noodles in dishes, pour the vanilla foam over them, and garnish with fresh blueberries.
  • Dust with confectioner’s sugar.
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Course; Dessert / Noodles
Cuisine; Austria / European