Passion fruit-white chocolate ice cream

and cheesecake ice cream with baked strawberry, though the bottom is missing, as I was too lazy to bake some crumble and stir it into the ice cream base. So actually I could call it cream cheese ice cream with baked strawberry, but I really suggest to make the crumble to give the whole thing an extra kick.

Ingredients:
for the baked strawberry cheescake ice cream:
200 g strawberries
250 ml milk
250 ml cream
60 g sugar
3 egg yolks
1 teaspoon vanilla paste or 1 vanilla pod
150 g cream cheese

for the passion fruit-white chocolate ice cream:
2-3 passion fruits
200 ml milk
200 ml cream
50 g sugar
4 egg yolks
150 white chocolate

Cut strawberries in half and sprinkle with some sugar, then bake for 10-15 minutes on 180°C. Puree baked strawberries and set aside. For the ice cream bring milk, cream to the boil, and whisk together egg yolks with sugar and vanilla paste. Pour hot milk-cream mixture to the egg yolks while whisking constantly. Put it back to the stove and while stirring let it reach 85°C, then remove and let it cool. Stir in cream cheese and strawberry puree. Pour into popsicle forms or prepare in an ice cream machine.

Cut passion fruit in half and scrap out the seeds and blend it. Mash it through a sieve to discard seeds. Whisk egg yolks together with sugar, in the meantime bring milk and cream to the boil. Pour hot milk-cream mixture to the egg yolks while whisking constantly. Put it back to the stove and while stirring let it reach 85°C, then add chopped chocolate and stir until it is molten. Let it cool completly and stir in passion fruit puree. Pour mixture in popsicle forms and freeze or prepare it in an ice cream maker.

Coconut ice cream with chocolate sauce

After so many years of experimenting I have finally found it! What? Well, let me start right at the begining. In my childhood my most favourite chocolate bar was milk chocolate with coconut, but only one special kind wrapped in blue paper with two monkeys on it. However from one day to the other it has disappeared from the shelves in the stores. Since then I only had once something very very similiar made by a chocolate manufacture, but never again. Even today I can feel its taste when I think of it. I have already prepared a milk chocolate coconut ice cream with caramelised coconut flakes, but it just wasn't like that one speical chocolate bar. I decided to give it another go this time used only coconut milk, no heavy cream or milk. I also omitted the chocolate and prepared a chocolate sauce instead. Well, probably most of you will have no clue about what chocolate bar I was talking about, because I think it was produced only in Hungary, but still give this recipe a go if you are a coconut fun! When the freshly churned ice cream that is still soft get out of the machine and melts together with the lukewarm sauce, oh that's heavenly!

Ingredients:
for the coconut ice cream:
500 ml coconut milk
5 egg yolks
150 g sugar
2-3 tablespoons shredded coconut flakes
1 teaspoon icing sugar

for the chocolate sauce:
175 ml water
150 g dark chocolate
2 tablespoons cocoa powder
20 g sugar

For the ice cream whisk together egg yolks with sugar until pale. In the meantime heat coconut milk and add egg yolk mixture to it while whisking constantly. As soon as it has reached 85°C remove it from the heat. Pour ice cream base into a bowl and sprinkle icing sugar on top (this will prevent it from forming a skin) and let it cool. If you are patient enough then chill over night. Before making the ice cream stir in coconut and let the ice cream machine do the rest of the work.

For the sauce bring sugar with cocoa powder to the boil. Remove it from the heat and add chocolate and stir until it is smooth. Serve it with the ice cream. Leftovers can be stored in fridge for up to 2 weeks, you only have to warm it up once you want to use it again.