Bolognese Ice Cream – A Unique Twist on Frozen Treats
Bolognese ice cream is a bold and unexpected twist on traditional frozen desserts. Inspired by classic Italian Bolognese sauce, this ice cream blends the savory richness of tomatoes, ground meat, garlic, and herbs with the creamy texture of ice cream. The result is a unique sweet-savory combination that challenges traditional dessert norms. Perfect for adventurous foodies, this recipe offers a daring yet balanced flavor experience.
Equipment
- Saucepan – For heating the ice cream base.
- Small Frying Pan – To cook the Bolognese base.
- Whisk – For mixing egg yolks and tempering the custard.
- Fine-Mesh Sieve – To strain the mixture for a smooth texture.
- Mixing Bowls – For combining ingredients.
- Ice Cream Maker – For churning the ice cream (optional).
- Shallow Freezer-Safe Dish – If making ice cream without a machine.
- Airtight container – For storing the ice cream in the freezer
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Rubber Spatula – For stirring and scraping the mixture.
Ingredients
- Base Ingredients for Creaminess
- 2 cups heavy cream
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup sugar
- Savory Bolognese Flavors
- 2 tbsp tomato paste
- ¼ cup ground beef or plant-based meat finely crumbled
- 1 clove garlic minced
- ½ tsp onion powder
- 1 tbsp fresh basil finely chopped
- ¼ cup Parmesan cheese finely grated
- Additional Seasonings for a Flavor Boost
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- A pinch of nutmeg
Instructions
- Step 1: Preparing the Bolognese Base
- Heat olive oil in a small pan over medium heat.
- Add minced garlic and cook for 30 seconds, stirring frequently to avoid burning.
- Stir in ground beef (or plant-based alternative) and cook until fully browned.
- Add tomato paste, onion powder, basil, salt, black pepper, and nutmeg. Stir well.
- Cook for another 2 minutes, then remove from heat.
- Strain the mixture through a fine-mesh sieve to remove excess fat and create a smooth base. Let it cool.
- Step 2: Making the Ice Cream Base
- In a medium saucepan, heat milk, heavy cream, and sugar over medium-low heat, stirring occasionally. Do not let it boil.
- In a separate bowl, whisk egg yolks until smooth.
- Slowly pour a small amount of the warm milk mixture into the egg yolks, whisking constantly (this process is called tempering).
- Gradually whisk the yolk mixture back into the saucepan with the remaining milk and cream.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
- Remove from heat and stir in grated Parmesan cheese until fully melted.
- Strain the custard through a fine sieve for a smooth texture.
- Step 3: Infusing the Bolognese Flavors
- Once both the Bolognese base and the ice cream base have cooled, gently mix them together.
- Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.
- Step 4: Churning and Freezing
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20–25 minutes).
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 3 hours to create a creamy consistency.
- Once the ice cream reaches a soft-serve texture, transfer it to an airtight container and freeze for at least 2 more hours.
- Step 5: Serving Your Bolognese Ice Cream
- Scoop and serve with fresh basil leaves or a sprinkle of Parmesan for extra flavor.
- Pair with savory waffle cones or garlic bread crisps for a gourmet experience.
Notes
💡 Variations & Customizations:
Spicy Version: Add ¼ tsp red pepper flakes and ½ tsp smoked paprika for a kick.
Vegan Version: Use coconut milk or cashew cream, plant-based meat, and nutritional yeast instead of Parmesan.
Sweet & Savory Hybrid: Add 2 tbsp honey or roasted cherry tomatoes for a hint of sweetness.
🍷 Best Pairings: Serve with a glass of Chianti or Cabernet Sauvignon for a gourmet experience.
Try as a unique pizza topping on warm flatbread.
Use as a cool contrast in a spicy dish like arrabbiata pasta.
Vegan Version: Use coconut milk or cashew cream, plant-based meat, and nutritional yeast instead of Parmesan.
Sweet & Savory Hybrid: Add 2 tbsp honey or roasted cherry tomatoes for a hint of sweetness.
🍷 Best Pairings: Serve with a glass of Chianti or Cabernet Sauvignon for a gourmet experience.
Try as a unique pizza topping on warm flatbread.
Use as a cool contrast in a spicy dish like arrabbiata pasta.