Balboa Bar

ingredients (1):

Balboa bar:

• 100 g dark chocolate

• 2 tsp coconut oil 

• 100 g vanilla ice cream 

Topping:

• sprinkles (or whatever you wish)

How to:

Balboa bar:

Shape your ice cream into a rectangle with a mold or just by cutting it out.

Insert a popsicle stick halfway into one side and put them on a parchment lined baking sheet. Cover the baking sheet with plastic wrap and return to the freezer for at least 2 hours.

Melt the chocolate and the coconut oil and let it rest for a couple of minutes until it’s cooled down a bit. Pour your toppings onto plates. 

Remove the ice cream for the freezer, dip it into the chocolate sauce (or pour the sauce over it). Then quickly dip the bar into the toppings you’ve laid out beforehand. 

Now put the bar back onto the lined baking sheet and the baking sheet back into the freezer for at least 10 minutes. Enjoy. 

Raspberry Sorbet

ingredients (8):

Ice cream:

• 500 g frozen raspberries

• 2 dl icing sugar

• 2 dl pineapple juice

• 0.5 dl chopped fresh mint leaves

• 1 lime

How to:

Ice cream:

Add raspberries, sugar and mint into a food processor and mix. Then add the pineapple juice and the juice of the lime and mix until it’s smooth. Then pour it into an ice cream maker or into a container and freeze overnight. 

When serving, garnish with fresh mint leaves and a piece of ruby chocolate. 

Mint Chip Ice Cream

ingredients (1l):

Ice cream:

• 4 egg yolks 

• 1 dl sugar 

• 3 dl whole milk

• 1.5 dl cup heavy cream

• 1 dl fresh mint leaves, packed

• green food coloring

• 100 g dark chocolate, chopped

How to:

In a medium bowl, whisk together egg yolks and sugar. In a saucepan over low heat, stir together milk and cream.  Add in mint leaves, slightly bruising leaves by crunching in a fist.  Heat until steaming (not boiling!).

Add about 1 dl of the hot milk mixture and whisk into the egg yolk mixture to temper the eggs.  Pour the egg mixture back into the rest of the milk mixture, stirring constantly.  Keep over low heat and cook until thickened, 5 to 6 minutes, or until thick enough to coat the back of a spoon.  Stir in food coloring and strain through a sieve into a large bowl. Cover tightly with plastic wrap and chill overnight.

Next day, process the custard in an ice cream machine, adding the chopped chocolate during the last minute or two of churning. Pour mixture into an ice cream container and freeze overnight until hard.

Triple Gooberberry Sunrise

Ingredients (2-4 servings):

Vanilla ice cream:

• 1 tsp vanilla extract

• 4 dl milk

• 3 dl cream 

• 6 egg yolks

• 2 dl sugar

Chocolate sauce that solidifies:

• 0,5 dl coconut oil

• 50 g dark chocolate

• 0,5 tbsp water

Decorations:

• 2 bananas

• 3 cherries

• 3 m&ms in different colors

How to:

Vanilla ice cream:

Add milk, cream and vanilla extract to a small pot and bring to boil. Whisk together the egg yolks and the sugar and pour the hot milk mixture over the yolks. Whisk and pour it back to the pot and heat it to 85 C.  

Let the mixture cool down and let it rest in the fridge overnight. 

Add it to the ice cream maker and then let it sit in the freezer for 12 hours before serving.

Chocolate sauce that solidifies:

Melt the coconut oil and the chocolate, add the water and whisk. Let it cool down a bit before adding it on top of the ice cream. 

Assemble:

Add 3 scoops of vanilla ice cream on top of each other. Pout the chocolate over the top and decorate with m&ms and red licorice. With the help of a couple of toothpicks attach the cherries to the bananas and the bananas to the ice cream.