Coconut ice cream sandwich in ginger cookies, with strawberry sauce – Ice cream for Christmas

Feel free to have some ice cream even at Christmas time…

Coconut ice cream sandwich in ginger cookies, with strawberry sauce

 For the coconut ice cream:

- 2 egg yolks

- 4 tbsp. sugar

- 250 ml whipping cream

- 200 ml coconut milk

- 60 g coconut flakes

- 50 ml coconut liqueur

- 150 ml condensed milk

For the strawberry sauce:

- 250 g strawberry, blended in a food processor

- 50 g sugar

For the sandwiches:

- ginger cookies

Preparation:

1. On moderate heat, cook the mixture of egg yolks, sugar and 50 ml whipping cream for 5 minutes until it turns into a thick cream.

2. Warm the coconut milk, add the coconut flakes and let it stand for 5 minutes.

3. Mix the coconut liqueur and the condensed milk to the egg yolk mixture, then add the mixture of coconut milk and coconut flakes, as well.

4. Whip the remaining 200 ml whipping cream and fold it to the coconut mixture. Freeze the mixture in the ice cream maker.

5. Cook the ingredients of the strawberry sauce on moderate heat and stirring continuously for 10 minutes, until it thickens.

6. Fill the ice cream between the ginger cookies and serve the sandwiches with the strawberry sauce.

Brown ale ice cream with salty caramel and honeyed peanuts – for hot madness

The maddening success of the brown ale brownie might as well be followed by this one.

Brown ale ice cream with salty caramel and honeyed peanuts

Ingredients:

For the brown ale ice cream:

- 60 ml butter

- 250 g brown ale

- 3 egg yolks

- 100 g brown cane sugar

- 240 ml milk

- 330 ml whipping cream

For the salty caramel sauce:

- 120 g butter

- 240 g sugar

- 200 ml milk

- ½ tsp. salt

For decoration:

- Honeyed peanuts, roughly chopped

Preparation:

1. Brown the butter for the ice cream.

2. Boil the brown ale and cook it to syrup-like consistency.

3. Mix the egg yolks with the sugar, add the milk and cook the mixture over a bain-marie whisking constantly for 10-15 minutes until it thickens. Add the browned butter and the ale syrup as well. Put it in the fridge and let it cool completely.

4. Whip the whipping cream and fold it into the custard, then pour it into the ice cream maker.

5. For the salty caramel sauce caramelize the sugar on the butter, then add the hot milk and stir it until the sauce becomes smooth.

6. Serve the ice cream with the salty caramel sauce and honeyed peanuts on top.