Dambalkhacho Ice Cream with Sweet and Spicy Gozinaki and Dried Plum Sauce

1. 1

   In a saucepan, pour milk and cream, add vanilla and bring to a boil over medium heat. Then remove from heat.

   10 min

2. 2

   Whisk egg yolks and sugar together until you get a light-colored, homogeneous mass.

   5 min

3. 3

   Slowly pour the warm milk and cream mixture into the egg yolk mixture, stirring constantly.

   3 min

4. 4

   Transfer the resulting mass back to the saucepan and bring to a boil over low heat, stirring constantly.

   5 min

5. 5

   Grate the Dambalkhacho cheese and add it to the boiling mass. Remove from heat and let stand for 2-3 minutes to allow the flavors to blend.

   5 min

6. 6

   Strain through a fine sieve to obtain a homogeneous mass.

   5 min

7. 7

   Separately, whip the cream with a mixer until you get an airy consistency.

   5 min

8. 8

   Gently fold the whipped cream into the Dambalkhacho mass.

   2 min

9. 9

   Freeze the ice cream in the refrigerator for at least 4 hours, or until desired consistency. (Nitrogen is used in the original recipe)

   240 min

10. 10

    Sweet and spicy gozinaki: Roast walnuts in a pan and peel them. Chop coarsely.

    10 min

11. 11

    In a saucepan, bring honey to a boil, add crushed red pepper and roasted walnuts. Mix well.

    5 min

12. 12

    Add sugar, mix and transfer to parchment paper to cool. The mass should be crumbly but crunchy.

    5 min

13. 13

    Dried plum sauce: Pour boiling water over dried plums and let them soften.

    10 min

14. 14

    Place the softened dried plums, along with the water, in a blender, add garlic, lemon juice, honey, salt and sugar. Whisk until smooth.

    5 min

15. 15

    Strain through a fine sieve to obtain a homogeneous mass.

    5 min

16. 16

    Add lemon zest, if desired.

17. 17

    Serve ice cream with gozinaki and dried plum sauce.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.