Description
A daring twist on traditional gelato, this Bolognese Ice Cream blends the rich, meaty flavors of classic Italian Bolognese sauce with the creamy, velvety texture of ice cream. The result? A surprising balance of umami, sweetness, and creaminess that adventurous food lovers will enjoy.
Ingredients
Scale
For the Bolognese Sauce:
- 1 tbsp olive oil
- ½ small onion, finely chopped
- 1 small carrot, finely grated
- 1 small celery stalk, finely chopped
- 1 clove garlic, minced
- 100g (3.5 oz) ground beef
- 50g (1.7 oz) pancetta, finely chopped
- 1 tbsp tomato paste
- 150ml (⅔ cup) crushed tomatoes
- 50ml (¼ cup) red wine (optional)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- ½ tsp dried oregano
- 50ml (¼ cup) whole milk
For the Ice Cream Base:
- 250ml (1 cup) heavy cream
- 250ml (1 cup) whole milk
- 100g (½ cup) sugar
- 3 large egg yolks
- 1 tsp vanilla extract
Instructions
Step 1: Make the Bolognese Sauce
- Heat olive oil in a pan over medium heat. Add onion, carrot, celery, and garlic. Sauté until softened.
- Add ground beef and pancetta, cooking until browned.
- Stir in tomato paste, crushed tomatoes, and red wine (if using). Simmer for 10 minutes.
- Season with salt, pepper, nutmeg, and oregano.
- Stir in milk and cook for another 5 minutes. Remove from heat and let cool completely.
- Blend the sauce until smooth and strain out any solids to get a silky texture.
Step 2: Make the Ice Cream Base
- In a saucepan, heat milk and heavy cream over medium heat until warm but not boiling.
- In a separate bowl, whisk egg yolks with sugar until pale and fluffy.
- Gradually pour the warm milk mixture into the eggs, whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (coats the back of a spoon).
- Stir in vanilla extract.
Step 3: Combine and Freeze
- Mix the smooth Bolognese sauce into the ice cream base, stirring well.
- Chill the mixture in the fridge for at least 4 hours.
- Pour into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze for at least 2 hours before serving.
Notes
- This ice cream pairs well with parmesan crisps or basil-infused syrup for a gourmet experience.
- Adjust sweetness by adding honey or brown sugar if needed.
- For extra depth, try a dash of balsamic vinegar before churning.
- Serve as a unique appetizer or alongside a cheese platter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Italian Fusion
Nutrition
- Serving Size: ½ cup
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Savory ice cream, Bolognese gelato, Italian dessert, umami ice cream, weird ice cream flavors, experimental cuisine