Rédey Judit: Hideg nyalat és spanyol tekercs. A fagylalt, a jégkrém és a parfé története (Budapest, 2007)

Jegeskávéskelyhek német árjegyzékben Ice coffee dishes in a German price list Although ice creams mainly satisfy those who have a sweet tooth, already Géza Kugler thought of those liking spicier flavors when he added his earthball ice cream recipe. Certain ice cream masters today are not repelled from preparing ice cream versions of regular favorites of Hungarian cuisine. Cottage cheese and dillweed ice cream, that made from Golden Dumplings (with wine sauce), or the famous Hungarian pastry Rákóczi sweet curd are perhaps not as surprising as the spicy Hungarian goulash ice cream or the piquant celery ice cream. Let us quote a few specialty recipes from Géza Kugler's book: Angelica (spikenard) ice cream Crush the boiled spikenard with 370 g sugar; place it into a pot and add l

âiter cream to it with continuous mixing, which has been scrambled before with 6 egg yolks; and as you keep on mixing, bring it to a boil, then beat it until it cools down and pour it through sieves to the box. Bisquit ice cream 1 n g redi e n t s: 6 eggyolks, 'alter cream, 120 g sugar, then 120 g bisquit crumbs. Beat the eggyolks, sugar and cream over afire, then take it away, and put it in the cold again; now mix the finely crushed and sifted bisquit crumbs, mix the whole thing well and freeze. Champagne ice cream Ingredi e n t s: 6 lemons, Alter water, Alter champagne, 4 eggyolks, 250 g sugar. Peel the lemons thinly if possible, and stand the peels into water for several hours so their flavor would be absorbed by the water. Now cut all the lemons in half, squeeze the juice on the sugar, pour the water over it, scramble the whole thing with a spoon and sieve it through a piece of (clean natural) cloth. Beat up the whites to a foam, mix it to the sugar then pour the champagne mix in it, put the whole thing in a freezer box and freeze. Rosehip ice cream Thin your rosehip jam with a little wine and freeze. Frozen May Drink Ingredients: 3/4 liter strong wine, I /4 liter dissolved sugar, one lemon peel, 2 oranges, 280 g sugar, 5 egg whites, and a handful of woodruff (German: Waldmeister). Mix the wine to the dissolved sugar, pour in the herb and soak for a short while. Mix the lemon peel, the juice of the oranges and pour it in the freezer casket through a sieve; while it starts to thicken, mix the foamy mass made of the eggs and the sugar. Serve it in glasses (or bowls).