Nougat Ice Cream Food

STRAWBERRY CRUNCH ICE CREAM BARS

Steps:

• For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
• Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
• Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
• Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
• Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.

SUMMER FRUIT AND NOUGAT ICE-CREAM BOMBES

Steps:

• Puree the strawberries in a blender and transfer to a medium bowl. Beat in the Grand Marnier and condensed milk.
• Whisk the cream in a large bowl until soft peaks form and then gradually whisk in the strawberry mixture until thick.
• Gently fold in the mango, pineapple, raspberries, nougat and pistachios.
• Divide mixture in between ten 250ml capacity dariole moulds (or plastic party cups). Cover with plastic wrap so that the clingwrap comes in contact with the ice-cream to prevent a skin from forming during freezing.
• Freeze overnight or for at least 5 hours. To serve dip moulds in hot water for 5 seconds and invert onto serving plates. Drizzle with passionfruit if desired.