3 original ice creams with salad, fettuccine and cheesecake

Some creative chefs have created original ice cream recipes, which have been very successful despite their unusual ingredients and combinations. Although it is not common to eat ice cream with salad, with fettuccine or with cake, the result seems to be surprising. Asparagus with coconut sorbet This is a recipe from the chef of the Moregrill restaurant, Francesco Di Marzio. Ingredients: 3 white asparagus 15 grams of corn Sesame For the sorbet: 1.5 liters of coconut milk 14 grams of powdered milk 14 grams of stabilizer for ice cream 50 grams of sesame seeds For the sauce: 100 grams of glucose syrup 160 grams of sweet chili sauce 50 grams of yuzu juice (optional, it can be soy sauce) Preparation: Mix the coconut milk with the powdered milk, the seeds and the stabilizer, and boil over medium-low heat for 2 minutes. Let cool, pour into an ice cream tray and freeze. Peel the asparagus, fry it in a pan and serve it on a plate. On top, pour the yuzu sauce and sprinkle with sesame seeds. Accompany with a ball of sorbet. Fettuccine pasta with ice cream This is a recipe by chef Alexey Kabanov of the MyGelato coffee shop chain. Ingredients: 100 grams of fettuccine pasta 50 grams of bananas 30 grams of butter 30 grams of sugar Strawberry ice cream Cheese ice cream Fresh basil Salt Preparation: Melt the butter in a pan, add the sugar and caramelize the previously sliced bananas. Add the pasta already prepared, salted and drained, along with 1 or 2 tablespoons of the cooking water. Stir and serve in portions with two scoops of ice cream. Garnish with basil leaves. Caprese cheese cake This is a recipe by chef Francesco Di Marzio, from the Moregrill restaurant.Ingredients for the cake: 100 grams of cottage cheese 20 grams of almond flour 20 grams of butter For the ice cream: 1 liter of milk 160 grams of heavy cream 120 grams of basil 14 grams of powdered milk 60 grams of sugar For the cream of tomato: 510 milliliters of tomato juice 30 grams of sugar 12 grams of balsamic vinegar 5 grams of agar-agar For the basil cream: 500 milliliters of milk 60 grams of basil 35 grams of sugar 5 grams of agar-agar Preparation: To prepare the tomato cream, beat all the ingredients in a blender. In the same way, beat all the ingredients of the basil sauce. Prepare the ice cream, whisking the milk with the basil leaves. Then cook it until it boils, remove from the heat and let it rest for 10 minutes, covered. Add the cream, powdered milk, and granulated sugar and cook again until thickened. Let it cool and freeze the ice cream. For the base of the cheesecake, mix the flour with the butter, add the cottage cheese and the sauces. Pour into shapes, freeze, and serve with scoops of ice cream. Leave your comments on these original ice cream recipes and share them with your friends on social networks.