Yeast Grapes À La Mama

1. Make me and the cream lukewarm, dissolve the yeast in it and add a little sugar and a small part of the flour. Let the yeast dough rise in a warm place.
2. Salt the remaining flour. Add egg yolks. Melt the butter, add the rum. Add the yeast dough. Now beat the dough through well. Let rise a little in a warm place, then break through again. Repeat this process several times.
3. Shortly before frying the donuts, cut these squares and cut into the squares 2 times, but do not cut through! Let the yeast bunches rise again briefly, then soak in the hot oil, then turn.
4. Make sure that a nice white donut rim is created. Sprinkle the warm donuts with powdered sugar and ideally consume warm.

Vineyard peach ice cream:

1. Boil the sugar with water (sugar syrup) – then let it cool down. Stir in the glucose.
2. Quarter the peaches and mix. Mix the peach puree, lemon juice and binding agent into the sugar mass.
3. Place the mixture in the refrigerator for at least 2 hours and at the same time pre-cool the ice cream maker container.
4. Fill the peach mixture into the ice cream machine and off you go. The machine should run for about 25 minutes until a creamy mass is formed.
5. Then place in the peach mixture in the freezer.

Isabella grape ice cream:

1. Core and mix the Isabella grapes.
2. Process the sugar with the same amount of water to make syrup sugar. Let cool down. Add the glucose, as well as the binding agent and the lemon juice.
3. Stir in the mixed grapes and pour in the frizzante. Let cool in the refrigerator, then put in the ice cream maker – as always, cool the container beforehand. Put the Isabella grape mixture in the freezer.

Beetle bean and chestnut ice cream:

1. Boil sugar with water to make sugar syrup – let cool.
2. Bring the milk and cream with the cooked beetle beans and the chestnut puree to the boil and simmer for about 15 minutes and then allow to cool. Then sift through the mixture.
3. Mix the egg yolks with the sausage sugar until frothy and add a little salt. Add the egg yolk mixture to the chestnut and beetle bean mixture and stir well. Then put the mixture in the refrigerator for at least 2 hours. Then place in the ice cream maker – the container should be pre-chilled.
4. Let the ice cream maker stir until it becomes a nice, creamy mixture. Put the creamy ice cream mass in the freezer.

Hazelnut nougat ice cream:

1. Boil sugar with water to make syrup sugar – let cool.
2. Bring me to the boil with the cream and 2/3 of the nougat, simmer for about 15 minutes.
3. In the meantime, stir the egg yolks with the sugar syrup and add a pinch of salt. Remove the nougat mixture from the stove, let it cool down and mix it with the egg yolk mixture. Then put the mixture in the refrigerator for at least 2 hours.
4. In the meantime, roast the hazelnuts, add the rest of the nougat and continue roasting carefully.
5. Take the mixture out of the refrigerator and put it in the ice cream maker, stir until a nice, creamy mixture is obtained. Now stir the hazelnut nougat mixture into the slightly frozen mixture. And back in the freezer.

Serving:

1. Put the different types of ice cream in different bowls. Decorate with the matching fruit etc. Serve with a “wild praline”.
2. First offer the ice cream to “cool down” and then offer the powdered, warm donuts to warm up! Preferably outside in the garden by a campfire!