Madeira-style queijada with bolo de del ice cream

02 October

Jessica and Nicole's dessert.

queijada with ice cream and nuts

Bolo de mel ice cream

4 cups heavy full cream

2 cups whole milk

1 1/3 cup sugar

1/4 tsp salt

4 cinnamon sticks

cloves, ginger, nutmeg to taste

orange and lemon rind to taste

8 tbsp molasses

12 large egg yolks

6 tbsp Madeira wine

1 cup crushed pecans

2 kg ice (to use as ice bath)


150 g sugar

600 g butter

900 g flour

9 egg yolks

3 small egg whites

600 g sugar

600 g smooth cottage cheese


Bolo de mel ice cream

  • Make sure the ice cream maker bowl is in the freezer.
  • Combine cream, milk, sugar, salt, spices, rinds, Madeira wine, pecans, and juice in a pot.
  • Bring to a simmer over medium heat, stirring frequently. Remove from heat.
  • Beat egg yolks vigorously in a separate bowl with a stand mixer. Beat until light in colour and fluffy in consistency.
  • While whisking constantly, slowly pour in 1 cup of the heated cream mixture.
  • Whisk the egg yolk mixture back into the pot of cream. Continue to heat over medium-low, stirring constantly, for about 5 minutes, until the mixture is thick enough to coat the back of a spoon.
  • Remove from heat and strain through a sieve into a bowl.
  • Cool ice cream using an ice bath and fridge.
  • Chill mixture completely, then churn in ice cream maker.


  • Prepare the dough.
  • Arrange the flour in a volcano shape.
  • Mix the butter and 150g of sugar to obtain a stable pastry and make a ball.
  • Let rest for 4 hours.
  • Mix cottage cheese and 600g sugar together in a bowl with a spatula or food processor.
  • Add the egg yolks one by one while stirring.
  • After egg yolks, add egg white and keep stirring.
  • Put flour on the workspace and use a rolling pin to spread the dough in a thin layer.
  • Cut into squares of the same size.
  • Place cheese filling in the middle of each square.
  • Fold the squares closed.
  • Arrange the squares on a greased baking tray.
  • Preheat the oven at 190°C and then cook for 15 – 20 minutes until lightly brown.
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