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.

Queijada

• 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.