Is-a-la-mande - Ice Cream a la Risalamande

This Ice cream is made to resemble the traditional Danish Christmas dessert Risalamande (Danish rice pudding). Some don’t like the risalamande (which I just can’t understand 🤷‍♀️😉), but making an ice cream should please most. I made this for a Danih Christmas Lunch this year. Adding 1 whole blanched almond, and the one who found the almond, got the almond-gift (mandelgaven) like with the normal risalamande. I think this was a great substitution.

Serves 8-10.

Ingredients:

Ice cream base:

• 200 g sugar

• 4 egg yolk

• 1-2 teaspoons vanilla paste

• 200 ml heavy whipping cream

• 400 ml whole milk

Filling:

• marzipan, in small cubes -I used Ren Rå from Odense (63% almonds)

• slivered almonds, toasted

• dark chocolate, I used Valrhona baking pearls

Cherry sauce:

• 340 g (12 oz) frozen dark sweet cherries

• 1 can Oregon dark sweet cherries in heavy syrup

• 2 teaspoons vanilla bean paste

• 100 g (½ cup) sugar

Directions:

Ice cream:

Warm milk and ½ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath. 

Whisk the egg yolks pale with the rest of the sugar, then whisk in the vanilla. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃. 

Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely. 

Freeze the custard in your ice cream maker according to the manufacturer's instructions.  When the ice cream is frozen to a thick ice cream, put into a container and mix in the filling. Let the ice cream rest in the freezer over night before serving. You can swirl in the cherry sauce as well, I just put some on top, and served extra on the side.

Cherry sauce:

Add all the ingredients to a sauce pan. Heat and stir until the sugar is melted. Turn the heat down a little, and reduce the sauce to about half, and let it sit too cool. Pour a little on the frozen ice cream, and serve the rest to the ice cream.

Enjoy!

Homemade Neapolitan Ice Cream

Homemade Neapolitan Ice Cream

Growing up we called Neapolitan Ice Cream for rainbow ice cream or regnbue is in Danish. And this were the go-to ice cream for children's birthdays. Rainbow ice cream and meringue tops and you have the start for a great party. Of course, back in the days most parents woulds buy the ice cream and not even attempt to make their own. But when you have seen how little the ice cream would change shape after 30 minutes on the kitchen counter, you might think a little about what you and your kids puts in their mouths, even when you are snacking. Nowadays you can get an affordable ice cream maker, and make the perfect ice cream without adding any thickness and additives.

Makes a pint + some leftovers (they evaporated quickly here 😳)

Ingredients:

Strawberry Ice Cream:

• 450 g fresh strawberries

• 150 g sugar

• 5 egg yolks

• 200 ml heavy whipping cream

• 400 ml whole milk

Chocolate Ice Cream:

• 100 g milk chocolate

• 1½ tablespoon unsweetened cocoa powder

• 200 g sugar

• 5 egg yolks

• 200 ml heavy whipping cream

• 400 ml whole milk

Vanilla Ice Cream

• 200 g sugar

• 5 egg yolk

• 1-2 teaspoons vanilla paste

• 200 ml heavy whipping cream

• 400 ml whole milk

Directions:

Strawberry Ice Cream:

Rinse and cut up the strawberries. Heat the strawberries with half the sugar until boiling, turn off the heat, and let it cool for a few minutes. Blend the strawberries, and run the mixture through a strainer, to get rid of the seeds. Cool the mixture.

Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath. 

Whisk the egg yolks pale with the rest of the sugar. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃. 

Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely. Stir in the strawberry mixture.

Freeze the custard in your ice cream maker according to the manufacturer's instructions. 

Pour/scoop the ice cream into a lined loaf pan, filling it a about ⅓. Freeze the ice cream, while making the vanilla ice cream.

Vanilla Ice Cream:

Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath. 

Whisk the egg yolks pale with the rest of the sugar, then whisk in the vanilla. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃. 

Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely. 

Freeze the custard in your ice cream maker according to the manufacturer's instructions. 

Pour/scoop the ice cream on top of the strawberry ice cream, filling up another ⅓. Freeze the ice cream, while making the chocolate ice cream

Chocolate Ice Cream:

Gently melt the chocolate with a splash of the milk, stir in the cocoa powder. Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath. 

Whisk the egg yolks pale with the rest of the sugar. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃. 

Mix the hot milk with the chocolate and pour it through a strainer into the cool cream. Stir until the custard is cooled completely. 

Freeze the custard in your ice cream maker according to the manufacturer's instructions. Top of the loaf pan with the chocolate ice cream. Freeze the now finished Neapolitan ice cream at least overnight before serving.

Enjoy!

Black Currant Sorbet

Black Currant Sorbet

I love black currant, the intense taste. My parents had a big black currant bush, and my mom always made black currant jam or added the berries to the traditional Danish dessert rødgrød.

This sorbet has a very bold flavor, if eaten by it self you just need a small scoop, it's that intense.

I love to pair intense sorbets with an equal intense chocolate cake. 

Serves 6-8.

Ingredients:

• 450 ml black currant puree 
• 200 ml water
• 200 g sugar
• 1 lime, the juice from

Directions:

Bring water and sugar to a boil stirring until sugar is dissolved. Remove from heat and let cool completely.

Mix puree, lime juice and sugar-water, and freeze it in your ice cream maker according to the manufacturer's instructions. Let the sorbet freeze for a few hours before serving, if you can wait that long. 

Enjoy!

Chocolate Sorbet

Chocolate Sorbet

Whatever the question, Chocolate is the answer!

The first time I heard about chocolate sorbet was at the Penny Ice Creamery in Santa Cruz. And even though I'm not a huge chocolate fan, I really like the flavor. This is my version of a chocolate sorbet.

Makes about 1 liter (1 quart)

Ingredients:

• 500 ml (2 cups+1 tablespoon) water
• 200 g (1 cup) sugar
• 75 g (⅔ cup) unsweetened coco powder, I use Valrhona
• 1 pinch salt
• 160 g (5⅔ oz) dark chocolate, I use Valrhona
• ½ teaspoon vanilla paste
• 1 tablespoon coffee

Directions:

In a large saucepan, whisk together water with sugar, cocoa powder and salt. Bring to a boil while whisking frequently. Let it boil for about 30 seconds, then remove from the heat. Pour the mixture into an stainless steel bowl, and stir in the chocolate until it's melted, then stir in the vanilla paste and espresso. Chill the mixture before freezing. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions.

Stout Ice Cream

Stout Ice Cream

Happy Father's Day, in advance for the US, or belated if you are in Denmark.

My dad didn't drink much alcohol, after becoming a family man. I honestly don't think he shied away from alcohol in his younger days, but that's a whole different story. When we had family gatherings my dad would drink one stout mixed with a sweet lemon soda. It actually tasted quite good, the sweetness went great with the bitterness of the dark beer. 

To celebrate Father's Day, and remembering my own dad, I'm making Stout Ice cream. This sweet creamy ice cream has a lot of caramel flavors with a bitter note in the end. It pairs perfectly with fresh summer berries. I know it sounds weird to have beer and ice cream, but it really works.

Makes about a pint - Somehow some of the ice cream always disappear on the way from the machine to the freezer. 

Ingredients:

• 1 (ml) stout, I used a Guinness Extra Stout
• 5 egg yolks
• 125 g sugar, less if you use a sweet stout
• 400 ml heavy whipping cream
• 200 ml whole milk

Directions:

Bring the stout to a boil, reduce heat and let it simmer until you have a syrup. Let the syrup cool completely. 

Pour  half of the cream into a metal bowl placed in a larger bowl of ice, set aside. 

Warm milk, and 100 g sugar in a medium saucepan until scalding. Make sure the sugar is dissolved completely.

In another bowl, whisk egg yolks with 25 g sugar until light and fluffy. Slowly pour the warm milk into the egg yolks, while whisking constantly, then scrape the warmed egg yolks back into the saucepan, and heat the mixture over medium heat, until it thickens, about 1-2 minutes. Stir constantly in this process and make sure to scrape the bottom of the saucepan, DON'T LET IT COME TO A BOIL. 

Pour the egg/milk mixture into the cold cream through a sift. 

Cool the custard in refrigerator. 

Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. 

Freeze the ice cream in the freezer a couple of hours before serving. Serve the stout ice cream with fresh fruit.

Enjoy!