Sweet • Sour • Savory

Food blog on scandinavian style food done right.

ice cream

Black Currant Sorbet

Desserts, Ice Cream, veganTove Balle-Pedersen2 Comments
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:

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

Desserts, Ice Cream, veganTove Balle-Pedersen1 Comment
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

Desserts, Ice CreamTove Balle-PedersenComment
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!

Lime Ice Cream - Farven Metallic

Desserts, Ice CreamTove Balle-PedersenComment
Lime flødeis i metallic klæder.

Lime flødeis i metallic klæder.

Jeg meldte mig under fanerne på madbloggerudfordringen#8, denne gang skulle der laves mad og/eller drikkevarer i en af følgende farver: Grøn, brun, rød, hvid og metallic. 😳 Og ja jeg fik selfølgelig metallic, hvilket er blevet deffineret som glitter, glimmer og funklende. Men hvor meget glitter og glimmer er der i min mad til hverdag og fest? Not much.

Jeg brainstormede og kom frem til at der rent faktisk er funklende fødevarer, der omgiver os til dagligt. 

Marineret sild, der er ofte en skinnende sølv hinde på toppen af filleterne - nem løsning.

Mange fisk har metallisk skind, her tænker jeg især på en røget sild og markrel - en fiske dip/hjemmerøget markrel.

Skaldyr, muslinger har perlemor i skallen - det kunne være sjov at lave noget med abalone, den er lokal og i sæson.

Kager - vandbakkelser dyppet i karamel, ligesom da jeg lavede sportskagen.  Måske lave noget med en spejlblank glace.

Ideerne var mange og temmelig blandede, men så ramte hverdagen og rygsmerter mig. Jeg måtte finde på noget, der ikke krævede timer i køkkenet. Så jeg måtte ty til tilført metallic farve, intet naturligt her. 

Jeg fandt ud af, den farve jeg havde købt så fantastisk ud på en lime. Limen blev nærmest electric.  Så limen blev mit omdrejningspunkt, og da sommeren jo har indfundet sig her i Caliornien, så faldt valget på en is.

Super skøn lime flødeis serveres i metallic klæder.

Giver lidt over ½ liter is

Ingredienser:

  • 240 ml piskefløde
  • 240 ml sødmælk
  • 4 æggeblommer
  • 125 g sukker
  • 1 knivspids salt (sydesalt fra Læsø, selvfølgelig)
  • 3 limes, skal og saft

Ekstra:

Fremgangsmåde:

Hæld fløden i en skål, og sæt skålen oven i en større skål fyldt med is, så fløden holdes iskold. 

Riv den grønne del af de 3 limes ned i en skål, og pres saften ud af dem, ned i en anden skål.

Mix 25 g sukker med den revne limeskal, så limesmagen blander sig med sukkeret. Pisk æggeblommerne med limesukker til massen er let og luftig.

Varm mælk, 100 g sukker og salt i en tykbundet gryde indtil sukkeret er smeltet. Hæld den varme mælk i æggemassen lidt af gangen, mens der piskes, indtil al mælken er iblandet. Hæld det hele tilbage i gryden, og lun det indtil cremen er tyknet lidt. Pas på at ikke varme det for meget, da æggeblommen vil koagulere, dette sker ved 68℃. Kom cremen over i den kolde fløde, og afkøl den. Enten i køleskabet i 3-4 timer eller over isbadet.

Kør cremen i ismasinen ifølge instruktionerne til maskinen, indtil isen er begyndt at dannes. Kom limesaften i og forsæt med at køre iscremen indtil den er tyk og cremet. Frys isen i en fryseberegnet beholder i et par timer inden serveringen.

Servering:

Pensel kræmmerhusene med Wilton Pearl Dust™ så de får et metallic skær.

Kom en kugle is i hvert kræmmerhus og server.

Velbekomme!

 

The English version:

 

Lime Ice Cream

Ingredients:

  • 1 cup (240 ml) heavy whipping cream
  • 1 cup (240 ml) whole milk
  • 4 egg yolks
  • 125 g sugar
  • 1 pinch salt
  • 3 limes, zest and juice

Extra:

Directions:

Making the custard:

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

Zest and juice the limes, into separate bowls. Mix 25 g of the sugar with the lime zest, making lime sugar.

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

In another bowl, whisk egg yolks with the lime sugar. 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. Stir constantly in this process and make sure to scrape the bottom of the saucepan. 

Pour the egg/milk mixture into the cold cream. 

Cool the custard in refrigerator. 

Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. When the custard starts to form ice crystals, pour in the lime juice, and keep freezing the ice cream. 

Freeze the ice cream in the freezer a couple of hours before serving.

Serving:

Dust the cones with Wilton Pearl Dust™  to get a metallic glare. Put a scoop of ice cream in the cones and serve immediately.

Enjoy!


Gingerbread Ice Cream

Christmas, Desserts, Holiday, Ice CreamTove Balle-PedersenComment
Gingerbread Ice Cream

Gingerbread Ice Cream

December 19th.

My aunt is known for her homemade ice cream. Every year she will serve ice cream for dessert at her christmas dinner. This is not the traditional Christmas dessert in Denmark, but there is nothing wrong with being a little rebellious. This gingerbread ice cream could be a new addition to my aunts ice cream repertoire, it screams christmas. You can serve it with a swirl of gingerbread cookies or as a gingerbread affogato. 

Makes a small pint.

Ingredients:

  • 120 ml milk
  • 240 ml heavy whipping cream
  • 25 g sugar
  • 50 g brown sugar
  • 50 g dark syrup or molasses
  • 1 pinch salt
  • ¼ teaspoon vanilla paste
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon allspice
  • 2 pinches ginger
  • 4 egg yolks

Directions:

Making the custard:

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

Warm milk, sugars, syrup, spices and salt in a medium saucepan. Make sure the sugar and salt is dissolved completely.

In another bowl, whisk egg yolks. 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. Stir constantly in this process and make sure to scrape the bottom of the saucepan. 

Pour the egg/milk mixture through a sieve into the cold cream. Cool the custard in refrigerator until ice is cold. 

Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. Add the cookie pieces when the ice cream is ready to scoop out, and let them get mixed in. Scoop the ice cream into a freezer safe container, and freeze overnight before serving.  

Enjoy!