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!