One particular Swedish food blogger is in my opinion the Queen of Icecream. This recipe is courtesy of her.
Both myself, Maria and Daniel can vouch for the excellence of this icecream, because we managed to almost finish the whole batch after having had both starter and maincourse – and that is quite something.
Vanilla muscovado icecreamAfter Annika’s recipe.
400 ml cream
200 ml whole milk
1 vanilla pod (I used 1 tsp vanilla instead)
4 egg yolks
150 ml light brown muscovado sugar
Beta the egg yolks and sugar until pale and fluffy. Heta up the milk and cream with the vanilla. Pour the warm half and half over the fluffy eggs while stirring. Place the mixing bowl in a bain marie and whisk while the mixture thickens. Let it cool down, then place covered in the fridge over night.
Freeze the container to put the icecream in. Then pour your icecream mixture into the icecream maker for about 45 minutes. Transfer to the cold container and freeze for at least an hour before serving.
Lime marinated strawberries
300 g fresh strawberries
1/2 lime, the juice and perhaps some zest
2 tbsp icing sugar
Clean the strawberries and remove the green. Cut in halves. Place in a bowl and add the lime juice (and zest). Mix in the icing sugar.