Simple dessert: vanilla icecream + sherry

During Easter I managed to meet up with one of my dearest childhood friends, Karl. He lives abroad too and it is not often that we are both at home in Sweden at the same time.

Karl works in Norway as a restaurant manager and sommelier so when we met up we obviously talked about food.

He also gave me a very nice gift; sweet sherry from the year we were both born. It has been aged for so long that it has become syrupy and a bit too sweet just to drink. Instead Karl recommended it be poured over vanilla icecream as dessert.

I obviously tried this more or less straight away and it was seriously yummy. The dessert is of course very simple to make, but is still worthy to be a dinner party finale. And with homemade vanilla icecream this would be even nicer (we used bought icecream this time). Do try this at home, folks!

1982 Bodegas Toro Albala Don PX Gran Reserva

Sundae of homemade icecream and chocolate sauce

In my new flat we have the luxury of a regular three-drawer freezer, and since my flatmate and I have one drawer each it is perfect to use the third drawer for say, icecream.

I brought over my mother’s old icecream maker and used it to make frozen yoghurt at work in the summer, but now I keep it in my flat so I can make icecream instead.

Since I haven’t made my own icecream since I lived in Sweden (almost four years ago now) because of major freezer issues (in every flat) I had to start the icecream making with something as simple as vanilla.

Simple yes, but it is made with whole milk, double cream, free range egg yolks and a proper vanilla pod, so still very good. Served with an old fashioned chocolate sauce and chocolate chip cookies, this is a very simple, yet always fulfilling dessert.

I promise you, there will be more icecream recipes from now on. I am just getting started!

Homemade vanilla icecream, serves 3-4

Translated from Charlotta’s recipe.

4 egg yolks
100 ml caster sugar
300 ml double cream
100 ml whole milk
1 vanilla pod
a pinch of salt

Beat the yolks and sugar with an electric whisk until pale and fluffy. Cut the vanilla pod in half and scrape out the seeds. Place this in a sauce pan with the cream and the salt. Bring to the boil, then remove from heat and leave to cool. Pour it over the egg mixture and mix well. Place the bowl in a bain marie and stir with a whisk until the mixture is 85C (should take about 10 minutes). Place the bowl in a tub of ice water to cool down then pour it into the icecream maker.

Mother’s chocolate sauce, serves 3-4

50 ml cocoa

50 ml caster sugar

50 ml water

Pour all the ingredients into a saucepan, stir occasionally and bring to the boil. Let it thicken for a few minutes. Serve warm with icecream.