Strawberry Ice Cream with White Chocolate Sauce - Jordgubbsglass med vit chokladsås

STRAWBERRY ICE CREAM WITH 

WHITE CHOCOLATE SAUCE

Jordgubbsglass med vit chokladsås

Serves 6

1 vanilla pod

0.6 cup regular milk

3 egg yolks

0.4 cup sugar

1.6 cups heavy cream

0.4 cup strawberry jam

White chocolate sauce:

3½ oz white chocolate

0.4 cup heavy cream

For serving:

strawberries

Split the vanilla pod open lengthwise and scrape out the seeds. Heat up the pod, seeds and milk in a saucepan and bring to a boil.

Beat egg yolks and sugar until fluffy. Add the milk and pour everything back in the saucepan. Simmer while stirring until the creme starts to thicken. Remove from heat, take up the pod and allow to cool. Beat the cream and stir it in together with the jam. Pour the ice cream mixture in a container and freeze for at least 4 hours. 

White chocolate sauce:

Chop the chocolate. Bring the cream to a boil and remove from heat. Stir in the chopped chocolate and stir until the chocolate has melted. 

Serve the sauce with the ice cream and strawberries.

Enjoy!

Bella

Strawberry Ice Cream - Jordgubbsglass

STRAWBERRY ICE CREAM

Jordgubbsglass

Serves 6

1.1 lb strawberries

3 egg yolks

0.3 cup sugar

0.2 cup water

1.2 cups heavy cream

Decoration:

strawberries

Rinse and trim the strawberries. Mix to a smooth puré.

Mix egg yolks, sugar and water in a saucepan and simmer while stirring to a thick creme. Allow to cool. Stir in the strawberry puré, beat the cream and gently stir it in and pour it all in a freezer-proof container.

Freeze for at least 4 hours, unmould and decorate with strawberries.

Enjoy!

Bella

Ice Cream Cake with Fresh Berries - Glasstårta med färska bär

ICE CREAM CAKE WITH FRESH BERRIES

Glasstårta med färska bär

Serves 10

0.2 cup hazelnuts

2 egg whites

0.4 cup sugar

a few drops white wine vinegar

1 teaspoon Maizena corn starch

Ice cream:

2 gelatin sheets or 1 teaspoon gelatin powder

4 egg yolks

0.8 cup sugar

1 teaspoon vanilla sugar

7 oz cream cheese

1.2 cup heavy cream

4 egg whites

Decoration:

fresh berries

Preheat oven to 300F.

Chop the hazelnuts rather finely. Beat the egg whites until stiff and add the sugar, little by little, while beating until you have a glossy meringue batter. Add the nuts, vinegar and corn starch. Pour the batter in a greased pan, diameter about 9 inches, lined with baking paper and bake for about 1½ hours. Turn off the heat and leave in the oven to dry.

Soak the gelatin sheets in cold water for about 5 minutes, or follow the procedure for powdered gelatin (I always use the thin rectangular sheets myself). Beat egg yolks, sugar and vanilla sugar, beat in the cream cheese and continue beating until mixture is smooth.  Beat the cream. Take up the gelatin sheets, squeeze out the surplus liquid and melt them over low heat. Remove from heat and stir a little whipped cream into the gelatin. 

Mix the gelatin into the egg batter and gently add the cream. Beat the egg whites until stiff and add them to the batter. Pour in the pan and freeze for at least 4 hours. Decorate with berries before serving.

Enjoy!

Bella

Quick Yogurt Berry Ice Cream - Snabb yoghurtglass med bär

QUICK YOGURT BERRY ICE CREAM
Snabb yoghurtglass med bär

A sweet, cooling and healthy ice cream!

Serves 4

9 oz frozen strawberries
2 teaspoons vanilla sugar
0.8 cup thick Greek plain yogurt
2 tablespoons runny honey

For serving:
fresh strawberries if wanted


Mix all ingredients to a smooth batter. Eat straight away or store in the freezer for 1 hour. Serve with fresh strawberries.

You can of course use other berries like blueberries, raspberries or blackberries.

Enjoy!

Bella

Mango Rippled Lemon Ice Cream - Mangoripplad citronglass

MANGO RIPPLED LEMON ICE CREAM
Mangoripplad citronglass

Serves 6 to 8

Approx 8 oz frozen mango in pieces
2 lemons
1 can sweetened condensed milk, approx 14 oz
2 cups heavy cream
1 teaspoon vanilla sugar


Thaw the mango. Finely grate the lemon zest and set aside. Squeeze out the juice from ½ lemon. Mix the mango, lemon juice and 3 tablespoons condensed milk to a purée with a hand mixer. Beat remaining condensed milk with cream and vanilla sugar to a firm mixture and stir in the lemon zest.

Pour in a round springform pan, diameter approx 9 inches. Add the mango mix in small dabs and fold it in so that you have a mango rippled ice cream mixture. Freeze for at least 3 hours.

Take out the pan approx 10 minutes Before serving. Loosen the ice cream from the pan and unmould onto a serving plate.

Enjoy!

Bella

White Chocolate Ice Cream with Strawberries and Meringue - Vit chokladglass med jordgubbar och maräng

WHITE CHOCOLATE ICE CREAM 
WITH STRAWBERRIES AND MERINGUE
Vit chokladglass med jordgubbar och maräng

Serves 6 to 8

1.6 cup heavy cream
10½ oz white chocolate
2 eggs
1 3/4 oz meringues

For serving:
2 cups strawberries
small meringues


Beat the cream rather lightly. Melt the chocolate over a waterbath on low heat until it just barely melts. Beat the eggs and add the chocolate while stirring vigorously. Roughly crush the meringues. Stir in the cream and fold in the meringues.

Pour the mixture in a rectangular baking pan, holding 8 cups, and freeze for at least 4 hours. Serve the ice cream sliced with strawberries and meringues.

Enjoy!

Bella

Ida's Home-Made Ice Cream Cake - Idas hemlagade glasstårta

IDA'S HOME-MADE ICE CREAM CAKE
Idas hemlagade glasstårta

Ida's cake isn't shaped as these cakes usually are, but made in a rectangular bread baking pan. It consists of delicious almond paste layers alternated with berries of the season and ice cream. The success is … well, a success!

Serves 8

10.6 oz almond paste
3 eggs
1 tablespoon sugar
1.2 cups heavy cream
4 cups fresh or frozen berries like
raspberries, strawberries or blueberries


Heat the oven to 300F.

Coarsely grate the almond paste. Separate the eggs and beat the egg whites until stiff. Mix the almond paste with the egg whites.

Draw 3 rectangles on baking paper, using the bread pan you will use for making the cake (it should hold about 6 cups). Spread the almond batter onto that and bake the layers on the middle shelf of the oven for about 20 minutes. Transfer to a rack and remove the baking paper. 

Beat egg yolks and sugar until fluffy. Beat the cream and mix it into the egg batter with the berries. Alternate almond layers and berry creme in the pan - start and finish with almond layers. Cover with plastic foil and put in the freezer for at least 4 hours. Unmould the cake about 20 minutes before serving.

Decorate, if you wish, with 0.8 cup whipped cream and 2 cups berries.

Enjoy!

Bella

Vanilla Ice Cream with Strawberry Fluff - Vaniljglass med jordgubbsskum

VANILLA ICE CREAM WITH STRAWBERRY FLUFF
Vaniljglass med jordgubbsskum

Fluffy and simple. The leftover egg yolks can be stored in a well-sealed can in the fridge for 2 days to mix in e.g. a pasta dish. I know that raw eggs aren't always to be trusted in all parts of the world, though. Swedes have been spoilt with salmonella-free eggs.

Serves 4

1 vanilla pod
2 egg whites
8 oz frozen, half-thawed strawberries
3 tablespoons sugar
2 cups vanilla ice cream
lemon balm for decoration


Cut the vanilla pod lengthwise and scrape out the seeds. Separate the eggs. Mix strawberries, vanilla seeds, egg whites and sugar in a mixer or food processor until fluffy.

Divide the ice cream into serving glasses or bowls, top with the strawberry fluff and one or two lemon balm leaves and serve the dessert.

Enjoy!

Bella

Chocolate raspberry ice cream - Chokladglass med hallon

CHOCOLATE RASPBERRY ICE CREAM
Chokladglass med hallon

Nothing is better than home-made ice cream. Try this chocolate raspberry ice cream, a true delicacy which is bound to make the whole family happy!

4 to 6 servings

1 ¾ cups heavy cream

3 egg yolks
5 tablespoons sugar
3½ oz dark baking chocolate
½ tablespoon vanilla sugar
7 oz fresh raspberries

Decoration:

fresh raspberries

Heat the cream in a saucepan until it reaches the boiling point. Beat egg yolks and sugar until fluffy in a stainless steel bowl. Add the cream in a fine, steady stream while beating. Put the bowl in a waterbath and continue beating until it thickens, approx 8 minutes.

Lift the bowl from the waterbath, break the chocolate in pieces and blend it into the batter. Stir until the chocolate has melted and allow to cool. Flavour with vanilla sugar and blend in the raspberries plus any juice from the berries. Freeze for at least 6 hours.

Thaw for about 30 minutes before serving, so that it can soften in due course. Spoon it up into serving bowls, decorate with fresh berries and serve.

Enjoy!

Bella

Passionfruit yogurt ice cream - Yoghurtglass med passionsfrukt

PASSIONFRUIT YOGURT ICE CREAM
Yoghurtglass med passionsfrukt

The sweet yogurt ice cream is made with passionfruit – an exciting, tropical flavour!

4 to 6 servings

4 cups low-fat vanilla yogurt

1/3 cup powdered sugar
1 cup passionfruit pulp (10 ripe fruits give approx 1 cup of pulp)
3 tablespoons fresh orange juice

Dress a baking pan that you use for baking loaf breads, approx 8 inches long, with plastic foil. Make sure that a generous amount of foil hangs over the edges of the pan.

Beat yogurt and sugar until the sugar has melted and everything is well blended. Stir in the passionfruit pulp. Slowly beat in the orange juice, little by little, so that the yogurt won’t curdle. Pour the yogurt mixture in the pan and put it in the fridge. Freeze the ice cream overnight until it’s firm.

Take the ice cream out a while before serving. Lift it up with the help of the plastic foil. Cut in thick slices and serve with sliced bananas and fresh berries.

Enjoy!

Bella

Cherry yogurt ice cream - Yoghurtglass med körsbär

CHERRY YOGURT ICE CREAM
Yoghurtglass med körsbär

This delicious dessert is filled with fresh cherries.

8 servings

15 oz fresh cherries + some for decoration

6 tablespoons orange juice
¾ cup sugar
1 lb cooking yogurt
2/3 cup whipping cream

Rinse and pit the cherries. Put them in a saucepan together with orange juice and sugar. Bring to a boil, then simmer slowly while stirring until the sugar has melted and the cherries are soft and starting to lose shape. Remove from heat and allow the cherries to cool completely.

Transfer the cold cherries and the sugar liquid to a mixer or food processor. Add yogurt and cream and mix roughly. Pour the mixture in a freezer-proof plastic bowl with a lid and put in the freezer for about 4 hours, until firm but creamy. Put the ice cream back in the mixer and blend until all the ice crystals are gone. Put it back in the freezer and freeze for at least 3 to 4 hours. Take it out about 20 minutes before serving so it gets some time to soften. Serve the ice cream decorated with cherries.

Enjoy!

Bella

Mango ice cream - Mangoglass

MANGO ICE CREAM
Mangoglass

This delicious dessert is based on yogurt and fresh mango. The ice cream is a perfect finish at a large dinner. Mango contains lots of carotene and fibre and yogurt is an excellent source of calcium.

8 servings

3 tablespoons honey

3 tablespoons sugar
1 oz unsalted butter or margarine
2 cups low-fat yogurt
1 cup heavy cream
1 cup mango purée
1 fresh mango, diced (or corresponding
amount of frozen, diced mango)

Decoration:

1 fresh mango. sliced
mint leaves

Put honey, sugar and fat in a saucepan and melt on low heat while stirring until the fat has melted and the sugar is dissolved. Allow to cool.

Mix yogurt, whipped cream, mango purée and the cool honey mixture in a bowl. Make sure to blend well. Pour in a freezer-proof bowl, capacity 4 cups, with a lid and freeze until the ice cream is thick, 1 to 2 hours. Stir the ice cream from the outskirts and in towards the middle with a fork. Add diced mango and blend well. Cover and continue freezing until the ice cream is firm, about 6 hours.

Decorate with sliced mango and mint leaves.

Instead of mango you can use papaya or canned apricots. Or why not try to blend in 2/3 cup applesauce and 1 teaspoon ground cinnamon? You can also add 1 ¾ oz roasted chopped hazelnuts with the mango to get another taste.

Myself I use my ice cream maker when I make this.

Enjoy!

Bella

Rhubarb strawberry ice cream - Rabarber- och jordgubbsglass

RHUBARB STRAWBERRY ICE CREAM
Rabarber- och jordgubbsglass

Every bit as good as it looks! Freeze in portion-sized cups and serve with fresh strawberries.

4 servings

1 rhubarb stem, 2½ oz

2 tablespoons water
1 tablespoon runny honey
1 teaspoon grated fresh ginger
4 cups strawberries
2 cups vanilla ice cream

Cut the rhubarb in really thin slices. Bring water, honey and ginger to a boil. Remove the saucepan from heat and put in the rhubarb. Leave to draw for 1 hour.

Mix ½ litre (2 cups) strawberries with a hand mixer and blend with 1/3 cup of the rhubarb. Let the ice cream soften slightly, pour on the rhubarb-strawberry mix and turn this into the ice cream so it becomes rippled by the lovely red.

Divide in 4 freezer-proof serving cups and put in the freezer for at least 3 hours. Unmould onto serving plates  and serve with remaining strawberries, cut in wedges, and the rhubarb in its liquid. Top with some fresh  mint.

Enjoy!

Bella

Delicious ice cream bomb - Drömgod glassbomb

DELICIOUS ICE CREAM BOMB
Drömgod glassbomb

Finish the year with a really festive dessert (or any dinner whatsoever which calls for a more elaborate dessert of course!). With store-bought ice cream and sorbet you easily make this impressive ice cream bomb. Serve it with loads of snow-white mini marshmallows and red berries! And nothing says you can't make it at some other time of year ...

8 to 10 servings

8 cups strawberry ice cream

Filling 1:

2½ cups raspberry sorbet

Filling 2:

2½ cups pear ice cream

Decoration:

powdered sugar
raspberries
redcurrants
strawberries
wild strawberries
mini marshmallows

Put two bowls, one for 8 cups and one for 4 cups, in the freezer to get really cold. Half-thaw the strawberry ice cream so that it’s soft, then put it in the large bowl and place the smaller bowl within. Press with the smaller bowl so that the ice cream is squished up along the sides. Leave in the freezer for 1 hour.

Filling 1 and filling 2:

Slightly soften the raspberry sorbet and the pear ice cream. Remove the smaller bowl, it’s easy if you pour some hot water into it.

Put in a layer of raspberry sorbet – even the surface out with a spoon. Put on a layer of pear ice cream. Continue doing this until the hole is filled. Cover with aluminum foil and leave in the freezer for a minimum of 6 hours.

Take the bomb out 20 to 30 minutes before serving. Dip the bowl in hot water, then unmould the ice cream bomb on a serving dish. Sift with some powdered sugar and sprinkle mini marshmallows and red berries on and around the ice cream bomb.

Enjoy!

Bella