Vanilla Ice Cream with Rye Crisps & Blackberry Sauce
“This ice cream dessert has it all- sweetness from the ice cream, the crunch from the rye crisps and the warmth and tartyness from the blackberry sauce. It’s even topped off with a drizzle of Dulse, the amazing candy like seaweed!
When creating a supper I try and think about how I can reuse products during the dinner. When I prepared the beer battered rye crisps, I decided to make one tray sweeter- to use on the dessert. Every meal should have a contrast to each other, so a touch of crispiness on a sweet, creamy ice cream is a perfect match.
It’s a celebration of the summer that has been and a welcome to the autumn that’s coming.
I had one thought in mind when choosing this dessert- I wanted it to be incredibly tasty, and what is tastier than a creamy vanilla ice cream covered in a warm blackberry sauce?”
By Therese Elstad at My Nordic Kitchen
Vanilla Ice cream with Blackberry Sauce
Yield 6 servings
4 egg yolks
4 tbsp sugar
1 vanilla pod
4 dl cream, full fat
400 g Blackberries, frozen
To make the ice cream- combine egg yolks, sugar and vanilla seeds in a heat proof bowl.
Bring water to a boil in a saucepan and place the bowl on top.
Whisk constantly until the egg mixture becomes warm and the sugar has dissolved.
Continue whisking either by hand or with a hand mixer until fluffy and peaks form.
Whip the cream fluffy and fold into the egg mixture.
Pour the mixture into a mould and cover with cling film.
Place in the freezer until frozen solid.
Put the blackberries in a saucepan and bring to a boil. Serve straight away with the lovely, creamy vanilla ice cream.
Don't toss the egg whites- freeze them for future use. You can make a pavlova or an omelette!
Find the recipe for the Rye Crisps here