Vanilla Ice Cream with Rye Crisps & Blackberry Sauce

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


Ingredients

Ice cream

4 egg yolks

4 tbsp sugar

1 vanilla pod

4 dl cream, full fat

Blackberry Sauce

400 g Blackberries, frozen


Instructions

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.

icecream.jpg

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.

Notes

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




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