Raspberry Ice Cream and Caramel
Raspberry Ice Cream and Caramel
Savour this easy dessert recipe from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Mixing
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • 10 Egg yolks
  • 200 millilitres Sugar
  • 800 millilitres Oat cream
  • 200 millilitres Oat milk
  • 2 leaves Gelatine
  • 1 lit fresh or frozen Raspberries
  • Almond honeycomb
  • 200 millilitres Sugar
  • 200 millilitres Almonds
  • 1 teaspoon Bicarbonate
  1. Combine egg yolks, sugar, oat cream and oat milk in a pot. Heat up while stirring until the mixture starts to thicken. It should not get warmer than 75 -80 C. Use a thermometer
  2. Soak the gelatine in cold water. When the gelatine is soft, squeeze out the water and add it to the warm ice cream base. Add the raspberries and mix until smooth using a handheld mixer. Put the mixture in an ice cream machine
  3. Serve with almond honeycomb
  1. Almond honeycomb:
  2. Melt the sugar in a pot or pan until it has become a golden caramel. Add the almonds and stir until well combined. Add the bicarbonate and continue to stir. Pour the mixture onto a sheet of baking paper or a plate. Allow too cool down. Break the honeycomb into smaller pieces before serving

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