I do not know if anyone has used this name before, but it is popular to give your dessert and dishes names, so I called this Norwegian creme. A delicious, sinful, rich and creamy chocolate ice cream flavored coffee and aquavit.
This recipe is an ice cream recipe for dairy ice cream that does not crystallize. When flavouring ice cream bare in mind that the more moisture you use the greater the risk is that the ice cream crystallizes.
vanilla ice cream
5 egg yolks
1 cup sugar
the seeds of one vanilla pod
Whip the ingredients to a fluffy mixture
500 ml heavy cream
0.5-1 cup sugar
Fold the two mixtures (and flavouring) together gently, pour in to an airtight container and freezer for at least 6 hours.
If you make this the morning, freeze and serve as dessert in the afternoon.
200 g melted dark chocolate
0.5 dl dark coffee/double shot espresso
0.5 dl aquavit.
Melt the chocolate over a double boiler add coffee and aquavit and stir. this should be like a thick sauce.
Fold the sauce into the ice cream mixture, pour in to an airtight container and freezer for at least 6 hours.