Rhubarb Skyr Ice Cream
Ingredients
4 egg yolks
200 g brown sugar
350 ml whipping cream
350 g skyr
350 g rhubarb compote
Preparation
Mix the sugar with the egg yolk until foamy.
Whip the cream until stiff.
Then mix the sugar mixture with the whipped cream and skyr and stir in the rhubarb compote.
Then put the ice cream in the freezer for at least 2 hours.
Allow to thaw for about a quarter of an hour before eating and then serve slightly melted.
[Translated from here.]
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