Tuesday, February 2, 2016


Violet Ice Cream


2 handful of violets
2 Tbsp icing sugar
4 egg yolks
200 g sugar
350 g vanilla skyr
250 ml whipped cream
1 orange                


Carefully pluck the violet blossoms from their stalks.

Mix the flowers with icing sugar and fill into a jam jar. Allow to stand over night.

On the next day thoroughly blend the egg yolk into the sugar.

Add vanilla skyr to the mixture and blend it thoroughly, too.

Beat the whipping cream in a separate bowl until it’s stiff. Then carefully fold it in the skyr mixture.

Take the orange into pieces and cut it into smaller pieces.

In the end, fold the small orange pieces and the violet mixture carefully in the ice cream mix.

Then put it in a freezing box, close it tightly and put it for a few hours into the freezer, until the ice cream is thoroughly frozen.

Remove the ice cream from the box (if necessary hold the box under warm water) and cut it into blocks. Serve the ice cream blocks with pieces of orange or a violet blossom.

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