Jólakyrís með smjörkexum

Christmas skyr ice cream with butter cookies

The last time I baked my Smjörkex (butter biscuits) I didn't turn out well, I had a different butter than usual (with lard in it) - and the result was biscuits that were so soft that they crumbled completely when I bit into them. I then processed the failed cookies with a lot of spices into this Christmas Skyr ice cream, which would have been a shame after all!


Ingredients

450 g vanilla skyr
250 g whipping cream
3 egg yolks
150 g brown sugar
1 pinch of ground vanilla
2 tsp gingerbread spice or similar
1 tsp cinnamon
200 g butter biscuits
50 g white grated chocolate


Preparation

Mix the sugar with the egg yolk until foamy.

Beat the cream until stiff.

Crush the cookies and set aside 1/3 for decoration at the end.

Then add 2/3 of the cookies with the grated chocolate with the vanilla skyr and the spices to the egg yolk-sugar mixture and stir.

Add the whipped cream and fold in carefully.

Then put the mixture in a suitable form (glasses, a plastic mold or similar), sprinkle with the remaining biscuit crumbs and the remaining white chocolate and chill in the freezer for at least 3 hours.

Take the ice cream out of the freezer about 15 minutes before eating and then serve it slightly thawed.

Bon appetit!

[Translated from here.]