A basic kiwi sorbet. One of the favorites of my youngest kid. It is a sorbet and it is green! Ingredients 250g kiwi 2 spoons of lemon juice 100ml water 100g caster sugar Method Mix the sugar and water juice together in a pan and heat it up while stirring until the sugar has dissolved. Set aside to cool completely. Put the peeled kiwi into a bowl along with lemon juice and the sirup, and turn into a cream. »
No fuzz Chocolate chip ice cream. Ingredients 2 large egg yolks 1⁄4 teaspoon vanilla extract 100g sugar 200ml high fat milk (Sødmælk in danish) 250ml half-and-half cream 150g of good chocolate Method Beat together the egg yolks and sugar, until light and fluffy. Keep whisking while adding the milk. Whisk the cream till thick and foamy. Then add it to the rest of ingridents. Cut the chocolate into small bits Place into the ice cream machine until firm (around 20min), but remember to add the chocolate bits during the last momemt of churring, then put into freezer for a couple of hours. »
Turkish pepper, or “Tyrkisk peber” in Danish, is a strong liquorice candy flavoured with ammonium chloride (salmiakki). “Tyrkisk Peber” was originally invented by Per Fjelsten, his wife’s name was Elly, therefore the company name Perelly, in 1976 and made by the Danish company Perelly, which was taken over by Fazer. The basic variant is a large, hollow round shell both coated and filled with salmiakki powder. See https://en.wikipedia.org/wiki/Tyrkisk_peber. The reasoning for this ice cream, must be that my friends and I, must have had a couple of discussions about “små grå”. »
Bacon is one of the hardest to find natural resources, and was at one time a contender for number 119 on the periodic table. It is said to be the reason that the founders of scandinavia came to the north, and can drive pigs towards canibalism. It even makes an attempt to get into typesetting with bacon ipsum. Well, at some point I decided that the only way bacon could get any better, would be to combine it with ice cream. »
After a couple of years making sorbets, especially lime and lemon sorbets, I remembered the half-and-half with lemon soda and porter I have had several times over the years. A half-and-half with soda and beer, is also known as a shandy or portergaff if made with porter. In Denmark it is called “Støvle” (boot) and was very popular in the late 70’ties and early 80’ties. Ingredients 250g caster sugar around 150ml water around 250ml good strong porter 200ml freshly squeezed lemon juice. »
The basic italien style lemon sorbet which can be found all over the internet. The favorite of my youngest kid and father-in-law. Ingredients 250g caster sugar 400ml water 200ml freshly squeezed lemon juice. I normally just use 3 lemons. 1 egg white Method Mix the sugar, water and lemon juice together in a pan and heat it up while stirring until the sugar has dissolved. Set aside to cool completely. »
After I for a long time had been away from true experiments like bacon ice cream or pear and macrel ice cream, I decided to try something with a new ingrident…. and ended up with garlic. Ingredients 500ml whole cream (13%) 4 egg yolkes, if needed they could be pasteurized 150g caster sugar 4 cloves of garlic 1 pinch of salt Method Beat the egg yolks and sugar until the mixture becomes thick and fluffy. »