Ice 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 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. »