Cozy up with Pine Ice Cream from Sweden’s Gastrologik
Description
Chef Jacob Holmström of Stockholm’s Gastrologik shares a dessert that embodies the flavors of the winter season.
Ingredients
Scale
For the Pine ice-cream (makes 4 pacos)
- 1650g (5.6 ounces) milk
- 550g (19.4 ounces) cream
- 440g (15.5 ounces) egg yolk
- 330g (11.6 ounces) sugar
- 30g (1 ounce) pine needles
Blueberry compote
- 600g (21 ounces) blueberries
- 200g (7 ounces) sugar
Garnish
- fresh sorrel
- 2 apples
Instructions
For the Pine Ice Cream
- Make a classic anglaise based ice-cream, add the pine. Leave to cool down and then keep in fridge over night.
- Next day, strain the ice-cream, keep the pine and then mix the pine with a small amount of the ice-cream, then strain again together with the rest.
- Fill paco-jet bowls and freeze.
Blueberry Compote
- cook it all together to a nice texture, but not too wet!
Garnish
- For the sorrel topping, simply wash
- Put 2 nice apples in the freezer over night
- Finish the dish by finely grate apples on top of the dessert with a fine micro plane
- Category: Dessert
- Cuisine: Swedish
Frequently Asked Questions
What type of pine needles should I use for the Pine Ice Cream?
For this recipe, it’s recommended to use fresh, young pine needles from a non-toxic species, such as Eastern White Pine or Ponderosa Pine.
How long should I infuse the cream with pine needles?
You should infuse the cream with the pine needles for about 30 minutes to ensure the flavor is well extracted without becoming too overpowering.
Do I need to strain the pine needles out before churning the ice cream?
Yes, after infusing, strain the cream to remove the pine needles before adding the sugar and churning the mixture.
