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Cozy up with Pine Ice Cream from Sweden’s Gastrologik

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  • Author: Courtesy of Chef Jacob Holmström


Chef Jacob Holmström of Stockholm’s Gastrologik shares a dessert that embodies the flavors of the winter season.



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


  • fresh sorrel
  • 2 apples


For the Pine Ice Cream

  1. Make a classic anglaise based ice-cream, add the pine. Leave to cool down and then keep in fridge over night.
  2. 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.
  3. Fill paco-jet bowls and freeze.

Blueberry Compote

  1. cook it all together to a nice texture, but not too wet!


  1. For the sorrel topping, simply wash
  2. Put 2 nice apples in the freezer over night
  3. Finish the dish by finely grate apples on top of the dessert with a fine micro plane
  • Category: Dessert
  • Cuisine: Swedish
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