Description
Experience the enchanting taste of Northern Sweden with this homemade vanilla ice cream topped with warm cloudberry jam, a traditional and delightful combination.
Ingredients
Units
Scale
- 1 1/2 lb cloudberries
- 3/4 lb sugar
- 1 cup heavy cream
- 4 egg yolks from free-range eggs
- 1 cup milk
- 3/4 cup sugar
- 1 1/2 vanilla pod, split and scraped
Instructions
- Rinse and clean the cloudberries thoroughly. Place them in a large saucepan with 3/4 lb of sugar. Shake the pan lightly every now and then, but do not stir. Leave the pan in a cool place for 2 hours to allow the berries to macerate.
- After 2 hours, slowly heat the saucepan over low heat. Cook the berries and sugar mixture for about 30 minutes, stirring occasionally, until the jam thickens and the berries have broken down. Set aside and keep warm.
- For the vanilla ice cream, in a medium saucepan, combine 1 cup of milk and 1 cup of heavy cream. Add the split and scraped vanilla pod. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- In a separate bowl, whisk together 4 egg yolks and 3/4 cup of sugar until the mixture is pale and thick.
- Slowly pour the warm milk and cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 8-10 minutes. Do not let it boil.
- Strain the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze until firm, about 2 hours.
- Serve the homemade vanilla ice cream with warm cloudberry jam on top.
Notes
Cloudberry jam can be stored in the refrigerator for up to two weeks. If cloudberries are unavailable, substitute with raspberries or blackberries for a different but delicious flavor. The ice cream base can be prepared a day in advance to save time. Serve the ice cream immediately after adding the warm jam for the best contrast in temperatures.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40
- Sodium: 60
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 150