Try Swedish Thursdays: White Chocolate and Raspberry Ice Cream with Västerbottensost
PARTNER POST — TrySwedish Thursdays is a culinary collaboration between TrySwedish, West Sweden, Gothenburg and Sweden’s most famous and loved cheese Västerbottensost®. Discover the edible delights of the land.
This no-churn ice cream with yogurt and Swedish Västerbottensost cheese is sweet, creamy, and bright with berries and a fun tangy flavor from the added dairies. A perfect cool treat to use summer berries.
Not sure what Västerbottensost is? Learn about the unique cheese from our article here.
Try Swedish Thursdays: White Chocolate and Raspberry Ice Cream with Västerbottensost
This no-churn ice cream with yogurt and Swedish Västerbottensost cheese is sweet, creamy, and bright with berries and a fun tangy flavor from the added dairies. A perfect cool treat to use summer berries.
Recipe Type: Dessert
Cuisine: Swedish
Ingredients
- 10 cl (35 ounces by volume) grated Västerbottensost
- 200 g (7 ounces) white chocolate
- 10 cl (3.5 fluid ounces) double cream
- 40 cl (14 fluid ounces) Greek yoghurt
- 200 g (7 ounces) raspberries
Instructions
- Chop the chocolate into pieces and melt into the cream while stirring in a saucepan. Then add the cheese. Mix the raspberries roughly with hand blender and fold in together with the yoghurt. Pour into a mould and place in the freezer 2–3 hours. Stir a couple of times during the time.
- Do you want a creamier ice cream with raspberry ripple? Then, run the ice cream paste for a few seconds in the mixer after 1½ – 2 hours. Save 10 cl of the mixed raspberries, and stir them in before you let the ice cream freeze completely solid.
Contact person:
Lindsey Olsson Shamshoian
A.V. OLSSON TRADING CO., INC.
VICE PRESIDENT, BUSINESS DEVELOPMENT
T: +1 203-969-2090 | M: +1 203-253-3738
http://www.avolsson.com/contact.html
