Spiced ice cream cake with raspberry sauce

Ice cream cake:
Make cream

Separate egg yolks and whites

Measure sugar

Create eggnog of egg yolks and 1 cup sugar, blend until the mass is viscous, flavor with cinnamon and anise

Run the egg whites and remaining sugar until it turns white, check if it is ready by turning the bowl upside down nothing should drain out.

Now that you have all the masses ready, mix eggnog and white first. Then gently turn in the cream

When you've got a nice airy mass fill it in to desired shapes/bowls and put it in the freezer

Raspberry Sauce:
Put raspberries, sugar, glucose and some water in a saucepan and bring to a boil (If you wish sweeter sauce, you can of course add more sugar)

When the sugar and glucose has dissolved, sift off the raspberries stones

Dissolve the potato flour with a little water, boil the raspberry liquid, when it boils take it off the plate and add potato flour until the sauce has reached desired thickness.

Recepie is delivered by chef Markus Lien Kristoffersen at Kringler Gjestegård.

Photo: Mats Olsen
Serves one person

Ice cream cake:
2.5 dl cream
4 egg yolks
1dl sugar
2 egg whites
¼ cup sugar
Star anise

Raspberry Sauce:
200g frozen raspberries
50g sugar
50g glucose (dextrose)
1 tbsp potato flour

The recipe is from:
Kringler Gjestegård
Åsvegen 775
2032 Maura
[email protected]

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