Ice cream with a Norwegian touch

Category: Culinary recipes
Kitchen: Norwegian
Ice cream with a Norwegian touch

Ingredients

fat cream for whipping (I have skimmed milk) 100 g
Norwegian cheese Brunust 50 g
vanilla pods or ground 1 page / to taste
sugar 70gr
milk 200 g
corn starch 10 g

Cooking method

  • Ice cream with a pronounced taste of Brunust cheese, and since I have it homemade and very rich, it has not a Norwegian touch, but a whole orchestra! The melody was composed at the usual ice cream pace ...
  • In part of the milk, dilute the starch and set aside, in the rest of the milk, dissolve the cheese cut into pieces, add sugar, vanilla (I have ground) and 50 grams of sugar. When the cheese has dissolved, add the starch and constantly stirring, bring it to a boil, reduce the heat and cook until it thickens (I think the starch could have been added right away, this would not have prevented the cheese from dissolving). Cool to refrigerator temperature. Beat the cream with 20g of sugar, combine both mixtures and send them to the ice cream maker or to the "manual" cooking mode in the freezer.

The dish is designed for

430 g

Cooking program:

stove, mixer, cold

Note

As for me, this turned out to be too sweet (you can reduce sugar, although my receptors are used to low-expressed sweetness and salinity), but only this stops me from consuming the entire volume at once! 2 balls and you are happy)))) My daughter (almost 6L) did not like cheese, but she really appreciated the ice cream)

Sonadora
Natasha, what a delicious dessert! Once I had a chance to try cheese ice cream, it was very tasty and unusual.
MariS
Natasha, you say, "a whole taste orchestra" ?! It's tempting how. I'd like to imagine the taste of this cheese creation ... At least hint at a couple of notes (I understand that it is difficult to explain the taste sensations). So far, I only collect recipes, in the summer I will come off in the heat - I would not overcool!
NataliARH
Marina, hint creamy-caramel, sweet-salty, stewed-boiled
ang-kay
Let's choke everything here with saliva! I don’t know such cheese, I haven’t seen or heard, which is even more intriguing. Natasha, what kind of cheese can you replace?

Consider that I am sweeter than carrots and I don’t know anything round

shoko11
Natasha, came with gratitude. Lying in my fridge was a piece of "unkindness" that looks more like sherbet. And here is your recipe. Already done, very tasty.
Color close to ivory, delicate enveloping structure, rich creamy taste with a hint of sherbet-caramel. What else is captivating, I did it without an ice cream maker, I rarely mixed it, there are practically no crystals.
The only thing, of course, was not enough for me the salty note, but it's my cheese to blame.
NataliARH
Manyasha, Thank you! this is also very unusual

Angel, I am also not very special, so you can also cook using the link in the list of ingredients go

Elvira, glad you liked! if it is still substandard, then you can salt the cheese-milk-starch mass by tasting it, but tell me, please, how do you like sugar? (or all the same, my receptors are out of order, I need a loaf of bread for 1.2 kg less than 0.5 pounds of HP salt, well, everyone in the family is already like that), by the way, I first poured my broken ice cream maker, well, nothing happened there, I also cooked it by hand )
shoko11
I've already thought about salt, it's just that I usually cook for the first time, sticking to the recipe. I put a total of 60 g of sugar, it's too much for me, you can turn it down, but the kids love sweets. It reminded me in part of the New York Baskin Robbins.
Natasha, you have 70 g of sugar in your tablet, but in the text, adding 80 g it turns out.
NataliARH
I, too, always stick to the first time, but once there was cheese-sherbet .... the main thing is delicious!
Corrected sugar, thanks! it means that my receptor is only lost on salt, well, good!
Tosha
Quote: ang-kay
Let's choke everything here with saliva! I don’t know such cheese, I haven’t seen or heard, which is even more intriguing. Natasha, what kind of cheese can you replace?
What does this cheese look like? Very interesting too.

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