Lingonberry Ice Cream
recipe

A delicious lingonberry ice cream, perfect for autumn celebrations and special occasions. This refreshing and beautiful dessert is also a great way to support the Pink Ribbon campaign.
Preparation Time: 6 hours (including freezing time)
Serving Size: Approximately 9 dl

Ingredients:

- 3 egg yolks
- 1 dl sugar
- 4 dl heavy cream
- ½ vanilla bean, seeded
- 4 dl lingonberries

Instructions:

1. Whisk the egg yolks and sugar until frothy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Puree the lingonberries using an immersion blender.
4. Split the vanilla bean and scrape the seeds into the whipped cream.
5. Combine the egg yolk mixture, whipped cream, and lingonberry puree.
6. Pour the mixture into a suitable mold that has been dipped in cold water and cover with plastic wrap.
7. Freeze the ice cream for at least 5 hours.
8. Dip the mold's edges in warm water and invert the ice cream onto a serving plate.
9. Garnish the ice cream with lingonberries, oat crisps, and whipped cream.
Nutritional Information (per serving, estimated):
- Energy: 250 kcal
- Protein: 3 g
- Fat: 20 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Sugar: 15 g

Reviews: 3.23 (1823 reviews) ★★★★★ share