Ingredients for Lingonberry Ice Cream
- 4 large egg yolks
- 1 cup granulated sugar
- 1/2 cup water
- Whipping Cream
- Lingonberry Sauce
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How to Make Lingonberry Ice Cream
- In a small saucepan, whisk together 4 large egg yolks, 1 cup granulated sugar, and 1/2 cup water until well combined.
- Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Let cool completely.
- In a separate bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.
- Gently fold the cooled custard into the whipped cream until just combined.
- Fold in 1 cup lingonberry sauce (or cranberry orange relish) until evenly distributed.
- Pour the mixture into a greased 9x5x3 inch loaf pan or similar freezer-safe container.
- Freeze for at least 8 hours, or until solid.
- Remove from the freezer 10-15 minutes before serving to allow for slightly softer scooping.
- Top each serving with a dollop of whipped cream and grated dark chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
67g
Fat
74g
Carbs
6g
