To cool down on a hot summer day in proper Norwegian style, try this delicious Brunost Lingonberry Swirl ice cream.

The recipe is a culmination of ice cream base by Nordic Nibbler and a swirl by Dylan Henning

Makes about 1 liter of ice cream.

Ice Cream Base:

Ingredients:

  • 250 ml or 1 cup whole milk
  • 200 ml or 6.5 oz cream (around 40% fat)
  • 5 egg yolks (or try with 1 to 2 eggs less as in Dylan’s version)
  • 130 g or 1/2 cup caster sugar
  • 100-120 g or 1/2 to 2/3 cup brunost (Norwegian brown cheese)
  • 1/2 a vanilla pod

Directions:

  1. Put the milk and cream into a saucepan and add the sliced brunost
  2. Cut the vanilla pod in half lengthwise, scrape out the seeds and place seeds and pod into the milk/cream
  3. Gently heat the milk/cream until it has almost boiled and the brunost has melted. Stir constantly
  4. Optional tip from Dylan – Use an immersion blender to fully incorporate the cheese.
  5. Remove from the heat and let stand a half hour to let the vanilla infuse into the milk
  6. In a separate bowl, beat the egg yolk and the sugar until pale and fluffy
  7. Sieve the milk/cream mix and slowly pour onto the beaten egg yolks, stirring constantly
  8. Place the mixture into a clean saucepan and heat gently until it has almost boiled, stirring constantly so the mixture doesn’t curdle. The custard should thicken, and it is ready when it coats the back of a wooden spoon
  9. Place the mixture into a pouring jug and place in the fridge until cool
  10. Slowly pour the mixture into an ice cream machine (make sure you have turned the machine on before you start pouring) and churn until almost frozen but still smooth (around 30 minutes)
  11. Eat straight away or keep in freezer until needed

Lingonberry Swirl or Topping:

Ingredients:

  • 1/2 cup lingonberry jam
  • 1/2 cup brown sugar
  • Zest of 1 lemon and Juice of 1/2 lemon (or to taste)

Directions:

  1. Combine ingredients and simmer for 5 minutes or until sugar has dissolved.
  2. Let cool, then layer or fold into churned ice cream.