Usually I’m not that fond of lingonberries, except together with meatballs. Now that’s a perfect match! But I never eat lingon in or with much else.
Until now! Lingonberry ice-cream is delicious!
Unfortunately I couldn’t get hold of any fresh lingonberries. Otherwise I would have coffee maker cooked my own lingonberry jam as well.
- 2,5 dl cream
- 2-3 egg yolks (the yolks I had was pretty small so I used 3)
- 3/4 dl sugar
- 1 tsp vanilla sugar
- 1-1,5 dl lingonberries (not sure of this word but I used “preserved raw” ones or “rårörda” like we say in Sweden)
- A couple of meringues
- Basil leaves (well that was the only green “piff” I had so I used that)
Start your coffee maker. Pour cream in the coffee maker can and heat it for almost an hour, it must get really warm. Give it a good whip every now and then, you know how easily cream burn.
Meanwhile mix eggs, sugar and vanilla together so it get’s fluffy. Pour the egg fluff with the warm cream in the can and put it back on the heater. Now this mixture shall coffee maker cook for a while until it thickens a bit, about 45 minutes. Don’t forget to stir. Turn off your coffee maker.
Before you add lingonberries and meringues just let it cool for a while. Thereafter add lingonberries and meringues into the mixture and pour the ice-cream into forms. Place them in your freezer, stir every 30 minutes, until they get a nice ice-creamy consistency.
Eat and enjoy!