We spent the weekend in our cabin. After a long day’s work in the sun Dan drove and bought ice creams. Yum!
I have cooked a couple of different ice creams in my coffee maker and the very best is of course the Lingonberry Ice Cream…
- 6 hours
- 2,5 dl cream
- 2-3 egg yolks (the yolks I used was pretty small so I used 3)
- 3/4 dl sugar
- 1 tsp vanilla sugar
- 1-1,5 dl lingonberries
- A couple of meringues
- Basil leaves
Start your coffee maker. Pour cream in the coffee maker carafe 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 carafe 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 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!