Our Swedish friends came over for dinner a while back and brought with them some yummy homemade ice cream.
We tried it to make it once before but it was not quite the same as their delicious offering. So we wanted to try something a little different, they made theirs with Sweden's favourite 'Daim' chocolate bars as the main flavour, but we decided to try it with toblerone as that is much easier for folk to get. Getting daim in Oz means a trip to IKEA (which if you are in Sydney means quite a trek to the burbs). We also made two batches at the same time just altering one ingredient. John was not too happy with the scientific procedure I used...ok there was more than one variable as I didn't have any vanilla when I started.
Yellow toblerone ice cream
4 egg yolks
100 mls of castor sugar
400 mls of thick cream
2 tbs of syrup (golden, maple or honey would be fine)
1 tbs vanilla essence
100g block of toblerone chopped finely
Whisk egg yolk and sugar until fluffy
Add cream and whisk
Stir through syrup, vanilla and toblerone
Place in freezer for at least four hours, stirring occasionally so all the choccie bits don't just sit on the bottom of the bowl
White toblerone ice cream
We thought there might be some translation problem with the yolk part of the recipe, and didn't have another use for the egg whites so we just replaced the yolks of the egg for the egg whites and used the same method.
Not suprisingly there is a bit of difference in the taste. The yellow ice-cream tastes more like an italian style creamy gelato, quite rich in flavour and may be nice with some more bitter choccie stirred through. The white ice-cream was lighter
and as we are experiencing our first flutter of summer here in scando went down a treat.