Soft whey butter ice cream - Scandinavian style
The Scandinavian response to Dulce di leche?
  • 200 ml (7/8 cup) soft whey butter ("messmör" in Swedish)
  • 180 gram sugar
  • 6 egg yolks
  • 250 ml (slightly more than 1 cup) cream
  • 500 ml (about 2.1 cups) milk
  1. Whisk together the egg yolks and the sugar.
  2. In a saucepan, whisk together the milk and the cream. Heat until steaming hot.
  3. Little by little, pour - in a thin stream and while whisking constantly - in the heated milk into the egg yolk-sugar mixture ( the "tempering stage").
  4. Return the liquid to the stove and, on low-medium heat, bring the temperature up to 82-84° Celsius (179-183º F) while whisking constantly with a spatula or similar. Then remove from the heat and cool down the base.
  5. Blend in the soft whey butter into the still hot ice cream base.
  6. Cool down the liquid. Then put in the refrigerator to chill for a few hours, or preferably over night.
  7. Churn in your ice cream machine according to instructions.
  8. Serve on its own, or why not with fresh or puréed & sweetened raspberries?