Snofrisk Ice Cream

Serves 12

Almond nougat

170 g almonds without skin
130 g sugar

Caramelise the sugar. Add the almonds and mix. Pour the hot mixture onto a greased paper in a thin layer. Chop it when cool.

Nut meringue

180 g hazelnuts
270 g almonds
330 g sugar
2 tbs flour
3–4 egg whites

Chop the nuts and add the flour. Make meringue from egg whites and sugar. Gently fold in the nut and flour mixture, spoon it onto greased paper in a thin layer. Bake in an oven preheated to 170 °C/ 340 °F for 20 minutes. Cut into rectangles to fit the mould you are using.

Snøfrisk ice

10 egg yolks
7 dl cream
300 g Snøfrisk
200 g sugar
Nougat

Whisk egg yolks and sugar in a bowl over boiling water. When the mixture is thick, remove from the heat and whisk until cold. Mix together Snøfrisk and 1 dl of the cream in a food processor. Whip the rest of the cream by hand. Put the whipped Snøfrisk cream into the egg yolks and mix gently. Add the rest of the whipped cream and gently mix. Add the nougat. Cover a terrine mould with plastic. Begin by placing a rectangle of nut meringue in the bottom. Fill 1/4 of the mould with the ice batter, then repeat this process until the mould is filled. Freeze the ice cream for at least three hours.

Cloudberry purée

1 kg cloudberries
sugar
lemon juice

Mix the cloudberries in a food processor and strain. Season with sugar and lemon juice.

Sauce of white chocolate

200 g crème fraîche
100 g white chocolate

Heat the crème fraiche. Add the chocolate and set aside.