Published on 10. July 2022
Recipe: “Koldskål”- Gelato
Koldskål is a traditional Danish dessert and if you want the recipe check it out here on the page. This version though is a way of transforming the flavors of koldskål based on lemon, buttermilk, and vanilla into a gelato. The serving of it might very well be the same – there is no need to challenge how delicious strawberries and kammerjunkere play with these ingredients.
I am warning you, this is a professional recipe for a professional Carpigiani ice-cream churner, what the result might be in your machine must be up to you 😉
- 500 g milk
- 500 g cream
- 760 g sugar
- 11 g carobflour
- 115 g dextrose
- 380 g egg yolk
- 2 L kærnemælk/buttermilk
- 140 g lemon juice
- 9 g lemon zeste – total of 4 lemons.
- 3 pods of Madagascar vanilla
Bring milk and cream to the boil with carobflour, dextrose, and half the sugar with the scraped vanilla pods. The mix must boil properly to activate the carob.
Whip remaining sugar, vanilla, eggyolk together. Pour the hot liquid over while sifting it and whisking. Cook to 82 C and cool down the mix.
Add the lemon zest and juice and all the buttermilk once cooled.
Leave to rest for a minimum of 6 hours.
Churn in an appropriate machine.
Enjoy with strawberries