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Cloudberry ice cream is a really nice finish after a good dinner. Easy to do in advance and bring out just before serving.
3 yolks
2 cups sugar
2 vanilla pods
2 cups whipped cream
100 g Västerbottensost cheese®
3 egg whites
200 g cloudberries
50 g of almonds
Cloudberry ice cream with Västerbottensost®
Whisk egg yolks and 1 cup sugar fluffy in a bowl and set aside.
Grate Västerbottensost® finely.
Grate the vanilla pods and mix the contents with the cream and whisk until the cream thickens.
Beat the egg whites until hard foam. Turn grated Västerbotten cheese® into the egg whites.
Mix cloudberries with the remaining sugar (1 cup) but save some cloudberries for decoration.
Turn the beaten yolks into the cream.
Finally, turn the egg whites and cloudberries along with chopped almonds into the batter.
Pour into a mold and leave in the freezer for at least three hours.
Take out 15-20 minutes before serving and decorate with cloudberries.
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