Ice cream with Brunost, hazelnuts and fennel

Ice cream is always a winner, no matter the occasion! This homemade ice cream with Brunost has the sweet, rich and savoury taste of caramel. Paired with the liquorice-like flavour of fennel and sweet and nutty hazelnuts, it is guaranteed to impress your guests.
Difficulty: Medium
Preparation time: 20 min
Cooking time: 10 min
Product in the recipe
TINE Gudbrandsdalen Read more
  • 8 Servings
  • 200 ml milk
  • 600 ml whipping cream
  • 7 egg yolks
  • 200 g sugar
  • 250 g TINE Gudbrandsdalen
  • 1 vanilla pod
  • 100 ml hazelnuts
  • fennel bulb
Here is how you do it

Cut the brown cheese into small pieces and scrape the seeds out of the vanilla pod. Put the milk, cream and the vanilla pod and seeds in a saucepan and bring to the boil. Add the pieces of brown cheese and stir until fully melted. Remove the pan from the heat and leave the contents to stand for half an hour while the flavours develop.

Whisk the egg yolks and sugar until fluffy. Combine the beaten eggs with the cheese mixture in a saucepan and heat to 82°C; the mixture should emulsify. Strain the mixture and cool over a bowl of ice water. 

Churn the mixture in an ice cream maker until it reaches a creamy consistency. If you don’t have an ice cream maker, you can pour the mixture into a container and put it in the freezer until firm. 

Roughly chop the hazelnuts and toast in a dry pan. Thinly slice the fennel using a knife or mandoline and put into ice water to stay crisp. Serve the ice cream with the warm nuts and fresh fennel.