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ice cream with skyr
I was hungry for ice cream today for the first time in a long time (the home made strawberry ice cream we made last September wasn't finished till February, and I have had no ice cream since then). I was also in the mood to experiment, just a little, and did a variant on my favourite oat-almond ice cream. This time, since we had just come back from the store, where we had purchased a container of skyr (the Icelandic variety of yoghurt, which is higher in protein and lower in fat), I decided to use that. I was running low on various types of almonds, so the amounts given are how much I had left of each. I was also feeling low energy and couldn't be bothered separating eggs, so this one has no egg yolks, and I opted to use the toasted oat flour, rather than grinding oats like I usually do. Note that these days I use a hand-crank grater to grate my almonds, rather than chopping them small in a food processor like I used to do--I use a lot of this, so I grate up a fair bit at a time and then when it is used up grate some more.
Skyr, toasted oat and almond ice cream
2 T melted butter
1/3 cup grated almonds
1/3 cup almond flakes
1 tablespoon almond slivers
2 tablespoons toasted oat flour
1/2 dl sugar
400 grams skyr
250 ml milk
Mix them together, one at a time, in that order, stirring well after each addition. Add only a little of the milk at a time and stir it well in before adding more. Freeze in an ice cream maker.
This batch thickened up fairly quickly; it made enough to fill nine silicon muffin cups, and there was a 1 to 2 mm thick layer frozen to the bottom of the ice cream maker, which I ate straight away. Yum! Only a hint of sweetness, a hint of sour from the skyr, a hint of the toasted oat flavour, and enough almond flavour and crunch to keep me happy.
Skyr, toasted oat and almond ice cream
2 T melted butter
1/3 cup grated almonds
1/3 cup almond flakes
1 tablespoon almond slivers
2 tablespoons toasted oat flour
1/2 dl sugar
400 grams skyr
250 ml milk
Mix them together, one at a time, in that order, stirring well after each addition. Add only a little of the milk at a time and stir it well in before adding more. Freeze in an ice cream maker.
This batch thickened up fairly quickly; it made enough to fill nine silicon muffin cups, and there was a 1 to 2 mm thick layer frozen to the bottom of the ice cream maker, which I ate straight away. Yum! Only a hint of sweetness, a hint of sour from the skyr, a hint of the toasted oat flavour, and enough almond flavour and crunch to keep me happy.