Krokan Ice Cream
Indulge in the irresistible crunch and creamy decadence of homemade Krokan Ice Cream, a delightful Scandinavian-inspired dessert that combines velvety vanilla custard with shards of caramelized almond brittle. This gourmet treat begins with a rich, slow-cooked custard made from whole milk, heavy cream, and egg yolks, infused with the warm aroma of real vanilla. The standout feature is the krokan—golden caramel coating perfectly toasted almonds—adding a satisfying crunch to every scoop. Each bite strikes a perfect balance of sweet, nutty, and creamy, making it a show-stopping dessert for any occasion. Whether served in cones, bowls, or as an elegant accompaniment to other desserts, this luxurious ice cream is sure to leave a lasting impression. Perfect for those who love creative frozen treats, this recipe is your gateway to artisan ice cream bliss.
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Ingredients
- 200 grams Granulated sugar
- 100 grams Almonds (chopped)
- 500 ml Whole milk
- 300 ml Heavy cream
- 1 piece Vanilla bean (or 2 tsp vanilla extract)
- 6 pieces Egg yolks
- 100 grams Granulated sugar (for custard)
- 1 pinch Salt
Directions
Step 1
Start by making the krokan (caramelized almond brittle): In a dry saucepan, melt 200 grams of granulated sugar over medium heat, stirring occasionally with a heat-resistant spatula until fully melted and golden brown.
Step 2
Quickly stir in the chopped almonds to coat them evenly in the caramel. Pour the hot mixture onto a parchment-lined baking sheet and spread it out to a thin layer. Let it cool completely.
Step 3
Once cooled, break the krokan into small chunks using a rolling pin or pulse it briefly in a food processor for smaller pieces (but do not pulverize it). Set aside.
Step 4
To make the ice cream base, combine the milk and cream in a medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until just below boiling. Remove from heat and let it infuse for 10 minutes. If using vanilla extract, you can skip this infusion step and add it later.
Step 5
In a separate bowl, whisk together the egg yolks, 100 grams of granulated sugar, and a pinch of salt until the mixture is pale and thick.
Step 6
Gradually pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.
Step 7
Pour the custard mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon (about 77–80°C or 170–176°F). Do not allow it to boil.
Step 8
Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove any solids. Stir in vanilla extract if you did not use a vanilla bean.
Step 9
Cool the custard to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Step 10
Churn the cold custard in an ice cream maker according to the manufacturer’s instructions. Once the ice cream reaches a soft-serve consistency, fold in the broken krokan pieces evenly.
Step 11
Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.
Step 12
Serve the krokan ice cream in bowls or cones and enjoy!
Nutrition Facts
| Serving size | (1323.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3376.9 |
| Total Fat 193.7g | 0% |
| Saturated Fat 82.8g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1468.9mg | 0% |
| Sodium 483.6mg | 0% |
| Total Carbohydrate 349.5g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 329.4g | |
| Protein 54.6g | 0% |
| Vitamin D 336.7IU | 0% |
| Calcium 1045.1mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1606.8mg | 0% |
Source of Calories