Raspberry Ice Cream & Caramel


Serves 6-8

Ice cream:


  • 10 egg yolks
  • 200 ml sugar
  • 800 ml oat cream
  • 200 ml oat milk
  • 2 leaves gelatine
  • 1 lit fresh or frozen raspberries

How to do it

Combine egg yolks, sugar, oat cream and oat milk in a pot. Heat up while stirring until the mixture starts to thicken. It should not get warmer than 75 -80 C. Use a thermometer.
Soak the gelatine in cold water. When the gelatine is soft, squeeze out the water and add it to the warm ice cream base. Add the raspberries and mix until smooth using a handheld mixer. Put the mixture in an ice cream machine.
Serve with almond honeycomb.

Almond honeycomb:


  • 200 ml sugar
  • 200 ml almonds
  • 1 tsp. bicarbonate

How to do it

Melt the sugar in a pot or pan until it has become a golden caramel. Add the almonds and stir until well combined. Add the bicarbonate and continue to stir. Pour the mixture onto a sheet of baking paper or a plate. Allow too cool down. Break the honeycomb into smaller pieces before serving.


This recipe was made as part of the West Sweden episode.