Norwegian coffee cream

Ice cream recipe

I do not know if anyone has used this name before, but it is popular to give your dessert and dishes names, so I called this Norwegian creme. A delicious, sinful, rich and creamy chocolate ice cream flavored coffee and aquavit.

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This recipe is an ice cream recipe for dairy ice cream that does not crystallize. When flavouring ice cream bare in mind that the more moisture you use the greater the risk is that the ice cream crystallizes.Chocolate and coffe ice cream

vanilla ice cream

1 egg
5 egg yolks
1 cup sugar
the seeds of one vanilla pod

Whip the ingredients to a fluffy mixture

500 ml heavy cream
0.5-1 cup sugar

whip together

Fold the two mixtures (and flavouring) together gently, pour in to an airtight container and freezer for at least 6 hours.

If you make this the morning, freeze and serve as dessert in the afternoon.

Norwegian creme

200 g melted dark chocolate
0.5 dl dark coffee/double shot espresso
0.5 dl aquavit.

Melt the chocolate over a double boiler add coffee and aquavit and stir. this should be like a thick sauce.
Fold the sauce into the ice cream mixture, pour in to an airtight container and freezer for at least 6 hours.

 IYummy Ice cream recipe

Lysholm No 52 and Aquatonic

Press release

Lysholm No52 – Radical innovation within Norwegian aquavit

Master blender Ivan Abrahamsen and his team at Arcus has developed the perfect aquavit for cocktails. Thus, everything is set for a further development of the aquavit category internationally.

LysholmAquavit - White

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aquavit, Norway’s national liquor is traditionally served neat together with food or beer. However, aquavit’s versatility in cocktails has lately been discovered by bartenders around the world, and has quickly gained recognition internationally. Today aquavit in cocktails has emerged in big cities like New York, London and of course Oslo, Stockholm and Copenhagen. As a response to the increasing demand of an aquavit for mixology, Arcus created Lysholm No52, especially composed to work well in cocktails.

– This actually turns out to be the greatest innovation within Norwegian aquavit in recent time, says Master Blender Ivan Abrahamsen. He hopes the new product eventually will become a permanent resident in bars and homes around the world.

Lysholm No52 is a fresh and complex aquavit, with a distinguished taste of citrus. It contains 11 different botanicals, including Norwegian caraway, star anise, coriander, bitter orange peels and ginger. The latter is not commonly used in aquavit, but gives Lysholm No52 its fresh spiciness, which is perfect when mixing cocktails. Compared with other Norwegian aquavits, No52 is more spicy and stronger in flavour as it has to pass through all the other ingredients in a cocktail.

– Compared to the Norwegian cask matured aquavits, No52 does not have the round, sweet oak flavours and vanilla notes you get through cask ageing, explains Master blender Ivan Abrahamsen.

Lysholm No52 is a tribute to Jørgen B. Lysholm, one of the great Norwegian innovators when it comes to spirits. Jørgen B. Lysholm has been a great inspiration for Arcus’ product developers when composing the recipe for the new aquavit. The recipe was number 52 in the series of recipes the team developed before the finding the right flavour, hence the name No52.
Lysholm52 bilde med kryddere

Try it yourself:
Aquatonic:
1 part Lysholm No52
2 parts tonic
Lemon or cucumber
Fill up a longdrink glass with ice. Pour in Lysholm No52 and fill up with tonic.
Rub a lemon or cucumber slice around the rim of the glass and put it into the glass. Stir and serve.

Aquavit
Aquavit is a Scandinavian flavoured spirit. The liquor gets it distinctive taste from the distillation of herbs and spices. Norwegian aquavit is made from potatoes and is normally matured in oak casks. The main spices are caraway or dill. The word aquavit comes from Latin, aqua vitae, water of life.

Aquavit is an important part of the Scandinavian drinking culture. The consumption is often connected to holidays such as Christmas or Easter.

Jørgen B. Lysholm.
Jørgen B. Lysholm was one of the real pioneers within spirits in Norway. After his chemistry studies in Berlin, he returned to Norway in 1820 and started his own distillery. He then created the foundation for what Norwegian aquavit has become today.