Pancakes
30 min
Thin, delicate pancakes that are a staple of Norwegian home cooking. Perfect for breakfast or dessert, served with jam, sugar, or fresh berries.
norwegianbreakfastdessert
Creamy homemade vanilla ice cream served in waffle cones dipped in white chocolate and festive sprinkles. Dead simple, and kids go absolutely wild for it.
Instructions
- 1
Split the vanilla pod lengthways with a sharp knife and scrape out the seeds.
- 2
Stir together the egg yolks, sugar, and the vanilla pod and seeds in a glass or steel bowl, then set the bowl over hot water. Whisk constantly until the mixture warms up and the sugar has dissolved.
- 3
Now whisk the mixture — either by hand or with a machine — until it's completely cold and has turned pale and thick like a zabaglione. Fish out the vanilla pod.
- 4
Whip the cream to stiff peaks, then fold it into the egg mixture.
- 5
Pour the ice cream mixture into a suitable container, cover with cling film, and freeze for at least 4 hours.
- 6
About 20 minutes before serving, move the ice cream to the fridge to soften slightly.
- 7
Serve turned out onto a plate, scooped straight from the container, or as scoops in waffle cones dipped in melted white chocolate and sprinkles.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- When you whisk the egg yolks over the hot water, the bowl shouldn't actually touch the water. Steam is enough. If it gets too hot, the yolks will scramble and you'll have to start over.
- The whisking step after the heat is the one people rush. You need to keep going until the mixture is genuinely cold and holds a ribbon when you lift the whisk. This is what gives the ice cream its body without needing a machine.
- Fold the whipped cream in gently. You've just spent time getting air into both components, and aggressive stirring knocks it all out. Use a spatula and go slow.
- For the waffle cones, melt the white chocolate slowly. It burns fast. Dip the cones and then stand them upright in a glass while the chocolate sets, so the sprinkles don't all slide off one side.
- Four hours is the minimum freeze time. If you can leave it overnight, the texture is noticeably smoother. The 20-minute rest in the fridge before serving is not optional if you want it to scoop cleanly.
Ways to vary it
- You can swap the white chocolate on the cones for dark or milk chocolate if that's what you have. The sprinkles stick just as well either way.
- A small pinch of flaky sea salt stirred into the egg mixture before freezing works well against the sweetness of the vanilla and the white chocolate.
- For a more grown-up version, add a tablespoon of bourbon or dark rum to the egg mixture before folding in the cream. Alcohol lowers the freezing point slightly, so the texture stays a bit softer straight from the freezer.
Storage & leftovers
This keeps well in the freezer for up to two weeks. Press cling film directly onto the surface of the ice cream before putting the lid on, which stops ice crystals forming on top. Take it out 20 minutes before you want to serve it so it softens enough to scoop.
What to serve with it
On National Day, this is the whole point, so it doesn't need much. A plate of fresh strawberries on the side is the classic move, and it works.
UC
By Untrained ChefPublished 26 June 2026
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