All our ice cream is produced in house. Everything we do is in small batches thereby ensuring a fresh product. We offer a limited selection of flavors enabling us to guarantee a well-thought product of high quality.
When developing the ice cream recipes our mantra is the fewer ingredients, the better the ice cream. Basically, we want our vanilla ice cream to taste of nothing but vanilla beans and milk, and our strawberry sorbet to taste of nothing but the sweetest and juiciest strawberry. We therefore put a great deal and effort into choosing our produce.
We also don’t use any “base-recipe” – instead we let the ingredients and flavors dictate the direction. This means every single flavor is developed from scratch. It’s undoubtedly a hell of a lot more work, but we believe it yields a superior product.
Damn good milk
In our milk based ice creams we use milk from Naturmælk.
We have chosen their Signatur Jersey Hømælk due to the fact that the taste of it is so incredibly rich, perfect for making that smooth milky ice cream.
The milk contains approximately 6% of natural fat which is extremely high. The reason is the special cow race that produces the milk – the jersey cow. The jersey cows produce less milk than ordinary cow races but in return they produce milk with more protein and fat, this resulting in a much more powerful flavour.
The milkiest milk you’ll ever taste!
We aim to keep the fat in our ice creams at around 8%.
This is a rather low level but we find that it provides the best balance between creaminess and lightness. Furthermore the lower the fat percentage the more explosive flavour release. And as an additional bonus we can all eat that much more ice cream and still feel fabulous.
It’s impossible to make ice cream without air. Air gives ice cream it’s characteristic smoothness. Though we try to keep the level of air at a minimum in our ice cream without losing this beneficial effect on the texture – we want to serve you ice cream, not air.
In pursuit of making flavors that are pure, natural and intense we strive to push our ice cream to the limit when it comes to content of the primary flavor ingredient. As an example our vanilla ice cream contains on average two whole vanilla pods pr. liter.
We believe it’s the only way to get that strong and true vanilla flavor.
The vanilla we use is a bourbon vanilla from Madagascar. A type of vanilla which contains more vanillin – the component which gives the classic vanilla aroma and taste.