Adventsappelsin Ice Cream

When I was growing up, homemade ice cream meant grainy, blue-ish vanilla ice milk, made in a very loud ice cream maker with lots of salt and water packed around the sides. It wasn’t great, in my opinion.

Flash forward 25 years. SB and I are visiting the home of the very hospitable Johannes Berg, a great man in Norway’s literary, gaming, and fandom circles. He served us fantastic homemade pizza and iced heaven, I mean, homemade ice cream. Later, I scraped up the courage to ask him for his recipe, and he readily shared it with me.

Sadly, Johannes died of cancer in 2004, a great loss to the world. Every time I make ice cream, I think of him. I share this recipe with you, because I think he’d like the thought of people still enjoying his ice cream. This is his recipe exactly as it appeared in my inbox:

Johannes’ Home Made Ice Cream Special

Thanks for the kind words; the recipe for my home-made ice cream is truly simple, and follows:

<per 1-2 persons>
1 decilitre cream
1 egg
50 grammes sugar

You first make “eggedosis” (I am not quite sure that the English “egg-flip” or American “eggnog” (which my Norwegian-English dictionary gives) are quite equivalent, but the following desctiption is hopefully sufficient:

Break egg. Put in bowl. Add sugar. Whip mercilessly with Mixmaster/food processor/other suitable machine/implement until the mixture forms a firm yellow-white, creamy substance. Keep it up for at least 10 minutes — until there is no further visible foaming or thickening.

Whip liquid cream in a separate bowl until it is as firm as you can get it (just before it turns into butter…).

Mis the contents of the two bowls (using Mixmaster wire whisk or other firmly controllable implement. I do not recommend a food processor for this!). Do not use a mechanical mixer for very long, only until the two substances are thoroughly mingled together (: 30-90 seconds with my Mixmaster). Hand stirring with a large kitchen spoon is often sufficient. And try to taste a couple of teaspoonsfulls from various parts of the final mixture, if you’re in doubt.

Put in freezer. If you have a thin-walled metal (or enamel) bowl, this is preferable, but not necessary. Old, thick-walled ceramic bowls are not recommended, though: they may even burst from the freezing process.

Leave in freezer for 5-8 hours (at minus 18 degrees or lower).


Flavoring or coloring may be added during the “mixing cream and eggnog” stage. I use Nesquick chocolate powder (2-3 tablespoonfulls per egg/DL cream) dissolved in a little cream for choc flavour, or just add approximately 1 tablespoon of jam/jelly of a desired flavour. Raspberry is my favourite!

If possible, check freezer temperature where you are going to place the ice cream (my old Evalet still gives us minus 25 C, which is one reason why we keep it!). The point is, the slower the freezing, the more chance that the heavier components of the mix (: egg yolk, jam/jelly, etc.) will settle at the bottom of the bowl. Traditional ice cream recipes, which I do not follow, use stirring during the freezing process to avoid this. But then, the traditional way of diong this is so much more complicated (involving heating, special ice cream machines, etc.)!

Good luck if you try it,

culinarially yours,

– Johannes H. Berg


Me again. Over the years, I’ve made this recipe MANY times and have tried many flavors and combinations: chocolate, blueberry, maple walnut, banana, and cherry are the flavors that spring to mind, though I’m sure there have been others. Even a low-carb version. I can’t tell you exactly how the Adventsappelsin version came about, but I’m sure it had something to do with “Jul i Skomakergata” (Christmas on Cobbler Street). At the end of every program, Cobbler Andersen removes a clove from his advent orange, counting down the days until Christmas Eve. I vaguely remembered making oranges with cloves around Christmastime at school when I was young, and I must have been inspired to try a new ice cream flavor.

Adventsappelsin Ice Cream

Using the above recipe base by Johannes, (though I decreased the sugar in my recipe – go by taste. A little raw egg won’t kill you, or at least not in Norway) I added orange marmalade, ground cloves, and a little bit of cinnamon. I think I used 5 eggs, 5 dl cream, and a bit less than the corresponding amount of sweetener, so that means about 100 grams of orange marmelade. I’m sorry that I can’t give you exact amounts of spices, as I just sprinkled what looks like a good amount in the mixture and gave it a taste. Good excuse, eh?

You can either put the ice cream in an ice cream maker, which will help get rid of those pesky ice crystals and give you ice cream faster, or just dump it in a leftover ice cream container and put it in your freezer. Don’t just put it in there: surround the box with frozen stuff. And now for the key step: open the ice cream box and mix that ice cream every hour until it’s too hard to mix anymore. Don’t just move a spoon around in there; scrape the frozen stuff off the sides and bottom of the box and mix it all around.

Now, this ice cream, despite my best efforts, is much harder than the stuff you get in the store, so you’ll have to take it out of the freezer a little earlier than you normally would.

Here are some pics from last year’s batch that I never got around to posting.

I use the whipping attachment on my food processor, and it whips that cream in a jiffy.

I use the whipping attachment on my food processor, and it whips that cream in a jiffy.

Testing the whipped cream. It's hard enough. *cough*

Testing the whipped cream. It’s hard enough. *cough*

Sometimes I even weigh stuff. About 100 grams of orange marmelade.

Sometimes I even weigh stuff. About 100 grams of orange marmelade.

The ice cream mixture on my messy counter.

The ice cream mixture on my messy counter.

There. Ready to be popped into the freezer.

There. Ready to be popped into the freezer.

Enjoy your ice cream!