Preparation info
  • Makes

    600 ml

    • Difficulty


    • Ready in

      4 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About


  • 250 ml full-cream (whole) milk
  • 150 g granulated sugar
  • A good


Heat the milk, sugar and salt in a saucepan, stirring to dissolve the sugar. Don’t boil the milk. Beat the egg yolks, then whisk the milk into the eggs in a steady stream. Return to the pan and heat gently, stirring until the custard just thickens and coats the back of the spoon. Pour into the cream and stir to mix. Cool to room temperature, then chill for at least 30 minutes. Churn in an ice c