Skin food: Glögi ice cream

Holiday season is here! In Finland we have a tradition of drinking glögi, our version of mulled wine. This glögi ice cream by Foodin brings out the familiar holiday season flavours in a festive dessert packed with good stuff like ginger, cinnamon cranberries and goji berries.

Glögi puré:
1 dl goji berries
200 g dried cranberries
piece of fresh ginger
2 cinnamon sticks
2 dried star anise
1 tsp Ceylon cinnamon powder
1 tsp ground cloves
4 dl water

Ice cream:
2 eggs
2 egg yolks
piece of fresh ginger
1 dl coconut oil
1 dl ghee
0,5 dl MCT oil
0,5 dl glögi puré
0,5 dl birch sugar (xylitol)
(0,5 tsp vanilla powder)

Glögi puré:
Bring all ingredients to boil in a saucepan and bring to the sie. Let cool under a lid. (If you want more sweetness, add some honey or xylitol). Blend to a smooth puré in a blender. Use the puré in your ice cream and use the rest as a topping.

Ice cream:
Mix all ingredients in a blender until the texture is silky smooth. Add som vanilla powder if you prefer. Make the ice cream in a machine or pour in a bowl and freeze. Stir the mixture every 30 min until the texture is to your liking.

If you prefer an all vegan dessert, simply drizzle the sauce over your choice of vegan vanilla ice cream.

.The recipe is made by Foodin, a family business from Jyväskylä, Finland, that is importing and manufacturing organic food products since 2009. Foodin works with selected small farmer communities to support sustainable development and to ensure the origin, quality, and well-being of farmers and the environment.