​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Ice cream challenge​

Inspiration for your ​​​​next ice cream product

Through a Facebook competition, we asked people around the world to get creative and send us their freshest ideas for ice cream creations in five different categories: summer party, breakfast on the go, wintertime, hidden surprises and cups & cones.​

According to David Jago, Director of innovation and insight at Mintel and one of our expert panel of judges, “The consumers came up with such imaginative ideas, they could actually all be best-sellers!”

Download the report and find inspiration​

Sign up to download our inspirational report to read about the winning ideas and how they reflect global food trends. Below one of the wintertime recipes from the competition and some inspiration for homemade ice cream.​

Extend your R&D capability

Would you like to try out exciting new ice cream recipes? Our Product Development Centre in Denmark is dedicated to ice cream innovation. Our experts are on hand to help you with recipe suggestions, guidance on the best processing methods and professional product testing. Contact us now to book a visit.

Ice cream competition

Ice cream challenge 2016

Sign up to download the inspiration report


Book a visit now at our Product Development Centre

ice cream sandwich

Wintertime: Cosy winter flavours

Warm and spicy ginger-chocolate ‘sandwich’ with eggnog ice cream filling by Meta Fagerstrom

Interestingly, in some markets such as Russia and Finland, even more ice cream is consumed in winter than in summer. Experts attribute this to the need for high-calorie foods in a cold climate. However, in many markets ice cream producers still struggles with the problem of seasonality. Could wintry flavours like Meta’s be the answer?

Read more in the Ice cream challenge report

Homemade eggnog ice cream

Homemade eggnog ice cream

  • 1 cup whole milk (1 cup approx. 2,3 dl)
  • 1/4 teaspoon salt
  • 7 large egg yolks
  • 3/4 cup sugar
  • 2 cups chilled heavy cream
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla
  • 1/4 teaspoon freshly grated nutmeg
  • freshly grated nutmeg or cinnamon to put on top

Preparation:

Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.

Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes. Enjoy :-)

Recipe from www.epicurious.com