Icelandic cooking, recipes and food

These delicious meringue drops are the perfect accompaniment for home-made ice-cream . It’s good for using up the egg whites left over from the ice-cream making. 5 egg whites 1 tsp cream of tartar (may be left out) 1 2/3 cup sugar, white or confectioners' 1 tsp vanilla essence a dash of salt Whip the egg whites with the cream of tartar until they form stiff peaks. Add the sugar bit by bit, whipping well in-between. Whip until the dough is stiff and mix in vanilla or other flavouring (sherry or rum is also good). Oil and flour a baking sheet, or simply line one with baking paper. Put some of the dough into a pastry bag with a big tip, and squeeze out some even sized blobs onto the baking sheet/paper. The dough will not rise noticeably, so make them the size you want the cookies to be. Bake in a warm oven (150° C) until they are dry and have started to take on a slight golden colour (if you test one for doneness, it does not matter if they are sligthy chewy right at the center). ...

Because it’s warm(-ish) and sunny outside, here is a lovely and fattening recipe for home-made ice-cream. My mother makes this for special occasions, like Christmas and easter. It is very rich and creamy, and absolutely delicious! 1/2 litre heavy cream or whipping cream 5 egg yolks (use the whites to make meringue drops 75 g sugar vanilla essence to taste Mix egg yolks, sugar and vanilla essence* and stir until the sugar has dissolved. Whip the cream until it is quite stiff and fold into yolk/sugar mixture. Pour into a mould and freeze, or use an ice-cream maker. Use the egg whites to make meringue tops to serve with the ice-cream. *Note on vanilla use: A little goes a long way. The vanilla taste is stronger once the custard has been frozen. You can also use vanilla sugar or a vanilla bean (soak it in the milk). Variations: Experiment with different flavourings and extras: chocolate chips, small pieces of preserved fruit, liqueurs, flavour essences. Goes well with Crème de Menthe ...