Berries in Syrup with Ice Cream

A traditional Norwegian dessertrecipe found in “Desserter”
(Desserts) published by Hjemmets Kokebokklubb in 1980

Berries in Syrup with Ice Cream

4 servings
Preparation: About 15 min.
Marinating: About 1 hour
Should not be frozen

About 500 g [1 lb] of mixed berries
(redcurrant, blackcurrant, raspberry, blueberries or others)
1/2 liter [1 pt]  vanilla ice cream
about 2 dl [0,4 pt] cream, 35%
25 g [1 oz] almonds
1 dl [0,2 pt] water
85 g [3 oz] sugar (1 dl / 0,2 pt)
2 dl [0,4 pt] white wine


[1] Clean the berries, rinse them and let them drain well. Cook a syrup of sugar and water, cool it and stir in the wine. Pour the syrup over the berries and place them in the refrigerator for at least 1 hour.

[2] Whip the cream lightly. Blanch the almonds and cut them into flakes. Roast the almond flakes golden in a dry frying pan.

[3] Distribute berries and syrup in cold serving glasses or bowls. Add a scoop of vanilla ice cream on top of the berries and decorate with lightly whipped cream and almond flakes. Serve the dessert immediately.