Offer up a Norwegian surprise at your next dinner party – This is how to make brown cheese ice cream

Brown cheese is a caramel-like, sweet, and tangy delicacy that, in fact, isn’t really a cheese at all. Largely unknown to most of the world, it is uniquely Norwegian; an everyday staple and an important part of the country’s culinary heritage.

Usually served on rolls and waffles for breakfast, brown cheese have endless gastronomic applications and can be cultivated in novel new ways – as long as you dare to experiment. For instance, ice cream. Now that summer is here, this alternative recipe is exactly the sort of seasonal treat we longing for...

Related: Say cheese! How this Norwegian breakfast staple is melting fine foodies’ hearts

• 220g milk
• 200g cream
• 1 star anise, sliced
• 130g cream cheese
• 250g brown cheese grated
• 35g white miso
• 100g egg yolks
• Pinch of salt
• 100g brown sugar

• Whisk the yolks with brown sugar and miso.
• Warm the milk, cream, star anise and cream cheese.
• Pour the warm milk/cream over the egg yolks and continue to cook until thick (around 80c)
• Add the grated cheese and whisk to combine. Taste and add a little salt.
• Pass through a sieve and freeze with an ice cream machine or in a container if you don’t have.
• Remove from freezer 5-10 minutes before needed.

A crispy waffle base and brown cheese grated on top – the best way to enhance this sweet treat's flavour.