Guest artist
Milica Mrvić & Peter Flanek
Crème brûlée with caramelized walnuts
Scrape several vanilla pods and leave them soaked in milk overnight. Take 200 eggs, wash and disinfect each one and separate egg yolks from egg whites. Make caramel as well, and then mix all of that up and make ice cream. Then go through nutmeats and select the best halves (twice, each time by a different person just to be sure). Caramelize these and hand-separate them while the caramel is still hot and then add them to the ice cream you had already prepared. If you're too lazy to do this on your own then drop in for a Crème brûlée with caramelized walnuts. If we've run out of it, read the recipe again.
Coffee
The process of making Coffee ice-cream starts with the sentence: "Make me two hundred espressos, please". In Ovca, loved by all except those who are making the espressos.
Peanut butter with chocolate covered pretzels
There isn't but one flavor we've copied from others. In the beginning we used to make peanut ice cream, but we have to admit it was a wee bit boring and not that popular. Then we saw our colleagues from an American ice cream shop make the Peanut butter with chocolate covered pretzels. That's how a boring flavor became one of the most interesting at Ovca. We won't tell you which chef we nicked the idea from, but if you guess his name you get a portion of ice cream on us.
Milky pear with walnut cookies
When making the flavor Milky pear with walnut cookies we tried every walnut cookie in the town, and some of them were truly exceptional; none the less we decided to make our own. Why make the process simple, when you can make it complicated and more fun?
