Science

Østerberg's ice cream recipes are based on several years of ice cream research. With a B.Sc. in Food science and a M.Sc. in Gastronomy & Health from the University of Copenhagen followed by a finishing Master thesis about ice cream structure with one of the worlds leading ice cream researchers, Dr. Douglas Goff, a great foundation has been made.

Beside this, Østerberg has researched the ice cream world by attending ice cream courses in Denmark, Italy and Canada. It has taken, no less than 2 years to develop recipes that are just right and they are the base for, what Østerberg, thinks is the ideal ice cream. We call it a Danish ice cream.

The ice cream is a combination between a gelato and an ice cream with high cream content. The sugar level is lower than in a gelato and the fat content is lower than in a regular ice cream. Besides this the protein level is a little bit higher. We have take the best of two worlds and made it to our own.

Østerberg Ice Cream.

"I love geeking around with ice cream. You can change the ratio between sugar, fat and protein and by doing this, you can come up with exactly the ice cream you think taste the best and is perfectly creamy without being too fatty. If you make small changes to the ratio, you will taste it right away. And that's what make ice cream a fantastic food to work with and none the less enjoy the results from afterwards."

says Cathrine Østerberg

Cathrine has the last 7 years been teaching on a week-long ice cream course in Canada hosted by her ice cream professor.

In 2016 Cathrine Østerberg received a Diploma of Honour from the Danish Gastronomical Academy for "her valuable work conducted for Danish gastronomy", "as nothing is left to chance and the innovation plays a significant role, when developing new flavour combinations..."

Now you should not be in doubt that ice cream is a science.