Flavors

There are no secrets

It's all about flavors

The very first day we had 16 flavors. In the next 47 days of work we made 48. Meanwhile, that number increased to 150, and then we stopped counting. When coming up with new flavors we are trying not to make compromises and be bound by limitations, so it often happens that our experiment fails. Then we give it another try.

Sesame coffee with chocolate coffee beans came into existence because of one girl Ana, who had the same dilemma every day – whether to eat coffee or sesame ice-cream? So, she deserved to get her own flavor, today the most recognizable original of Crna Ovca.

The Walnut is a classic, but the novelty is that we use fresh walnuts for the preparation, rather than the walnut paste. That is why the ice-cream does not have a smooth texture, instead it reminds us of treats made by our grannies. We like to believe that our walnut ice-cream brings back memories of childhood, when we used fingers to wipe the filling remains from the edges of the bowl.

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.

When making the flavor Milky pear with walnut cookies we tried every walnut cookie in 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?

To make Ricotta cheese with honeycomb ice-cream, sugar and honey are being cooked until they turn into caramel. In the end, we add some baking soda which dissolves when heated and releases carbon dioxide, creating the bubbles similar to the honeycomb. To put it simply, 2NaHCO3 dissolves when heated to Na₂CO₃ + H₂O + CO₂= bubbles.
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Processes and storing

We at Crnaovca make ice cream from scratch. It means that instead of using ready-made bases, mixtures, aromas and artificial flavors we rather allow our ingredients to release and blend their flavors and aromas during the long preparation process. We make ice cream every day in the amounts that satisfy the daily needs while giving our best that only fresh and good produce finds its way to our customers.

Ice cream made like this requires special storage and serving processes. That's why it is served from closed display cases – pozzetti – that preserve the ice cream flavor and texture until it reaches the customer. We know these display cases aren't appealing because ice cream can't be seen before it's bought, but we offer you a compromise – you can taste each one of our ice cream flavors. That's how product quality is retained while the customer can rely on their taste buds to decide for them.
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All our

Flavours

(almost)

Sesame coffee with chocolate coffee beans came into existence because of one girl Ana, who had the same dilemma every day – whether to eat coffee or sesame ice-cream? So, she deserved to get her own flavor, today the most recognizable original of Crna Ovca.
The Walnut is a classic, but the novelty is that we use fresh walnuts for the preparation, rather than the walnut paste. That is why the ice-cream does not have a smooth texture, instead it reminds us of treats made by our grannies. We like to believe that our walnut ice-cream brings back memories of childhood, when we used fingers to wipe the filling remains from the edges of the bowl.
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.
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?
To make Ricotta cheese with honeycomb ice-cream, sugar and honey are being cooked until they turn into caramel. In the end, we add some baking soda which dissolves when heated and releases carbon dioxide, creating the bubbles similar to the honeycomb. To put it simply, 2NaHCO3 dissolves when heated to Na₂CO₃ + H₂O + CO₂= bubbles.
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.
Brown butter with blueberry jam is made by cooking butter on the low temperature, so the milk proteins start to warm up. This is how they get brown color (origin of the name) while extracting sweet aroma of nutty fruits, ideal to combine with rare beefstake or blueberries
When we lack the inspiration for new flavours, we ask our kids for the advice. So, when they say Banana and hazelnut we do not have other choice then to make it.
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.
When makin Poppy seed ice-cream, it is important for the poppy seeds to be ground into a fine powder and to be delivered to us shortly after grounding, while still warm, since at that time is the best for use. Our poppy seed supplier has already destroyed one of his grinders trying to please us, and now he is in the process of ruining another. We are not sure wether he believes in us so much, or he has other use for poppy seeds so he does not care.
Star-shapped anis is perfect to combine with milky and chocolate flavors in ice-cream. Therefore, we made flavor Straciattella with star anis. We better not mention the bloopers uttered when this flavor is ordered.
Sesame coffee with coffee chocolate chips // Hazelnut // MASCARPONE RASPBERRY WITH TOASTED PISTACHIOS // White chocolate & Hazelnut // Dark chocolate // Walnut // Pistachio // Dark chocolate with candied orange // Crema mascarpone with caramelized figs // Baileys with chocolate coated almonds // Poppy seed // White chocolate with strawberries in balsamico // PLAZMA BISCUIT // Vanilla // BANANA SHAKE WITH CARAMELIZED ALMONDS // Creme brulee with caramelized walnuts // Sesame // Stracciatella // Tiramisu // RHUM RAISIN // Salted caramel // Dark chocolate & Hazelnut // MILK CHOCOLATE // Crema strawberry & Cabernet // Peanut butter with chocolate covered pretzels // Chocolate with caramel and cocoa nibs // White chocolate with caramel // CREMA MASCARPONE WITH HAZELNUT AND ALMOND COOKIES // Coffee // White chocolate // Banana and hazelnut // Chocolate with honey and crispy choco pearls // Green tea with candied strawberries // CINNAMON // Brown butter with blueberries jam // Almond // Coconut // Gorgonzola // CHESTNUT // Parmigiano // Dark chocolate h2o // Raspberry // Milky pear with walnut cookies // Strawberry // SOUR CHERRY WITH CHOCOLATE CHIPS // Blackcurrant // Lemon and basil // Mango // Passion fruit // Lemon and mint // Raspberry and mint // Stracciatella with star anis // Banana, lemon & honey // PINEAPPLE // Kiwi & Raspberry // Pear // Cantaloupe // BLACKCURRANT & BLACKBERRY // Raspberry & Blueberry // Wild berries // BLOOD ORANGE // Amaretto with chocolate // MASCARPONE COFFEE // Peach // Orange // Dark chocolate h2o with mint // Dark chocolate h2o with lavender // Lime // Jostaberry // Blackberry & Lavender // MILKYMINT WITH CHOCOLATE // Ricotta cheese with honeycomb // Aronia & Plum // Tropic fruit // Grapefruit // White chocolate with chocolate chips // WHEY CHEESE WITH QUINCE AND WALNUT JELLY // Raspberry, Leeche & Rose // Coffee caramel // COFFEE CARAMEL WITH CINNAMON // Coffee caramel with whole grain cookies // Mascarpone pistachio with blackberry jam // Strawberry with aronia // Pistachios with raspberry puree and white chocolate chips // STRAWBERRY WITH WHITE CHOCOLATE CHIPS // Dark chocolate & Coffee // KAYMAK // Elderflower // Orange & Peach // Orange, Lemon & Grapefruit // PEANUTS & COCONUT // Black garlic with honey and cocoa nibs // Zabaione with maple syrup and amaranth popcorns // Almond, Sesame & Hazelnut // CHESTNUT WITH CINNAMON // Fior di panna // Sour cream // ROSE HIP WITH WHITE CHOCOLATE CHIPS