Milica Mrvić & Peter Flanek
Milica Mrvić & Peter Flanek
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.
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.
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.
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
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.
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.
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.
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.
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.
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?