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.
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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