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We all scream for ice cream!

  • Books & Company 1 Sofievej Hellerup, 2900 Denmark (map)

EVENT COST: Free event


We are very excited to welcome ice cream maker par excellence, Cathrine Østerberg, to the shop for the launch of her beautiful new book, aptly named Ice Cream.

Ice-cold, creamy and intriguing. A scoop of ice cream can be presented as simply as that, but there is a lot more to it when creating a delicious scoop of ice cream or sorbet. 

Østerberg Ice Cream is known to produce some of the finest ice creams with ingredients from all over the world. Cathrine Østerberg, the woman behind Østerberg Ice Cream, spent years studying food science and ice cream structure. Østerberg wants to bring the science of ice cream to life while introducing creative flavours that can be made at home. There is certainly something magical about diving into a freshly made batch of ice cream and knowing this is your own little creation.

Ice cream according to Østerberg is all about being creative, understanding the science of ice cream and having fun along the way. The recipes are presented in a clean and minimal design so that all the focus remains on what is important - ice cream. 

About Cathrine Østerberg

With a background in food science from University of Copenhagen and a Masters thesis on ice cream structure with a leading ice cream professor from Canada, Cathrine Østerberg takes a scientific approach to making ice cream. Following the opening of ‘Østerberg Ice Cream’ in Østerbro in 2014, Cathrine has opened another ice cream parlour in Ho Chi Minh City (Vietnam) and one last year in Vesterbro.

As well as managing the ice cream shops, Cathrine Østerberg teaches various ice cream courses and workshops as well as consulting other ice cream companies on developing their recipes and starting their business.

Cathrine will give a short introduction to her background in the field of ice cream science and explain some of the basic mechanisms of creating smooth and creamy ice creams and sorbets.

We will get to taste samples from the book as examples of how an ice cream structure is generated based on science and creativeness.

There will, of course, be an opportunity to buy the lovely Ice Cream book on the evening and have it signed.