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

Other than this, Østerberg has been thoroughly researching the world of ice cream, with ice cream courses in Denmark, Italy and Canada. It has taken no less than two years to develop the right recipes, which is the foundation of what Østerberg thinks, is the ideal ice cream. We call it Danish ice cream.

The ice cream is a combination of a gelato and an ice cream with high cream content. The sugar level is lower than 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 both worlds and made it into our own.

Østerberg Ice Cream.

”Ice cream is a food I love to explore. You can change the ratio between sugar, fat and protein and by doing this, you can come up with exactly the ice cream which you think taste the best and is creamy enough, without being too fatty. If you change the proportions just a little bit, it will look and taste different immediately. And that’s what makes ice cream an amazing food to work with, and of course enjoying the result afterwards” 

says Cathrine Østerberg

Cathrine has for 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 there should be no question, that ice cream truly is a science.