Bamsrudlåven

Bamsrudlåven is a small family business.
Bamsrudlåven is a small family business.
The milk-based ice cream comes in four flavors: Vanilla, croissant, strawberry and coffee & cocoa.
The milk-based ice cream comes in four flavors: Vanilla, croissant, strawberry and coffee & cocoa.
At Bamsrud, we have been raising laying hens for three generations.
At Bamsrud, we have been raising laying hens for three generations.
The dairy at Mysen has closed down, but we have set up a small micro-dairy in the lower barn, where we produce ice cream from milk from our neighbors' cows and eggs from our own free-range chickens.
The dairy at Mysen has closed down, but we have set up a small micro-dairy in the lower barn, where we produce ice cream from milk from our neighbors' cows and eggs from our own free-range chickens.
The ice cream is sold in grocery stores, cafes and specialty stores.
The ice cream is sold in grocery stores, cafes and specialty stores.

Farm shops
Food and beverage manufacturers
Meetings, courses and parties

Contact:

Rune Klufterud

Address:

Bamsrudveien 57, 1850 Mysen

Phone:

+47 48 12 13 52

Website:

bamsrudlaven.no

E-mail:

info@bamsrudlaven.no

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At Bamsrudlåven we make our own Gårdsis, which is an Italian-inspired milk ice cream made from milk from our neighbors' cows and eggs from the farm's free-range chickens! We are located at Mysen, an hour from Oslo. On the farm we have a self-service farm shop. Here we sell eggs, ice cream and krokan produced on the farm. There is an opportunity to buy coffee and enjoy some quiet time in the farmyard. Welcome!





When a suitor from the neighboring farm came with fresh milk in a bucket, the idea came to make an Italian-inspired milk ice cream with lots of eggs. Today's milk and today's eggs become today's ice cream!

In 2013, ice cream production began using local ingredients in the lower barn. A small dairy has been set up at Bamsrud. The milk truck delivers fresh milk from neighboring farms, which is heat-treated with egg yolks to give the right consistency and to ensure food safety. The mix is ​​homogenized and poured into a maturation tank. Here it is allowed to rest so that the good flavors can be developed. The next day, the mix is ​​quickly frozen and packaged by hand.

We also make fresh sorbets from Norwegian apples, blackcurrants and blackberries. Here we use the egg whites that are left over from the production of our milk-based ice cream. The egg whites give the sorbet an airy and delicate consistency.

Hope it tastes good!