Ice cream

A hollowed-out fresh pineapple filled with cream ice mixed with the pineapple flesh, for example pistachio, lemon or strawberry ice. Erken, 1949.

Ice made from the juice of tinned oranges or mandarins, flavoured with lemon, water or wine, frozen and served with the fruit around it, from Erken (1949).

Banana ice cream I: banana purée mixed into soft ice cream with lemon juice and curaçao or cognac, whipped cream folded in and frozen, from Erken (1949).

Frozen cream with glazed oranges from Erken's Big Cookbook (1949): whipped cream with vanilla sugar, orange segments in sugar syrup and spun sugar.

Frozen fruit pudding in three layers of whipped cream with apple, plum and raspberry preserves, frozen in a mould. Serves 12, from Erken (1949).

Is Melba: vanilla ice cream with halved peach or pear, whipped cream, strawberries and flaked almonds in a glass. Erken's recipe from 1949.

Pineapple Ice II from Erken's Big Cookbook (1914): sugar syrup boiled with lemon juice and diced pineapple, then frozen. Serves 12.

Orange and lemon sorbet from Henriette Schønberg Erken's Stor kokebok (1914).

Orange ice from Erken 1914: orange peel steeped in hot sugar syrup, then orange and lemon juice added before freezing. About 8 servings.

Banana ice cream II from Erken 1914: cooled sugar syrup blended with mashed bananas, maraschino liqueur and lemon juice, optionally strained, then frozen.

Erken's basic fruit ice recipe (1914): sugar syrup mixed with fruit purée or juice, lemon juice and optionally liqueur; cream is added for red berries.

Strawberry Ice Cream II from Erken (1914): sugar syrup blended with strawberry juice or purée and lemon juice, then frozen. Raspberry ice is made alike.

Orange cream ice from Erken (1914): orange peel rubbed with sugar, hot water and orange juice stirred into a cold ice cream base, then frozen.

Banana ice cream from Erken (1914): sieved bananas blended into a cold ice-cream base with lemon juice and curaçao, folded with whipped cream, frozen.

Chantilly cream (Erken 1914): 5 dl heavy cream, 125 g powdered sugar and 2 tsp vanilla sugar whipped stiff and frozen; also used as a filling in bombe glacée.

Frozen cream for strawberries: ½ l cream, 75 g sugar and vanilla are mixed and frozen – a simple vanilla ice cream to serve alongside berries.

Ginger ice cream: cold ice cream base mixed with 90 g finely cut preserved ginger and frozen.

Erken's basic ice cream recipe (1914): egg yolks and sugar whisked, thinned with boiling cream, cooled while stirring and frozen. Milk can replace cream.

Simple parfait from 1914: stiffly whipped cream mixed with powdered sugar, crushed macaroons, and vanilla powder, frozen in a sugar-coated mold.

Orange parfait from 1914: a cold parfait cream tinted with carmine and flavored with grated orange zest and strained orange juice, frozen in a mold.

Gourmet ice cream from Erken 1914: a bombe mold lined with nougat ice cream, filled with walnut ice cream and chantilly cream, frozen, rolled in almonds.

Bombe glacée cream from Erken 1914: sugar syrup whisked with egg yolks and mixed with whipped cream, frozen in an ice-lined mold. With a table of fillings.

Parfait tutti-frutti from Erken 1914: egg yolks, powdered sugar, whipped cream, crushed macaroons and jam or preserved fruit, frozen in a sugared mold.

Erken's base recipe for parfait cream (1914): sugar syrup cooked with egg yolks into a custard, whipped cold, mixed with whipped cream, frozen 4–5 hours.

Pineapple ice cream on an egg custard with cream, vanilla and lemon juice, with pineapple pieces added when half-frozen. From Erken's Big Cookbook (1914).

Egg-free caramel ice cream of whipped cream, browned sugar, coffee and coarsely chopped almonds. From Erken's Big Cookbook (1914), page 507.

Erken's nougat ice cream (1914): pounded hard nougat stirred into a cold ice cream base and frozen.

Erken's pistachio ice cream (1914): pounded blanched pistachios with orange essence stirred into half-frozen, spinach-green ice cream and frozen through.

Erken's tea ice cream (1914): tea steeped in vanilla milk, cooked to a custard with egg and sugar, cooled, folded with whipped cream and frozen.

Erken's walnut ice cream (1914): pounded walnuts steeped in boiling cream, stirred into egg yolk and sugar, cooked to a custard, cooled and frozen.

Erken's champagne granité (1914): half-frozen lemon ice mixed with champagne, fresh fruit and crushed ice, served at once in shallow glasses.

Erken's grape sorbet (1914): citrus-infused sugar syrup, half-frozen and stirred with grape purée, sherry and elderberry juice; served barely frozen.

Fruit cup from Erken's Big Cookbook (1914): fresh fruit in sugar syrup, half-frozen and served in tall glasses with fruit sorbet and liqueur.

Ice-filled mandarins or oranges from Erken (1914): the top is cut off, the flesh scraped out with a teaspoon, and the shell filled with citrus ice.

Erken's frozen soufflé (soufflé glacé) from 1914: Italian meringue blended with fruit purée and whipped cream, flavored and frozen in molds.

Erken's strawberry sorbet (1914): half-frozen strawberry ice stirred with curaçao and Sauternes, refrozen briefly and served at once in flat glasses.