Fløteis

Orange cream ice: orange peel rubbed with sugar, hot water and strained orange juice are stirred into a cold ice-cream base, optionally colored with saffron and carmine, and frozen.

Banana ice cream from Erken's Stor kokebok 1914: sieved bananas blended into a cold ice-cream base with lemon juice and curaçao, stiffly whipped cream folded in, and everything 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 from 1914: egg yolks and sugar are whisked, thinned with boiling cream, warmed to the boiling point without boiling, cooled with stirring and frozen. Milk can replace the cream, but then with more egg yolks and more sugar.

Strawberry Ice Cream I: sweetened whipped cream folded with strained preserved strawberries, red-currant juice and sherry, then frozen.

Coffee ice cream from 1914: ground coffee steeped in boiling cream, strained and stirred into whisked egg yolks with sugar, cooked into a custard and frozen.

Lemon cream ice: lemon peel rubbed with powdered sugar, lemon juice, and a little water is stirred into a cold ice cream base, optionally colored with saffron, and frozen.

Erken's vanilla ice cream from 1914 for 12 people: 1 l cream, 10 egg yolks, 125 g confectioners' sugar and a vanilla bean whisked cold together, warmed to just below the boiling point, cooled with stirring and frozen. Two variants are given: a custard thinned with boiling vanilla cream, or an uncooked version with whipped cream and scraped-out vanilla seeds.