Cream ices

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.

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

Erken's vanilla ice cream from 1914 for 12: cream, egg yolks, icing sugar and vanilla bean warmed just below boiling, cooled and frozen. Two variants.