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Ice cream

7 recipes · Ice cream

7 ice cream recipes from the “Big Cookbook,” in the ice cream category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Pineapple Ice Cream I

    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).

  • Caramel Ice Cream (Karamellis)

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

  • Nougat Ice Cream (Nougatis)

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

  • Pistachio Ice Cream (glace à la crème aux pistaches)

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

  • Tea Ice Cream (thé glacé à la crème)

    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.

  • Walnut Ice Cream

    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.

  • Vanilla Ice Cream with Warm Chocolate Sauce

    Classic vanilla ice cream of egg yolks, sugar, vanilla and cream, frozen in a mold and served with warm chocolate sauce. From Erken's Big Cookbook (1914).