Iskrem

Pineapple ice cream made with an egg custard: 1 liter cream, 4 eggs, vanilla, 100 g sugar, lemon juice, and juice plus pieces from a can of pineapple; the pineapple pieces are stirred in when the ice is half-frozen. From Erken's Stor kokebok 1914, pages 507–508.

Caramel ice cream of 1 liter whipped cream, 200 g browned sugar thinned with 2.5 dl coffee and 180 g coarsely chopped almonds. Egg-free ice cream from Erken's "Stor kokebok" 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 from 1914: pounded blanched pistachios with orange essence are stirred into half-frozen, spinach-green-tinted ice cream and frozen through.

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

Erken's walnut ice cream (1914): pounded walnuts steep in boiling cream, the cream is strained and wrung out, stirred into beaten egg yolk and sugar, cooked into a custard, cooled and frozen.

Classic vanilla ice cream made from 12 egg yolks, 250 g sugar, 1 vanilla bean, and 1 liter of cream, frozen in a mold and served with a warm chocolate sauce thickened with sago flour. From Erken's "Stor kokebok" 1914, page 507.