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Pineapple Ice Cream I

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 507 (falt i det fri)

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About the dish

A fruit ice cream from the ice chapter of Stor kokebok (1914). Canned pineapple was a costly delicacy, and both the juice and the pieces were used.

How to make it

  1. 1

    Bring the cream to a boil

    Bring the cream to a boil with the split vanilla pod.

  2. 2

    Whisk eggs and sugar

    Whisk the eggs and sugar pale and thick, half an hour in the original; with an electric mixer 10–15 minutes is enough.

  3. 3

    Make the custard

    Temper the egg mixture with the hot cream, pour everything back into the pot, and whisk well over low heat until the custard thickens just below boiling. It must not boil.

  4. 4

    Cool

    Pour the custard into a cold bowl, remove the vanilla pod, and stir until the custard is completely cooled.

  5. 5

    Season and freeze

    Stir in the lemon juice and pineapple juice, and freeze the mixture in an ice cream maker or in the freezer.

  6. 6

    Add pineapple

    When the ice is half-frozen, stir in small pieces of pineapple and continue freezing until the ice is firm.

Changes from the original

Measurements converted to modern units; the "¼ kg pineapple can" is given as one small can of pineapple. The cooking point is specified as "just below boiling" so the custard does not curdle. The method has been divided into steps and the language modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 507) → Modernisert~85% av teksten endretfjernetlagt til
1 l. fløte l kremfløte. 4 egg ½ stk egg. 0,5 stang vanilje vanilje. 100 gr. sukker g sukker. 1 citron stk sitron (saften). 1 boks ananas i biter (ca. 250 g, saft av ¼ kg.s ananasboks ananasstykker. og biter). Kok opp fløten med den kløvede vaniljestangen.. Visp egg og sukker sammen ½ time, tilsæt fløten, som har faat et opkok lyst og tykt, i originalen en halv time; med vaniljen. Held elektrisk visp holder 10–15 minutter.. Spe eggeblandingen med den varme fløten, hell alt tilbake i gryten kjelen og visp godt, godt over svak varme til kremen naar tykner rett under kokepunktet. Kremen heldes op Den må ikke koke.. Hell kremen opp i en kald bolle, ta ut vaniljestangen og røres i, rør til den kremen er godt avkjølet, tilsættes citron- helt avkjølt.. Rør inn sitronsaft og ananassaften; fryses. Naar den ananassaft, og frys massen i ismaskin eller i fryseren.. Når isen er halvfrossen, haves smaa stykker rører du inn små biter av ananas i. Fryses videre. og fryser videre til isen er fast.

Note til Modernisert

Mål omregnet til moderne enheter, «¼ kg.s ananasboks» oppgitt som én liten boks ananas. Kokepunkt er presisert som «rett under kokepunktet» for at kremen ikke skal skille seg. Fremgangsmåten er delt i trinn og språket modernisert.

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Frequently asked questions

Why must the custard not boil?
The mixture of eggs, sugar, and cream should only be heated to just below boiling under constant whisking. If it boils, the eggs curdle and the custard turns grainy. Take the pot off the heat the moment it is thick enough.
When should the pineapple pieces go in?
Only when the ice is half-frozen. Then the small pieces distribute evenly through the mixture instead of sinking to the bottom. The pineapple juice and lemon juice themselves are stirred into the cooled custard before freezing begins.
Why does the recipe take so long – 5 hours?
The eggs and sugar should be whisked for half an hour, the custard must be stirred completely cold before it is frozen, and freezing happens in two stages with pineapple pieces in between. In 1914 the ice was frozen in a bucket with ice and salt, which took considerable time.
What kind of pineapple is used?
The recipe uses canned pineapple: the juice from a ¼ kg can plus pineapple pieces from the can.

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