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.

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
Bring the cream to a boil
Bring the cream to a boil with the split vanilla pod.
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
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
Cool
Pour the custard into a cold bowl, remove the vanilla pod, and stir until the custard is completely cooled.
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 507) → 1949 (proofread, p. 585)~79% of the text changedremovedadded

1 ½ l. fløte 4 egg ½ stang vanilje 100 gr. ~~sukker~~ melis 1 ~~citron~~ sitron saft av ¼ kg.s ananasboks ananasstykker. Visp egg og sukker sammen ½ time, tilsæt fløten, som har faat et opkok med vaniljen. Held alt tilbake i gryten og visp godt, til kremen naar kokepunktet. Kremen heldes op og røres i, til den er godt avkjølet, tilsættes citron- og ananassaften; fryses. Naar den er halvfrossen, haves smaa stykker ananas i. Fryses videre.

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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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