Why are the bananas pressed through a hair sieve?

To get a completely even, silky purée without strings and lumps, so the ice cream turns out smooth. Today you can use an immersion blender or food processor and sieve the mixture afterward if needed.

What is the purpose of the lemon juice and the curaçao?

The lemon juice freshens up the sweet banana and counteracts browning of the purée, while a tablespoon of curaçao or cognac adds aroma. The alcohol also makes the ice a little softer – so use no more than specified.

When should the whipped cream be stirred in?

Only once the ice cream (from p. 506) is completely cold and the banana purée, lemon juice, and liqueur are blended in. The stiffly whipped cream is folded in lightly at the end, so the air is preserved, and then the mixture is frozen following the directions on p. 504.

How long does the recipe take?

Reckon about 4 hours in all, since the ice-cream base must become completely cold before blending, and the ice must then be frozen. The recipe makes 6 servings and is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 508.

Banana Ice Cream I

Name: Banana Ice Cream I
Prep time: 25 min
Cook time: 3 h 35 min
Total time: 4 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 6 dl ice cream (base custard) (cooled, see base recipe); 1.5 dl heavy cream; 6 pcs bananas (ripe); 1 tbsp lemon juice; 1 tbsp curaçao or cognac

Banana ice cream from Erken's Stor kokebok 1914: sieved bananas blended into a cold ice-cream base with lemon juice and curaçao, stiffly whipped cream folded in, and everything frozen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 508 (falt i det fri)

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About the dish

From the ice-cream chapter of "Stor kokebok" (1914). Erken builds most of the cream ices on a base ice cream (page 506) that is flavored and frozen in an ice pail with salt and crushed ice (page 504).

How to make it

1
Banana purée
Peel the bananas and press them through a fine sieve, or blend them completely smooth.
2
Blend
Blend the banana purée into the cold ice cream and season to taste with lemon juice and curaçao or cognac.
3
Cream
Whip the cream stiff and fold it in lightly.
4
Freeze
Freeze the mixture in an ice-cream maker, or put it in the freezer and whip well every half hour until firm.

Changes from the original

Deciliters and tablespoons are converted to modern measures (dl, tbsp). The hair sieve is replaced with a fine sieve or immersion blender, and "frozen" is elaborated as freezing in an ice-cream maker or whipping in the freezer.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 508) → 1949 (korrekturlest, s. 589)~96% av teksten endretfjernetlagt til

Banan-is II. (Glace aux bananes.) 1¼ kg. bananer 6 del. ~~iskrem (se side 506) 1 1/2 del. kremfløte 6 bananer 1 spiseske citronsaft 1 spiseske curaçao eller konjak. Bananerne renses~~ sukkerlake (200 gr. melis og ~~presses gjennem haarsigt, blandes i den kolde iskrem, tilsættes citronsaft~~ 7 dd. vann) 1½ dd. maraschinolikør saft av 2 sitroner. Sukker og ~~curaçao. Den stivvispede fløte røres let i. Fryses (se side 504).~~ vann kokes til en lake, avkjøles og tilsettes det støtte banankjøtt, likør og den silte sitronsaft. Fryses. Til 8 å 10 personer.

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Frequently asked questions

Why are the bananas pressed through a hair sieve?: To get a completely even, silky purée without strings and lumps, so the ice cream turns out smooth. Today you can use an immersion blender or food processor and sieve the mixture afterward if needed.
What is the purpose of the lemon juice and the curaçao?: The lemon juice freshens up the sweet banana and counteracts browning of the purée, while a tablespoon of curaçao or cognac adds aroma. The alcohol also makes the ice a little softer – so use no more than specified.
When should the whipped cream be stirred in?: Only once the ice cream (from p. 506) is completely cold and the banana purée, lemon juice, and liqueur are blended in. The stiffly whipped cream is folded in lightly at the end, so the air is preserved, and then the mixture is frozen following the directions on p. 504.
How long does the recipe take?: Reckon about 4 hours in all, since the ice-cream base must become completely cold before blending, and the ice must then be frozen. The recipe makes 6 servings and is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 508.

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