Caramel ice cream: burnt sugar thinned with coffee and mixed with coarsely chopped almonds, folded into stiffly whipped cream and frozen. From Erken & Steen 1900.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 227 (falt i det fri)
Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. En fløtebasert iskrem med brent sukker og kaffe – en tidlig norsk «kaffe-karamell»-is med grovhakkede mandler.
Whip the cream
Whip the cream stiff and set it in the cold.
Make the caramel
Brown the sugar in a pan to a golden caramel and thin it with the brewed coffee. Stir until the caramel is dissolved.
Add the almonds
Stir the blanched, coarsely chopped almonds into the caramel coffee. Let the mixture cool completely.
Combine and freeze
Fold the cooled caramel mixture into the stiffly whipped cream and freeze. Today: freeze in a container, stirring every 30 minutes, or churn in an ice-cream maker.
«½ liter kogt kaffe» er beholdt som 5 dl. Moderne fryseveiledning er lagt til; originalen sier bare «Fryses».
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
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Note on Modernised
«½ liter kogt kaffe» er beholdt som 5 dl. Moderne fryseveiledning er lagt til; originalen sier bare «Fryses».
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