What does the ginger ice cream consist of?

Only two things: 3/4 liter of finished ice cream (cream ice, see p. 506 in the book) and 90 grams of preserved ginger cut into small pieces.

When should the ginger be mixed in?

The ginger is stirred into the cold cream before freezing - that is, after the ice cream base has been chilled, not into warm cream.

How long does it take?

Count on around 3 hours in all; most of the time goes to chilling and freezing (the freezing method is described on p. 504 of 'Stor kokebok').

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 508. It is calculated for about 4 servings.

Ginger ice cream

Name: Ginger ice cream
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 0.75 l ice cream (base) (chilled); 90 g preserved ginger (finely cut)

Ginger ice cream: cold ice cream base mixed with 90 g finely cut preserved ginger and frozen.

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

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About the dish

One of the simplest variants in the ice cream chapter: ready, chilled ice cream flavored with preserved ginger.

How to make it

1
Mix
Cut the preserved ginger small and mix it into the cold ice cream.
2
Freeze
Freeze in an ice cream machine, or in the freezer with whisking every half hour until firm.

Changes from the original

Amounts given in liters and grams as in the original; the freezing is described for the modern kitchen.

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. 586)~55% av teksten endretfjernetlagt til

3/4 1. iskrem ~~(se side 506)~~ 90 gr. syltede ingefær. Den kolde krem blandes med den ~~smaat opskaarne~~ smått opskårne ingefær. ~~Fryses (se side 504).~~ Fryses. Til 6 å 8 personer.

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Frequently asked questions

What does the ginger ice cream consist of?: Only two things: 3/4 liter of finished ice cream (cream ice, see p. 506 in the book) and 90 grams of preserved ginger cut into small pieces.
When should the ginger be mixed in?: The ginger is stirred into the cold cream before freezing - that is, after the ice cream base has been chilled, not into warm cream.
How long does it take?: Count on around 3 hours in all; most of the time goes to chilling and freezing (the freezing method is described on p. 504 of 'Stor kokebok').
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 508. It is calculated for about 4 servings.

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