Erken's basic ice cream recipe from 1914: egg yolks and sugar are whisked, thinned with boiling cream, warmed to the boiling point without boiling, cooled with stirring and frozen. Milk can replace the cream, but then with more egg yolks and more sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 506 (falt i det fri)
The basic ice cream recipe in Erken's ice cream chapter. The chapter opens by noting that ices fall into two classes – cream ices and water or fruit ices – and that cream ices usually consist of egg custard sweetened with sugar and various flavors such as coffee, caramel, chocolate or liqueur. If you want the ice soft, use more sugar and more eggs relative to the milk or cream; if you want it harder, use less sugar and eggs.
Whisk the egg-sugar mixture
Whisk the egg yolks and sugar pale and thick, about 15 minutes.
Thin with boiling cream
Bring the cream (or milk) to a boil and pour it little by little into the egg mixture while whisking constantly.
Heat the custard
Put the mixture over low heat and warm it with constant whisking until it just approaches the boiling point and thickens (about 80–85 °C (185 °F)). It must not boil.
Cool
Take the custard off the heat, pour it into a cold bowl and stir it with a silver spoon (or wooden spoon) until it is completely cold.
Freeze
Freeze the custard in an ice cream maker, or in a mold set in ice and salt, until firm.
Measures converted to modern units (grams, dl/liter). "Whisked ¼ hour" is given as about 15 minutes. The boiling point is specified as about 80–85 °C (185 °F) to keep the custard from splitting, and the steps are broken up. Freezing in an ice cream maker is added as a modern alternative to the old freezing bucket with ice and salt.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note til Modernisert
Mål er omregnet til moderne enheter (gram, dl/liter). «Vispes ¼ time» er angitt som ca. 15 minutter. Kokepunkt er presisert til ca. 80–85 °C for å unngå at kremen skiller seg, og trinnene er delt opp. Frysing i iskremmaskin er lagt til som moderne alternativ til den gamle frysebøtta med is og salt.
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