What are the main ingredients in Strawberry Ice Cream I?

1 liter cream, 90 g sugar, 2 1/2 dl preserved strawberries, 4 tablespoons red-currant juice and 2 tablespoons sherry. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 508.

How is the ice cream made?

The cream is whipped stiff with the sugar. Then the preserved strawberries are folded in – rubbed through a fine (hair) sieve – together with the red-currant juice and sherry. The mixture is frozen.

How long does it take?

The stated total time is about 210 minutes (3.5 hours), most of which is freezing. The recipe makes 6 servings.

Why should the strawberries be strained?

Rubbing the preserved strawberries through a fine sieve makes them a smooth purée without seeds or bits, so the ice cream gets a smooth texture and blends well with the stiffly whipped cream.

Strawberry Ice Cream I

Name: Strawberry Ice Cream I
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l heavy cream; 90 g sugar; 2.5 dl preserved strawberries (or strawberry jam); 4 tbsp red-currant juice; 2 tbsp sherry

Strawberry Ice Cream I: sweetened whipped cream folded with strained preserved strawberries, red-currant juice and sherry, then frozen.

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

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About the dish

Erken gives several strawberry ice creams; this first is a pure cream ice without egg custard, given tartness with red-currant juice and flavored with sherry.

How to make it

1
Whip the cream
Whip the cream stiff together with the sugar.
2
Berry purée
Press the preserved strawberries through a fine sieve and fold the purée into the cream together with the red-currant juice and sherry.
3
Freeze
Freeze the mixture in an ice cream maker, or in the freezer whisking every half hour.

Changes from the original

Deciliters and tablespoons are given in modern measures; the "hair sieve" is replaced with a fine sieve. Preserved strawberries can be swapped for strawberry jam.

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Frequently asked questions

What are the main ingredients in Strawberry Ice Cream I?: 1 liter cream, 90 g sugar, 2 1/2 dl preserved strawberries, 4 tablespoons red-currant juice and 2 tablespoons sherry. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 508.
How is the ice cream made?: The cream is whipped stiff with the sugar. Then the preserved strawberries are folded in – rubbed through a fine (hair) sieve – together with the red-currant juice and sherry. The mixture is frozen.
How long does it take?: The stated total time is about 210 minutes (3.5 hours), most of which is freezing. The recipe makes 6 servings.
Why should the strawberries be strained?: Rubbing the preserved strawberries through a fine sieve makes them a smooth purée without seeds or bits, so the ice cream gets a smooth texture and blends well with the stiffly whipped cream.

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