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Coffee Ice Cream

Coffee ice cream from 1914: ground coffee steeped in boiling cream, strained and stirred into whisked egg yolks with sugar, cooked into a custard and frozen.

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

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About the dish

The coffee ice cream builds on the basic ice cream on page 506, but here the coffee is steeped directly in the boiling cream before the custard is stirred together.

How to make it

  1. 1

    Steep the coffee

    Bring the cream to a boil, take it off the heat, and stir in the ground coffee. Cover and let it stand in a warm place for 30 minutes.

  2. 2

    Strain

    Strain the coffee cream through a thin cloth and wring it out well.

  3. 3

    Egg custard

    Whisk egg yolks and sugar light and thick, and stir the warm coffee cream in a little at a time.

  4. 4

    Heat

    Warm the mixture gently, stirring, until it thickens, but do not boil. Pour it out and stir until it is cold.

  5. 5

    Freeze

    Freeze the custard in an ice cream maker, or in the freezer, whisking every half hour.

Changes from the original

The ice cream base amounts are given concretely (cream, egg yolks, sugar) since the original refers to page 506. Muslin is replaced with a cloth/fine-mesh strainer, and the whisking time is shortened using an electric whisk.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 508) → 1949 (korrekturlest, s. 586)~47% av teksten endretfjernetlagt til
Iskrem (se side 506) denne) 50 gr. malt kaffe. De nybrændte, nybrente, malte kaffebønner tilsættes kaffe bønner tilsettes den kokende fløte og sættes tildækket paa settes tildekket på et varmt sted i 1/2 time; siles og vrides gjennem tyndt tynt tøi, musselin. Kaffefløten haves has derefter i eggeblommerne, eggeplommene, som er vispet 1/2 time med sukkeret. Fryses (se side 504). Fryses. Til 10 personer.

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Frequently asked questions

Why should the coffee be freshly roasted and freshly ground?
The aroma is drawn out into the boiling cream, and freshly roasted, freshly ground beans give the strongest coffee flavor. 50 grams of ground coffee for the ice cream base (page 506) is enough for 6 servings.
How do I steep the coffee cream?
Put the ground coffee into boiling cream, cover, and set it in a warm place for half an hour. Then strain the cream and wring it through thin cloth, ideally muslin, so the grounds are removed.
When is the coffee cream combined with the egg yolks?
The egg yolks are whisked with the sugar for half an hour first, then the strained coffee cream is poured in. The mixture is then frozen following the method on page 504.
How long does the whole dessert take?
Allow around 5 hours in all: half an hour to steep the coffee, half an hour to whisk the egg yolks and sugar, plus time for cooling and freezing.

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