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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 508) → Modernised~94% of the text changedremovedadded
Iskrem (se side 506) 1 l fløte (til iskrembasen). 8 stk eggeplommer. 180 g sukker. 50 gr. g malt kaffe. De nybrændte, malte kaffebønner tilsættes kaffe (helst nybrent). Kok opp fløten, ta den kokende fløte av platen og sættes tildækket paa et varmt sted i 1/2 time; siles rør inn den malte kaffen. Dekk til og vrides gjennem tyndt tøi, musselin. Kaffefløten haves derefter la staa lunt i eggeblommerne, som 30 minutter.. Sil kaffefløten gjennom et tynt klede og vri godt ut.. Visp eggeplommer og sukker lyst og tykt, og rør den varme kaffefløten inn litt om litt.. Varm blandingen forsigtig under omrøring til den tykner, men ikke kok. Hell den opp og rør til den er vispet 1/2 time kald.. Frys kremen i iskremmaskin, eller i fryseren med sukkeret. Fryses (se side 504). vispning hver halvtime.

Note on Modernised

Iskrembasens mengder er angitt konkret (fløte, eggeplommer, sukker) siden originalen henviser til side 506. Musselin er erstattet med klede/finmasket sil, og vispetiden er kortet ned med elektrisk visp.

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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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