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Caramel Ice Cream (Karamellis)

Caramel ice cream of 1 liter whipped cream, 200 g browned sugar thinned with 2.5 dl coffee and 180 g coarsely chopped almonds. Egg-free ice cream from Erken's "Stor kokebok" 1914, page 507.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 507 (falt i det fri)

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About the dish

A simple egg-free ice cream from the ice cream chapter of "Stor kokebok" (1914). The caramel is made from browned sugar and coffee and provides both color and flavor.

How to make it

  1. 1

    Brown the sugar

    Melt and brown the sugar in a pan until it is a golden-brown caramel.

  2. 2

    Thin with coffee

    Carefully thin the caramel with the boiling coffee and stir until the caramel is dissolved.

  3. 3

    Add almonds

    Stir in the blanched, coarsely chopped almonds and let the mixture become completely cold.

  4. 4

    Combine with cream

    Whip the cream stiff and gently fold in the cold caramel mixture.

  5. 5

    Freeze

    Freeze the mixture in an ice cream maker, or in the freezer, stirring a few times along the way.

Changes from the original

Measurements converted to grams and dl. "Melis" (powdered sugar) is interpreted as ordinary sugar. The method has been divided into steps and the language modernized; freezing in an ice cream maker or freezer is specified.

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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. 507) → 1949 (korrekturlest, s. 585)~76% av teksten endretfjernetlagt til
1 l. fløte 200 gr. sukker, melis 180 gr. mandler ¼ ½ l. kokt kaffe. Mandlene skåldes, tørres, males, støtes, blandes med det siktede sukker og de stivvispede hviter. Fylles i en godt smurt og strødd randform og stekes pent gulbrun i ca. ¾ time. Formen skal kun være halvfylt og ovnsvarmen svak. Hvelves når den er godt avkjølt. Pyntes gjennem kremmerhus med ½ stivvispet eggehvite, rørt med 100 gr. flormelis og 1 teskje sitronsaft. I midten legges isen og frukten omkring. Fløten stivvispes, sukkeret brunes paa pande, opspædes på panne, spes med kaffen; heri haves has de skoldede, skåldede, grovhakkede mandler; dette avkjøles og haves has i den stivpiskede stivvispede fløte. Fryses. Til 10 å 12 personer. Serveres i glassbolle eller flatt fat.

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Frequently asked questions

What gives the ice cream its caramel flavor?
The sugar (200 g) is browned in a pan to a caramel and thinned with 1/4 liter of brewed coffee. This caramel-coffee mixture is cooled completely before it is folded into the stiffly whipped cream.
How are the almonds handled?
180 g of almonds are blanched (the skins removed) and coarsely chopped, and added to the warm caramel with coffee before everything is cooled.
Why must the caramel mixture be cooled before it is combined with the cream?
Warm caramel would cause the stiffly whipped cream to collapse and melt. Cooling ensures that the ice cream retains air and volume during freezing.
How long does the recipe take?
About 4 hours in total, most of which is freezing time. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 507, and yields about 8 servings.

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