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Lemon Cream Ice

Lemon cream ice: lemon peel rubbed with powdered sugar, lemon juice, and a little water is stirred into a cold ice cream base, optionally colored with saffron, and frozen.

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

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About the dish

Erken uses the old method of rubbing the sugar cube against the lemon peel to draw out the oil – hence powdered sugar. Saffron is used only for the sake of color.

How to make it

  1. 1

    Lemon sugar

    Rub the sugar against the lemon peel until all the yellow is gone, or grate the peel finely and mix it with the sugar.

  2. 2

    Lemon juice

    Stir in 1 tbsp lukewarm water and the strained juice of the lemons. Let the mixture become completely cold.

  3. 3

    Mix and freeze

    Stir the lemon mixture into the cold ice cream, add a little dissolved saffron for color if desired, and freeze.

Changes from the original

Powdered sugar is given as sugar; today the peel can be grated finely with a grater and stirred into the sugar. Saffron is optional.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 508)~90% of the text changedremovedadded
0,75 l 3/4 1. iskrem (grunnkrem) (avkjølt). (se side 506) 35 g melis. gr. melis 2 stk sitroner (vaskede, uvoksede). 1 ss lunkent vann. safran (noen få traader, oppløst, kun for fargen). Gni sukkeret mot sitronskallet citroner litt safran. Citronskallet avrives med sukkeret, til alt det gule gult er borte, eller riv skallet fint og bland det med sukkeret.. Rør inn fjernet, tilsættes 1 ss spiseske lunkent vann vand og den silte saften av sitronene. La blandingen bli helt kald.. Rør sitronblandingen silede citronsaft. Naar dette er koldt, røres det i den kalde iskremen, tilsett eventuelt litt oppløst safran iskremen. Hvis nødvendig for fargen, og frys. farvens skyld, kan man tilsætte ganske litet opløst safran. Fryses (se side 504).

Note on Modernised

Melis er oppgitt som sukker; skallet kan i dag rives fint med rivjern og røres i sukkeret. Safran er valgfritt.

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Frequently asked questions

How do I get the most lemon flavor in the ice?
Rub the lemon peel off with the sugar cubes/powdered sugar until all the yellow is removed – this draws the aromatic oil out into the sugar. Then mix in 1 tablespoon lukewarm water and the strained lemon juice from 2 lemons.
Why should the mixture be cold before it is stirred into the ice cream?
A warm lemon mixture can split or thin the cream ice. Cool it completely before stirring it into the 3/4 liter ice cream, and then freeze according to the usual method (p. 504 in the book).
Do I have to use saffron?
No, saffron is only for the color. The recipe says "if necessary for the sake of color" – add then quite a little dissolved saffron, or the flavor may become dominant.
How long does it take?
About 200 minutes in all, most of which is freezing time. The recipe serves 4.

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