How long should the tea steep?

The milk is brought to a boil with the vanilla and simmered gently for 5 minutes. The hot milk is poured over 2 tablespoons of tea leaves, left covered for 5 minutes and strained.

Why should the eggs and sugar be whisked so long?

The recipe calls for 4 eggs and 180 g sugar to be whisked for half an hour. This gives an airy, well-dissolved egg custard that thickens evenly when heated, without curdling.

When is the cream folded in?

The egg mixture is stirred with the tea, heated while stirring until it thickens, and then stirred until it is completely cold. Only then is the stiffly whipped cream (1/4 l) folded in, before the mixture is frozen.

Where does the recipe come from?

From Henriette Schonberg Erken's "Stor kokebok" of 1914, page 509, under the name thé glacé à la crème. The freezing method is described on page 504 of the same book.

Tea Ice Cream (thé glacé à la crème)

Erken's tea ice cream (1914): tea leaves steeped in boiled vanilla milk, blended into whisked egg and sugar, cooked to a custard, cooled, folded with stiffly whipped cream and frozen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 509 (falt i det fri)

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About the dish

An elegant tea ice cream from the ice-cream chapter of "Stor kokebok" (1914) - tea leaves are steeped in boiled vanilla milk, which then becomes the base for an egg custard. The milk and cream quantities are unclear in the OCR and interpreted as 1/2 l milk and 1/4 l cream.

How to make it

1
Steep the tea
Bring the milk to a boil with the vanilla and let it simmer gently for 5 minutes. Pour the milk over the tea leaves, cover and let stand 5 minutes. Strain.
2
Egg custard
Whisk the eggs and sugar pale and fluffy (the original says half an hour). Blend in the tea milk.
3
Cook the custard
Set the mixture over low heat and stir until it thickens, but does not boil.
4
Cool
Pour the custard out and stir until it is completely cold.
5
Cream and freezing
Fold in the stiffly whipped cream and freeze the ice cream (see the freezing method, p. 504).

Changes from the original

Measures given in modern units (dl, g). The vanilla bean can be replaced with 1 tsp vanilla sugar. The whisking time for the eggs and sugar has been reduced to what is needed with 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.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 509) → Modernised~87% of the text changedremovedadded

2 ~~spiseskeer teblade ½ l. melk ¼ l.~~ spiseskjeer teblader (svart te). 5 dl melk. 2,5 dl fløte (piskes stiv). 180 ~~gr. sukker~~ g sukker. 4 ~~egg~~ stk egg. 1 ~~litet stykke vanilje. Melken og~~ stk vaniljestang (lite stykke, eller 1 ts vaniljesukker). Kok opp melken med vaniljen ~~gives et opkok, smaatrækker~~ og la den småtrekke i 5 ~~minutter, heldes~~ minutter. Hell melken over tebladene, ~~staar tildækket i~~ dekk til og la stå 5 ~~minutter, siles. Eggene~~ minutter. Sil.. Pisk egg og ~~sukkeret vispes ½ time, blandes med teen, sættes~~ sukker lyst og luftig (originalen sier en halv time). Bland inn temelken.. Sett blandingen over ~~ilden, røres,~~ svak varme og rør til ~~det~~ den tykner, ~~heldes op, røres,~~ men ikke koker.. Hell kremen opp og rør til ~~det~~ den er ~~koldt, tilsættes~~ helt kald.. Rør inn den ~~stivvispede fløte. Fryses~~ stivpiskede fløten og frys isen (se ~~side~~ frysemetoden s. 504).

Note on Modernised

Mål oppgitt i moderne enheter (dl, g). Vaniljestang kan erstattes med 1 ts vaniljesukker. Vispetiden for egg og sukker er redusert til det som trengs med elektrisk visp.

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Frequently asked questions

How long should the tea steep?: The milk is brought to a boil with the vanilla and simmered gently for 5 minutes. The hot milk is poured over 2 tablespoons of tea leaves, left covered for 5 minutes and strained.
Why should the eggs and sugar be whisked so long?: The recipe calls for 4 eggs and 180 g sugar to be whisked for half an hour. This gives an airy, well-dissolved egg custard that thickens evenly when heated, without curdling.
When is the cream folded in?: The egg mixture is stirred with the tea, heated while stirring until it thickens, and then stirred until it is completely cold. Only then is the stiffly whipped cream (1/4 l) folded in, before the mixture is frozen.
Where does the recipe come from?: From Henriette Schonberg Erken's "Stor kokebok" of 1914, page 509, under the name thé glacé à la crème. The freezing method is described on page 504 of the same book.

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