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Walnut Ice Cream

Erken's walnut ice cream (1914): pounded walnuts steep in boiling cream, the cream is strained and wrung out, stirred into beaten egg yolk and sugar, cooked into a custard, cooled and frozen.

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

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About the dish

A classic French-inspired nut ice cream from the ice chapter of 'Stor kokebok' (1914). The walnuts are pounded into a paste that steeps in boiling cream, whereupon the cream is strained and wrung out through a cloth – so the ice cream turns out perfectly smooth but full of nut flavor.

How to make it

  1. 1

    Nut paste

    Pound the walnuts in a mortar with 2 tablespoons of water into a fine paste.

  2. 2

    Steep in cream

    Bring the cream to a boil and pour it over the nut paste. Cover and let stand 20 minutes.

  3. 3

    Strain

    Strain the cream through cheesecloth and wring it out well.

  4. 4

    Custard

    Beat the egg yolks and sugar light and thick (the original says 20 minutes). Bring the nut cream to a boil and stir it in little by little.

  5. 5

    Thicken

    Warm the custard over constant stirring until it thickens, but does not boil. Pour it out and stir until it is completely cold.

  6. 6

    Freeze

    Freeze the ice cream (see the freezing method on p. 504) and stir it now and then if you are not using an ice cream maker.

Changes from the original

Measurements given in modern units (dl, g). A cloth for straining is specified as cheesecloth/fine strainer. 'Brought to the boiling point' has been clarified to mean that the custard thickens without boiling, to keep it from separating.

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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. 509) → 1949 (korrekturlest, s. 587)~40% av teksten endretfjernetlagt til
Valnøtt-is. Ingrediensliste: 100 gr. valnøtter 1 l. fløte 8 eggeblommer eggeplommer 150 gr. sukker. Valnøtterne melis. Valnøttene støtes med 2 spiseskeer vand spiseskjeer vann til en fin deig, paaheldes påhelles den kokende fløte, staar tildækket står tildekket i 20 minutter. Fløten siles gjennem klæde og vrides. Eggeblommerne Eggeplommene og sukkeret vispes i 20 minutter, den kokende fløte røres i litt efter litt, bringes til kokepunktet, heldes helles op, røres, røres i til den er kold. Fryses (se side 504). Fryses. Til 10 personer.

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Frequently asked questions

How do I get the walnut flavor into the cream?
The walnuts are pounded with 2 tablespoons of water into a fine paste. Pour the boiling cream over it, let it stand covered for 20 minutes, then strain the cream through a cloth and wring it out well.
Why should the egg yolks and sugar be beaten for 20 minutes?
Long beating makes the mixture light and airy, so the custard becomes smooth. Then the boiling cream is stirred in little by little, the mixture is brought to the boiling point and stirred until cold before it is frozen.
How many servings and how long does the recipe take?
The recipe is intended for 8 servings, with a total time of about 5 hours including freezing. It is taken from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 509.
What is the ice cream made of?
100 g walnuts, 1 liter cream, 8 egg yolks and 150 g sugar.

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