Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Vanilla Ice Cream (glacé à la crème de vanille)

Erken's vanilla ice cream from 1914 for 12 people: 1 l cream, 10 egg yolks, 125 g confectioners' sugar and a vanilla bean whisked cold together, warmed to just below the boiling point, cooled with stirring and frozen. Two variants are given: a custard thinned with boiling vanilla cream, or an uncooked version with whipped cream and scraped-out vanilla seeds.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 506 (falt i det fri)

Be the first to rate

About the dish

The vanilla ice cream is the classic cream ice in Erken's ice chapter, and she gives three methods: everything is whisked cold together and warmed, or a custard is thinned with boiling cream that has been brought to a boil with the vanilla bean, or an uncooked variant where whipped cream with scraped-out vanilla seeds is folded into the custard before freezing.

How to make it

  1. 1

    Mix everything cold

    Whisk the cream, egg yolks, sugar and the split vanilla bean well together while everything is cold.

  2. 2

    Heat

    Set the mixture over the heat and stir constantly. Take it off the very moment it is about to boil (about 80–85 °C (185 °F)).

  3. 3

    Cool

    Pour the custard out and stir it until completely cold. Remove the vanilla bean.

  4. 4

    Freeze

    Freeze the custard in an ice cream maker, or in a mold set in ice and salt, until firm.

  5. 5

    Custard variant

    Alternatively: whisk the egg yolks and sugar light and thick (10–15 minutes), thin with the cream that has been brought to a boil with the vanilla bean. Pour it all back into the pot, warm to the boiling point without boiling, pour out and stir until the custard is well cooled. Remove the vanilla and freeze.

  6. 6

    Uncooked variant

    Alternatively: whisk the egg yolks and sugar light and thick, fold in whipped cream with the scraped-out vanilla seeds added, and freeze the custard without cooking it.

Changes from the original

Confectioners' sugar is given as sugar (confectioners' sugar can be used), measurements have been converted to modern units. 'Whisked ½ hour' is given as about 10–15 minutes with an electric whisk. The boiling point has been specified as about 80–85 °C (185 °F). Freezing in an ice cream maker has been added as a modern alternative to freezing in ice and salt.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 506) → 1949 (korrekturlest, s. 584)~43% av teksten endretfjernetlagt til
(Glace à la créme de vanille.) 1 l. fløte 10 eggeblommer eggeplommer 125 gr. melis 1 stang vanilje. Alt vispes godt koldt sammen og sættes settes over ilden; tages av varmen; tas af i samme øieblik, øieblikk det skal til at å koke. Røres, Røres til det er koldt. Fryses. — Fryses.— Til 12 personer. NB. Man kan ogsaa også vispe eggeblommerne eggeplommene og sukkeret ½ y 2 time, tilsætte tilsette den kokende fløte, som har faat fået et opkok med vaniljen. Alt haves has tilbake i jerngryten, sættes settes over ilden, varmen, bringes til kokepunktet, men skal ikke koke. Heldes Helles op, røres i, i til den er godt avkjølet. Vaniljen tages væk. tas vekk. Fryses. Man kan ogsaa også vispe eggeblommer eggeplommer og sukker ½ y 2 time, tilsætte tilsette den stivvispede fløte, tilsat tilsatt de utskrapede vaniljekorn, og derefter fryse kremen uten at å koke den. Til 12 personer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What ingredients do I need?
1 liter cream, 10 egg yolks, 125 g confectioners' sugar and 1 vanilla bean. The recipe is figured for 12 people.
Why must the custard not boil?
The egg mixture should only be warmed to the boiling point and taken off the very moment it is about to boil – otherwise the egg yolks separate and the mass turns grainy. Stir until completely cold before freezing.
Is there a simpler variant without cooking?
Yes. Following the original, you can whisk egg yolks and sugar for half an hour, fold in stiffly whipped cream with the scraped-out vanilla seeds added, and freeze the custard without cooking it.
How long does it take?
Allow around 5 hours in all, most of it cooling and freezing.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!