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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)

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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.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 584) → Modernised~85% of the text changedremovedadded
(Glace à la créme de vanille.) 1 l. fløte l fløte. 10 eggeplommer stk eggeplommer. 125 gr. melis g sukker (melis). 1 stang vanilje. Alt vispes stk vaniljestang (kløyvd). Visp fløte, eggeplommer, sukker og den kløyvde vaniljestangen godt koldt sammen og settes mens alt er kaldt.. Sett blandingen over varmen; tas af varmen og rør stadig. Ta den av i samme øieblikk det skal til øyeblikk som den er i ferd med å koke. Røres koke (ca. 80–85 °C).. Hell kremen opp og rør i den til det den er koldt. Fryses.— Til 12 personer. NB. Man kan også vispe eggeplommene helt kald. Ta ut vaniljestangen.. Frys kremen i iskremmaskin, eller i form nedsatt i is og sukkeret y 2 time, tilsette salt, til den kokende fløte, er fast.. Alternativt: visp eggeplommer og sukker lyst og tykt (10–15 minutter), spe med fløten som har fået fått et opkok oppkok med vaniljen. Alt has vaniljestangen. Hell alt tilbake i jerngryten, settes over varmen, bringes gryten, varm til kokepunktet, men skal ikke koke. Helles op, røres i kokepunktet uten å koke, hell opp og rør til den kremen er godt avkjølet. Vaniljen tas vekk. Fryses. Man kan også vispe avkjølt. Ta ut vaniljen og frys.. Alternativt: visp eggeplommer og sukker y 2 time, tilsette den stivvispede fløte, lyst og tykt, vend inn stivpisket fløte tilsatt de utskrapede vaniljekorn, utskrapte vaniljekornene, og derefter fryse frys kremen uten å koke den. Til 12 personer.

Note on Modernised

Melis er oppgitt som sukker (melis kan brukes), mål er omregnet til moderne enheter. «Vispes ½ time» er angitt som ca. 10–15 minutter med elektrisk visp. Kokepunktet er presisert til ca. 80–85 °C. Frysing i iskremmaskin er lagt til som moderne alternativ til frysing i is og salt.

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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.

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