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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
Modernised → 1914 (proofread, p. 506)~86% of the text changedremovedadded
1 l fløte. l. fløte 10 stk eggeplommer. eggeblommer 125 g sukker (melis). gr. melis 1 stk vaniljestang (kløyvd). Visp fløte, eggeplommer, sukker og den kløyvde vaniljestangen stang vanilje. Alt vispes godt koldt sammen mens alt er kaldt.. Sett blandingen over varmen og rør stadig. Ta den sættes over ilden; tages av i samme øyeblikk som den er i ferd med å koke (ca. 80–85 °C).. Hell kremen opp og rør i den øieblik, det skal til den er helt kald. Ta ut vaniljestangen.. Frys kremen i iskremmaskin, eller i form nedsatt i is og salt, at koke. Røres, til den det er fast.. Alternativt: visp eggeplommer og sukker lyst koldt. Fryses. — Til 12 personer. NB. Man kan ogsaa vispe eggeblommerne og tykt (10–15 minutter), spe med fløten sukkeret ½ time, tilsætte den kokende fløte, som har fått faat et oppkok opkok med vaniljestangen. Hell alt vaniljen. Alt haves tilbake i gryten, varm jerngryten, sættes over ilden, bringes til kokepunktet uten å koke, hell opp og rør kokepunktet, men skal ikke koke. Heldes op, røres i, til kremen den er godt avkjølt. Ta ut vaniljen og frys.. Alternativt: visp eggeplommer avkjølet. Vaniljen tages væk. Fryses. Man kan ogsaa vispe eggeblommer og sukker lyst og tykt, vend inn stivpisket fløte tilsatt ½ time, tilsætte den stivvispede fløte, tilsat de utskrapte vaniljekornene, utskrapede vaniljekorn, og frys derefter fryse kremen uten å at koke den.

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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