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Vanilla Ice Cream with Warm Chocolate Sauce

Classic vanilla ice cream made from 12 egg yolks, 250 g sugar, 1 vanilla bean, and 1 liter of cream, frozen in a mold and served with a warm chocolate sauce thickened with sago flour. From Erken's "Stor kokebok" (Great Cookbook) 1914, page 507.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 507 (falt i det fri)

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About the dish

From the ice cream chapter of "Stor kokebok" (1914). The ice cream was frozen in an icebox or ice cream maker with ice and salt, and the mold packed in ice and salt for a couple of hours before being presented on a serviette.

How to make it

  1. 1

    Steep the vanilla

    Split the vanilla bean and place it in the cream. Let it steep for about 30 minutes.

  2. 2

    Whisk the egg mixture

    Whisk the egg yolks and sugar until pale and thick — in the original, half an hour; with an electric mixer, 10–15 minutes is enough.

  3. 3

    Fold in the cream

    Remove the vanilla bean, whip the cream to stiff peaks, and gently fold it into the egg mixture.

  4. 4

    Freeze

    Freeze the mixture in an ice cream maker, or place it in the freezer and stir a few times as it freezes.

  5. 5

    Pack into a mold

    Pack the ice cream into a mold and chill for about 2 hours until it is firmly set.

  6. 6

    Make the chocolate sauce

    Stir the chocolate into the cold water. Bring the cream to a boil and stir it in. Mix the sago flour or cornstarch with a little cold water and whisk this slurry in at the very end. Season with sugar to taste.

  7. 7

    Serve

    Turn the ice cream out onto a serviette-lined platter and serve with piping hot chocolate sauce and homemade cookies, such as cream cornets, kransekake wafers, meringues, or lady fingers.

Changes from the original

Quantities converted to modern measures (grams, deciliters); the "½ hour of whisking" is kept but noted that an electric mixer works faster. Sago flour is given with cornstarch as an alternative. The method is broken into steps and the language modernized.

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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. 507) → 1949 (korrekturlest, s. 585)~45% av teksten endretfjernetlagt til
12 eggeblommer eggeplommer 250 gr. sukker melis 1 stang vanilje 1 l. fløte. Eggeblommerne Eggeplommene og sukkeret vispes ½ time, tilsættes tilsettes den stivvispede fløte, hvori den kløvede vaniljestang har trukket ½ time. — Fryses, pakkes i form, form som sættes settes i is og salt omkring 2 timer. timen. Anrettes paa serviet og serveres med kokende chokoladesaus: 125 gr. bitter chokolade sjokoladesaus: 140 gr. søt chokolade sjokolade 50 gr. kakao 25 gr. sagomel ¼ l. vand vann ¼ l. fløte sukker efter smak. Chokoladen utrøres smak Sjokoladen og kakaoen utløres i det kolde vand, spædes vann, spes med den kokende fløte; melet utrøres utløres med litt koldt vand vann, og jevningen vispes i sidste øieblik. i siste øieblikk. Til isen serveres hjemmelagede smaakaker småkaker som smaa kræmmerhus, kransekakefløiter, småter, marengs, lady fingers o. s. v. Til 12 personer.

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Frequently asked questions

How long does it take to make the ice cream?
Allow about 5 hours in total. The egg yolks and sugar are whisked for ½ hour, the vanilla bean steeps for ½ hour in the cream, and after freezing the mold is packed in ice and salt for about 2 hours.
What is the ice cream made of?
12 egg yolks, 250 g sugar, 1 vanilla bean, and 1 liter of cream. The cream is whipped stiff with vanilla that has steeped in it, and folded into the whisked egg mixture.
How is the chocolate sauce made?
125 g bittersweet and 140 g sweet chocolate are stirred into ¼ liter of cold water, thinned with ¼ liter of boiling cream, sweetened with sugar to taste, and finally thickened with 25 g sago flour mixed with a little cold water. The sauce is served piping hot over the ice cream.
What is served alongside?
Homemade cookies such as small cream cornets, kransekake wafers, meringues, and lady fingers. The ice cream is presented on a serviette — the recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 507, and serves 12.

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