Ingredients:
2-3 dl cream
1 small onion
4 tins of anchovy
dill

Instructions:
Whip the cream , chop the onion finely , cut the anchovy into smaller pieces , cut the dill. Stir everything together and pour into a small baking tin. Let it stand in the freezer for the night. Dip the tin quickly into hot water before the icecream is turned upside down so that it will loosen more easily. Served immediately with freshly boiled potatoes.