Why it works: Milk and coffee are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,202 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Coffee Ice Cream
Ingredients
Directions
Infuse the coffee
Heat the milk in a saucepan until it scalds.
Add the ground coffee and cover tightly.
Let the mixture sit until very hot.
Strain and reheat
Remove from heat and strain through a cloth strainer.
Reheat the mixture, omitting any additional flavoring as the coffee provides sufficient flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + coffeetop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the liquid base and adds fat and body that carry the coffee flavor.
- Ground coffee
- Supplies the main coffee flavor and aroma as it steeps into the hot milk.
The step that matters
Let the mixture sit until very hot. Milk can scorch and stick to the saucepan when overheated, which gives a burnt taste. Keeping the heat gentle lets the coffee flavor extract without scorching the milk solids.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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