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Philadelphia Ice Cream No. 1

A simple ice cream made from rich cream, sugar, and flavoring, boiled and frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Philadelphia Ice Cream No. 1

Ingredients

Directions

Make the mixture

  1. In a double boiler, heat the cream over simmering water, stirring often.

  2. Remove from heat when the water in the outer pan boils.

  3. Add the sugar and flavoring, stirring until the sugar dissolves.

  4. Let the mixture stand for a few minutes, then strain it.

Freeze

  1. Pour the mixture into a freezing can and freeze until set.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rich cream
Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and less icy.

The step that matters

Heat the cream gently in a double boiler. Heating over simmering water limits the cream's temperature to about the boiling point of water, so it warms without scorching on the pan base. Stirring often spreads the heat evenly and keeps the cream from sticking and burning.

“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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