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Dessert

White Coffee Ice Cream

A frozen dessert made by infusing cream with roasted coffee and sweetening to taste.

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 ↓

White Coffee Ice Cream

Ingredients

Directions

Prepare

  1. Prepare the cream as in recipe No. 276.

  2. While the coffee is roasting, place the cream in a covered vessel.

Infuse

  1. Add the hot coffee beans to the cream, cover, and prevent evaporation with a napkin.

  2. Let it sit for 1 hour, then strain through a sieve.

Freeze

  1. Sweeten to taste, chill, and pour into the freezing pot to ice.

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).

  2. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cream
Provides fat and richness, giving the ice cream a smooth, creamy texture.
Roasted coffee
Supplies the coffee flavor and aroma that the cream takes on while steeping.
Sugar
Adds sweetness and softens the flavor of the coffee.

The step that matters

Covering the cream while the hot beans steep. Aroma compounds escape easily from hot liquid. Keeping the vessel covered holds the coffee flavor in the cream and stops liquid evaporating, which would concentrate the mixture unevenly.

“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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