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Dessert

Orange and Lemon Cream Ice

A chilled custard dessert flavored with orange rind and juice, sweetened with sugar and finished with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream 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 ↓

Orange and Lemon Cream Ice

Ingredients

Directions

Prepare the flavouring

  1. Peel the colored part of the orange rind, avoiding the pith.

  2. Boil the milk with the orange rind, then let it cool.

Make the custard

  1. In an enamelled pan, whisk the egg yolks and strain the milk over them.

  2. Cook the mixture to make a rich custard, then strain and whip until cold.

  3. Mix in the sugar combined with the juice of the oranges.

Freeze and serve

  1. Freeze the mixture and add the whipped cream before serving.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Orange + coffeetop 13% of all pairs
    Smell alikemoderate
    Cooked together326 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  4. Orange + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

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

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

What each ingredient does

Egg yolks
Thicken the custard as they cook, giving the ice cream its rich body.
Milk
Forms the creamy base that the custard is built on and carries the orange flavour.
Sugar
Sweetens the mixture and softens the texture of the frozen ice cream.
Whipped cream
Adds richness and a lighter, airier texture to the frozen mixture.
Orange rind
Infuses the milk with aromatic citrus oils for flavour.

The step that matters

Cook the custard. Egg yolks thicken as they heat, but overheating can scramble them into lumps. Cook gently and stir constantly so the custard stays smooth and coats a spoon.

Swap the orange

How well each one fits the dish's main ingredients (milk, egg, sugar, coffee, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against milk, egg, sugar, coffee, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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