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Dessert

Ice Cream with Gelatine

A cold dessert made from milk, cream, eggs, sugar, and gelatin, flavored to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Ice Cream with Gelatine

Ingredients

Directions

Make the base

  1. Soften the gelatine in cold milk.

  2. Scald the remaining milk and cream, but do not boil.

  3. Beat the eggs until creamy.

  4. Add the sugar.

  5. Mix in the hot milk.

  6. Return to the heat.

  7. Stir until it thickens and coats the spoon.

Finish and cool

  1. Add the dissolved gelatine.

  2. Strain the mixture.

  3. Set aside to cool.

  4. Add enough flavoring to disguise the taste of the gelatine.

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 + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the mixture as it cools, giving the ice cream body and a firmer texture.
Eggs
Thicken the custard base when gently heated and add richness.
Cream
Adds fat for a rich, smooth texture.
Sugar
Adds sweetness and softens the frozen texture.
Fresh milk
Forms the liquid base that the other ingredients are dissolved and thickened in.

The step that matters

Stir until it thickens and coats the spoon. Egg custard thickens as its proteins set with gentle heat, but overheating or boiling can curdle the eggs. Keep the heat low and stir constantly, then check that it coats the back of a spoon.

“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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