Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 43,450 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Miss Sallie Carter
Ingredients
Directions
Prepare the freezer mixture
Chop a pint can of pineapple very finely. Take two and a half pounds of sugar and boil it in two quarts of water for a few minutes. Add tartaric acid to taste and pour into the freezer over the pineapple. When it begins to freeze, add the whites of six eggs, well beaten, and freeze all together.
Make the curd and freeze
To a quart of new milk, about as warm as when it is first milked, add a teacupful of sugar and a tablespoonful of liquid rennet. Let it stand in a warm place until it becomes firm, or a curd, which it ought to do in about ten minutes. To this add two quarts of rich cream and place on ice. When very cold, churn or whip to a stiff froth, then freeze.
Flavor the cream
Add a small teacupful of sugar to each quart of cream, and flavor with vanilla or lemon.
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. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Sugar + creamtop 9% of all pairsAroma overlapmoderateMentioned together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + milktop 18% of all pairsAroma overlapmoderateMentioned together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + eggtop 18% of all pairsAroma overlapmoderateMentioned together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsAroma overlaplowMentioned together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsAroma overlapmoderateMentioned together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk share little aroma chemistry, yet 77,875 recipes mention both: they likely 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
- Eggs
- Beaten whites add airiness and body to the frozen mixture.
- Rich cream
- Milk fat gives the ice cream richness and a smooth, creamy mouthfeel.
- New milk
- Forms the base that the rennet sets into a curd.
- Liquid rennet
- Enzyme that coagulates the milk into a firm curd for a custard-like texture.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer.
The step that matters
Let the milk set into a firm curd before adding the cream. Rennet works best in warm milk, and the curd must firm fully before the cream goes in. If the milk has not set, the texture of the finished ice cream will be thin and less custard-like.
“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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