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Dessert

Peach Ice Cream

A frozen dessert made from cream and chopped peaches.

From an old cookbook · modernised transcription
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Peach Ice Cream

Why it works: Cream and peach work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 721 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Peach Ice Cream

Ingredients

Directions

  1. Prepare the cream as for plain ice cream.

  2. When the mixture is partly frozen, add about one dozen soft fresh peaches that have been nicely chopped and sweetened.

Nutrition, whole recipe (rough)

110Calories
2 gProtein
6 gFat
14 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Peach1 medium (150g)59
Cream1 tbsp (15ml) heavy51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fayette (Mo.). Baptist Church, Ladies of the. 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. See the original page.

Photo for illustrative purposes only · Contact us to use it

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 + peachtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

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

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, which gives the ice cream a smooth, creamy texture.
Peaches
Add fruit flavor and sweetness, and their pieces give the ice cream texture.

The step that matters

Adding the peaches. Add the peaches when the mixture is only partly frozen. If it is fully frozen, the peaches will not fold in evenly. If it is still liquid, the pieces sink and settle unevenly. A partly frozen base holds the fruit in place.

“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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