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Dessert

Ice-ceeam

A frozen dessert made from milk, cream, sugar, eggs, and optional fruit or juice flavors.

From an old cookbook · modernised transcription
By Ithaca (N.Y.) First Baptist Church. Ladies Union · From a historical cookbook (Internet Archive) · 12 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-ceeam

Ingredients

Directions

Make the custard base

  1. Combine two tablespoons of concentrate, 10 ounces of sugar, yolks of four eggs, and one quart of milk.

  2. Scald until well thickened, then cool.

  3. Add one pint of cream.

  4. Stir in well beaten whites of three eggs.

  5. Flavor and freeze.

Make the paste filler

  1. Paste filler: one and one-quarter pint of milk or cream, one level teaspoon of flour, and a lump of butter the size of a walnut.

  2. Cook to a smooth paste and strain while warm over sugar and two eggs.

  3. Stir until thoroughly mixed.

  4. Add cream enough to make a quart or a little more.

  5. Flavor and freeze.

Add fruit flavor

  1. If fruit flavors are to be used, crush and sweeten the fruit and add it to the mixture when partly frozen.

  2. Mix a thick syrup and let cool.

  3. To two quarts, add one pint of grape juice and the juice of four lemons, and the white of one egg beaten stiff.

  4. Add an egg just as it begins to freeze.

  5. May flavor with pineapple, oranges, etc., always using lemons.

Nutrition, whole recipe (rough)

856Calories
29 gProtein
20 gFat
140 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12

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

By Ithaca (N.Y.) First Baptist Church. Ladies Union. 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.

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 + grapetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,682 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Grape + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together2,412 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Yolks thicken the custard when scalded, and beaten whites add lightness and airiness to the frozen mixture.
Sugar
Sweetens the mixture and softens the texture of the frozen ice cream.
Flour
Thickens the paste filler so it cooks into a smooth, stable base.
Cream
Adds fat and richness, giving the frozen ice cream a smoother, creamier texture.

The step that matters

Scald until well thickened. Heating the egg yolk custard gently until thickened cooks the yolks enough to set the base. Overheating can curdle it, while underheating leaves it thin and prone to icy crystals after freezing.

Swap the grape

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Grapethe original

Fit is the average pairing score against sugar, milk, cream, egg, flour, lemon. 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.

More ice cream recipes

Strawberry 208Vanilla 203Chocolate 177Cake 127Coffee 119Pineapple 104 See all 440 →

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