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Caramel Ice Cream

A custard-based ice cream flavored with caramel and cream.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Caramel Ice Cream

Ingredients

Directions

Make the custard

  1. Place milk in a double boiler and bring to a boil.

  2. Beat together the first cup of sugar, flour, salt, and eggs, and stir into the milk.

  3. Cook for 20 minutes, stirring mostly.

  4. While the mixture is boiling, caramelize the second cup of sugar by melting it in a granite pan over the fire and browning it.

Finish and freeze

  1. Turn the hot caramelized sugar into the custard, which has now cooked for 20 minutes; mix thoroughly and remove from the fire.

  2. Cool, drain, add cream and flavoring, and freeze.

Nutrition, whole recipe (rough)

582Calories
19 gProtein
6 gFat
108 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By Kaufman, Nettie M. 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and egg barely smell alike, yet cooks put them together in 106,462 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
Set the custard and add richness and structure to the base.
Flour
Thickens the custard so it holds body after cooking.
Sugar
Sweetens the base and, when browned, adds caramel flavor and color.
Cream (in the method)
Adds fat for a smooth, rich texture in the frozen ice cream.

The step that matters

Browning the sugar for the caramel. Sugar darkens quickly once melted, and over-browned caramel turns bitter and can seize when added to the hot custard. Stop when it is a deep amber, then add it carefully and stir thoroughly so it blends evenly.

“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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