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Dessert

Caramel Ice Cream

A frozen dessert made from a custard base with caramel and whipped cream.

From an old cookbook · modernised transcription
By Johnson, Vt. Congregational church. [from old catalog] · 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 ↓

Caramel Ice Cream

Ingredients

Directions

  1. Beat eggs, sugar, flour and stir in the hot milk.

  2. Caramelize 1 cupful sugar and pour into custard while both are hot.

  3. Cool and add 1 pint whipped cream, sweeten and freeze.

Nutrition, whole recipe (rough)

782Calories
28 gProtein
20 gFat
121 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
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 Johnson, Vt. Congregational church. [from old catalog]. 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk 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
Thicken the custard as they set with heat and add richness.
Sugar
Sweetens the base and, caramelized, gives the ice cream its deep caramel flavour.
Flour
Helps thicken the custard and gives it a smoother body.
Milk
Forms the liquid base of the custard.
Whipped cream
Adds fat and air, giving a lighter, creamier texture after freezing.

The step that matters

Pouring the caramel into the custard. Hot caramel poured into a cold liquid can seize into hard lumps. Pouring it into hot custard helps it dissolve and blend smoothly, though the hot syrup can still spatter, so pour carefully.

“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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