IllustrationWhy it works: Cream and tea work together. They rank in the top 11% of all ingredient pairs, and 462 recipes mention both. Both carry 2-heptanol, which smells bitter, floral. The science ↓
The recipe
Ingredients
Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Infuse and scald
Pour four tablespoons of Old Efyson tea over a pint of cream.
Scald in a custard kettle, or by placing the dish containing it in a kettle of boiling water.
Remove from the fire and let stand five minutes.
Strain and scald again
Strain into a pint of cold cream.
Put on to scald again.
Make the custard and freeze
When hot, mix with four eggs and three-fourths of a pound of sugar, well beaten together.
Let cool and freeze.
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.
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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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Cream + teatop 11% of all pairsAroma overlaplowMentioned together462 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Cream + sugartop 5% of all pairsAroma overlapmoderateMentioned together43,437 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 10% of all pairsAroma overlapstrongMentioned together122,252 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 12% of all pairsAroma overlapmoderateMentioned together41,958 recipes
Shared aroma: acetic acid (sour, vinegar).
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Tea + eggtop 19% of all pairsAroma overlapmoderateMentioned together818 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Supplies fat for a rich, smooth texture in the frozen ice cream.
- Eggs
- Thicken the custard as they heat and add richness and body.
- Sugar
- Sweetens the base and keeps the frozen texture softer.
- Tea
- Gives the ice cream its distinct tea flavor and aroma.
The step that matters
Mixing the eggs and sugar into the hot cream. Eggs thicken when heated, but if the cream is too hot or the eggs are added carelessly they can scramble into lumps. Beating the eggs and sugar together first and mixing them into hot cream gently gives a smooth custard base.
“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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