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Dessert

Ice Cream

A frozen dessert made from milk or cream, sugar, flavoring, and often eggs, with several variations given.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 26 ingredients
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Ice Cream

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Ice Cream

Ingredients

Directions

  1. Beat the eggs and sugar together, whites separately.

  2. Steam the milk, add the sugar and eggs, and let boil.

  3. Strain.

  4. Let cool, then add the whipped cream and vanilla.

  5. Freeze.

  6. Let the milk come to a boil.

  7. Stir in the sugar and the yolks of eggs beaten well together.

  8. As soon as the eggs are scalded, take from the fire before it becomes thick.

  9. Stir in the well-beaten whites.

  10. When cold, add vanilla and a small teaspoonful of salt.

  11. When half-frozen, add the whipped cream.

  12. Beat the whites of five eggs well, add flavor to taste, and freeze.

  13. Whip the cream.

  14. Beat the whites of eggs to a stiff froth.

  15. Mix all together and freeze.

  16. Freeze.

  17. Boil the milk.

  18. Mix the sugar, flour and salt.

  19. Add the eggs and beat all together.

  20. Add the boiling milk, and when well mixed turn into a double boiler and cook twenty minutes, stirring constantly until smooth, then occasionally.

  21. When cold, add cream, flavoring and sugar.

  22. Make quite sweet.

Nutrition, whole recipe (rough)

794Calories
28 gProtein
20 gFat
121 gCarbs
What these numbers assume: 7 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
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

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

By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [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.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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
Whites trap air for a light, fluffy texture, and yolks thicken the custard as they set.
Milk
Forms the liquid base of the custard and carries the sugar and flavor.
Cream
Adds fat for a rich, smooth texture and body to the frozen result.
Sugar
Sweetens the mix and lowers the freezing point, keeping the ice cream softer.
Vanilla
Adds aroma and flavor to the finished ice cream.
Flour
Thickens the custard base and helps keep it smooth.

The step that matters

Cooking the custard without curdling. Egg yolks scramble if overheated. Removing the mixture from the heat as soon as it thickens keeps the custard smooth rather than grainy.

“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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