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Dessert

Chippewa Ice Cream

A simple ice cream made with cream, milk, sugar, vanilla, and beaten egg whites.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar 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 ↓

Chippewa Ice Cream

Ingredients

Directions

Make the mixture

  1. Stir the sugar into the milk.

  2. Add the cream.

  3. Flavor to taste with vanilla.

  4. Add the beaten egg whites of one.

Freeze

  1. Put the mixture in the freezer and freeze until set.

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.

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

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

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Cream
Adds fat, which makes the frozen ice cream rich and smooth.
Milk
Provides the liquid base that freezes into the body of the ice cream.
Sugar
Adds sweetness and keeps the frozen mixture softer by lowering its freezing point.
Egg whites (in the method)
Trap air when beaten, giving the ice cream a lighter texture.

The step that matters

Freeze until set. Water in the mixture forms ice crystals as it freezes. Sugar and fat slow this and keep the texture smooth, so the mixture should be frozen only until firm, not left for too long.

“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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