Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Glace De Creme Au Cape Blanc
Ingredients
Directions
Prepare the coffee
Grind the coffee.
Use a quarter pound of coffee for a pint of cream.
Add the coffee to the cream, covering it to prevent evaporation.
Make the custard
Beat two egg whites with powdered sugar until a paste like royal icing.
Dilute the egg white mixture with the cream.
Heat gently until thickened but not boiling.
Taste for sweetness.
Infuse and finish
Remove from heat and transfer to a sarbotiere.
Place the sarbotiere in a bain-marie of hot water.
Keep it on a hot hearth for about two and a half hours.
Strain the cream through a tamis without squeezing.
When the mixture is cold, finish as before.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
- Coffee (in the method)
- Gives the cream its flavour; steeping it in the cream carries the aroma into the base.
- Cream
- Provides richness and fat, giving the finished ice cream a smooth, creamy texture.
- Egg whites
- Whipped with sugar and gently heated, they thicken the base and add structure to the custard.
The step that matters
Heating gently until thickened but not boiling. Egg proteins set when heated, so the custard thickens; if it boils, the eggs can curdle and turn grainy, ruining the smooth texture.
“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 coffee ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.