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 ↓
Olaces De Cbeme Yiebge Ou Cbeme Natubelle
Ingredients
Directions
Beat the whites of four fresh eggs until stiff, then mix them with a pint of thick creamy sugar in powder and any flavour you please, and finish like other ices.
Add a pint of cream to your ice-pail, roast some good ground Mocha coffee in a frying pan, then pour it into the cream (or use berries), cover the pail, and place it in a bain-marie of hot water (not boiling); let it infuse for two hours, strain through a tamis to remove the coffee grounds, sweeten to taste, and finish as before.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggs | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
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
- Eggs
- Beaten whites form a stiff foam that gives the ice cream its light structure.
- Sugar
- Sweetens the mixture and helps stabilise the whipped egg whites.
- Cream
- Adds fat and richness, giving a smooth, creamy texture.
- Mocha coffee (in the method)
- Infused into the cream to give a coffee flavour and aroma.
The step that matters
Infusing the coffee in hot water, not boiling. Gentle heat draws flavour from the coffee into the cream without scalding it. Boiling water can make the cream taste cooked or separate, so keep the bain-marie hot but below a boil.
“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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