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Dessert

Cocoanut Ice Cream

A frozen dessert made from cream, milk, eggs, sugar, cocoanut, lemon rind and juice.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cocoanut Ice Cream

Ingredients

Directions

Make the custard

  1. Combine one quart of cream, one pint of milk, three eggs, one cupful and a half of sugar, one cup of prepared cocoanut, the rind and juice of a lemon.

  2. Beat together the eggs and grated lemon rind.

  3. Put the mixture with the milk in a double boiler.

  4. Stir until the mixture begins to thicken.

Cool and freeze

  1. Add the cocoanut and set aside to cool.

  2. When cool, add the sugar, lemon juice and cream. Freeze.

Nutrition, whole recipe (rough)

290Calories
15 gProtein
19 gFat
17 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Lemonjuice of 1 lemon (48ml)12

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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 and richness, giving the frozen ice cream a smooth, creamy texture.
Milk
Forms the liquid base that the eggs thicken into a custard.
Eggs
Thicken the custard as they gently set with heat, giving body to the mixture.
Sugar (in the method)
Adds sweetness and softens ice crystals so the frozen dessert stays scoopable.
Cocoanut (in the method)
Contributes coconut flavor and a fragrant, slightly chewy texture.
Lemon juice
Adds acidity that brightens the flavor and balances the sweetness.

The step that matters

Stirring the custard in the double boiler. Eggs thicken as their proteins set with gentle heat. If the mixture gets too hot, the eggs can scramble or curdle, so stir steadily and stop once it begins to thicken.

Swap the lemon

How well each one fits the dish's main ingredients (cream, milk, egg):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against cream, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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