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Dessert

Orange Ice Cream

A frozen dessert made by mixing heavy cream, thin cream, orange juice, and sugar, then freezing.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Orange Ice Cream

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 ↓

Orange Ice Cream

Ingredients

Directions

Make the base

  1. Add cream slowly to orange juice.

  2. Sweeten to taste.

Freeze and serve

  1. Freeze.

  2. Serve with canned strawberries or fresh fruit mashed and sweetened.

Nutrition, whole recipe (rough)

162Calories
2 gProtein
6 gFat
28 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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

By Fannie Merritt Farmer. 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.

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

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

  2. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

  3. Cream + orangetop 28% of all pairs
    Smell alikelow
    Cooked together4,170 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

Heavy cream
Adds fat for a rich, smooth texture and keeps ice crystals small.
Thin cream
Adds more fat and body, softening the frozen texture.
Orange juice
Provides the main orange flavor and acidity that brightens the dessert.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream scoopable.

The step that matters

Add cream slowly to orange juice. Orange juice is acidic, and adding it quickly to cream can cause the dairy to curdle or separate. Pouring slowly while stirring keeps the mixture smooth before freezing.

Swap the orange

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

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

Fit is the average pairing score against cream, sugar. 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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