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 ↓
Coffee Ice Cream
Ingredients
Directions
Make the custard
Scald milk with coffee, add one cup sugar.
Mix egg yolks slightly beaten with one-fourth cup sugar and salt.
Combine mixtures, cook over hot water until thickened.
Finish and freeze
Add one cup cream, and let stand on back of range twenty-five minutes.
Cool, add remaining cream, and strain through double cheese-cloth.
Freeze.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
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.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + coffeetop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
-
Cream + coffeetop 17% of all pairsSmell alikelowCooked together2,339 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Coffee + sugartop 17% of all pairsSmell alikelowCooked together4,344 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Thicken the custard as they cook and add richness to the ice cream.
- Cream
- Adds fat and richness, giving the frozen ice cream a smooth, creamy texture.
- Sugar
- Adds sweetness and softens the frozen texture by lowering the freezing point.
- Milk
- Provides the liquid base that carries the coffee flavour and sets with the yolks.
The step that matters
Cook over hot water until thickened. Egg yolks thicken as they heat, but overheating can scramble them into lumps. Gentle heat over hot water, not direct boiling heat, keeps the custard smooth and lets it thicken evenly.
“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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