Why it works: Arrowroot and coffee work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 30 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Frozen Coffee
Ingredients
Directions
Make the custard
Put the milk and 1 pt. cream in a saucepan.
When hot, add sugar, coffee, and the dissolved arrowroot.
Let boil until thickened to consistency of custard, stirring all the time.
Set aside to cool.
Finish and freeze
When cold, stir in remaining quart of cream.
Then freeze.
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.
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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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Arrowroot + coffeetop 19% of all pairsSmell alikemoderateCooked together30 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Arrowroot
- Thickens the liquid as it boils, giving the custard its body.
- Cream (in the method)
- Adds richness and fat for a smooth, creamy texture.
- Milk (in the method)
- Forms the liquid base of the custard.
- Sugar (in the method)
- Adds sweetness to balance the coffee.
- Coffee
- Provides the main coffee flavor.
The step that matters
Boil until thickened, stirring constantly. Arrowroot thickens when it reaches a boil, but it can settle and clump on the bottom of the pan if not stirred constantly, leaving the custard lumpy and uneven.
“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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