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Ice Cream

A custard-based ice cream flavored with peaches, walnuts, and caramelized sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Ice Cream

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 ↓

Ice Cream

Ingredients

Directions

Make the custard

  1. Cook the milk, eggs, and sugar in a double boiler to make a custard.

  2. Allow the custard to cool.

Finish the base

  1. Add the cream or cream and milk mixture to the cooled custard.

  2. Press the peaches through a fruit press and add them to the mixture.

  3. Melt the granulated sugar slowly until browned slightly, then mix it in.

  4. Stir in the ground walnuts.

Serving note

  1. Consider adding candied cherries and nuts for vanilla ice cream.

Recipe from a historical cookbook (Internet Archive).

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.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Peach + walnuttop 13% of all pairs
    Smell alikestrong
    Cooked together82 recipes

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

  4. Milk + walnuttop 16% of all pairs
    Smell alikemoderate
    Cooked together3,236 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the custard as they cook, giving the base body and a smooth, creamy texture.
Cream
Adds fat for a rich, smooth texture and a softer frozen result.
Fresh peaches
Supply fruit flavor and moisture to the base.
Granulated sugar
Browned sugar adds caramel flavor and sweetness to the base.
Ground english walnuts
Add nutty flavor and a crunchy texture to the ice cream.

The step that matters

Melt the granulated sugar slowly until browned slightly. Sugar burns quickly once it starts to colour, and burnt sugar turns bitter. Slow heating and stopping at light brown gives caramel flavour without a harsh taste.

Swap the walnut

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

  1. Almondfits better
  2. Pecansfits about as well
  3. Chestnutfits about as well
  4. Walnutthe original

Fit is the average pairing score against milk, egg, sugar, cream, peach. 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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