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Southern Style Cooked Ice Cream

A Southern-style ice cream made by cooking condensed milk, water, eggs, sugar, butter, and essence, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Condensed milk and sugar work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Southern Style Cooked Ice Cream

Ingredients

Directions

Prepare the custard

  1. Boil the condensed milk and water in a pot.

  2. Beat the eggs with the sugar in a bowl.

  3. When the milk is nearly boiling, stir it into the egg and sugar mixture briskly.

  4. Place the mixture in a double boiler and stir almost constantly until it thickens to the consistency of buttermilk, but do not boil.

  5. While cooking, add the butter.

Finish and freeze

  1. Once cooled, add the essence.

  2. Freeze in the usual manner.

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.

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. Condensed milk + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Condensed milk + buttertop 27% of all pairs
    Smell alikelow
    Cooked together711 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 gently, giving the ice cream its body and richness.
Condensed milk
Provides sweetness and creamy body, helping the mixture stay smooth after freezing.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Butter
Adds fat for a smoother, richer mouthfeel in the finished ice cream.

The step that matters

Thickening the custard in the double boiler. Egg proteins set as the custard heats, so stirring almost constantly over gentle heat keeps it smooth. If it boils, the eggs can curdle and turn grainy, and the custard will not 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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