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Orange Ice Cream

A custard-based ice cream flavored with orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 custard

  1. Boil the milk in a pot.

  2. Mix corn starch with a little cold milk, then stir the mixture into the boiling milk along with the beaten egg yolks.

  3. Stir briskly to prevent curdling.

Finish and freeze

  1. Once the mixture is cold, add the cream and orange juice.

  2. Sweeten to taste.

  3. Beat the egg whites until light.

  4. Fold the beaten egg whites into the mixture just before freezing.

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

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

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + orangetop 11% of all pairs
    Smell alikemoderate
    Cooked together586 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked 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

Milk
Forms the creamy base of the custard and carries the other ingredients.
Egg yolks
Thicken the custard and add richness as they set with gentle heat.
Corn starch
Thickens the milk mixture so the custard becomes smooth and body-rich.
Cream
Adds fat for a smooth, rich texture that feels creamy on the tongue.
Orange juice
Provides the main flavor and acidity, balancing the sweetness.
Egg whites
Whipped air lightens the mixture so the ice cream is less dense.

The step that matters

Stir briskly while adding the egg yolks to the boiling milk. Egg yolks scramble and curdle when they meet very hot liquid. Constant stirring spreads the heat evenly and lets the starch thicken the custard before the yolk proteins set in lumps.

Swap the orange

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against milk, corn, egg, 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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