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Dessert

Angel Ice Cream

A frozen dessert made by whipping egg whites, cooking a sugar syrup, folding in whipped cream, and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Angel Ice Cream

Ingredients

Directions

Prepare

  1. Whip the egg whites to a stiff froth.

  2. In a saucepan, combine sugar and water; stir until sugar dissolves.

  3. Cook slowly without stirring until a drop forms a ball in cold water.

Combine and freeze

  1. Pour the hot syrup slowly onto the egg whites while beating constantly.

  2. Once cold, fold in the whipped cream and desired flavoring.

  3. Freeze until set.

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

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

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

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped into a foam that gives the ice cream its light, airy structure.
Sugar
Sweetens the dish and, cooked into syrup, helps stabilize the egg white foam.
Whipped cream
Adds fat and richness, making the frozen texture creamy and smooth.

The step that matters

Pouring the hot syrup onto the egg whites. The syrup must be poured slowly while beating constantly. Pouring too fast can deflate the foam, and the hot syrup gently cooks the whites while the beating keeps them light and stable.

“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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