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Dessert

Cream Ices

A chilled dessert made from rice, milk, cream, egg yolks, and vanilla, sweetened with sugar and maraschino liqueur.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cream Ices

Ingredients

Directions

Cook the rice base

  1. Boil rice in milk until soft.

  2. Add cream and vanilla, then boil for one minute.

  3. Let cool.

  4. Drain off the thin part.

Make the custard and freeze

  1. Stir in egg yolks over low heat until thickened.

  2. Let cool.

  3. Add double whipped cream to the mixture.

  4. Mix with the rice left in the pot.

  5. Remove the vanilla.

  6. Freeze the mixture until smooth.

  7. Place the frozen mixture into Neapolitan molds.

  8. Pack in ice until needed.

Make the maraschino mixture

  1. Mix egg yolks, cold water, maraschino, and syrup in a saucepan.

  2. Whisk until thick but do not boil.

  3. Remove from heat.

  4. Whip briskly for five minutes.

  5. Place in a freezer covered with a cloth.

  6. Let it cool in ice for three to four hours until ready to serve.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

Rice
Cooked soft in milk, it thickens the base and gives the ice cream its body.
Milk
Cooks with the rice to form the creamy base and carries the vanilla flavour.
Egg yolks
Thicken the custard and add richness and a smooth, set texture.
Double whipped cream
Adds fat and air, making the frozen result lighter and creamier.
Sugar
Adds sweetness and keeps the frozen texture softer and less icy.
Maraschino liqueur
Adds a distinct cherry-like aroma and flavour to the finished dessert.

The step that matters

Whisk the egg yolk mixture until thick but do not boil. Egg yolk proteins set when heated, but if the mixture boils they overcook and scramble, leaving a grainy texture instead of a smooth, thickened custard.

“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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