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Dessert

Vanilla Ice Cream

A custard-based ice cream made with cream, condensed milk, milk, sugar, gelatin, Meloine, salt, and vanilla flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Vanilla Ice Cream

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 ↓

Vanilla Ice Cream

Ingredients

Directions

Make the base

  1. Mix the cream and condensed milk together.

  2. Dissolve the gelatine in 1 pint of cold water, then melt it in a double boiler.

  3. Slowly add the melted gelatine to the milk while stirring thoroughly.

  4. Combine the milk with the cream and condensed milk, stirring well.

  5. In a separate bowl, mix the sugar, Meloine, and salt, then gradually add this mixture to the cream while stirring continuously.

  6. Add vanilla flavoring to taste.

Thicken and freeze

  1. Let the mixture stand until it thickens.

  2. Strain the mixture and freeze.

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

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

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + condensed milktop 14% of all pairs
    Smell alikemoderate
    Cooked together416 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sugar and vanilla 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

Cream
Adds fat and richness, giving the ice cream a smooth, creamy texture.
Condensed milk
Adds sweetness and milk solids, contributing body and a soft, creamy texture.
Gelatine
Sets and thickens the mixture, giving body and resisting ice crystal growth.
Granulated sugar
Sweetens the mixture and lowers the freezing point, keeping the ice cream softer.

The step that matters

Adding the gelatine to the milk. Gelatine must be fully dissolved and melted before it is added, and stirred in thoroughly, or it can form lumps or uneven set specks in the finished ice cream.

“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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