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 ↓
Ice Cream
Ingredients
Directions
Make the mixture
Beat the egg yolks and sweetened condensed milk together.
Add flavoring to taste.
In a separate bowl, beat the egg whites until frothy and sweeten to taste.
Combine the yolk mixture and the beaten egg whites.
Freeze
Pour the mixture into a 1‑gallon ice cream freezer and add enough water to fill.
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.
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Condensed milk + sugartop 11% of all pairsSmell alikemoderateCooked together804 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + condensed milktop 38% of all pairsSmell alikelowCooked together591 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks add richness and emulsify the mixture, while whipped whites trap air for a lighter texture.
- Sweetened condensed milk
- Adds sweetness and a creamy body, and its sugar keeps the frozen result soft.
- Sugar
- Sweetens the whites and helps them hold their foam while whipping.
- Flavoring
- Provides the main aroma and taste of the finished ice cream.
The step that matters
Beat the egg whites until frothy. Whipping egg whites traps air in a foam that gives the ice cream its lightness. Under-beaten whites stay watery and deflate when combined, so the texture turns dense.
“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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