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Caromel Ice Cream

A custard ice cream flavored with caramel.

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 ↓

Caromel Ice Cream

Ingredients

Directions

Make the custard

  1. Beat the eggs and 1 cup of sugar together.

  2. Add the flour to the egg mixture.

  3. Boil the milk, then stir it into the mixture over the fire until thickened.

Caramelize and finish

  1. In a separate pan, melt the remaining cup of sugar over the fire until caramelized.

  2. Add the caramel to the thickened mixture and let it cool.

  3. Once cool, strain the mixture into the cream 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.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Their proteins set when heated, thickening the custard base.
Flour
Starch thickens the custard and helps it hold its body when frozen.
Sugar
Sweetens the base and, caramelized, adds deep toasted flavour.
Cream
Adds fat, which makes the ice cream rich and smooth rather than icy.

The step that matters

Stirring the hot milk into the egg mixture. Hot milk added quickly can scramble the eggs. Pour it in slowly while stirring, then cook gently until the custard thickens, since egg proteins set under heat.

“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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