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Dessert

Maple Ice Cream

A frozen dessert made from maple syrup, eggs, heavy cream, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Maple syrup and cream work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Ice Cream

Ingredients

Directions

Make the custard

  1. Beat the yolks of the eggs and maple syrup together until light.

  2. Heat the mixture on the stove until it boils, stirring to prevent thickening.

  3. Remove from heat and let it cool.

Combine and freeze

  1. Add the cooled mixture to the beaten heavy cream.

  2. Gently fold in the stiffly beaten egg whites.

  3. Freeze the mixture until solid.

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. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + maple syruptop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 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 yolks
Thicken the maple base and add richness and a smooth texture.
Maple syrup
Provides the sweetness and the main maple flavor.
Heavy cream
Adds fat for a rich, creamy texture in the frozen dessert.
Egg whites
Whipped to stiff peaks, they add air that lightens the frozen texture.

The step that matters

Heating the yolk and syrup mixture. Egg yolks thicken when heated but can curdle or scramble if they get too hot. Stirring while it heats spreads the heat evenly and keeps the custard smooth.

“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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