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Dessert

Ice Cream Made with Cream

A simple ice cream made by sweetening cream, adding flavor, and churning with ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar 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 ↓

Ice Cream Made with Cream

Ingredients

Directions

Prepare the mixture

  1. Sweeten the cream with sugar.

  2. Add your chosen flavoring.

Freeze and churn

  1. Pack ice and salt in a freezer, alternating layers, with ice on top.

  2. Churn the mixture for 10 minutes.

  3. Pack again to ensure it's solid.

  4. Let it stand for a few hours covered.

Mold and serve

  1. If using molds, fill them after removing the beater and pack well.

  2. Chill molds in ice and salt for 3 hours.

  3. Dip molds in warm water briefly to release ice cream.

  4. Serve immediately.

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Provides fat and richness, which give the ice cream a smooth, creamy texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.

The step that matters

Packing the freezer with ice and salt. Salt lowers the melting point of the ice, so the brine gets colder than ice alone. Without enough salt and proper layering, the cream will not freeze firmly enough, leaving the mixture soft and grainy.

“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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