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Peach Ice Cream

A frozen dessert made with peaches, sugar, milk, eggs, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Peach Ice Cream

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 ↓

Peach Ice Cream

Ingredients

Directions

Prepare the peaches

  1. Chop the peaches finely and mix with 1 cup of sugar in a bowl.

Make the custard

  1. In a double boiler, heat 1 quart of milk.

  2. Beat the yolks of 6 eggs with 2 cups of sugar and gradually add to the milk.

  3. Add the frothed egg whites and cook until a soft custard forms.

  4. Remove from heat and let cool.

Assemble and freeze

  1. Once cool, add the chopped peaches and gradually fold in 1 quart of whipped cream.

  2. Freeze the mixture until ready to serve.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

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

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Ripe peaches
Provide the fruit flavor and pieces that give the ice cream its character.
Egg yolks
Thicken the custard and add richness through their emulsifying proteins.
Egg whites
Add airy lightness to the custard as they cook and set.
Milk
Forms the liquid base that the eggs thicken into custard.
Heavy cream
Adds fat and a smooth, light texture when folded in.

The step that matters

Cooking the custard until soft. Egg proteins thicken the mixture as it heats, but overheating can curdle the eggs and make the custard grainy. Heat gently and stop once it coats a spoon.

Swap the peach

How well each one fits the dish's main ingredients (sugar, milk, egg, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Peachthe original

Fit is the average pairing score against sugar, milk, egg, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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