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 ↓
Coffee Ice Cream
Ingredients
Directions
Make the base
Whip the cream to a stiff froth.
Add the sugar and milk to the whipped cream.
Flavor and freeze
Flavor with the coffee extract.
Mix well and freeze.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + coffeetop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Cream + coffeetop 17% of all pairsSmell alikelowCooked together2,339 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Sugar + coffeetop 17% of all pairsSmell alikelowCooked together4,344 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Whipped into a foam that traps air, giving the frozen ice cream a light texture.
- New milk
- Adds liquid and dairy solids that make the base softer and less rich than cream alone.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer and less icy.
- Dr. price's extract of coffee
- Provides the coffee flavor and aroma that define the dish.
The step that matters
Whip the cream to a stiff froth. Cream that is only lightly whipped traps too little air, so the ice cream freezes dense. Cream whipped too far turns grainy and buttery, so stop once it holds stiff peaks.
“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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