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Dessert

Fruit Ice Cream

A frozen dessert made by mixing ice, salt, cream, milk, custard, sugar, fruit, and optional egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Fruit Ice Cream

Ingredients

Directions

Prepare the freezer

  1. Crush ice finely and mix it with ¼ of its amount of rock salt.

  2. Pack alternate layers of ice and salt around a freezer can.

Freeze the cream

  1. Beat the cream thoroughly and scrape it from the sides every few minutes.

  2. Pour the milk, custard, or cream into the freezer and start turning slowly.

  3. After half an hour, the cream should be fine and solid.

  4. Ensure no salt water enters the mold or freezer.

Mold and serve

  1. If desired, pack the ice cream in molds covered with salt and ice.

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).

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Cream
Adds richness and fat, giving the frozen ice cream a smooth, creamy texture.
Milk
Supplies liquid and milk solids that freeze into a softer, less icy texture than water alone.
Custard
Adds egg and milk proteins and fat that make the mixture smoother and richer when frozen.
Sugar
Lowers the freezing point and adds sweetness, keeping the ice cream softer and scoopable.
Rock salt
Lowers the temperature of the ice around the can so the cream freezes.

The step that matters

Keep salt water out of the cream. Salt water entering the can or mold can contaminate the mixture and spoil its flavor and texture, so the seal around the freezer must stay dry and tight.

“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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