Name: Ice Cream Without Eggs
Ingredients: 2 quarts milk; 2 quarts whipped cream; 1 pound powdered sugar; 1 box condensed milk; vanilla to taste

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Ice Cream Without Eggs

Ingredients

Directions

Prepare

Combine the milk, whipped cream, powdered sugar, condensed milk, and vanilla in a large bowl, and mix well until the sugar is dissolved.

Freeze

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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.

Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Sugar + condensed milktop 11% of all pairs

Smell alikemoderate

Cooked together804 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Cream + condensed milktop 14% of all pairs

Smell alikemoderate

Cooked together416 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Milk: Forms the liquid base and adds body to the frozen mixture.
Whipped cream: Adds fat and trapped air for a light, creamy texture.
Powdered sugar: Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Condensed milk: Adds sweetness and milk solids for a smooth, rich body.

The step that matters

Dissolve the sugar fully before freezing. Undissolved sugar stays grainy in the finished ice cream. Dissolved sugar lowers the freezing point and helps keep the texture smooth rather than icy or gritty.

“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.

Vanilla Ice Cream108 recipes

White Cake431 recipes

Pound Cake373 recipes

Orange Bundt Cake349 recipes

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Ice Cream Without Eggs