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Freuch Ice Cream

A custard-based ice cream flavored with various extracts, churned in a freezer surrounded by ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Freuch Ice Cream

Ingredients

Directions

Make the custard

  1. In a saucepan, beat the egg yolks and powdered sugar together with a wooden spoon.

  2. Heat the milk in another saucepan until boiling, then remove from heat.

  3. Pour the hot milk over the egg and sugar mixture, mix well, and return to the heat.

  4. Add the flavoring extract and stir until thickened, but do not let it curdle.

  5. Strain the mixture through a fine strainer and let it cool.

Freeze and harden

  1. Place the freezer in the center of a larger ice pail, surrounded by crushed ice and layers of coarse salt.

  2. Turn the crank of the freezer briskly until the cream is half frozen, then add the pure cream and continue until smooth and hard.

  3. Drain off water, add more ice and salt, cover with a heavy cloth, and let it harden for two hours before serving.

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

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

  2. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Egg yolks
Thicken the custard as they set with gentle heat and add richness.
Powdered sugar
Sweetens the base and dissolves easily into the yolks.
Milk
Forms the liquid base of the custard, adding moisture and body.
Pure cream
Adds fat for a smooth, rich texture once folded in during freezing.

The step that matters

Stirring the custard until thickened without curdling. Egg yolks set when heated, but if they get too hot or are heated too fast they scramble and curdle. Gentle, constant stirring keeps the custard smooth and thick.

Swap the almond

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

  1. Almondthe original
  2. Pecansfits about as well
  3. Pistachiofits less well
  4. Chestnutfits less well

Fit is the average pairing score against egg, sugar, milk, 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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