Name: Peach Ice Cream
Ingredients: 1 pound ripe peaches, peeled and mashed; 1 pound sugar; 1 pint 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

1 pound ripe peaches, peeled and mashed
1 pound sugar
1 pint cream

Directions

Peel and mash the peaches to a pulp.
Mix in the sugar until very sweet, using 1 pound of sugar for every pound of fruit.
Add 1 pint of cream to the mixture.
Remember that some sweetness is lost during freezing.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Peach + sugartop 17% of all pairs

Smell alikelow

Cooked together2,308 recipes

Shared aroma: beta-damascenone (apple, rose).
Peach + creamtop 25% of all pairs

Smell alikelow

Cooked together721 recipes

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