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Mrs. Rorers Ice Creams, Water Ices

A simple ice cream made by mixing condensed milk with water or milk and churning in an ice cream maker.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and olive are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,828 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Mrs. Rorers Ice Creams, Water Ices

Ingredients

Directions

  1. Combine 1 quart of condensed milk with enough water or milk to rinse out the cans.

  2. If you cannot find cream or condensed milk, add 2 tablespoons of olive oil to each quart of milk.

  3. Chill the mixture and churn in an ice cream maker 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.

  1. Milk + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,828 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Condensed milk + olivetop 32% of all pairs
    Smell alikelow
    Cooked together64 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Condensed milk + milktop 61% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Condensed milk
Its sugar and milk solids make the ice cream sweet, creamy, and softer when frozen.
Olive oil
Adds fat for richness and a smoother texture when cream is missing.

The step that matters

Chilling the mixture before churning. A thoroughly chilled base freezes quickly during churning, which forms smaller ice crystals and a smoother texture. A warm base freezes slowly and can turn grainy or icy.

“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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