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 ↓
Coffee Ice Cream
Ingredients
Directions
Make the base
Heat the cream in a saucepan.
Dissolve the sugar in the heated cream.
Add the strong coffee to the mixture.
Chill and freeze
Allow the mixture to cool, then freeze it.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + coffeetop 17% of all pairsSmell alikelowCooked together2,339 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Sugar + coffeetop 17% of all pairsSmell alikelowCooked together4,344 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Provides fat that makes the ice cream rich and creamy in texture.
- Sugar
- Adds sweetness and softens the frozen texture by lowering the freezing point.
- Strong coffee
- Supplies the coffee flavour and a small amount of liquid to the base.
The step that matters
Allow the mixture to cool, then freeze it. Cooling the base fully before freezing helps it freeze smoothly, because a warm mixture forms larger ice crystals and a grainier texture.
“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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