Name: Ice Cream
Ingredients: ½ pound cornstarch; 5 quarts milk; sugar to taste; flavoring of choice

Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ice Cream

Ingredients

½ pound cornstarch
5 quarts milk
sugar to taste
flavoring of choice

Directions

Make the base

Dissolve the cornstarch in 1 quart of milk.
Add 5 quarts of milk, sweeten, and flavor highly.

Freeze

Freeze the mixture.

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.

Milk + sugartop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Cornstarch: Thickens the milk base so the mixture freezes with a smooth, creamy body rather than icy.
Milk: Forms the liquid base that the frozen dessert is made from, providing most of its creaminess.

“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.