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Dessert

Ice Cream with Gelatine

A chilled ice cream made with cream, milk, sugar, egg whites, and gelatin, flavored as desired.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Ice Cream with Gelatine

Ingredients

Directions

Make the base

  1. In a bowl, combine the rich cream, milk, and sugar.

  2. Add the well-beaten egg whites and mix until smooth.

  3. Stir in the dissolved gelatine.

  4. Add your choice of flavoring and mix well.

Chill and churn

  1. Chill the mixture in the refrigerator until it thickens.

  2. 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Rich cream
Adds fat for richness and a smooth, creamy mouthfeel.
Milk
Adds liquid and dairy flavour, thinning the cream slightly.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Egg whites
Add protein that gives the mixture body and a lighter, airier texture.
Gelatine
Sets the mixture and helps it hold a firm, smooth texture.

The step that matters

Chill until the mixture thickens. Gelatine needs cold time to set and thicken the base. If churned while still thin, the ice cream can freeze unevenly, turning out icy and loose instead of smooth and creamy.

“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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