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Peach Ice Cream

A custard-based ice cream made with cream, eggs, sugar, peaches, and rich cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Peach Ice Cream

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 ↓

Peach Ice Cream

Ingredients

Directions

Make the custard

  1. Scald 1 pint of cream.

  2. Gradually pour the hot cream over 3 beaten eggs mixed with 3 cups of sugar.

  3. Cook the mixture in a double boiler, stirring constantly, until the custard coats the spoon, about 15 minutes.

  4. Set the custard aside to cool.

Finish and freeze

  1. Once cool, stir in 1 pint of rich cream and 3 cups of small peach bits sprinkled with sugar. Mix well.

  2. Pour the mixture into a freezer.

  3. Freeze until firm.

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.

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

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

  2. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + peachtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Eggs
Thicken the custard as they cook, giving the ice cream a rich, smooth body.
Cream
Supplies fat that makes the frozen ice cream smooth and creamy rather than icy.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer and scoopable.
Peaches
Add fruit flavor and pieces that give texture throughout the frozen ice cream.

The step that matters

Cooking the custard until it coats the spoon. Eggs thicken as they heat, but overheating can scramble them into lumps. Stirring constantly in a double boiler keeps the heat gentle and even, so the custard thickens smoothly.

Swap the peach

How well each one fits the dish's main ingredients (cream, egg, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Peachthe original

Fit is the average pairing score against cream, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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