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Frozen Peach Custard

A frozen custard made with milk, egg yolks, egg whites, sugar, and sliced peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Frozen Peach Custard

Ingredients

Directions

Make the custard

  1. Boil the milk.

  2. Whisk the egg yolks in a separate bowl.

  3. Combine the whisked yolks with the hot milk to make a custard.

  4. Sweeten the custard to taste.

Freeze and serve

  1. Fold in the sliced peaches once the custard is cold.

  2. Freeze the mixture until solid.

  3. Optionally, mold it into the shape of a brick before serving.

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 + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

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

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

  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. Egg + sugartop 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

Milk
Forms the base of the custard and carries the sweetness and richness of the dessert.
Egg yolks
Thicken the custard as they heat and give it a smooth, rich texture.
Peaches
Add fruit flavor and moisture to the frozen custard.

The step that matters

Combine the whisked yolks with the hot milk. Adding the yolks to hot milk too quickly can scramble them. Whisking constantly while pouring in the hot milk gradually warms the yolks, so the custard thickens smoothly.

Swap the peach

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Peachthe original

Fit is the average pairing score against milk, 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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