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Ice-creams

A method for making ice cream using milk, arrowroot or corn starch, and freezing in an ice-salt mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and arrowroot work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 817 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Ice-creams

Ingredients

Directions

Make the base

  1. Dissolve the arrowroot or corn-starch in a small amount of cold water.

  2. Heat the milk and stir in the dissolved arrowroot or corn-starch until thickened.

  3. Pour the mixture into a freezer can.

Freeze

  1. In a separate tub, mix three parts crushed ice with one part coarse sea salt.

  2. Place the can in the ice and salt mixture, ensuring it doesn't touch the cream.

  3. Stir occasionally while freezing until firm.

  4. If desired, pack the frozen ice-cream in a tin mould and seal openings with butter or oiled paper.

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 + arrowroottop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the creamy liquid base that the ice cream is made from.
Arrowroot or corn-starch
Thickens the milk as it heats, giving the ice cream a smooth, body-rich texture.

The step that matters

Stir occasionally while freezing until firm. Stirring breaks up ice crystals as the mixture chills, keeping the texture smooth rather than icy. Stirring too rarely lets larger crystals form.

“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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