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Dessert

Frexcii Ice Cream

A frozen dessert made from milk, cream, gelatine, sugar and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Frexcii Ice Cream

Ingredients

Directions

Make the base

  1. Dissolve the gelatine in the milk.

  2. Heat the mixture until it simmers.

  3. Add the sugar and let it cool.

  4. Stir in the cream and vanilla.

Finish and freeze

  1. Whip thoroughly.

  2. Freeze like other ice cream.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Gelatine
Sets the mixture so the frozen ice cream holds a smooth, firm body.
Cream
Adds fat and richness, giving a creamy texture and a smoother mouthfeel.
Milk
Forms the liquid base that the gelatine dissolves into and the other ingredients combine with.
Sugar
Sweetens the base and softens the frozen texture so it is less icy.

The step that matters

Whip thoroughly. Whipping incorporates air into the chilled base, which gives the frozen ice cream a light texture. Under-whipping leaves it dense and more icy as it freezes.

“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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