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Raspberry Ice Cream

A custard-based ice cream flavored with raspberries and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Raspberry Ice Cream

Why it works: Sugar and cream 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 ↓

Raspberry Ice Cream

Ingredients

Directions

Make the custard

  1. Scald the milk in a double boiler.

  2. Blend the flour with a little cold milk, then add to the scalded milk and stir.

  3. Cook covered for 30 minutes.

  4. Beat together the sugar and eggs, then add to the cooked milk.

  5. Stir until thick like custard.

  6. Strain.

  7. Cool.

Prepare the raspberries

  1. Rub the raspberries through a fine sieve.

  2. Add lemon juice.

  3. Add sugar.

  4. Let stand for 1 hour.

Freeze and ripen

  1. Add the cold custard to the heavy cream.

  2. Place in the freezer.

  3. Churn until icy cold.

  4. Add the raspberry mixture.

  5. Freeze until firm.

  6. Repack.

  7. Let ripen for 2 hours.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 that gives the ice cream its body.
Flour
Thickens the milk so the custard sets smoothly and holds its body.
Eggs
Thicken the custard as they cook and add richness to the frozen texture.
Heavy cream
Adds fat, which makes the ice cream smooth and creamy rather than icy.
Raspberries
Provide the main flavour and acidity, along with colour and fruit body.
Sugar
Sweetens the custard and raspberries and softens the frozen texture.

The step that matters

Stir until thick like custard. Eggs thicken when heated but can scramble if overcooked. Cook gently and keep stirring so the custard thickens smoothly without curdling.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against milk, flour, sugar, egg, cream. 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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