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Orange Ice

A chilled orange‑flavored ice cream made by boiling sugar and water, adding orange and lemon juice and rinds, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Orange Ice

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Ice

Ingredients

Directions

Make the syrup

  1. Boil 1½ cups of sugar in 1 quart of water, skimming as necessary.

Flavour and freeze

  1. Once cold, add the juice of 6 oranges.

  2. Steep the rinds of the oranges in a little water and strain into the mixture.

  3. Add the rind and juice of 1 lemon, then strain into an ice cream freezer.

  4. Freeze like 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.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Sugar
Sweetens the base and helps keep the frozen texture smooth and scoopable.
Orange juice
Provides the main citrus flavour and acidity, with sugar balancing the tartness.
Orange rinds
Add aromatic oils that give the ice cream a stronger orange fragrance.
Lemon juice
Adds brightness and acidity that sharpen the orange flavour.

The step that matters

Cool the syrup before adding the orange juice. Adding juice to hot syrup can dull its fresh flavour and affect the mixture's texture. Letting the syrup cool first keeps the citrus taste bright and the base ready for freezing.

“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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