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Dessert

Orange Ice Cream

A frozen dessert made from orange juice, milk, eggs, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Orange 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 ↓

Orange Ice Cream

Ingredients

Directions

Make the syrup

  1. Boil sugar, water, and salt for eight minutes.

  2. Add orange juice to the boiling mixture.

Make the custard

  1. Beat the yolks of the eggs until light.

  2. Add boiling hot milk to the yolks and cook in a double boiler for a few seconds.

  3. Cool the mixture.

  4. Combine the cooled mixture with the orange mixture.

Finish and freeze

  1. Fold in the whipped cream and the beaten egg whites.

  2. Freeze the mixture.

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. Orange + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk 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

Sugar
Sweetens the mixture and helps keep the frozen texture smooth.
Orange juice
Provides the main citrus flavour and acidity.
Eggs
Yolks thicken the custard base, and whites add airy lightness when folded in.
Milk
Adds richness and a creamy body to the base.
Double cream
Whipped cream adds lightness and a smooth, creamy texture.

The step that matters

Cooking the egg yolks with the hot milk. Egg yolks thicken when heated gently, but too much heat can scramble them into lumps. Cooking slowly in a double boiler, with steady stirring, keeps the custard smooth before it is blended with the orange mixture.

Swap the orange

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Orangethe original

Fit is the average pairing score against sugar, milk, 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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