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Dessert

Caramel Ice Cream

A frozen dessert made by mixing caramel, cream, sugar, and optional maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Caramel Ice Cream

Ingredients

Directions

Make the caramel

  1. Melt 1 cup of sugar in an iron pan until it reaches the caramel stage.

  2. Gradually add ⅓ cup of boiling water to the caramel, mixing well.

Make the ice cream

  1. Combine the caramel mixture with 1 quart of hot cream and ½ cup of sugar.

  2. Allow the mixture to cool.

  3. 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.

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. Sugar + maple syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together1,252 recipes

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

  3. Cream + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Sugar
Melts to form the caramel, which gives the ice cream its flavour and colour.
Cream
Provides fat and richness, giving the ice cream a smooth, creamy texture.

The step that matters

Melting the sugar to the caramel stage. Sugar melted in a pan can go from amber to burnt quickly. Overcooked caramel tastes bitter and scorched, while undercooked sugar stays sweet and pale with little caramel flavour.

“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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