Skip to main content
Dessert

Egoless Ice Cream

A frozen dessert made from milk, cream, sugar, flour, and vanilla, without eggs.

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

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 ↓

Egoless Ice Cream

Ingredients

Directions

Make the custard

  1. Boil 3 pints of milk in a tin pail set in a kettle of boiling water.

  2. Mix the flour with the remaining 1 pint of milk until smooth.

  3. Stir the flour mixture into the boiling milk and let it boil for 10 to 15 minutes.

  4. Before removing from heat, stir in the powdered sugar, ensuring to stir constantly until dissolved.

  5. Strain the mixture through a crash towel immediately.

Finish the base

  1. Once cooled, add the cream and flavor with vanilla.

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

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

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Thickens the milk mixture so the base becomes smooth and body-rich.
Powdered sugar
Sweetens the base and dissolves fully into the hot milk.
Cream
Adds fat for a rich, smooth texture in the finished ice cream.
Vanilla extract
Adds aroma and flavor to the finished base.

The step that matters

Stirring the flour mixture into the boiling milk. Flour clumps easily when added to hot liquid. Stirring constantly while it boils helps the starch disperse and thicken evenly, giving a smooth base instead of lumps.

“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.

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes