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Dessert

Ice Cream Without Eggs

A simple ice cream made from heavy cream, sugar, and vanilla, without eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Ice Cream Without Eggs

Ingredients

Directions

  1. Stir the cream, sugar, and vanilla extract until dissolved.

  2. Strain the mixture through a fine muslin.

  3. Freeze the mixture, stirring rapidly.

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 + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

Heavy cream
Supplies fat and richness, giving the frozen dessert a creamy texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Vanilla extract
Adds aroma and flavor.

The step that matters

Freeze the mixture, stirring rapidly. Stirring while the mixture freezes breaks up ice crystals as they form. Fast, constant agitation keeps the crystals small, so the ice cream turns out smooth rather than icy.

“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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