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Dessert

Peach Ice Cream

A frozen dessert made from peaches, sugar, milk, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Peach Ice Cream

Why it works: Peach and milk work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Ice Cream

Ingredients

Directions

Prepare the peaches

  1. Pare and cut the peaches into very small pieces.

  2. Add 1 cup of sugar and let them stand for 3 to 4 hours.

Make the custard

  1. Scald the milk.

  2. Beat the egg yolks with the remaining 1 cup of sugar.

  3. Pour the scalded milk over the egg mixture.

  4. Return to the heat and cook until thick as cream, stirring constantly.

  5. Remove from heat.

  6. Add the remaining sugar and stir until dissolved.

  7. Strain and set aside to cool.

Freeze

  1. Once cool, add the peaches.

  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. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

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

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

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

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Peaches
Provide the main fruit flavor and texture in the finished ice cream.
Sugar
Sweetens the mixture and softens the texture of the frozen ice cream.
Milk
Forms the liquid base of the custard that carries the other ingredients.
Egg yolks
Thicken the custard as they cook and add richness to the base.

The step that matters

Cooking the custard until thick as cream. Egg yolks thicken as they heat, but overheating or not stirring can scramble them into lumps. Stirring constantly and removing the pan from heat once thickened keeps the custard smooth.

Swap the peach

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Peachthe original

Fit is the average pairing score against sugar, milk, egg. 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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