Skip to main content
Dessert

Milla Ice Cream

A custard-based ice cream made with egg yolks, milk, sugar, heavy cream, egg whites, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Milla Ice Cream

Ingredients

Directions

Make the base

  1. Whisk the egg yolks and sugar in a bowl until smooth.

  2. Add the milk and mix well.

  3. Cool the mixture.

Whip and fold

  1. Beat the egg whites in another bowl until stiff peaks form.

  2. Whip the heavy cream in a separate bowl until soft peaks form.

  3. Fold the whipped cream and beaten egg whites into the cooled mixture.

  4. Add the vanilla extract and mix until combined.

Freeze and ripen

  1. Freeze the mixture according to your ice cream maker's instructions.

  2. Let the ice cream ripen in the freezer for 2 hours before serving.

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

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

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

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

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

Egg yolks
Add richness and help make the custard base smooth and creamy.
Egg whites
Beaten to stiff peaks, they add lightness and airy texture to the ice cream.
Heavy cream
Whipped to soft peaks, it adds fat for a rich, smooth mouthfeel.
Sugar
Sweetens the base and helps keep the frozen texture soft rather than icy.
Milk
Forms the liquid base that gives the ice cream its body and volume.

The step that matters

Fold the whipped cream and beaten egg whites into the cooled mixture. Folding gently preserves the air whipped into the cream and egg whites. Stirring vigorously would deflate them, leaving a denser, less light ice cream.

“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