Why it works: Cream and maple syrup work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Maple Ice Cream
Ingredients
Directions
Make the base
Beat the egg yolks until smooth and thick.
Add the maple syrup and mix well.
Finally, stir in the cream.
Freeze
Freeze the mixture using your preferred method.
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.
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Cream + maple syruptop 18% of all pairsSmell alikelowCooked together607 recipes
Shared aroma: acetic acid (sour, vinegar).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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Maple syrup + eggtop 24% of all pairsSmell alikemoderateCooked together1,156 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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 body, and help the mixture set smooth and creamy when frozen.
- Maple syrup
- Provides sweetness and maple flavor, and softens the texture by lowering the freezing point.
- Cream
- Adds fat for a smooth, rich texture and keeps the ice cream from freezing hard.
The step that matters
Beat the egg yolks until smooth and thick. Beating the yolks well incorporates air and evenly distributes them, so the custard-like base blends smoothly with the syrup and cream and freezes without a grainy texture.
“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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