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Dessert

Orange Ice Cream

A frozen dessert made with heavy cream, orange and lemon juice, zest, and sugar.

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

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Ice Cream

Ingredients

Directions

Prepare the flavouring

  1. Grate the rind of one orange and one lemon.

  2. Juice the remaining oranges and lemons.

Make and freeze

  1. In a bowl, combine the cream, sugar, grated rinds, and juices.

  2. Mix well and freeze as you would other fruit creams.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  4. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

  5. Cream + orangetop 28% of all pairs
    Smell alikelow
    Cooked together4,170 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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
Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
Sugar
Sweetens the mixture and keeps the frozen ice cream softer by lowering its freezing point.
Oranges
Supply juice and zest for bright citrus flavour and aroma.
Lemons
Add acidity and aromatic zest that sharpen and brighten the orange flavour.

The step that matters

Mix well and freeze as you would other fruit creams. The juice and rinds must be fully blended into the cream and sugar so flavour is even. Acid from the citrus can curdle or thicken cream if it is not mixed in well, so the base should be stirred thoroughly before freezing.

Swap the orange

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

  1. Vanillafits about as well
  2. Orangethe original
  3. Raspberryfits about as well
  4. Limefits less well

Fit is the average pairing score against cream, lemon, sugar. 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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