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Dessert

Maple Ice Cream

A custard-based ice cream flavored with maple syrup, thickened with flour, and finished with whipped cream and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Maple Ice Cream

Ingredients

Directions

Make the custard

  1. Combine milk, egg yolks, flour, and maple syrup in a saucepan to make a custard.

  2. Cook the custard over low heat until thickened.

  3. Cool the custard mixture.

Finish the ice cream

  1. Stir in the thick cream.

  2. Fold in the beaten egg whites when the mixture is partly frozen.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Milk + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together798 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Thicken the custard and add richness as they set during gentle cooking.
Flour
Thickens the custard so the mixture holds body and resists icy separation.
Thick cream
Adds fat, which makes the ice cream smooth and rich.
Egg whites
Beaten and folded in, they add lightness and airy texture.
Maple syrup
Provides sweetness and maple flavor.

The step that matters

Fold in the beaten egg whites when the mixture is partly frozen. If the mixture is fully frozen or too liquid, the whites will not blend evenly, leaving streaks or a dense texture instead of a light, airy result.

“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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