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Marmalade Ice Cream

A custard-based ice cream flavored with amber marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Marmalade Ice Cream

Ingredients

Directions

Make the custard

  1. In a double boiler, heat 1 pint of milk and add ½ cup sugar.

  2. When the milk boils, thicken it with 1 tablespoon of corn starch mixed with a little cold milk.

  3. Add ¼ teaspoon salt and cook for 15 minutes, stirring occasionally.

  4. Beat 1 egg and ½ cup sugar together until light.

  5. Add the egg mixture to the thickened milk and cook for about 5 minutes, stirring constantly.

  6. Remove from heat and let cool.

Finish and freeze

  1. When ready to freeze, add 1 pint of heavy cream and ⅓ cup of Amber Marmalade.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

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

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar 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

Eggs
Egg proteins set when heated, thickening the custard base and giving it body.
Corn starch
Swells when heated in liquid, thickening the milk so the ice cream is smooth and not icy.
Heavy cream
Adds fat, which gives the frozen ice cream a rich, soft texture.
Amber marmalade
Adds fruity sweetness and acidity, flavouring the base and marbling its texture.

The step that matters

Cooking the egg mixture into the thickened milk. Egg proteins set when heated, so the mixture can curdle or turn grainy if it gets too hot or is not stirred constantly. Steady, gentle stirring keeps the custard smooth.

“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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