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Ginger Ice Cream

A frozen dessert made with cream, egg, sugar, and preserved ginger.

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

Why it works: Cream and sugar 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 ↓

Ginger Ice Cream

Ingredients

Directions

Make the base

  1. Beat the egg in a bowl.

  2. Add the sugar to the cream and mix well.

Freeze

  1. Freeze the mixture until nearly solid.

  2. Stir in the ginger pieces and freeze until fully set.

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

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

  2. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + gingertop 29% of all pairs
    Smell alikelow
    Cooked together2,137 recipes

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

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 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

Cream
Provides fat, which gives the ice cream its rich, smooth texture.
Egg
Adds richness and helps bind the mixture for a smoother, creamier texture.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Preserved ginger
Adds the main flavour and aroma, along with some chewy texture in the frozen cream.

The step that matters

Freeze until nearly solid before stirring in the ginger. If the mixture is fully frozen, the ginger pieces will not distribute evenly. Stirring while it is partly set lets the pieces spread through the cream before final freezing locks them in place.

Swap the ginger

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Tarragonfits about as well
  4. Gingerthe original

Fit is the average pairing score against cream, egg, 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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