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Frozen Peaches

A chilled custard made with milk, cream, eggs, sugar, and peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Frozen Peaches

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 ↓

Frozen Peaches

Ingredients

Directions

Make the custard

  1. Beat the egg yolks and sugar together.

  2. Scald the milk and stir in the yolks and sugar until thick.

  3. Remove from heat and fold in the beaten egg whites.

Finish and freeze

  1. Once cool, stir in the cream and the peaches that have been rubbed through a sieve.

  2. Place the mixture in a freezer and freeze.

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

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

  2. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

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

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

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks thicken the hot milk into a custard, and whites add lightness when folded in.
Milk
Forms the liquid base that the yolks thicken into custard.
Sugar
Sweetens the custard and helps keep the frozen texture soft.
Cream
Adds richness and a smooth, creamy mouthfeel to the frozen dessert.
Peaches
Provide the main fruit flavor and moisture once rubbed through a sieve.

The step that matters

Stirring the yolks into the scalded milk. Egg yolks scramble if they get too hot too fast. Stir constantly and heat gently until the custard thickens, so it stays smooth rather than curdled.

Swap the peach

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Peachthe original

Fit is the average pairing score against milk, egg, sugar, cream. 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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