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Dessert

Peach Ice Cream

A frozen dessert made from pureed peaches, sugar, cream, milk, salt, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Peach Ice Cream

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 ↓

Peach Ice Cream

Ingredients

Directions

Prepare the base

  1. Slice ripe peaches and puree them using a strainer or colander.

  2. Combine 2 cups of peach pulp with 1 cup of sugar and let it stand until the sugar dissolves.

  3. Gradually stir in ½ pint of heavy cream, ½ pint of rich milk, and a few grains of salt.

Freeze

  1. Freeze the mixture using 3 parts finely crushed ice to 1 part rock salt.

  2. Turn the crank slowly at first, then more rapidly near the end of freezing.

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. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk 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

Ripe peaches
Provide the main fruit flavour and the bulk of the pulp in the base.
Sugar
Sweetens the base and lowers its freezing point, keeping the ice cream softer.
Heavy cream
Adds fat, which makes the ice cream rich and smooth-textured.
Rich milk
Adds milk solids and liquid that give body and a creamy texture.

The step that matters

Turn the crank slowly at first, then more rapidly near the end of freezing.. Slow turning at the start lets the mixture chill evenly without forming large ice crystals on the walls. Faster turning near the end whips in air and firms the texture, so the timing affects smoothness.

Swap the peach

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

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

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