Ice Cream — One Gallon

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

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

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

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

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

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

5. Sugar + eggtop 21% of all pairs
   Smell alikemoderate
   Cooked together122,807 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

Gelatine

Sets the mixture so the frozen cream holds a smooth, firm texture.

Egg yolks

Enrich the custard base and add richness and body when cooked.

Egg whites

Beaten until stiff, they add lightness and air to the frozen mixture.

Sweet cream

Adds fat for a rich, creamy texture and smooth mouthfeel.

Sugar

Sweetens the base and softens the texture of the frozen dessert.

The step that matters