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Maple Syrup Ice Cream

A frozen dessert made from milk, maple syrup, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Maple Syrup Ice Cream

Ingredients

Directions

Make the base

  1. In a bowl, combine the milk and maple syrup.

  2. Fold in the whipped cream gently until well mixed.

Churn and freeze

  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

  2. Freeze until firm before serving.

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

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

  2. Milk + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together798 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Milk
Adds liquid that helps form a smooth, scoopable base with the cream.
Maple syrup
Provides sweetness and maple flavour, and lowers the freezing point for a softer texture.
Cream
Adds fat and richness, giving the ice cream a creamy mouthfeel.

The step that matters

Folding in the whipped cream gently. Whipped cream holds air in its structure. Vigorous stirring knocks that air out, leaving a denser, less light ice cream after churning and freezing.

“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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