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Dessert

Nesnah Ice Cream

Ice cream made with milk, cream, Nesnah, and salt, then frozen with ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Nesnah Ice Cream

Ingredients

Directions

Make the base

  1. Heat 2 quarts of milk until lukewarm, then remove from heat.

  2. Stir in the Nesnah and dissolve for 30 seconds.

  3. Pour the mixture into an ice cream can and let it sit undisturbed for 10 to 15 minutes until set.

Freeze

  1. Pack the can with ice and salt.

  2. Freeze until a thick mush before adding the cream.

  3. Continue freezing until fully set.

  4. Optionally add crushed and sweetened fruit with the cream.

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).

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

What each ingredient does

Milk
Forms the liquid base that the Nesnah sets and the freezing turns into ice cream.
Cream
Adds fat for a richer, smoother texture in the finished ice cream.
Nesnah
Sets the milk mixture into a body that holds its shape while freezing.

The step that matters

Freeze until a thick mush before adding the cream. Adding cream too early, before the base has thickened, can dilute the mixture and slow freezing. Waiting until it is a thick mush gives the cream a firm base to blend into smoothly.

“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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