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Dessert

Green Codling Ice Cream

An ice cream made with codlings, water, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar 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 ↓

Green Codling Ice Cream

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cook the fruit

  1. Rub the apples well with a clean towel and slice them into thin rounds.

  2. Place the slices in a saucepan and add 1½ cups of water.

  3. Cook over low heat for 20 minutes.

  4. Pass the hot apples through a fine sieve into a basin.

Finish the ice cream

  1. In another saucepan, boil the sugar and remaining water for 10 minutes.

  2. Combine the sugar mixture with the apples and mix well.

  3. Add the cream and freeze according to your ice cream maker's instructions.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Codlings
Provide the main fruit, which cooks down into a soft pulp that forms the flavoured base.
Sugar
Adds sweetness and keeps the frozen ice cream softer by lowering its freezing point.
Cream
Adds fat, which gives the ice cream a smooth, rich texture.

The step that matters

Pass the hot apples through a fine sieve. Sieving removes skins, cores and fibrous pieces, so the pulp freezes into a smooth ice cream rather than a grainy one.

“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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